Cody Casey
Chicken pot pie is a comforting and hearty dish that is surprisingly easy to make. The process involves cooking the filling, letting it cool, filling the pie crust, and baking. The filling typically includes chicken, vegetables, and a creamy sauce, while the pie crust can be made from scratch or store-bought. The oven temperature and baking time may vary, but the pot pie is usually baked until the crust is golden brown and the filling is bubbling. It can be served with a variety of sides, such as a salad, roasted vegetables, or mashed potatoes.
| Characteristics | Values |
|---|---|
| Filling | Cooked chicken, vegetables (onions, celery, carrots, leeks, garlic, peas), broth, cream, butter, flour, salt, pepper, bouillon paste, celery seed, garlic powder, lemon zest |
| Pie Crust | Ready-made or homemade, puff pastry, egg wash |
| Baking | 425°F for 30-35 minutes, or until the crust is golden brown |
| Cooling | At least 20 minutes, up to 1 hour |
| Storage | Can be stored in the refrigerator for up to 4 days, or frozen before or after baking |
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What You'll Learn
Preparing the filling
To make the filling for a chicken pot pie, start by cooking the chicken. Season chicken breasts with salt and pepper and add to a large saucepan. Cover with water and bring to a simmer. Cook until the chicken is barely cooked through, then remove it from the saucepan and place it on a plate to cool down. Once cool, chop the chicken into bite-sized pieces.
Next, make a roux by melting butter in a saucepan and adding onions, celery, and carrots. Cook until soft and translucent. Add flour, salt and pepper, garlic powder, bouillon paste, celery seed, and thyme, stirring until the vegetables are evenly coated.
Slowly stir in the reserved water from cooking the chicken, along with milk or cream, and chicken broth. Bring the mixture to a simmer, stirring until thickened. You can also add frozen peas and lemon zest for extra colour and flavour.
Finally, stir in the cooked chicken, ensuring it is coated in the sauce. Allow the filling to cool before assembling and baking the pie. The filling can be made up to a day in advance and stored in the refrigerator.
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Making the pie crust
To make the crust, start by rolling out the dough and placing it in a greased pie plate. You can use a Pyrex glass pie pan or an aluminium pie pan. Next, trim the excess fat off your chicken breasts and chop them into bite-sized pieces. You can also use rotisserie chicken or cooked chicken breasts if you want to save time. Chop up your vegetables of choice, such as peas, carrots, and green onions, and mix them with the chicken, cream soups, and seasoning.
Once your filling is ready, pour it into the pie crust in the pie dish. Lay your second pie crust on top and crimp the edges to seal it shut. Cut slits in the top of the pie crust to create vents, which will allow steam to escape during baking. You can cut four slits in the centre or one large "X" about 3 inches across.
Finally, brush the crust with an egg wash to give it a nice sheen. This is done by whisking an egg with a small amount of heavy cream or milk and then brushing it onto the crust with a pastry brush.
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Cooking the chicken
Chicken pot pie can be made with either cooked or uncooked chicken. If you're using uncooked chicken, start by seasoning the chicken with salt and pepper. Then, add the chicken to a large saucepan and cover it with water. Bring the water to a simmer and cook the chicken until it's just barely cooked through. Remove the chicken from the saucepan and let it cool for a few minutes before chopping it into bite-sized pieces. You can also use pre-cooked chicken, such as rotisserie chicken or chicken breasts, and simply chop it up before adding it to the pot pie filling.
If you're using uncooked chicken, you can also try this alternative method: heat oil in a cast-iron skillet over medium heat. Add the chicken and cook, stirring occasionally, until it's cooked through, which should take about 6 minutes. Remove the chicken from the skillet and set it aside.
Once your chicken is cooked and chopped, it's time to make the filling for your pot pie. Sauté the chicken with vegetables such as carrots, celery, leek, and garlic. You can also add onions and thyme for extra flavor. Then, add flour to the mixture, which will help to thicken the filling.
If you're using cooked chicken, simply add it to your filling mixture once you've sautéed your vegetables and added the flour. Stir the chicken into the mixture, along with any additional ingredients, such as frozen peas or lemon zest, and then your filling is ready to be added to your pot pie!
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Baking the pie
Once you've prepared your chicken pot pie filling and crust, it's time to assemble and bake your pie. First, preheat your oven to 350°F. Grease a pie plate and lay one of your pie crusts on it. Next, pour your pot pie filling into the crust.
Then, lay your second pie crust on top of the filled pie dish. Crimp the edges of the two crusts together and cut slits in the top crust to vent steam. You can cut four slits in the centre or an "X" about 3 inches across. You can also poke holes in the top crust to let the steam escape. After that, brush the crust with egg wash to give it a nice sheen.
Place a foil-wrapped cookie sheet underneath the pie to catch any spills. Put the pie in the oven and bake for approximately 45 minutes to 1 hour at 350°F. Then, turn the oven up to 395°F and bake for another 25 minutes to get a golden crust. The pie is ready when the crust is golden brown and the filling is bubbling. Let the pie cool for at least 20 minutes, but preferably 1 hour, before serving.
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Storing and reheating
Chicken pot pie is a delicious comfort food, and it can be stored and reheated to be enjoyed the next day or even a few days later. Here are some detailed instructions for storing and reheating your chicken pot pie:
Storing:
Before storing, it is important to let the chicken pot pie cool down. You can store it right in the pie dish you baked it in, covered with foil or plastic wrap. Alternatively, you can transfer the leftovers to an airtight container and refrigerate for up to 4 days. If you want to freeze your chicken pot pie, it can be done before or after baking. It will last 2 to 6 months in the freezer.
Reheating:
There are several ways to reheat your chicken pot pie, each with its advantages:
- Oven: Preheat the oven to 350°F. Place the pie on an oven-safe baking tray, covered with aluminum foil. Bake for 20 to 30 minutes. Remove the foil and bake for an additional 5 to 10 minutes to get a crispy crust.
- Microwave: Place the pie on a microwave-safe plate and heat on the lowest power setting. Heat for 1-2 minutes at a time, checking the filling to ensure even heating. This method is quick but may not retain the flaky crust.
- Air fryer: Wrap each slice in parchment paper and heat for 3-5 minutes for thawed pie and 10-15 minutes for frozen pie.
- Toaster oven: Wrap the pie slice in foil and heat for 6-10 minutes for a thawed pie. This method helps retain the flaky crust.
- Frying pan: Heat the pie in a frying pan on the stovetop. This method works well for smaller pies and gives a crispy crust, but you need to watch it carefully to avoid burning.
Remember, if you are reheating from a frozen state, you will need to increase the cooking time. Enjoy your chicken pot pie!
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Frequently asked questions
You will need chicken, vegetables (such as onions, celery, carrots, and leeks), butter, flour, salt, pepper, broth, cream, and pie crusts.
First, cook the chicken and vegetables in butter. Then, add flour, salt, pepper, and broth to create a thick sauce. Let the mixture cool before filling the pie crust. Finally, bake the pie in the oven until the crust is golden brown.
Bake the chicken pot pie at 350°F to 425°F for 30-55 minutes, or until the crust is golden brown.
Yes, you can make chicken pot pie in advance. The filling can be made up to one day ahead and refrigerated or frozen. The pie crusts can also be made ahead of time and refrigerated or frozen.
