Chicken pot pie is a comforting dish that many people cherish. Its flaky crust paired with a savory filling of chicken, vegetables, and rich sauce makes it an all-time favorite. This classic meal not only warms your belly but also evokes feelings of home and nostalgia. Making your own chicken pot pie from scratch can transform a simple dinner into a special occasion, allowing you to savor every bite with the satisfaction of having cooked it yourself.
Why We Love This Chicken Pot Pie Recipe
This chicken pot pie recipe holds a special place in many hearts for numerous reasons. First and foremost, it’s the perfect combination of textures and flavors. The buttery, flaky crust contrasts beautifully with the creamy filling made up of tender chicken and a medley of vegetables. It’s a dish that transports you to a cozy kitchen, where the aromas of cooking fill the air, creating an inviting atmosphere. Plus, the versatility of chicken pot pie allows you to use leftover chicken, making it a practical choice for weeknight meals. Each bite is a reminder of love and warmth, making it a meal everyone looks forward to.
Ingredients about Chicken Pot Pie
To prepare your delicious chicken pot pie, you’ll need the following ingredients:
- For the crust:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 0.75 cup lard
- 6 tablespoons cold water
- For the filling:
- 0.5 cup butter
- 0.5 cup all-purpose flour
- 1 teaspoon salt
- Black pepper to taste
- 2 tablespoons finely chopped onion
- 3 cups chicken broth
- 1.5 cups sliced mushrooms
- 3 cups cooked chicken, chopped
- 2 carrots, finely chopped
- 2 stalks celery, finely chopped
- 2 potatoes, peeled and cubed
How to Make Chicken Pot Pie Directions
Creating the perfect chicken pot pie is a delightful process that begins with the crust. Start by combining the 2 cups of all-purpose flour and 1 teaspoon of salt in a large mixing bowl. Cut in the lard until the mixture resembles coarse crumbs, ensuring that the lard is evenly incorporated. Next, gradually stir in the cold water until the dough forms a ball. Divide the dough into two equal parts, shaping each into a ball. Wrap them tightly in plastic wrap and refrigerate for at least 4 hours or overnight for best results.
When you’re ready to bake, roll out one of the balls on a floured surface to fit a 9-inch pie plate. Place the rolled-out crust into the prepared pie plate, pressing it gently into the sides. Set aside while you prepare the filling. To begin, preheat your oven to 400 degrees F (200 degrees C).
In a large saucepan, melt 0.5 cup of butter over medium heat. Whisk in 0.5 cup of flour, the remaining 1 teaspoon of salt, black pepper to taste, and the finely chopped onion. Gradually stir in the chicken broth, cooking and stirring constantly until the mixture is smooth and thickened. In a separate skillet, sauté the sliced mushrooms in 3 tablespoons of butter until they are tender. Add the mushrooms to the thickened sauce.
Next, stir in the cooked chicken, chopped carrots and celery, and the cubed potatoes. Continue to cook this filling for about 5 to 7 minutes, until the carrots and potatoes have slightly softened. Once combined, pour the filling into the prepared pie crust. Roll out the second ball of dough to create the top crust, place it over the filling, and seal the edges by crimping them together. Cut away any excess dough and make several small slits in the top crust for steam to escape.
Place your pie in the preheated oven and bake for 30 minutes or until the crust is golden brown and the filling is bubbling. The aroma that fills your kitchen will surely entice everyone around you to the dinner table.
How to Serve Chicken Pot Pie
When your chicken pot pie is perfectly baked, you’ll want to serve it right away to enjoy the flavorful filling and flaky crust at their best. To serve, allow the pie to cool for a few minutes after taking it out of the oven, as the filling will be extremely hot. Cut the pie into generous slices using a sharp knife, and use a spatula to lift each slice onto a plate. You can enhance your meal by pairing it with a simple side salad or steamed vegetables for added nutrition. For a special touch, consider garnishing the side with fresh herbs or a drizzle of gravy over the pot pie slice. The comforting warmth of the pie combined with these simple sides will create a heartwarming meal for your family and friends.
Expert Tips: Chicken Pot Pie
To achieve the best chicken pot pie possible, keep these expert tips in mind. First, remember that the flakiness of your crust depends on the temperature of your ingredients. Ensure your lard and butter are very cold before mixing them into the flour. This step helps create that desirable flaky texture.
Another important tip is to avoid overfilling your pie. As delicious as the filling is, you’ll want to leave some space below the top crust to allow steam to escape properly. Additionally, placing a baking sheet on the rack below the pie while it bakes can catch any drips that may escape, making clean-up a breeze.
Lastly, don’t hesitate to customize your filling! Whether it’s adding your favorite spices, including more veggies, or incorporating different types of protein, the chicken pot pie is your blank canvas. Tailor it to your tastes for a unique twist every time.
