Tiffany Haney
Chicken pot pie is a hearty, comforting dish that's perfect for a family meal. While it's possible to make this dish entirely from scratch, using a store-bought crust and leftover cooked chicken can save time. The filling typically includes a combination of chicken, vegetables, and a creamy sauce, with added herbs and spices for extra flavour. The pie is then baked until the crust is golden brown and the filling is bubbling. This classic comfort food is a crowd-pleaser and can be made in advance, making it a convenient option for busy cooks.
Characteristics and their values for cooking Fairway Chicken Pot Pie:
| Characteristics | Values |
|---|---|
| Type of Dish | Comfort food, all-in-one meal |
| Ingredients | Chicken, vegetables, pie crust, milk, broth, butter, flour, salt, pepper, seasonings |
| Variations | Use of rotisserie chicken, addition of potatoes, use of store-bought pie crust |
| Preparation | Cooking vegetables and chicken, making sauce, assembling pie, baking |
| Equipment | Oven, saucepan, pie plate, pastry brush |
| Techniques | Sautéing, simmering, stirring, whisking, baking |
| Storage | Refrigeration, freezing |
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What You'll Learn
Ingredients: chicken, vegetables, stock, cream, and pastry
Chicken pot pie is a hearty dish that combines chicken, vegetables, stock, cream, and pastry into a comforting meal. Here's a guide to preparing and cooking this delicious pie:
Ingredients
For the chicken pot pie, you'll need the following ingredients:
- Chicken: You can use leftover cooked chicken, rotisserie chicken, or cook raw chicken specifically for the pie. Boneless, skinless chicken breasts cut into cubes are a good option.
- Vegetables: This can include a combination of carrots, peas, potatoes, corn, celery, and onions. You can use frozen or fresh vegetables, depending on your preference.
- Stock: Chicken broth or stock powder will add flavour to the pie. You can also use bouillon paste diluted in water.
- Cream: Heavy whipping cream can be used for a richer, thicker sauce. Alternatively, milk can be used, with higher fat content milk resulting in a richer flavour.
- Pastry: You can make your own pie crust from scratch or use a store-bought option. You'll need enough pastry for a top and bottom crust.
Preparation
Here's how you can prepare the ingredients for your chicken pot pie:
- Chicken: If cooking raw chicken, season it with salt and pepper and boil or simmer until cooked through. Then, chop it into bite-sized pieces.
- Vegetables: Some vegetables like carrots and potatoes may need to be softened before adding to the pie. You can boil them separately or cook them directly in chicken broth for added flavour.
- Stock: If using bouillon paste, dilute it in water first. You can also use the water reserved from cooking the chicken as part of your stock.
- Cream and Milk: Combine the cream or milk with the stock and other liquid ingredients to create a creamy sauce.
- Pastry: Bring your pastry to room temperature before using. This will make it easier to work with and prevent cracking.
Stay tuned for further instructions on assembling and baking your Fairway chicken pot pie!
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Prepare the filling
To prepare the filling for a Fairway chicken pot pie, start by cooking the chicken. You can boil the chicken with the carrots, peas, and celery for about 15 minutes, or use rotisserie chicken to save time. If you want to boil the chicken, start by cutting it into cubes.
Next, cook the vegetables. Place a saucepan over medium heat and add butter, onion, carrot, and celery. Cook, stirring occasionally, until the onion becomes translucent and the vegetables start to soften, about 3 minutes. If you boiled the chicken, add it to the vegetables now, along with any juices. If you're using rotisserie chicken, shred it into big chunks and add it to the saucepan. Sprinkle flour over the top and stir until combined.
Now it's time to add the liquids. Pour in the chicken broth (you can use chicken broth or vegetable broth) and milk. You can also add a splash of white wine if you like. Stir everything together and let it cook until thickened. For a richer sauce, use milk with a higher fat content or substitute it with heavy whipping cream. If you like, you can also add some half-and-half or cream for a richer, creamier sauce. Continue cooking until the mixture bubbles and thickens.
Finally, season the filling to taste. You can add salt, pepper, thyme, garlic powder, celery seed, and turmeric. If you want a stronger chicken flavour, add some chicken bouillon paste. Once you're happy with the seasoning, stir in the frozen vegetables. You can use frozen peas, corn, or a mixture of both. Don't cook the frozen vegetables with the other ingredients, as they will lose their colour and become mushy.
