Cody Casey
Chicken pot pie is a comfort food that is perfect for cold weather. It is a versatile dish that can be made with various ingredients, such as chicken or turkey, and a wide range of vegetables. The recipe can also be adapted to suit dietary requirements, with gluten-free, dairy-free, vegan and paleo versions available. This guide will explain how to cook a chicken pot pie using a recipe from Whole Foods Market, which serves six people and takes one hour and ten minutes to make.
Characteristics and Values Table for Whole Foods Chicken Pot Pie:
| Characteristics | Values |
|---|---|
| Ingredients | Chicken, chicken broth, cream of chicken, frozen veggies (peas, carrots, green beans, corn), potatoes, sour cream, homemade sourdough biscuits |
| Filling | Water, chicken breast with rib meat, heavy cream, carrots, peas, potatoes, onions, chicken-type base, leek, olive oil, flour, xanthan gum, spices |
| Crust | Flour, expeller-pressed palm oil, water, butter, cane sugar, salt |
| Egg Wash | Cage-free eggs, water |
| Cooking Method | Bake in the oven at 400˚F. Poke fork holes in the crust, cover with foil, and bake for 30 minutes. Remove foil and bake for another 30 minutes or until golden brown. Ensure an internal temperature of 165°F. |
| Cooking Time | 1 hour |
| Servings | 6 |
| Dietary Considerations | Gluten-free, dairy-free, vegan option |
| Leftovers | Freeze leftovers for up to 3 months |
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What You'll Learn
Prepare the filling with chicken, broth, cream, and vegetables
To prepare the filling for a pot pie, you'll need chicken, broth, cream, and vegetables. You can use either cooked or uncooked chicken, chopping or shredding it into bite-sized pieces. For the broth, chicken broth is a good option, and you'll need about 1/4 cup to 1 1/2 cups, depending on your preference and the size of your pot pie. You can also add some cream to the filling for richness; heavy cream or sour cream will work well.
For the vegetables, you can use a variety of options, including carrots, peas, potatoes, onions, leeks, celery, mushrooms, and butternut squash. You can use fresh or frozen vegetables, and the amount you need will depend on the size of your pot pie and your personal preference. As a guide, you can use around 2 cups of each vegetable, or a total of 8 cups of mixed vegetables.
To prepare the filling, start by cooking your vegetables. Steam or boil them until they are tender, which usually takes around 10 minutes. In a separate pan, melt some butter over medium heat. Add your chopped onions, carrots, celery, and garlic, cooking until the onions are translucent and the garlic is fragrant. If you're using mushrooms, add them now and cook until they soften and release their liquid.
Next, add your chicken and broth to the pan. Bring it to a boil, stirring occasionally, and then simmer until the mixture thickens, which should take about 3 minutes. Finally, stir in your cream and vegetables, and your filling is ready to be poured into your waiting pie crust!
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Make the dough with flour, salt, and butter
To make the dough for a pot pie, you will need flour, salt, and butter. This forms the base of the crust. You can use a food processor to combine the ingredients. For a standard pot pie, you will need around 3 tablespoons of unsalted butter, which you should melt in a medium pot over medium heat. Add your chopped vegetables and cook until the onions are translucent. This should take around 4 minutes. You can then add your garlic and cook for a further minute.
Next, you will need to add your flour. For the above quantity of butter, you will need 3 tablespoons of flour. Stir this through the vegetables until they are coated. Keep stirring constantly for about a minute until the flour is no longer white and is coating the bottom of the pan. This forms the base of your dough.
You can then add your broth and stir to combine. Bring to a boil and then simmer until the mixture thickens. This should take around 3 minutes. You can then pour the filling into your pie crust. It is worth noting that the crust for a pot pie often includes other ingredients such as water, sugar, and oil, so you will need to add these separately to your dough.
For a vegan alternative, you can use vegan butter or palm shortening to make a crumbly crust. This is a great option for those who are dairy-free or gluten-free.
