Emilie Meyer
Chicken pot pie is a delicious comfort food, and cooking it in a convection oven can result in an even more delectable and evenly cooked dish. Convection ovens use a fan to circulate hot air, promoting faster and more even cooking, which is ideal for achieving a perfectly golden and flaky crust. To cook chicken pot pie in a convection oven, you'll first need to prepare the filling and the pie crust. For the filling, cook onions, celery, and butter until soft, then add flour, seasonings, and liquid. Stir in cooked chicken and frozen vegetables. Prepare your pie crust, either from scratch or store-bought, and fill it with the cooled filling. Place the pie in the preheated convection oven, reducing the temperature by 15-25% compared to a regular oven recipe, and bake until golden brown. Enjoy your delicious, homemade chicken pot pie!
| Characteristics | Values |
|---|---|
| Oven type | Convection oven |
| Oven temperature | 375°F (190°C) to 425°F |
| Filling ingredients | Onions, celery, butter, flour, chicken broth, milk, chicken, frozen vegetables, potatoes, salt, black pepper, dried thyme |
| Crust preparation | Poke holes in the crust to vent steam, brush with milk |
| Baking time | 25-35 minutes |
| Bake until | Golden brown, internal temperature of 165°F |
| Additional notes | Reduce temperature by 25 degrees, avoid using a sheet pan, rotate pie halfway through |
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What You'll Learn
Preheat oven to 375°F (190°C)
To cook chicken pot pie in a convection oven, you'll first want to preheat your oven to 375°F (190°C). This can be done by adjusting the temperature dial or settings to the desired temperature and allowing a few minutes for the oven to heat up. Convection ovens are great for baking chicken pot pie as they promote faster and more even cooking, resulting in a crispy, golden crust and a tender, evenly cooked filling.
Once your oven has preheated, you'll want to place your assembled chicken pot pie inside. It's important to note that you should not place your pie on a sheet pan, as this will interfere with the airflow in the oven. If necessary, you can place a sheet of foil below the rack to catch any overflow from the pie.
Before placing your pie in the oven, ensure that you've poked a few holes in the crust to allow steam to escape during baking. This will ensure that your crust doesn't get soggy.
Depending on your specific oven and the recipe you're following, you may need to reduce the cooking time by 15-25% as convection ovens tend to cook faster than regular ovens. Keep a close eye on your pie to ensure it doesn't burn, and rotate it halfway through the cooking process for even browning.
Your chicken pot pie is ready when the crust is golden brown and the filling is bubbly. Remove it from the oven and let it cool for a few minutes before serving. Enjoy your delicious, homemade comfort food!
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Cook filling
To cook the filling for a chicken pot pie, you'll first want to add some butter to a saucepan or skillet and melt it over medium heat. Next, add chopped onions and celery, cooking until they are soft and translucent. At this point, you can add flour and stir well to coat the vegetables. You can then gradually pour in chicken broth and milk, stirring constantly until the mixture thickens.
Now, it's time to add your choice of protein and vegetables. For the protein, you can add diced, cooked chicken. For the vegetables, you can add frozen vegetables such as peas, carrots, corn, or potatoes. You can also add in some herbs and spices, such as thyme, salt, black pepper, and garlic powder, to taste.
Stir everything together and simmer over medium-low heat until the mixture thickens again. Remember to taste and adjust your seasonings as needed. Allow the mixture to cool before pouring it into your pie crust, as you don't want to pour hot filling into a chilled pie crust.
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Prepare pie crust
To prepare the pie crust, start by making the dough. You can use a pre-made pie crust or make your own from scratch. If you're making your own, combine flour, butter, and a small amount of water in a food processor or by hand until it forms a dough. Handle the dough as little as possible to prevent it from becoming tough. You should still be able to see chunks of butter in the dough. Wrap the dough in plastic wrap and refrigerate it for at least an hour to let it rest.
Once the dough has rested, remove it from the refrigerator and let it sit at room temperature for a few minutes to soften slightly. Lightly flour your work surface and rolling pin. Roll out the dough to a thickness of about 1/8 inch (3 mm). You'll need enough dough to line a 9-inch pie pan with some excess hanging over the edges. Carefully place the dough into the pie pan, pressing it gently into the bottom and sides. Trim the excess dough, leaving about 1/2 inch (1 cm) hanging over the edge.