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Make the sauce
To make the sauce for a chicken pot pie, you'll need butter, flour, milk, and chicken broth. Some recipes also call for half-and-half or heavy cream for a richer, creamier sauce. Start by melting butter in a saucepan over medium heat. Next, add in your aromatics—typically, this will be diced onions, but you can also add celery and garlic. Cook these until they're soft and translucent.
Then, it's time to make a roux, which is a mixture of butter and flour that will thicken the sauce. Sprinkle flour over the aromatics and butter, stirring until it's all combined. Cook this mixture for about a minute. Now, gradually add in your liquids—chicken broth and milk. You can also add some wine at this stage, if you like. Stir everything together and let it cook until it thickens. If you're using half-and-half or cream, add it in now, and let the mixture bubble and thicken again. If it seems too thick, you can add a little more broth to thin it out.
Your sauce is now ready to be combined with the cooked chicken and vegetables.
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Assemble the pie
To assemble the pie, first, make sure your pie crusts are at room temperature. Softening your pie crusts by leaving them on the counter for 15 minutes will ensure they're easy to work with. Next, place one of the pie crusts in an ungreased 9-inch glass pie plate. Press the crust firmly against the sides and bottom, allowing any extra crust to hang over the edge.
Now, it's time to add the filling. Start by cooking the onions in butter until they're translucent. Then, add the flour and seasonings. You can use salt and pepper, thyme, and garlic powder, or any other seasonings you prefer. Next, gradually add the chicken broth and milk, stirring until you have a thick and creamy sauce. You can also add some heavy cream or half-and-half at this stage for an even richer sauce.
Once you have a thick sauce, it's time to add the cooked chicken and any vegetables you're using. You can use frozen or leftover vegetables, or boil them fresh before adding them to the sauce. Stir everything together until it's well combined.
Spoon the filling into the bottom crust, and then cover it with the second crust. Flute the pie by folding the top crust edge under the bottom crust edge to create a thick raised edge. Pinch the raised edge between your thumb and forefinger, creating a scalloped pattern. Don't forget to cut a few slits in the top crust to allow steam to escape during baking.
Finally, brush the top of the pie with an egg wash (one egg whisked with a tablespoon of milk) to give it a golden, shiny finish. Your Fairway chicken pot pie is now ready to be baked!
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Bake and serve
Now that your chicken pot pie is assembled, it's time to bake it to perfection! Preheat your oven to 425°F (218°C or 220°C). Place the pie on a rimmed baking sheet to catch any potential overflow. Baking your pie on a sheet also ensures even cooking and makes it easier to handle.
For a golden-brown crust, brush the top of the pie with an egg wash. Simply whisk an egg with a tablespoon of milk, and apply it to the crust with a pastry brush. Not only will this give your pie a beautiful sheen, but it will also help with browning.
Bake your chicken pot pie for 25 to 35 minutes. Keep an eye on it to ensure it doesn't over-brown. If it starts to get too dark, loosely tent a piece of foil over the pie to prevent further browning. Your pie is ready when the crust is deep golden and the filling is bubbly.
Let the pie cool slightly before serving. Chicken pot pie is a hearty and comforting dish, perfect for sharing with family and friends. Serve it by the spoonful, and enjoy the delicious combination of flaky crust and creamy filling. Don't forget that you can also make this dish ahead of time and freeze it, either baked or unbaked. Then, simply reheat it in the oven or microwave whenever you're craving a warm and satisfying meal.
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Frequently asked questions
You will need chicken, vegetables (peas, carrots, onions, and celery), butter, flour, salt, pepper, milk, and a pie crust.
You can use leftover cooked chicken, rotisserie chicken, or uncooked boneless, skinless chicken breasts or thighs.
You can use a store-bought pie crust or make your own homemade crust using a recipe that includes butter and/or shortening.
First, prepare the filling by cooking the vegetables and chicken, then adding flour, seasonings, and milk or cream. Line a pie plate with one pie crust, add the filling, cover with the second crust, seal the edges, and cut slits in the top. Bake the pie until the crust is golden brown and the filling is bubbly.
