Cody Casey
Chicken pot pie is a hearty dish that is perfect for a comforting meal. This guide will take you through the steps to make a delicious jewel chicken pot pie, from preparing the filling to baking the pie. You'll learn how to make a flaky pie crust and a creamy chicken and vegetable filling. You can also find tips on customising the recipe to your taste, such as adding potatoes or using rotisserie chicken to save time. So, get ready to impress your family and friends with this classic comfort food!
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What You'll Learn
Making the pie crust
To make the crust, you'll need flour, butter, and shortening or all-butter if you prefer. The dough should be made with a combination of butter and shortening to achieve the flakiest, most tender crust. The exact quantities will depend on your chosen recipe, but a good pie dough recipe will make enough dough for both the top and bottom crusts.
Start by mixing the flour, butter, and shortening (or all-butter) together until you have a crumbly texture. Gradually add small amounts of cold water and mix until the dough comes together. You can do this by hand or using a food processor. Form the dough into a disc, wrap it in plastic wrap, and chill it in the fridge for at least 2 hours, or up to 5 days, before rolling it out.
When you're ready to assemble your pie, roll out the chilled dough on a lightly floured surface. For a standard 9-inch pie plate, roll the dough into a circle about 12 inches in diameter and about 1/8-inch thick. Carefully place the dough into your pie plate, pressing it into the bottom and up the sides. Trim the edges so that there is about an inch of overhang. Tuck the overhanging dough under itself so that the edge of the crust sits on the rim of the pie plate. You can then crimp or flute the edges for a decorative finish.
Repeat the rolling process for the top crust, and don't forget to add a few slits in the top crust to allow steam to escape during baking.
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Cooking the chicken
Chicken pot pie is a delicious, warm and comforting meal. Here is a step-by-step guide to cooking the chicken for this classic dish:
Firstly, you will need to decide whether to use white or dark meat for your chicken pot pie. Chicken breasts are a popular choice, and you can use either boneless, skinless chicken breasts or chicken breasts with the bone in. If you opt for boneless, you should cut the chicken into cubes. Using chicken thighs is another option, and you can remove the skin if you prefer. If you want to save time, you can also use pre-cooked chicken, such as rotisserie chicken, which you can add after cooking the vegetables.
Once you have chosen and prepared your chicken, it's time to season it. Seasoning the chicken is an important step as it adds flavour to the dish. You can use a variety of seasonings, such as salt, pepper, thyme, and poultry seasoning. Be generous with the seasonings, as this will enhance the taste of your pot pie.
Now it's time to cook the chicken. One method is to poach the chicken in stock and milk, which will create a creamy broth for your filling. Bring the milk and stock to a gentle simmer, add the chicken, and cook until it is just barely done. You can also add thyme at this stage for extra flavour. Another option is to boil the chicken in water with the carrots and celery for about 15 minutes. This method ensures the chicken is cooked through and also cooks the vegetables, giving them a softer texture.
After cooking, remove the chicken from the pot and place it on a plate. Allow it to cool for a few minutes so you can handle it comfortably. Then, chop the chicken into bite-sized pieces. If you are using pre-cooked chicken, you can skip this step and simply shred or chop the chicken into the desired size.
And that's it! You have successfully cooked the chicken for your jewel chicken pot pie. Remember, you can always add your own twist to the recipe by adjusting the seasonings or trying different types of chicken. Enjoy the rest of the cooking process, and soon you'll be able to savour your delicious, homemade chicken pot pie!
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Preparing the filling
To prepare the filling for a chicken pot pie, start by poaching the chicken in stock and milk, which will be used as the broth for the creamy filling. You can also use pre-cooked chicken to speed up the process. Place the chicken in a large saucepan, cover it with water, and bring it to a simmer. Cook the chicken until it is just barely cooked through, then remove it from the saucepan and chop it into bite-sized pieces.
Next, prepare the vegetables. You can use a variety of vegetables such as carrots, peas, corn, celery, and potatoes. Some recipes call for cooking the vegetables separately, especially if they require softening, such as carrots and potatoes. You can boil them in chicken broth or water until tender. For vegetables like peas, you can add them directly to the pot pie without cooking them first to maintain their colour and texture.
In a separate saucepan, cook the aromatics such as onions, celery, and garlic in butter until soft and translucent. You can also add seasonings like thyme, salt, pepper, and garlic powder to build flavour. Stir in flour to create a roux, which will thicken the sauce. Slowly add the reserved water or broth from cooking the chicken, along with milk, to create a creamy sauce. Continue stirring until the mixture thickens.
Finally, combine the cooked chicken and vegetables in a large bowl. Pour the creamy sauce over the chicken and vegetable mixture, and stir to coat evenly. Allow the filling to cool before assembling the pie to prevent melting the butter in the pastry, which can affect the puffing of the pastry.
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Baking the pie
Preheat your oven to 425°F (218°C). If you're using puff pastry as a pie base, you'll first need to blind bake it. To do this, spray your pie dish with oil or grease it with butter, then line the dish with puff pastry, allowing excess to drape over the edge. Place in the oven at 180°C/350°F for 10 minutes, or until the pastry starts to puff up, then push it back down.
Next, pour your cooled filling into the pie dish. Cover with the top crust, seal the edges, and cut a few small slits in the top crust to allow steam to escape. Don't forget the egg wash! To make it, simply whisk 1 egg with 1 tablespoon of milk, then brush it over the top crust and edges. This will give your pie a golden, glistening sheen.
Bake your chicken pot pie in the oven at 425°F for 30-35 minutes, or until the top is golden brown and the filling is bubbling. If the pie is browning too much, you can loosely place a piece of foil on top.
Your chicken pot pie is now ready to serve! Allow it to cool completely before storing any leftovers. Wrap the cooled pie tightly in aluminium foil and store it in the refrigerator for up to 5 days.
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Storing and reheating
Firstly, ensure your pie is completely cooled before storing. Wrap the pie tightly in aluminium foil and place it in the refrigerator. It will stay fresh for three to five days.
You can also freeze your chicken pot pie, either before or after baking. If freezing before baking, assemble the pie and wrap it tightly, then freeze. It can go straight from the freezer into the oven when you're ready to eat it. There's no need to thaw it overnight.
To reheat your pie, you can use an oven or a microwave. If using an oven, remove the foil and place the pie in an oven-safe dish. Reheat at a medium temperature of around 180C/350F until the pie is heated through. If using a microwave, remove the pie from the foil and place it on a microwave-safe dish. Heat in short bursts, stirring the filling if it becomes too hot.
Chicken pot pie is a great make-ahead meal and can be easily stored and reheated, making it a convenient and tasty option for busy nights.
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Frequently asked questions
You will need:
- Chicken breasts
- Butter
- Onion
- Garlic
- Flour
- Salt
- Pepper
- Thyme
- Milk
- Peas
- Carrots
- Potatoes
- Corn
- Chicken broth
- Pie crust
First, cook the chicken breasts in a pot of boiling water. Once cooked, drain and cut into bite-sized pieces. Next, cook the onions and garlic in butter until soft and translucent. Stir in the flour, salt, pepper, thyme, and any other seasonings. Then, slowly add in the milk and chicken broth. Finally, add in the cooked chicken and vegetables.
Line a pie plate with an unbaked pie crust. Then, add the chicken and vegetable filling. Cover with the top crust, seal the edges, and cut a few slits in the top to allow steam to escape. Don't forget to brush the crust with an egg wash for a golden sheen!
Bake the pie at 425°F for 30-35 minutes, or until the top is golden brown and the filling is bubbling. If the pie starts to get too brown, loosely place a piece of foil on top.
