Marianne Martinez
Chicken pot pie is a hearty, comforting dish that has been enjoyed since the early years of Egypt. The walls of a pot pie refer to the pie crust, which is typically made from a combination of butter and shortening to create a flaky, tender texture. The crust is assembled with a bottom and top layer, enclosing a savoury filling of cooked chicken and vegetables in a rich, creamy sauce. To cook the walls of a pot pie, the oven should be preheated to a temperature between 350°F and 425°F, and the pie should be baked for around 20 to 30 minutes, or until the crust is golden brown and the filling is bubbling.
| Characteristics | Values |
|---|---|
| Oven temperature | 350-425°F |
| Bake time | 20-35 minutes |
| Pie crust | Flaky, buttery, homemade or store-bought |
| Filling | Chicken, vegetables, creamy sauce |
| Vegetables | Peas, potatoes, sweet potatoes, bell peppers, broccoli, cauliflower, corn, mushrooms, zucchini |
| Sauce ingredients | Butter, flour, milk, broth, heavy cream, wine, turmeric, salt, pepper, thyme |
| Additional tips | Cover edges with foil to prevent burning, poke holes in the crust to vent steam, bake in a glass pie plate for a flakier crust |
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Prepare the filling
Preparing the filling for a chicken pot pie is simple. Start by cutting up your vegetables into small pieces, about 1/2-inch in diameter. You can use fresh or frozen vegetables, or a mixture of both—just make sure you have around 2 to 2 1/2 cups in total. Good options include potatoes, sweet potatoes, bell peppers, broccoli, cauliflower, corn, mushrooms, and zucchini.
Next, melt some butter in a saucepan over medium heat. You'll need about 3 tablespoons. Once melted, add your chopped vegetables, stirring to coat. Cook for 3 to 4 minutes, until they just start to soften. Then, add some diced onion and continue to cook, stirring occasionally, for about another 3 minutes, until the onion becomes translucent.
At this point, you can add some meat to your filling. Chicken is the most popular choice, but you can also use turkey or rotisserie chicken to speed up the process. If you're using raw, boneless meat, add it to the pan and cook until it's just barely done, then remove it to a plate to cool before chopping into bite-sized pieces. If you're using pre-cooked meat, simply add it to the pan with the other ingredients.
Now it's time to make the sauce. Sprinkle some flour into the pan, usually around 1/4 cup, and stir until combined. This will help thicken the sauce. You can also add some seasonings like salt and pepper, garlic powder, celery seed, and bouillon paste. Slowly stir in some milk—about 1 cup—and the reserved water from cooking your meat, if using. Let the mixture come to a boil and thicken, stirring constantly.
Finally, stir in your meat and any frozen vegetables or peas you'd like to include. This will ensure they retain their colour and texture. Taste your filling and adjust the seasoning if needed. Your filling is now ready to be spooned into your pie crust!
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Make the sauce
Making the sauce for a pot pie is a simple process, but it's important to follow the steps carefully to ensure a rich and flavourful result. Here is a step-by-step guide to making the sauce for a classic chicken pot pie:
First, melt some butter in a saucepan over medium heat. The amount of butter you use can vary depending on your preference, but generally, a few tablespoons will be sufficient. Next, add in your choice of aromatics to build the flavour base for the sauce. This typically includes diced onions, which you can cook until they become translucent. You can also add other aromatics like celery, carrots, and garlic at this stage.
Once your aromatics are softened, it's time to add the flour. Stir the flour into the butter and vegetable mixture, coating everything evenly. This step is crucial as the flour will help thicken the sauce and give it a heartier texture. Make sure to cook the flour for a minute or so to get rid of any raw flour taste.
Now it's time to add the liquids. Slowly pour in some chicken broth and milk, whisking continuously to avoid lumps. You can adjust the amounts of broth and milk depending on your desired consistency. For a richer sauce, you can use heavy cream or half-and-half instead of milk. If you like, you can also add a splash of white wine for extra depth of flavour.
Bring the mixture to a boil, stirring frequently, until it thickens into a sauce. At this point, you can season the sauce with salt, pepper, thyme, and any other spices you like. Taste and adjust the seasoning as needed. You can also add a pinch of turmeric for a vibrant golden colour.
Finally, stir in your cooked chicken and vegetables. For the vegetables, you can use frozen or fresh options like potatoes, sweet potatoes, bell peppers, broccoli, or peas. Remember to cut them into small pieces to ensure they cook through during the baking process.
