You must have heard the name Chicken Pot Pie and somewhere or the other you must have made and eaten it in every house. Let’s know its detailed information how to make it, step by step which is told for all of you, here you will get complete information about how to cook the dish from cooking it to serving it, and also how to keep it in the fridge, so let’s know its complete information.
Table of Contents
How to make the classic Chicken Pot Pie recipe. (5 to 6 people)
Introduction
If you all want to finish the kitchen work quickly and spend time with your family by cooking food, then everyone’s favorite is Chicken Pot Pie, a great food and comforting which you can make quickly and full of delicious creamy which contains chicken and vegetables.
It has layers upon layers of butter wrapped around it and is everyone’s favorite recipe and has become a very popular meal for family gatherings and cozy weeknights with dinner and it is a delicious meal which you can make at home and instead of buying it from any store bought one, make it at home and it will become your favorite and you will forget the store bought one.
So come let’s make it with us and learn the complete step by step recipe.
Ingredients Serves 5 to 6 people
How to make the filling
- ✓ 1 pound cooked chicken (you can use rotisserie chicken, it’s great)
- ✓ Flour 1/4 cup
- Carrots 1 cup chopped
- Salt 1/2 teaspoon (to taste)
- Butter 2 tablespoons
- Frozen peas 1/2 cup
- Black pepper 1/4 teaspoon
- Milk 3/4 cup or you can use half and half
- Onion 1/2 cup chopped (1 medium)
- Celery 1/2 cup chopped (about 2 stalks)
- Chicken broth 2 cups (this is a low sodium choice)
- Oregano 1/4 teaspoon dried (optional)
- Garlic powder 1/4 teaspoon (optional)
Crust ingredients:
1 egg beaten (egg for dusting)
Homemade pie dough, or 1 box refrigerated pie crusts (2 crusts)
Important information:
First gather all the ingredients as mentioned so that you do not have to move anything while making it.
Steps and Method:
1. Using the Oven
When using the oven, first preheat the oven to 425°F (220°C). Place the rack in the middle of the oven so that the baking is even and a golden crust is formed.
2: How to prepare the vegetables.
First of all, take a sauce pan and heat it on low flame or you can also use a large skillet.
Add two tablespoons of butter to it and when it melts, add celery, carrots and chopped onions.
Then roast the vegetables on low flame for 7 to 8 minutes until they become soft. When they become soft, they will turn light brown. Stir frequently or else they will burn.
3: How to make the roux (thickening agent)
Sprinkle 1/4 of the flour over the roasted vegetables and stir continuously for 2 to 3 minutes. This will change the taste of the raw flour and prepare it for your creamy filling.
4: Add the liquids and bring to a boil
While stirring slowly, add two cups of chicken broth and then add 3/4 cup of milk and stir until it starts to bubble and the ingredients are cooked through and the chicken is cooked. This will thicken after a few minutes and turn into a gravy. This will take about 3 to 4 minutes.
5: Add the ingredients to the mixture and season.
Add garlic powder, salt to taste, pepper, thyme and adjust the seasonings to your taste. If you want to add more, you can add a splash of cream.
6: Add the chicken and peas
Add the cooked chicken, chopped chicken and frozen peas while stirring slowly. Reduce the heat or turn it off and mix well for two to three minutes.
Let it sit for a few minutes to allow all the flavors to blend well. It may cool down a little but this will make it easier to handle when filling the pie.
7: How to make the bottom crust:
To make the bottom crust, first open a pie crust and place about 9 inches into the pie crust. Then press it down gently to line the edges.
When you’re done with the crust, prick the bottom with a fork to prevent bubbles from forming during baking.
8: How to Fill the Pie
Use a spatula or spoon to spread the filling evenly over the pie and pour the hot filling into the crust you prepared first. Remember to never fill the pie completely; leave about an inch at the top to avoid overflow.
9: Now add the top crust
To add the crust, first unfold the second crust and then place it on top of the filled pie. Use a kitchen cutting tool to trim off any excess dough, but leave about 1/2 inch.
Turn the edge under and press it down using your fingers or a fork.
If you want to let out steam while cooking, make 5 to 6 small slits on the top crust.
10: Using the Egg Wash
To use the egg wash, use a pastry brush and apply a beaten egg to the top crust; you will see the pie get a beautiful, golden shine.
11: How to bake a pie
First, place the pie on a baking sheet to catch any water, then place it in the oven at 425°F and bake for 31 to 36 minutes.
Tip: If the edges of the crust brown too quickly, cover it with aluminum foil halfway through baking.
12: Let rest for a few minutes and serve
Take the pie out of the oven to let it rest for a few minutes. Once baked, slice it and let it rest for 11 to 15 minutes. This will set the filling and make it easier to serve.
Serving Tips
To serve, serve with a green salad along with a vinaigrette for a balanced accompaniment that goes well with pot pies.
For a nice accompaniment, you can add a dollop of cranberry sauce just like you would for Thanksgiving. A spoonful of cranberry sauce makes this even more delicious.
Reheating Method: For best results, reheat the slices in the oven at 350 degrees Fahrenheit for 11 to 16 minutes. You can also microwave them if you prefer, but be aware that the crust may not be as crispy.
Making Ahead and Freezing Tips
If you make the filling 2 days ahead, you can refrigerate it.
To refrigerate the entire pie, assemble the pie but do not bake it. Wrap it tightly in foil and refrigerate it for up to 1.5 to 2 months. You can bake from frozen at 375°F for 65 to 70 minutes, covering the edge of the crust if needed.
How to freeze leftovers:
Slice and wrap in individual sheets or wrap in sheets before freezing, or store in an airtight container.
Variations and Substitutions
Turkey Pot Pie Substitutions: If you don’t like chicken, you can substitute turkey for the pie and this is perfect for holiday leftovers and you can experiment with that.
Vegetarian Substitutions: You can substitute chicken for a vegetable version like green beans, mushrooms, or corn instead.
Crust Swaps: If you are using a rustic pot pie, make sure to only use puff pastry on top and skip the bottom crust.
Gluten-Free Substitutions: You can use a gluten-free pie crust to thicken the corn starch filling.
Final Thoughts
Everyone has different opinions, but chicken pot pie is not just a meal, it’s a cozy nostalgic experience.
But once you make it from scratch, it’s hard to go back to those frozen versions. Here’s a step-by-step guide that’ll ensure success every time, whether it’s your first or second attempt. You’ll have a whole new experience every time you make it.
Enjoy the delicious meal and flaky crust with your family and loved ones. This recipe is sure to become a family favorite.