Ella Walter
Chicken pot pie is the ultimate comfort food, and it's even better when it's homemade. This classic dish is easy to make and can be prepared in advance, making it the perfect option for a cosy night in. With a creamy chicken and vegetable filling, a rich sauce, and a flaky pie crust, it's a delicious all-in-one meal that will be a hit with your family. In this discussion, we will explore the best methods for cooking chicken pot pie in the oven, ensuring a perfect, golden-brown finish.
Characteristics and Values Table for Cooking Kess Pot Pie in the Oven
| Characteristics | Values |
|---|---|
| Oven Temperature | 375°F to 425°F |
| Bake Time | 20 to 40 minutes |
| Filling | Chicken, vegetables, broth, milk, butter, flour, salt, pepper, garlic powder, bouillon paste, celery seed |
| Crust | Flaky, buttery, homemade or store-bought |
| Dish | Glass or metal pie dish |
| Freezing | Can be frozen before or after baking |
| Reheating | Cover with aluminum foil and reheat in the oven for 15 minutes |
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What You'll Learn
Prepare the filling with chicken, vegetables, and gravy
To prepare the filling for a chicken pot pie, you'll need to cook and shred the chicken, prepare the vegetables, and make the gravy.
Start by boiling the chicken. You can use boneless, skinless chicken breasts cut into cubes, or a mix of white and dark meat. Boil the chicken for around 10 minutes, then drain and set aside. You can also use leftover or rotisserie chicken to save time.
For the vegetables, you'll typically need onions, celery, and carrots, although some recipes also include garlic, peas, and thyme. Chop the vegetables and cook them in butter over medium heat until they become soft and translucent.
Next, make the gravy. Add flour to the cooked vegetables and stir to create a roux, which is used to thicken the gravy. Cook the roux for about a minute to get rid of the raw flour taste. Slowly add chicken broth and milk, stirring continuously until the mixture thickens. You can adjust the ratio of milk to broth depending on your preference for a richer or lighter sauce. Add seasonings like salt, pepper, bouillon paste, celery seed, garlic powder, or turmeric to taste.
Finally, combine the cooked chicken and vegetables with the gravy. You can also add frozen mixed vegetables directly to this mixture. Allow the filling to cool before assembling the pie to prevent the pie crust from getting soggy.
You can make the filling for the chicken pot pie a day in advance and store it in the refrigerator until you're ready to assemble and bake the pie.
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Make the pie crust
Making your own pie crust is easy and the taste is better than store-bought crusts, which can overcook when baked for long periods. However, if you want to save time, you can use a store-bought crust or one you have in the freezer.
To make your own crust, you'll need a pie dough recipe that makes enough dough for the top and bottom crusts. Roll out the first piece of dough on a lightly floured counter with a rolling pin until it forms a large circle, about 12 inches in diameter. Place this in a 9-inch pie pan.
Roll out the second piece of dough in the same way and place it to one side until you are ready to add it to the top of the pie. You can also make the crust by hand by combining flour and butter and mixing until the mixture resembles coarse crumbs.
If you want a golden, glistening sheen to your crust, don't forget the egg wash. To make this, simply whisk one egg with one tablespoon of milk and brush it onto the top crust and edges with a pastry brush.
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Assemble the pie
To assemble the pie, first, roll out the bottom pie crust. Place it in a 9-inch pie pan. You can use a glass or metal pie dish for the best crust. Spray the pie plate with cooking spray before adding the filling.
Next, add the cooled filling. The filling should not be hot when poured into the pie crust. You can make the filling by cooking onions, celery, and butter in a saucepan, then adding flour, salt, pepper, bouillon paste, celery seed, and garlic powder. Once this is cooked, stir in the chicken and frozen vegetables.
Roll out the second pie crust and place it over the filling. Seal the edges of the two crusts together and crimp them if desired. Cut away any excess dough. Make several small slits in the top crust to allow steam to escape. You can also flute the edges of the pie crust by placing your thumb and index finger about 1 inch apart on the outside edge.
Finally, brush the top crust with an egg wash. This will give the crust a golden, glistening sheen. To make the egg wash, whisk 1 egg with 1 tablespoon of milk.
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Bake for 20-40 minutes
Once you've prepared your chicken pot pie filling and crust, it's time to bake it! The baking time will depend on the number of crusts and the size of your pie. For a single-crust pie, bake for 35 to 40 minutes at 375°F (191°C). If you're making mini pot pies, the baking time will be shorter, but the temperature will remain the same. For a double-crust pie, most recipes recommend baking at 425°F (218°C) for 20 to 35 minutes, or until the crust is golden brown and the filling is bubbly.
During the baking process, keep an eye on your pie to ensure it doesn't over-brown. If it's browning too quickly, tent a piece of foil loosely on top of the pie. You can also cover the edges of the pie with foil during the last portion of baking to achieve a picture-perfect finish.
If you're baking your pie straight from frozen, you'll likely need to add a few minutes to the bake time. Additionally, if you're using a ceramic baking dish, it's recommended to place the dish in a cold oven and then set the temperature to 350°F to prevent shattering.
Once your pie is baked to perfection, let it cool for about 15 minutes before serving. Enjoy the fruits of your labour!
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Reheat covered in foil
Reheating a pot pie in the oven while keeping it covered in foil is a great way to ensure the crust doesn't burn. The best way to achieve this is to use the "low and slow" method. First, preheat your oven to 350°F–360°F. Place your pot pie on an oven-safe baking tray or dish and cover it with aluminum foil. Place the tray in the centre of the oven and heat for 10–20 minutes. For the last 2–3 minutes, remove the foil to allow the crust to brown. Your pot pie is ready when the crust is golden brown and the filling is bubbling and hot in the centre.
If you are reheating a frozen pot pie, the cooking time will be longer, so plan for at least half an hour. You can also use a microwave to speed up the process. First, cover the pie with a damp paper towel and place it in the microwave. Heat on high for three minutes, then transfer the pie to the oven and follow the steps above.
If you are reheating a smaller portion, you can use a skillet on the stovetop. Lightly coat the skillet with non-stick cooking spray and place it over medium heat. Put the pie in the pan, cover with a lid, and allow it to warm for about five minutes or until heated through to the centre.
To ensure your pot pie is cooked properly, you can use a food thermometer. The centre of the pie should reach an internal temperature of 165–170°F. If you don't have a thermometer, cut into the centre of the pie. If the filling is hot and bubbling, it is ready to be served.
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