And there you have it! A delicious sauce for your pot pie that's savoury, creamy, and full of flavour. Simply assemble your pie by pouring the sauce into your prepared pie crust, adding the top crust, and baking it until golden brown. Enjoy the fruits of your labour!
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Assemble the pie
First, prepare your pie dish. If you're using a glass pie plate, you're good to go. If you're using metal, it's a good idea to get a dull aluminum pie pan, as this will help the crust brown and get flaky. Spray the pie plate with cooking spray before adding the filling.
Now, it's time to fill your pie. You've already cooked your chicken and vegetables and made your sauce, so all you need to do is mix them together. If you're using frozen peas, add them to the mix now, as they go in uncooked. Spoon the filling into the bottom crust of the pie.
Roll out the second half of the pie dough into a 12-inch circle and lay it over the filling. Seal and crimp or flute the edges of the pie crust. You can do this by folding the top crust edge under the bottom crust edge to create a thick raised edge, then pinching the raised edge between your thumb and forefinger to create a scalloped pattern. Don't forget to add an egg wash to the crust, as this will give it a golden, glistening sheen.
Finally, make a few small slits in the top crust to allow steam to escape. You can also wrap the edge of the crust in foil to prevent it from burning.
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Bake the pie
Once you've prepared your chicken pot pie filling and crust, it's time to assemble and bake the pie. First, spoon the filling into the bottom crust. Then, cover it with the second crust. Flute the edges of the crust by folding and pinching the top and bottom crusts together. Don't forget to make a few slits on the top crust to allow steam to escape. You may also brush the crust with an egg wash to give it a golden sheen.
Before baking, preheat your oven to 375°F. Place the pie on a rimmed baking sheet to catch any potential overflow. To prevent the crust from browning too quickly, you can lightly cover it with foil for the first 15 minutes of baking. Bake the pie until the crust is deep golden brown and the filling is bubbly, which should take around 25 to 30 minutes. If you're baking the pie straight from frozen, you may need to add a few extra minutes to the baking time.
Keep an eye on the pie as it bakes. If the crust starts to look too brown, tent it loosely with a piece of foil to prevent overbrowning. The pie is ready when the crust is golden brown and the filling is bubbling.
Let the pie cool slightly before serving. This will allow the filling to thicken and set, making it easier to slice and serve. Enjoy your delicious, freshly baked chicken pot pie!
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Serving suggestions
Chicken pot pie is a delicious, comforting meal that is perfect for cold nights. The process of making a chicken pot pie can be lengthy, so it is a good idea to prepare the filling and the pie crust in advance and store them separately in the fridge.
When it comes to serving this tasty treat, there are a few things to keep in mind. Firstly, it is best to bake and serve the pie right after making it, as the filling has a high liquid proportion that will soak into the pie crust over time, making it soggy. If you are serving a one-crust pot pie, use a large serving spoon to break through the top crust and scoop out the filling, much like you would with a casserole.
If you are serving a chicken pot pie that has been premade, there are a few tips and tricks to ensure it is warmed through evenly. Firstly, bring the pie closer to room temperature before heating by taking it out of the fridge about an hour in advance. You can then microwave it for a couple of minutes before moving it to the oven. Alternatively, you can first microwave it and then finish it off in an air fryer. If you are baking the pie straight from frozen, you will likely need to add a few minutes to the bake time.
To prevent the crust from burning, cover the edges with foil and place the pie lower down in the oven. You can also cover the pie with foil for the first 15 minutes of baking time and then remove the foil to allow the crust to brown. To ensure the crust is flaky, bake the pie in a glass pie plate.
Chicken pot pie is a hearty dish that is sure to be a crowd-pleaser and can be served as a full meal on its own.
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Frequently asked questions
You can use a store-bought pie crust to save time, or you can make your own. A homemade crust can be made with butter, shortening, or a combination of both.
You can use leftover cooked chicken, rotisserie chicken, or cook the chicken yourself. If you are cooking it yourself, you can use chicken breast or thighs, and season with salt and pepper.
You can use frozen or fresh vegetables, depending on your preference. Common choices include potatoes, sweet potatoes, bell peppers, broccoli, cauliflower, corn, mushrooms, zucchini, peas, and carrots.
After making your filling, pour it into the bottom pie crust. Then, cover it with the top crust, sealing and crimping the edges. Don't forget to poke a few holes in the top crust to let the steam escape.
The baking temperature and time may vary depending on the specific recipe and your oven. However, a general guideline is to bake at around 350-425°F for 20-35 minutes, or until the crust is golden brown and the filling is bubbly.
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