Emily Carter
Chicken pot pie is a delicious and comforting dish that's perfect for any time of the year. While it may seem intimidating to make, it's actually quite simple and can be made with basic ingredients you likely already have in your kitchen. In this article, we'll guide you through the entire process, from preparing the filling and pie dough to cutting and serving the perfect slice of chicken pot pie. We'll also offer tips and tricks to make your pie crust extra flaky and buttery, as well as suggestions for customising the recipe to your taste. By the end, you'll be well on your way to becoming a chicken pot pie pro!
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What You'll Learn
Rolling out the dough
Chilling the Dough:
Before rolling out the dough, it is important to chill it thoroughly. While many recipes suggest chilling for 2 hours, this is often not enough, and the dough remains warm on the inside. For best results, chill the dough for at least 4 hours or even overnight. The dough should be hard and cold throughout. This will make it easier to roll and prevent cracking.
Shaping the Dough:
When shaping the dough, it is easier to roll it into a circle if you start with a circular shape. Form the dough into a disc or circle before chilling it. After chilling, place the dough on a lightly floured surface to prevent sticking. Use a rolling pin to roll out the dough, applying even pressure across the entire surface.
A helpful technique is to imagine the dough as a clock. Roll from 12 o'clock to 6 o'clock, then rotate the dough 180 degrees and repeat. Turn the dough 90 degrees and roll again from 12 to 6 o'clock. By doing this a few times, you will create a more even circle.
Fine-Tuning the Shape:
After the initial rolling, you may find that the edges are straight rather than rounded. To fix this, use the end of your rolling pin and roll from the center of the dough outwards to round out the edges. Avoid rolling just the edge itself, as this can make it too thin and prone to cracking.
Rolling Surface and Tools:
While the surface you roll on is not critical if the dough is well-chilled, some surfaces can help keep the dough colder. Marble is a popular choice but is a poor heat conductor. Wood is another good option, as it is a natural material with insulating properties.
You can also use tools like a silicone rolling mat, which often has measurements printed on it to ensure even rolling. A bench scraper is useful for lifting the dough if it sticks to the surface, and a pastry brush helps to remove excess flour before placing the dough in the pie plate.
Remember, practice makes perfect, and it is okay if your dough doesn't roll out into a perfect circle. With these tips and some patience, you'll be rolling out dough like a pro!
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Preparing the chicken
Chicken pot pie is a delicious and comforting dish that can be made with either homemade or store-bought pie dough and filling. Here are some detailed instructions on preparing the chicken for this hearty meal.
Firstly, you'll need to decide whether to cook the chicken yourself or use store-bought rotisserie chicken. If you're short on time, using pre-cooked chicken is a great shortcut. Simply remove the skin and shred the meat with two forks or your hands. You can also use leftover chicken or turkey from a previous meal.
If you choose to cook the chicken yourself, you can bake, poach, or boil it. For poaching or boiling, place the chicken in a large saucepan and cover it with water. Add a tablespoon of "Better Than Bouillon" Roasted Chicken base to the water for extra flavour. Bring the water to a simmer and cook until the chicken is just barely cooked through. Then, remove the chicken from the pot and allow it to cool before chopping it into bite-sized pieces.
Alternatively, you can sauté the chicken in a skillet with butter, onions, and garlic before adding flour, seasonings, and broth to create a thick gravy. This method adds lots of flavour to the chicken and results in a rich, creamy filling.
Once your chicken is cooked and seasoned to your liking, it's ready to be added to your pie. Remember to let the chicken mixture cool down before pouring it into your pie crust, as you don't want to accidentally cook your pastry!
By preparing your chicken filling with care and attention, you'll create a delicious and comforting chicken pot pie that your family and friends will surely enjoy.
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Assembling the pie
Next, prepare your dough. You can make your own dough with flour, butter, water, and salt, or use store-bought pie dough. If you've made your own, chill the dough in the refrigerator for at least 4 hours or overnight. When you're ready to assemble the pie, take the dough out of the fridge and let it sit on a lightly floured surface. Use a rolling pin to roll the dough into a circle about 12 inches in diameter and 1/4 inch thick.
