How to Make the Perfect Chicken Pot Pie from Scratch | Ultimate Guide
Chicken pot pie is a classic American dish that has been enjoyed for generations. It is a comforting and hearty meal that is perfect for cold winter nights or any time you need a warm and satisfying meal. This article will provide you with the ultimate guide to making the perfect chicken pot pie, from the crust to the filling and everything in between.
Chicken pot pie is a traditional American dish that is beloved by many. It is a delicious and hearty meal that is perfect for any occasion, whether it be a cozy family dinner or a special holiday gathering. In this article, we will take a deep dive into the history, types, ingredients, and steps to make the perfect chicken pot pie.
2. History of Chicken Pot Pie
The origins of chicken pot pie can be traced back to medieval England, where it was known as a “pye” or “pie.” It was typically made with various types of meat, vegetables, and a crust made from flour, water, and lard. As British settlers came to America, they brought their love of pies with them, and chicken pot pie quickly became a staple in American cuisine.
3. Different Types of Chicken Pot Pies
There are many different variations of chicken pot pie, including the classic version, the creamy version, and the biscuit-topped version. The classic version typically features a flaky pastry crust and a creamy chicken and vegetable filling. The creamy version is similar but includes a creamy sauce that is made with heavy cream or milk. The biscuit-topped version has a biscuit crust on top instead of a traditional pastry crust.
4. Ingredients for a Classic Chicken Pot Pie
For the Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup unsalted butter, cold and cut into small pieces
- 1/4 to 1/2 cup ice water
For the Filling
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 cups cooked and shredded chicken
- 1 cup frozen peas and carrots
- 1/2 cup chopped onion
- 1/2 cup chopped celery
5. Steps to Make a Chicken Pot Pie
Step 1: Preparing the Crust
In a large mixing bowl, combine the flour, salt, and sugar. Add the cold butter pieces and use a pastry blender or your hands to mix until the mixture resembles coarse crumbs. Add the ice water a little at a time and mix until the dough comes together in a ball. Divide the dough in half and shape each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.
Step 2: Making the Filling
In a large saucepan, melt the butter over medium heat. Add the flour, salt, black pepper, thyme, and sage, and whisk until smooth. Gradually stir in the chicken broth and milk, and continue to whisk until the mixture is smooth and thickened. Add the cooked chicken, frozen peas and carrots, chopped onion, and chopped celery, and stir until well combined.
Step 3: Assembling the Pot Pie
Preheat the oven to 375°F. Roll out one of the dough disks on a lightly floured surface until it is about 1/8 inch thick. Transfer the dough to a 9-inch pie dish and trim the edges. Pour the chicken and vegetable filling into the pie dish. Roll out the second dough disk on a lightly floured surface until it is about 1/8 inch thick. Use a sharp knife or pastry cutter to cut the dough into strips. Arrange the strips over the filling in a lattice pattern. Trim the edges and crimp them to seal the pie.
Step 4: Baking the Pot Pie
Place the pie on a baking sheet and bake for 45 to 50 minutes, or until the crust is golden brown and the filling is bubbly. Let the pie cool for a few minutes before serving.
6. Tips for Making the Perfect Chicken Pot Pie
- Use cold butter when making the crust, as this will help create a flaky texture.
- Don’t overwork the dough when making the crust, as this can make it tough.
- Use a combination of white and dark meat for the chicken, as this will add more flavor and moisture to the filling.
- Don’t skip the step of refrigerating the dough before rolling it out, as this will help prevent shrinking and cracking.
- Use a lattice crust to allow steam to escape and prevent the filling from becoming too watery.
- Let the pie cool for a few minutes before serving, as this will help the filling set and make it easier to cut.
Chicken pot pie is a classic American dish that is perfect for any occasion. Whether you prefer the classic version, the creamy version, or the biscuit-topped version, this ultimate guide has everything you need to know to make the perfect chicken pot pie. From the crust to the filling and everything in between, follow these tips and steps to create a delicious and satisfying meal that will warm your soul.
Q1. Can I make a chicken pot pie ahead of time?
Yes, you can make a chicken pot pie ahead of time and store it in the refrigerator for up to 2 days. Just be sure to let it come to room temperature before reheating it in the oven.
Q2. Can I freeze a chicken pot pie?
Yes, you can freeze a chicken pot pie before baking it. Just be sure to wrap it tightly in plastic wrap and foil before freezing. When you’re ready to bake it, let it thaw in the refrigerator overnight before baking it as usual.
Q3. Can I use store-bought pie crust for a chicken pot pie?
Yes, you can use store-bought pie crust for a chicken pot pie. Just be sure to follow the package instructions for blind-baking the crust before adding the filling.
Q4. Can I add other vegetables to a chicken pot pie?
Yes, you can add other vegetables to a chicken pot pie, such as mushrooms, corn, or green beans. Just be sure to cook them beforehand so they are tender and fully cooked when the pot pie is baked.