How to Store Chicken Pot Pie
Properly storing your chicken pot pie is essential to ensure it remains fresh and delicious. If you have leftovers, allow the pie to cool completely at room temperature before covering it tightly with plastic wrap or aluminum foil. You can also transfer it to an airtight container for added protection. If stored properly in the refrigerator, chicken pot pie can last for about 3 to 4 days.
For those looking to enjoy the chicken pot pie later, consider freezing it. To freeze, cover the pie tightly with plastic wrap and then aluminum foil to prevent freezer burn. It can last up to 2 months in the freezer while preserving its taste and texture when reheated. When you’re ready to enjoy your frozen pie, thaw it in the refrigerator overnight, then bake at 400 degrees F (200 degrees C) until heated through and the crust is golden brown.
Variation of Chicken Pot Pie
While the classic chicken pot pie is the version many adore, there are countless variations you can explore to keep this dish intriguing. For a twist on the original, consider making a turkey pot pie if you have leftover turkey from a holiday meal. The flavor complements the traditional filling well.
If you wish to take a healthier route, try using whole wheat flour for the crust and incorporating more vegetables such as green beans, corn, or peas into the filling. You can also experiment with different proteins, like diced beef or even seafood, for a novel approach. Veggie pot pies, packed with mushrooms, kale, and a mix of your favorite vegetables, or a creamy vegan hand pie alternative made with plant-based ingredients, are excellent options for those with dietary restrictions.
Another fun variation is to use a biscuit topping instead of a traditional pie crust. Simply layer your filling in a baking dish and top with spoonfuls of biscuit dough. This method creates a comforting, rustic dish that is simple to prepare and absolutely delicious.
FAQ
What is chicken pot pie made of?
Chicken pot pie typically consists of a flaky pastry crust filled with cooked chicken, vegetables like carrots and peas, and a creamy sauce made from chicken broth and seasonings.
How do you make chicken pot pie from scratch?
To create chicken pot pie from scratch, begin by preparing the pastry crust using flour, lard, and cold water. Make the filling with cooked chicken, sautéed vegetables, and a thickened broth mixture. Assemble the crust and filling in a pie dish before baking until golden brown.
Can I use frozen vegetables in my chicken pot pie?
Absolutely! Using frozen vegetables is a great timesaver. Just be sure to thaw and drain them before adding them to your filling to avoid excess moisture.
How long does chicken pot pie take to bake?
It usually takes about 30 minutes to bake chicken pot pie at 400 degrees F (200 degrees C) or until the crust is golden brown and the filling is bubbly.
Can chicken pot pie be made ahead of time?
Yes! You can prepare the filling and crust a day in advance. Assemble the pie just before baking, or freeze it before baking for future meals.
With these details and insights, your homemade chicken pot pie is bound to be a hit! Whether it’s a family dinner or a gathering with friends, this dish will surely impress everyone at the table. Enjoy your cooking adventure!
Chicken Pot Pie
Ingredients
For the crust
- 2 cups all-purpose flour For the pie crust
- 1 teaspoon salt For the pie crust
- 0.75 cup lard To keep the crust flaky
- 6 tablespoons cold water To bind the dough
For the filling
- 0.5 cup butter For the filling sauce
- 0.5 cup all-purpose flour To thicken the sauce
- 1 teaspoon salt For seasoning
- Black pepper to taste To enhance flavor
- 2 tablespoons finely chopped onion Adds flavor to the filling
- 3 cups chicken broth For the sauce base
- 1.5 cups sliced mushrooms Adds texture to the filling
- 3 cups cooked chicken, chopped Main protein for the dish
- 2 carrots finely chopped For sweetness and texture
- 2 stalks celery, finely chopped Adds crunch and flavor
- 2 potatoes peeled and cubed For heartiness
Instructions
Preparation of the Crust
- Combine 2 cups of all-purpose flour and 1 teaspoon of salt in a large bowl.
- Cut in the lard until the mixture resembles coarse crumbs.
- Gradually stir in the cold water until the dough forms a ball.
- Divide the dough into two equal parts, shape into balls, wrap in plastic wrap, and refrigerate for at least 4 hours or overnight.
Preparation of the Filling
- Preheat your oven to 400°F (200°C).
- In a large saucepan, melt 0.5 cup of butter over medium heat.
- Whisk in 0.5 cup of flour, 1 teaspoon salt, and black pepper to taste.
- Gradually stir in the chicken broth, cooking and stirring until smooth and thickened.
- In a separate skillet, sauté the sliced mushrooms in 3 tablespoons of butter until tender.
- Add the mushrooms to the thickened sauce.
- Stir in the cooked chicken, chopped carrots, celery, and cubed potatoes. Cook for 5-7 minutes until softened.
Assembling and Baking
- Roll out one ball of dough on a floured surface and fit into a 9-inch pie plate.
- Pour the filling into the prepared pie crust.
- Roll out the second ball of dough for the top crust, seal the edges, cut away excess dough, and make slits in the top for steam.
- Bake for 30 minutes or until the crust is golden brown and the filling bubbles.
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