Tillie Doyle
Chicken pot pie is the ultimate comfort food, and it's easier to make from scratch than you might think. This classic dish features a buttery, flaky pie crust encasing tender chicken and vegetables in a rich and creamy sauce. The key to a great pot pie is in the sauce—a combination of butter, flour, milk or cream, and chicken broth—and the technique used to assemble the pie. The filling is cooked separately, and the gravy is poured on top of the chicken and vegetables, allowing the bottom crust to crisp up while the pie bakes. With a few simple steps and store-bought shortcuts, you can have a delicious, homemade chicken pot pie on the table in under an hour.
| Characteristics | Values |
|---|---|
| Type of Dish | Comfort food |
| Main Ingredient | Chicken |
| Other Ingredients | Vegetables, pie crust, milk, broth, flour, butter, salt, pepper, bouillon paste, celery seed, garlic powder, lemon zest, egg |
| Cooking Time | 30-35 minutes |
| Oven Temperature | 425°F |
| Recipe Difficulty | Easy |
| Number of Servings | 4-6 people |
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What You'll Learn
Prepare the chicken and vegetables
To prepare the chicken and vegetables, start by seasoning the chicken with salt and pepper. Place the chicken in a large saucepan and cover it with water. Bring it to a simmer and cook until the chicken is just barely cooked through. Remove the chicken from the saucepan and place it on a plate. Allow the chicken to cool for a few minutes before chopping it into bite-sized pieces.
For the vegetables, you can use a combination of onions, carrots, celery, leek, garlic, thyme, cayenne, and peas. You can also add frozen vegetables, such as frozen mixed veggies or frozen peas, to the pot pie. If using frozen vegetables, thaw them by placing them in a strainer and running them under cool water.
Melt butter in a separate saucepan or skillet and add the chopped onions, carrots, and celery, along with a pinch of salt. Cook the vegetables until they become soft and translucent, stirring occasionally. You can also add other seasonings, such as garlic, thyme, and cayenne, to taste.
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Make the sauce
Making the sauce for a chicken pot pie is simple. The sauce is what binds the pie together, and it is made from a combination of butter, flour, milk, and broth. The higher the fat content in the milk, the richer the flavour of the sauce. You can use heavy whipping cream for a richer flavour and slightly thicker sauce.
First, melt the butter in a large skillet, Dutch oven, or frying pan over medium-high heat. You can also add a pinch of salt to taste. Then, add your vegetables. Onion, carrot, and celery are a classic combination, but you can also add leek, garlic, thyme, and cayenne for extra flavour. Cook the vegetables until they are soft and translucent, stirring often to prevent burning. This should take about 3 to 6 minutes.
Next, add the flour. Sprinkle it over the vegetables and stir until they are evenly coated and the flour begins to stick to the bottom of the skillet. This creates a roux, or a flour and fat paste, which will thicken the sauce. Cook the roux for about 1 minute to remove the raw, floury taste.
Now, you can gradually add the broth. Whisk it in slowly, about 1 cup at a time, to ensure a smooth sauce. You can use chicken broth or bouillon paste and water. If using the latter, reduce the amount of salt in your sauce to avoid over-salting. You can also add some white cooking wine for acidity. Finally, slowly stir in the milk. Keep stirring until the sauce thickens.
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Assemble the pie
Assembling a chicken pot pie is simple and can be done in a few steps. First, prepare the pie crusts by leaving them on the counter for 15 minutes to soften. Then, press one crust firmly into the bottom and sides of a pie plate. Next, make the filling by cooking onions, celery, and carrots in butter in a saucepan. Add flour, salt, pepper, bouillon paste, celery seed, and garlic powder to the saucepan and stir to combine. Slowly add milk and chicken broth to the mixture, stirring constantly, until it thickens.
Remove the saucepan from the heat and stir in cooked, chopped chicken and frozen vegetables. Spoon the filling into the bottom crust, then cover it with the second crust. Flute the edges of the pie by folding the top crust edge under the bottom crust edge and pinching the dough between your thumb and forefinger to create a scalloped pattern. Don't forget to cut slits in the top crust to allow steam to escape during baking.
Finally, brush the top of the pie crust with a beaten egg to achieve a golden brown colour when baked. You can also sprinkle grated cheese on top for extra flavour, if desired. Cover the edges of the pie with aluminium foil to prevent them from burning. Your pie is now ready to be baked!
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Bake the pie
Once you've prepared your chicken pot pie filling and crust, it's time to bake the pie! Preheat your oven to 425°F (218°C). If you're using a glass pie plate, you can ensure your pie crust turns out flakey. Before placing your pie in the oven, remember to cut slits or an "X" in the top crust to allow steam to escape. Covering the edge of the pie with aluminium foil towards the end of baking can help prevent it from getting overly brown.
If you're using a store-bought puff pastry, brush the top of the crust with an egg wash to make it golden brown as it bakes. You can make an egg wash by whisking together an egg and a teaspoon of heavy cream. If you're using a homemade pie crust, you can simply bake the pie without an egg wash.
Place your pie in the oven and bake for 30-35 minutes, or until the pastry is cooked and the top is golden brown. If you're baking the pie straight from the fridge, it may take a little longer. Keep an eye on the pie, and if it's getting too brown, you can loosely place a piece of foil on top.
Once the pie is baked, let it rest for 10-15 minutes before slicing and serving. Enjoy your homemade chicken pot pie!
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Tips and tricks
- If you're short on time, you can use store-bought puff pastry for the pie crust.
- If you want to make your own pie crust, it's best to make it in advance. It needs to chill for at least 2 hours (and up to 5 days) before rolling out.
- You can use leftover chicken or a rotisserie chicken for the filling.
- If you're using uncooked chicken, it's best to use boneless, skinless chicken breasts or thighs. Cut the chicken into bite-sized pieces.
- You can use frozen vegetables to stir into the filling.
- If you're using fresh vegetables, cook any veggies that require softening, such as carrots and potatoes, before adding them to the filling.
- To prevent lumps in your gravy, add the chicken stock gradually (about 1 cup at a time), whisking constantly.
- To prevent the bottom pie crust from getting soggy, add the filling ingredients, including the chicken and vegetables, first, and then pour the gravy on top.
- Use a glass or metal pie dish for the best crust.
- If the crust is getting too brown during baking, tent a piece of foil and place it loosely on top.
- Let the pie cool for 15 minutes before serving.
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Frequently asked questions
You will need chicken, vegetables (such as onions, carrots, celery, peas, and garlic), butter, flour, salt, pepper, chicken broth, milk, and pie crusts.
First, cook the chicken and cut it into bite-sized pieces. Next, cook the vegetables in butter, then add flour and seasonings. Gradually add the broth and milk, stirring continuously to avoid lumps. Finally, mix in the cooked chicken.
Spoon the filling into the bottom pie crust, then cover it with the top crust. Flute the edges by folding and pinching the crusts together. Don't forget to cut slits in the top crust to allow steam to escape.
Bake the chicken pot pie at 425°F for 30-35 minutes, or until the top is golden brown and the filling is bubbling. Cover the edges of the pie with aluminum foil towards the end of the baking time to prevent it from burning.