If you're making a double-crust pie, repeat the process for the top crust. Roll out the dough to the same thickness and set it aside. After adding your filling, carefully place the top crust over the filling. Trim any excess dough, leaving about a 1-inch (2.5 cm) overhang. Fold the top crust edges under the bottom crust edges and crimp them together to seal the pie. You can use a fork or your fingers to create a decorative edge.
Before baking, it's important to vent the crust to allow steam to escape. Use a fork or a sharp knife to poke a few holes in the top crust. You can also cut out decorative shapes or strips of dough to add a lattice or other designs to your pie crust. Brush the crust with an egg wash or milk for a golden, glossy finish. Finally, follow the baking instructions for your specific chicken pot pie recipe, adjusting the temperature and baking time as needed for your convection oven.
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Bake for 25-35 minutes
Once you've prepared your chicken pot pie filling and crust, it's time for the baking process. Place your chicken pot pie in the preheated convection oven and bake for 25-35 minutes. The cooking time may vary depending on the size of your pie and the specific model of your convection oven, so it's important to keep an eye on it to ensure it doesn't overcook. Remember that convection ovens cook faster than regular ovens due to the even distribution of hot air, so you may need to reduce the temperature or cooking time compared to a conventional oven recipe.
During the baking process, the circulating hot air in the convection oven will ensure that your chicken pot pie cooks evenly. This even heat distribution is ideal for achieving a golden and flaky crust while keeping the filling moist and tender. The steam created during baking will escape through the slits or holes you made in the crust, preventing the filling from becoming soggy.
As the baking time progresses, keep an eye on the colour of your crust. You'll know your chicken pot pie is ready when the crust turns a golden brown colour and the filling is bubbling. This usually happens within the 25-35 minute timeframe, but again, each oven is unique, so trust your instincts and senses. If you notice the crust browning too quickly, you can loosely place a piece of foil on top to prevent over-browning.
Once the baking time is complete, remove your chicken pot pie from the oven and let it cool for a few minutes. This resting period allows the filling to settle and ensures that you don't burn yourself when serving. The waiting time also helps to thicken the filling slightly, ensuring a perfect consistency when you dig in. After a few minutes of cooling, your chicken pot pie is ready to be served and enjoyed!
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Let it cool and serve
Once your chicken pot pie is baked to a golden brown and the internal temperature reaches 165°F, it's ready to be removed from the oven. Place the dish on a cooling rack and let it rest for a few minutes before serving. This allows the filling to settle and ensures that your pie holds its shape when served.
The cooling time will depend on your preference for the ideal serving temperature. If you prefer your chicken pot pie to be served warm rather than piping hot, allow it to cool for 10 to 15 minutes. This will give the filling a chance to thicken slightly and make it easier to slice and serve neat portions.
If you're serving the pie straight from the oven dish, make sure it's oven-safe and place it on a trivet or heat-resistant mat to protect your table or countertop. If you're transferring the pie to a serving platter, ensure that the platter is large enough to accommodate the pie and has raised edges to catch any excess filling that might spill over.
When serving, use a sharp knife to cut through the flaky crust. Serve each slice with a spoon to scoop out the filling, ensuring you get a generous portion of both the crust and the filling on each plate.
Your chicken pot pie is now ready to be enjoyed! This classic comfort food can be served on its own or with a side salad for a complete meal.
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Frequently asked questions
Preheat your oven to the temperature recommended by your recipe. If you're using a convection oven, you may need to reduce the temperature by 25°F and the cooking time by 15-25%.
Bake for the allotted time and rotate your pie halfway through cooking. Check your pie often to ensure it doesn't burn. Once the crust is golden brown and the filling is bubbly, your chicken pot pie is ready.
Cook onions and celery in butter in a saucepan until soft and translucent. Stir in flour, salt, pepper, bouillon paste, celery seed, and garlic powder. Pour in milk and water, then bring to a simmer, stirring until thickened. Stir in chopped cooked chicken and frozen vegetables. Allow the mixture to cool before pouring it into the pie crust.
