Tillie Doyle
Chicken pot pie is a versatile dish that can be made with various ingredients and cooking methods. It is a comforting and hearty meal that can be easily adapted to use up leftovers or store-bought ingredients. The key components are shredded chicken, vegetables, a creamy sauce or gravy, and a pie crust. The chicken can be cooked in several ways, including boiling, poaching, roasting, or using a rotisserie chicken, and then shredded and combined with the sauce and vegetables. The pie crust can be homemade or store-bought, and the pot pie is then baked in the oven until golden brown.
| Characteristics | Values |
|---|---|
| Chicken | Cooked chicken, rotisserie chicken, leftover chicken or turkey |
| Shredding Method | Boiling, instant pot, or rotisserie |
| Vegetables | Frozen mixed vegetables (carrots, peas, green beans), potatoes, turnips, onions, garlic, celery, leeks, mushrooms |
| Pie Crust | Store-bought or homemade, refrigerated, frozen, or room temperature |
| Oven Temperature | 350°F to 425°F |
| Baking Time | 20-45 minutes |
| Baking Dish | 9-inch glass pie plate |
| Sauce | Butter, flour, broth, milk, heavy cream, wine, turmeric, salt, pepper, thyme, gravy |
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What You'll Learn
Cooking the chicken
Chicken pot pie is a versatile dish that can be made with any type of cooked chicken, including leftovers. Common methods for cooking the chicken include boiling, poaching, roasting, baking, or using a rotisserie chicken. If you're starting with raw chicken, you'll need to cook it before shredding it and adding it to the pot pie filling.
One popular method for cooking the chicken is poaching, which involves simmering the chicken in liquid, such as water, stock, or broth. This gentle cooking method helps keep the chicken moist and tender. You can also add flavourings to the poaching liquid, such as herbs, spices, or vegetables, to infuse the chicken with extra flavour. For a simple poaching liquid, you can use water with some added herbs, such as thyme, rosemary, or parsley.
Another option is to bake or roast the chicken in the oven. This method can add a nice crispy texture to the chicken. Simply season the chicken with salt and pepper, and your choice of herbs and roast it in a preheated oven until cooked through.
If you're short on time, using a rotisserie chicken is a convenient option. You can easily shred the meat and use it directly in your pot pie filling. Rotisserie chicken is already cooked, so you don't have to worry about any additional cooking steps.
When it comes to shredding the chicken, it's best to let it cool down a bit after cooking to make it easier to handle. Then, use two forks or your fingers to pull the meat apart into shreds. You can also use a stand mixer with the paddle attachment to quickly shred the chicken.
Remember, the beauty of chicken pot pie is its versatility, so feel free to experiment with different cooking methods and flavour combinations to find your perfect recipe.
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Shredding the chicken
Shredded chicken is a key ingredient in chicken pot pie, and there are several ways to prepare it. You can use any type of cooked chicken, including leftovers, rotisserie chicken, or chicken cooked specifically for the pot pie.
If you're cooking the chicken specifically for the pot pie, there are several methods you can use. Boiling is a simple option; you can also poach the chicken, adding herbs and seasonings to the water for extra flavour. Another option is to cook the chicken slowly at a low temperature, which will make it easier to shred. This method will take around 10-15 minutes for chicken breasts and about 30 minutes for chicken thighs.
Once your chicken is cooked, you can shred it by hand or using a fork. If you're short on time, you can also use a stand mixer or hand mixer to shred the chicken quickly.
If you're using leftover or rotisserie chicken, simply remove the meat from the bones and shred it by hand or with a fork before adding it to your pot pie filling.
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Preparing the vegetables
If you're using frozen vegetables, it's important to thaw them before adding them to the pot pie filling. This can be done by placing them in a strainer and running them under cool water, or simply leaving them on the counter for about 30 minutes. Common frozen vegetables used in chicken pot pies include carrots, peas, green beans, and mixed vegetables.
If you're using fresh vegetables, you'll need to chop them into small pieces. Onions, carrots, celery, potatoes, turnips, and garlic are all great options to include. You can also add herbs like parsley, sage, rosemary, and thyme to enhance the flavour of your pot pie.
Once your vegetables are prepared, you'll typically cook them in a saucepan with butter until they are tender. This usually takes around 2-3 minutes. Then, you can add in your flour, salt, pepper, and any other seasonings you'd like. Stir everything together until it forms a thick sauce.
At this point, you can add the vegetables to your pot pie filling, which will also include your cooked, shredded chicken. Simply stir everything together and then pour it into your prepared pie crust before baking.
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Making the sauce
In a medium saucepan, melt the butter over medium heat. Add the chopped onion and cook for about 2 minutes, stirring frequently, until they are tender and translucent. You can also add other aromatics like garlic and celery at this stage.
Next, whisk in the flour, salt, and pepper to make a roux. You can also add other dried seasonings and herbs like poultry seasoning, rosemary, thyme, or Italian seasoning. This will get thick.
Gradually add in the broth and milk while stirring. You can also add a splash of white wine here if you like. The mixture will get thick and bubbly. Continue stirring until well blended and bubbly. If it seems too thick, add a little more broth.
At this point, you can add some heavy cream for a richer flavor and slightly thicker sauce. You can also add condensed soup for a similar effect. Stir the mixture and let it bubble and thicken for about 3 minutes.
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Baking the pie
Once you've prepared your pie filling and crust, it's time to assemble and bake your chicken pot pie. Preheat your oven to 350°F to 425°F, depending on your recipe. Place one pie crust in an ungreased 9-inch glass pie plate. Press the crust firmly against the sides and bottom, letting any extra dough hang over the edge.
Next, spoon the filling into the bottom crust. Top with a second crust, pinching the edges together to seal the pie. Cut several slits in the top crust to create vents for steam to escape. You can also flute the edges of your pie by folding the top crust edge under the bottom crust and pinching it into a scalloped pattern.
Bake your chicken pot pie for 30 to 45 minutes, or until the crust is golden brown. During the last 15 to 20 minutes of baking, you may want to cover the crust edges with foil to prevent burning. Remove the pie from the oven and let it cool for about 15 minutes before serving. Enjoy your homemade chicken pot pie!
For an extra crispy bottom crust, you can pre-bake the bottom crust for about 10 minutes before adding the filling. Simply cover the edges with foil to prevent burning, then remove the foil for the final 10 minutes of baking.
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