Emilie Meyer
Chicken pot pie is a hearty, comforting dish that is surprisingly easy to make. This recipe uses pre-cooked chicken, which can be shredded or diced, and can be made with either homemade or store-bought pie crust. The filling is a creamy mixture of chicken, vegetables, and a thick, flavourful sauce. The pie is then baked in the oven until the crust is golden brown and the filling is bubbling. This recipe is a great way to use up leftover chicken, and it can also be adapted to be vegetarian by substituting the chicken with vegetables.
| Characteristics | Values |
|---|---|
| Oven temperature | 350°F (175°C) to 425°F (218°C) |
| Baking time | 20-45 minutes |
| Chicken | Cooked, shredded, rotisserie, or leftover |
| Chicken quantity | 3 1/2 cups |
| Vegetables | Frozen, mixed, thawed |
| Vegetables | Carrots, peas, green beans, onions, celery, garlic |
| Seasonings | Salt, pepper, thyme, rosemary, poultry seasoning, onion powder, garlic powder, Italian seasoning |
| Sauce | Gravy, creamy, made with butter, flour, milk, broth, heavy cream, half-and-half, wine |
| Crust | Store-bought or homemade, flaky, made with butter and/or shortening |
| Crust preparation | Pre-bake for 10 minutes, egg wash, cover with foil |
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What You'll Learn
Prepare the chicken and vegetables
Preparing the chicken and vegetables for a chicken pot pie is simple and can be done in a variety of ways. You can use leftover chicken or cook chicken specifically for the pie. If you're cooking chicken, you can boil and shred it, use an instant pot, or opt for a rotisserie chicken. You can also use chicken thighs or breasts, depending on your preference. If you're boiling the chicken, add it to a saucepan, cover it with water, and simmer until cooked through. Then, chop it into bite-sized pieces.
For the vegetables, you can use frozen or fresh options. Carrots, peas, green beans, and celery are all great choices and can be cooked together with the chicken. You can also add onions and garlic to enhance the flavour. If using frozen vegetables, be sure to thaw them before adding them to the pie.
If you want to add extra flavour to your chicken pot pie, you can season the chicken and vegetables with salt, pepper, thyme, rosemary, garlic powder, onion powder, Italian seasoning, or poultry seasoning. You can also use store-bought or homemade stock to add more flavour to your pie.
Once your chicken and vegetables are cooked and seasoned to your liking, you can combine them with a creamy sauce or gravy and pour them into your pie crust.
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Make the sauce
Making the sauce for chicken pot pie is easy and can be done in a few simple steps.
First, melt some butter in a saucepan over medium heat. Next, add your choice of aromatics—typically, onion, celery, and garlic are used. You can also add carrots at this stage if you wish. Cook these vegetables until they are soft and translucent. This should take around 3 to 4 minutes.
Next, sprinkle flour over the vegetables and stir it through to create a roux. Cook this mixture for about a minute to get rid of the raw flour taste. You can also add your choice of seasonings at this stage—salt, pepper, thyme, celery seed, garlic powder, and turmeric are all popular options.
Now, slowly pour in some milk and water, stirring continuously until the sauce thickens. You can also use half-and-half instead of milk for a richer, creamier sauce. If you find that your sauce is not thickening to your liking, you can whisk cornstarch into a small amount of cold water or broth and add this to the sauce.
Finally, stir in your cooked chicken and frozen vegetables, and your sauce is ready to be poured into your pie crust!
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Prepare the pie crust
Preparing the pie crust is a crucial step in making a delicious chicken pot pie. While some prefer to make their own pie crust from scratch, using a store-bought refrigerated pie crust is a convenient option that can save time and effort. If you choose to go with a store-bought crust, look for a pie crust that is refrigerated rather than frozen, as it will be easier to work with at room temperature.
If you're feeling adventurous and want to make your own pie crust, there are a few key steps to follow. First, gather your ingredients, which typically include flour, butter, and shortening or water. You may also add an egg to create an egg wash for a shiny, golden crust. The butter and shortening (or water) should be chilled before use, as this will help create a flakier, more tender crust.
To make the pie crust dough, combine the flour, butter, and shortening (or water) in a mixing bowl. You can use a fork, a pastry cutter, or a food processor to blend the ingredients until they form a crumbly mixture. If you're using an egg, beat it separately and gradually add it to the mixture. Gradually add cold water to the mixture and mix until a dough forms.
Once the dough comes together, shape it into a disc and wrap it in plastic wrap. It's important to let the dough chill in the refrigerator for at least 2 hours, or even overnight, before rolling it out. This resting period allows the gluten in the flour to relax, making the dough easier to roll out and helping to prevent shrinkage during baking.
After the dough has chilled, lightly flour your work surface and rolling pin. Roll out the dough into a circle, turning and flouring the dough as needed to prevent sticking. Roll it out to a thickness of about 1/8 to 1/4 inch. You'll want to ensure that the dough is large enough to fit into your pie dish with some overhang. Gently place the dough into your pie dish, pressing it down and against the sides. Trim the edges to leave a small overhang, which can be crimped or decorated as desired.
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Assemble the pie
To assemble the pie, start by rolling out the second half of the pie dough into a 12-inch circle. Place it over the filling in the pie pan and seal the edges by pressing them together or crimping/fluting them. To allow steam to escape while baking, slice a few small slits in the top crust. For a glossy finish, brush the top crust with an egg wash—whisk an egg with a tablespoon of milk and use a pastry brush to apply it to the crust.
If you prefer a crunchier texture, pre-bake the bottom crust for about 10 minutes before adding the filling. Poke a few holes in the bottom crust with a fork, and cover the edges with foil to prevent burning.
You can also assemble the pie ahead of time and store it in the fridge, or freeze it for later. Wrap the unbaked pie tightly in foil and freeze for up to three months. When ready to bake, remove it from the freezer, preheat the oven to 350–425°F (175–218°C), and bake for 30–45 minutes, or until the crust is golden brown and the filling is bubbly.
If the crust starts to get too brown during baking, cover it loosely with a piece of foil. To check if the pie is ready, insert a knife into the centre of the pie; if it comes out hot to the touch, the pie is done.
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Bake and serve
Once you have prepared your chicken pot pie filling and crust, you are ready to assemble and bake. If you are using a homemade pie crust, it is recommended that you make it in advance, as it will need to chill for at least 2 hours before rolling out.
If you are using a store-bought crust, you can simply assemble your pie. If you want a crunchy bottom, pre-bake the crust for about 10 minutes before adding the filling. Prick a few holes in the crust with a fork, then pour in the filling. Cover with the top crust, crimp or flute the edges, and cut a few slits in the top to allow steam to escape. You can also brush the crust with an egg wash, made by whisking an egg with a tablespoon of milk, to give it a golden sheen.
Place the pie on a rimmed baking sheet and bake at 350-425°F for 25-45 minutes, or until the crust is deep golden brown and the filling is bubbly. If the crust starts to get too brown, you can cover it with foil for the first 15 minutes of baking.
After removing the pie from the oven, let it cool for 15 minutes before serving. The filling will be very hot, so take care when eating.
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