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Assemble the pie with a bottom crust, filling, and top crust
To assemble the pie, start by preparing the bottom crust. You can make your own crust by combining flour, salt, and baking powder in a food processor, and then adding shortening in a few pulses until it is finely chopped within the flour. You can also use a pre-made pie crust, which you can buy from most grocery stores.
Next, it's time to fill your pie. For a chicken pot pie, you'll want to fill your pie crust with cooked, shredded chicken, mixed vegetables (such as peas, carrots, and green beans), and a creamy sauce. You can make the sauce by cooking onions, carrots, celery, and garlic in butter until fragrant, then adding flour and chicken broth, stirring until it thickens. You can also add some cream to make it extra rich and delicious.
Finally, top your pie with another layer of crust. Seal the edges with a fork or your fingers, and cut a few small vents in the top to let out steam while it bakes. You can also brush the top with an egg wash (beaten egg mixed with a little water) for a golden, glossy finish.
Your pot pie is now assembled and ready to bake! Bake it in a preheated oven at 400˚F for around 30-40 minutes, or until the crust is golden brown and the filling is hot and bubbly.
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Bake at 400°F for around 60 minutes, until golden brown
When you're ready to bake your chicken pot pie, there are a few key steps to follow. First, preheat your oven to 400˚F. Poke 3 to 4 fork holes in the top of the pie crust and cover it with foil. Place the pie on the lowest rack of your oven and put a rimmed baking sheet on the rack below to catch any drips or spills. This will save you from having to scrub your oven later!
Next, bake the pie for 30 minutes with the foil on top. This helps to ensure that the crust doesn't burn. After 30 minutes, carefully remove the pie from the oven and take off the foil. Return the pie to the oven and bake for another 30 minutes, or until the crust is golden brown all over. The total baking time is about 60 minutes, but this may vary slightly depending on your oven and the size of your pie.
To check if your pie is ready, look for a deep golden brown colour on the crust. You can also use an instant-read thermometer to check the internal temperature, which should reach 165°F when the pie is done. Remember to handle the pie dish with oven mitts as it will be very hot. Enjoy your delicious, golden-brown chicken pot pie!
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Allow to cool slightly before serving
Once your pot pie is baked, remove it from the oven and let it cool slightly before serving. This step is important as it allows the pie to set and ensures that the filling is not piping hot when served. The slight cooling will also make it easier to slice the pie neatly and safely.
The recommended baking time for a pot pie is around 35 to 40 minutes, or until the crust is golden brown all over. It's important to use an instant-read thermometer to check that the internal temperature reaches 165°F to ensure it is cooked thoroughly.
While you wait for the pie to cool slightly, you can prepare any desired sides or garnishes to serve with your pot pie. Some suggestions include a fresh green salad, roasted vegetables, or a simple side of steamed broccoli or green beans.
If you have prepared the pot pie ahead of time, you can easily reheat it and still allow it to cool slightly before serving. Reheat the pie in the oven at 350°F for about 20-25 minutes, or until heated through.
Remember, the "cool slightly" instruction is just a suggestion to ensure a pleasant dining experience. You can adjust the cooling time according to your preference and how hungry your guests are!
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Frequently asked questions
Here is a recipe for a whole foods chicken pot pie:
- Filling: Water, chicken breast with rib meat, chicken broth, heavy cream, carrots, peas, potatoes, onions, chicken type base, leek, olive pomace oil, wheat flour, xanthan gum, nisin, black pepper, parsley, sage, thyme.
- Crust: Wheat flour, expeller-pressed palm oil, water, butter, cane sugar, salt.
- Egg Wash: Cage-free eggs, water.
Here are the steps to cook a whole foods chicken pot pie:
- Preheat the oven to 400˚F.
- Poke 3 to 4 fork holes in the top and cover with foil.
- Bake for 30 minutes with the foil on top.
- Remove the foil and bake for another 30 minutes or until golden brown.
- Ensure the internal temperature reaches 165˚F.
This recipe can be made gluten-free, dairy-free, grain-free, nut-free, and egg-free. You can use either chicken or turkey, chopped or shredded. You can also substitute vegan butter or palm shortening for regular butter.