Place the dough carefully into a 9-inch pie dish. If you're using a bottom crust, add your filling now. For a double-crust pie, the general recommendation is to add the filling to the bottom crust, but some sources suggest that leaving out the bottom crust and adding the filling directly to the dish can give the bottom crust more time to crisp up in the oven.
Roll out the second crust and place it over the filling. Trim away any excess dough with a knife and seal the edges by crimping them with a fork or your fingers. Cut a few small slits in the top crust to allow steam to escape while the pie is baking. You can also decorate the crust with pastry cut-outs or extra dough shaped into a thin string and placed along the perimeter.
Finally, prepare an egg wash by whisking together an egg and a small amount of milk or water. Brush the egg wash over the crust to give it a golden, glossy finish when baked. Your pie is now ready to be baked!
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Baking the pie
Once you've prepared your chicken pot pie filling and rolled out your pie dough, it's time to assemble and bake your pie!
First, preheat your oven. Most recipes call for temperatures between 375°F and 425°F, but some go as low as 350°F or as high as 450°F. Remember to consider the number of crusts you're baking—a single crust pie may require a lower temperature to avoid burning.
Next, roll out your bottom pie crust on a lightly floured surface. Use a rolling pin to roll the dough into a circle about 1/4 inch thick and 11 to 12 inches in diameter. Carefully transfer the dough to a 9-inch pie pan. If needed, trim any overhanging dough with a knife.
Now, it's time to add the filling. Most recipes suggest pouring in the cooled filling first, but some recommend adding the filling ingredients and pouring the gravy over the top, allowing the bottom crust to crisp up as the gravy seeps down during baking.
Roll out the second disk of dough and carefully place it over the filling. Trim any excess dough from the sides and seal the edges by crimping them with a fork or your fingers.
Before baking, it's essential to create vents in the top crust to allow steam to escape. Use a sharp knife to make a few small slits in the centre of the crust. You can also create a decorative pattern or cut out shapes from the dough for a more attractive pie.
Optionally, you can brush the crust with an egg wash to give it a golden, glossy finish. Whisk an egg with a small amount of milk or water, and use a pastry brush to lightly coat the crust.
Finally, place your pie in the preheated oven and bake for 30 to 50 minutes, depending on the temperature. The pie is done when the top crust is golden brown and the filling is bubbly. Allow the pie to cool for at least 10 minutes before serving. Enjoy your delicious, freshly baked chicken pot pie!
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Cutting and serving the pie
Cutting and serving chicken pot pie can be done in several ways. The first step is to allow the pie to cool for at least 10 minutes before serving. You can then use a pie server to cut and serve the pie. For leftovers, it's easy to cut the pie into wedges. You can also cut the pie into squares or scoop it out with a spoon.
To cut the pie into neat slices, it is recommended to use a sharp knife. Before baking, you can make four small slits in the centre of the top crust to allow steam to escape. You can also cut slits in the top crust after baking to release steam before serving.
If you want to reheat the pie, cover it with aluminium foil and place it in the oven for 15 minutes or until warmed through. To avoid shattering your dish, place it in a cold oven and then set the oven to 350°F.
Chicken pot pie can also be served in small, individual portions. These can be baked in small, aluminium pie tins and are a convenient option for kids.
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Frequently asked questions
Making a chicken pot pie from scratch is simple. First, make the pie dough using flour, butter, water, and salt. Roll the dough out into a large circle, then place it in a pie pan. Next, make the filling by cooking chicken, vegetables, and herbs. Pour the filling into the pie pan, then roll out the second pie crust and place it over the top. Seal the edges, cut some slits in the top, and brush with an egg wash before baking.
The best way to cut a chicken pot pie is to use a pie server. Take out a large piece first, then cut smaller pieces. You can also cut the pie into wedges or squares.
To make a gluten-free chicken pot pie, swap out the flour for gluten-free flour and use gluten-free pie dough. For a dairy-free pie, replace the cow's milk with your favorite nut milk or simply omit it altogether.
For a flaky pie crust, chill the butter in the freezer, use ice-cold water, and have small chunks of butter in the dough. Wrap the dough and chill it in the refrigerator for 4 hours or overnight before rolling it out.
