Ah, chicken pot pie—a dish that brings me back to cozy evenings at grandma’s, where everything felt just right, even if it wasn’t. It’s like a warm hug on a chilly night, with flaky crusts and creamy fillings that whisper stories of comfort and home. You know, sometimes I think if pie could talk, it’d tell tales of love and mishaps in the kitchen!
Steps
- Prepare the pie dough in advance by mixing butter and shortening for a flaky crust. Chill the dough for at least 2 hours, or up to 5 days, before rolling it out.
- Boil the chicken, carrots, and celery in a large pot for 10 minutes, then drain and set aside. For pre-cooked chicken, see recipe notes.
- In a skillet, cook onion and garlic in butter until the onion turns translucent. Stir in flour, salt, pepper, and thyme, and cook until well combined.
- Add chicken broth and half-and-half to the skillet, and simmer the mixture until it thickens into a gravy-like consistency. Taste and adjust seasonings as needed.
- Preheat your oven to 425°F (218°C) and roll out the first half of the chilled pie dough into a 12-inch circle. Place it into a 9-inch pie dish.
- Fill the pie crust with the cooked chicken and vegetables, scatter frozen peas on top, and pour the thickened gravy over the filling.
- Roll out the second half of the pie dough and place it over the pie. Seal and crimp the edges, then cut small slits in the top crust for steam to escape.
- Whisk an egg with milk to create an egg wash, and brush it over the top crust for a golden finish. Bake the pie for 32–38 minutes until the crust is golden brown.
- Allow the pot pie to cool for at least 10 minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
- Homemade pie crust or all butter pie crust (makes 2 crusts, for bottom and top)
- 1 pound (450g) boneless, skinless chicken breast or thighs, cubed
- 1 cup (about 130g) sliced carrots (approximately 2 carrots)
- 1/2 cup (about 40g) sliced celery
- 1/3 cup (5 tablespoons; 71g) unsalted butter
- 1/3 cup (45g) chopped yellow onion (1/2 of a small onion)
- 1 teaspoon minced garlic
- 1/3 cup (41g) all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme leaves
- 1 and 3/4 cups (420ml) chicken broth or stock (preferably reduced sodium)
- 2/3 cup (160ml) half-and-half
- 1 cup (125g) frozen peas
- Egg wash: 1 large egg beaten with 1 tablespoon (15ml) milk
- Optional: sprigs of fresh thyme for garnish
FAQ
- What makes the sauce in chicken pot pie creamy and flavorful?
- The sauce in chicken pot pie is typically a rich, seasoned white gravy made from scratch. Key ingredients include chicken broth and half-and-half, which contribute to its creamy texture and flavorful base.
- How can I prevent the bottom pie crust from becoming soggy?
- To avoid a soggy bottom crust, add the chicken and vegetable filling first, followed by pouring the gravy on top. This allows the gravy to seep down slowly, giving the bottom crust time to crisp up. Using a glass or metal pie dish can also help achieve an evenly baked crust.
- Is it possible to make chicken pot pie with just a top crust?
- Yes, you can make chicken pot pie with only a top crust. Simply skip adding the bottom pie dough, mix the finished gravy with the chicken and veggies, and place it in an ungreased pie dish. Reduce the oven temperature to 375°F (191°C) and bake for 35–40 minutes until the top crust is golden brown.
- Can I substitute the pie crust with puff pastry or biscuits?
- Yes, you can use thawed puff pastry or biscuits as a topping instead of a pie crust. If using puff pastry, note that the underside touching the filling might become soggy. Biscuits are also a delicious alternative to pie crust for a pot pie.
- What variations can I try with the chicken pot pie filling?
- This recipe is flexible for using leftover meats like turkey or adding different vegetables such as corn, potatoes, mushrooms, or zucchini. Just ensure not to overload with veggies as there might not be enough gravy for all. Feel free to season with additional herbs like parsley, rosemary, or sage to suit your taste.
Tips
- Prepare the Pie Crust in Advance: Ensure you prepare and chill your pie dough well in advance, as it needs at least 2 hours to firm up. This can be done up to 5 days before, saving time on the day you plan to make the pot pie.
- Prevent a Soggy Bottom Crust: To avoid a soggy bottom crust, add the cooked chicken and vegetable filling first, then pour the gravy over the top. This method allows the gravy to slowly seep down, giving the bottom crust time to crisp up.
- Use an Egg Wash for a Golden Finish: Don’t forget to brush your top crust with an egg wash made from 1 egg and 1 tablespoon of milk. This step is essential for giving your pot pie a beautiful, glossy, golden finish.
- Experiment with Filling Variations: Feel free to customize the filling with your favorite vegetables and meats. While the recipe uses chicken, turkey can be a great substitute, and you can add vegetables like corn, potatoes, or mushrooms for extra flavor and texture.
Equipment
- Rolling Pin
- 9-inch Pie Dish
- Pastry Brush
- Pie Crust Shield
- Whisk
