Chicken pot pies are tasteful, heart-warming, and very wholesome. They are a comforting dish that brings a smile and melts your heart. The rich and creamy filling topped with golden, flaky crust is divine.
If you want to prepare a big meal for your family and loved ones from scratch, this chicken pot pie recipe is what you need! You can make the puff pastry and the filling from scratch. When you pour down your heart, sweat, and blood into making this chicken pot pie, the end result will blow away everyone’s mind. It is a great recipe for Sunday brunches, holiday dinners, or weekends.
Try this amazing recipe at home, and I bet you will love it!
What is chicken pot pie?
Chicken pot pie is a savory pie dish that is made from a meat and vegetable filling and is topped with a flaky pastry. The filling is usually a creamy sauce made from heavy cream or milk and flour. Chicken pot pie is a delicious pie that you can enjoy any time of the day. It is a great dish for Sunday brunches, family gatherings, and holiday dinners.
History of chicken pot pie
The history of pot pies goes all the way to 9500 B.C. Furthermore, ancient Greeks and Romans are known to bake meat filling in pastry shells. This dish was very popular in the roman empire and was served in banquets. However, it wasn’t until the 16th century that the concept of pot pies appeared in England. During the time of Queen Elizabeth, savory pies gained popularity.
Today, everyone is aware of pot pies. The most commonly used filling is the chicken and vegetable filling; however, some like to use beef, turkey, or seafood as well. Moreover, several vegetarian pot pies are also very popular, especially among vegans.
Tips for making chicken pot pie
there are so many things you can add to this chicken pot pie to make it unique. here are a few amazing ideas and tips you should keep in mind:
- you don’t have to cook chicken every time for a pot pie. If you have leftover chicken, you can prepare chicken pot pie using it as well.
- You can use leftover turkey meat for the pot pie as well.
- If you want to add more vegetables, add corn kernels and chopped celery ribs as well.
- For some heat and spice, add paprika powder or cayenne powder.
- Instead of making one pie, you can make small single-serving pies as well. Use high-grade ceramic ramekins to make individual chicken pot pies.
- Make sure the consistency of the filling is not very thin or runny. It shouldn’t be watery. Rather it should be thick.
- Make sure you use cold butter and cold water for the puff pastry. It will ensure more puffs in the final pastry.
- You don’t have to make puff pastry from scratch. You can use pre-made puff pastry from the grocery store as well.
- Using leftover chicken and pre-made puff pastry will cut down your work in half. This way, you will just have to prepare the filling, making chicken pot pie super easy to make, quick and convenient.
How to store chicken pot pie?
You can easily store the leftover chicken pot pie by placing it in an airtight container and covering it with plastic wrap. It will last for up to 5 days in the refrigerator. You can reheat it in the microwave. You can also prepare the filling in advance and store it for later use. Keep it in the refrigerator in an airtight container for two days or until you start making the pot pies. Make sure the filling reaches room temperature before adding it to the pot.
Moreover, you can freeze the leftover chicken pot pie as well. Take it out of the dish, and wrap it with plastic wrap or aluminum foil tightly. Freeze for up to 3 months. Reheat it in an oven.
Chicken Pot Pie
For the chicken:
- 3 chicken breasts halved, skin-on and boneless
- 3 tbsp olive oil
- ½ tsp kosher salt
- ½ tsp black pepper powder
For the pastry:
- 3 cups all-purpose flour
- ¼ lbs. Cold unsalted butter diced
- ½ cup vegetable shortening
- ½ cup ice water
- 1 tsp baking powder
- 1 ½ tsp kosher salt
- 1 egg beaten
- A pinch flaked sea salt
For the pot pie:
- 4 cups chicken stock
- 2 yellow onions chopped
- 2 cups carrots diced and blanched
- 2 cups baby potatoes whole, semi-boiled
- 2 cups frozen peas
- 2 chicken bouillon cubes
- ¾ cup unsalted butter
- ¼ cup heavy cream
- ½ cup all-purpose flour
- ½ cup freshly chopped parsley leaves
For the pastry:
- In a food processor, add all-purpose flour, baking powder, and salt.
- Add vegetable shortening and cold butter. Using your fingers, mix well until the mixture gets crumbly.
- Seal the lid and start processing. Meanwhile, the motor is running, pour an ice water.
- Continue to process until it forms a dough.
- Take it out of the processor and knead. Turn it into a ball and wrap it with plastic.
- Place it in the refrigerator for about 30 minutes.
For the chicken:
- Meanwhile, pat the chicken breast dry using a kitchen towel.
- Place them on a parchment-lined baking tray and drizzle olive oil on top. Sprinkle salt and black pepper generously.
- Place the baking tray in a preheated oven for about 30 minutes at 400-degree for until it is fully cooked.
- Take it out of the oven, remove the skin and cut it into small cubes. Set aside.
For the pot pie:
- Pour chicken stock in a saucepan and place it on slow heat. Add chicken bouillon cubes and let them simmer until the cubes are completely dissolved.
- Meanwhile, in a large pot, add butter and place it on medium heat.
- Once the butter melts, add chopped onions and sauté for 5 to 7 minutes until they turn translucent.
- Reduce the heat and add all-purpose flour. Stir constantly for 2 minutes until the flour starts getting color.
- Pour hot chicken stock and mix well.Let it simmer for a minute at low heat. Don’t forget to mix constantly.
- Once the mixture starts to thicken up, add heavy cream and season with salt and black pepper.
- Add blanched carrots, peas, potatoes, chopped parsley, and cooked chicken.
- Mix well and let it simmer for five more minutes.
- Take it off the heat and let it cool down a bit.
- Take the dough out of the oven and roll until you get a circle or square that fits the baking dish or casserole dish.
- Pour the chicken out pie mixture into the baking dish, and top it up with rolled pastry.
- Trim the excess dough from the edges, and seal each side using your fingers.
- Using a sharp knife, cut small slits on the top and brush with egg wash.
- Place it in a preheated oven for 60 minutes at 375-degree for until the top gets a golden color.
- Serve hot.