Sophie Bennett
To make a big chicken pot pie, start by preparing a homemade pie crust using a mixture of flour, butter, salt, and ice water. Roll out the dough and press it into a large pie dish. Next, cook diced onions, carrots, and celery in a saucepan until tender. Add cubed chicken breast and cook until browned. Stir in a mixture of chicken broth, milk, and a roux made from flour and butter to create a creamy sauce. Season with salt, pepper, and herbs like thyme and parsley. Pour the filling into the prepared pie crust and top with another layer of dough. Crimp the edges to seal and cut slits in the top crust to allow steam to escape. Bake the pie in a preheated oven at 375°F (190°C) for about 45 minutes, or until the crust is golden brown and the filling is bubbling. Allow the pie to cool for a few minutes before serving.
| Characteristics | Values |
|---|---|
| Dish Name | Big Chicken Pot Pie |
| Cuisine Type | American |
| Main Ingredients | Chicken, pie crust, vegetables (peas, carrots, onions), cream of chicken soup |
| Cooking Method | Baking |
| Preparation Time | Approximately 1 hour |
| Cooking Time | 35-45 minutes |
| Servings | 6-8 people |
| Calories per Serving | Around 400-500 calories |
| Difficulty Level | Intermediate |
| Special Equipment | 9-inch pie dish, rolling pin |
| Key Steps | 1. Preheat oven to 375°F (190°C). 2. Prepare pie crust. 3. Cook chicken and vegetables. 4. Mix filling ingredients. 5. Assemble pie. 6. Bake until crust is golden brown. |
| Tips for Success | Use a homemade pie crust for best flavor. Don't overfill the pie to avoid spillage. Let the pie cool for 10 minutes before serving. |
| Variations | Add mushrooms or celery for extra flavor. Use puff pastry for a flakier crust. Make individual pot pies for a crowd-pleaser. |
| Storage Instructions | Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze unbaked pie for up to 2 months. |
| Reheating Instructions | Reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through. |
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What You'll Learn
- Preparing the Dough: Mix flour, salt, and cold butter. Add ice water to form a dough. Chill for 30 minutes
- Cooking the Chicken: Boil chicken pieces in water with onions, carrots, and celery until tender. Drain and shred
- Making the Filling: Sauté onions and garlic in butter. Add shredded chicken, peas, and carrots. Pour in chicken broth and cream
- Assembling the Pie: Roll out dough on a floured surface. Place in a pie dish. Fill with chicken mixture. Top with another dough layer
- Baking the Pie: Brush top dough with egg wash. Cut slits for steam. Bake at 375°F for 45-50 minutes until golden
Preparing the Dough: Mix flour, salt, and cold butter. Add ice water to form a dough. Chill for 30 minutes
To prepare the dough for a big chicken pot pie, start by combining 2 cups of all-purpose flour and 1 teaspoon of salt in a large mixing bowl. Cut in 1 cup of cold unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing gently after each addition, until the dough comes together in a ball. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the gluten to relax.
This step is crucial as it sets the foundation for the pie's crust, which will ultimately encase the savory filling. The cold butter is essential for creating a flaky texture, while the ice water helps to bring the dough together without overworking it. Overworking the dough can lead to a tough, chewy crust, which is undesirable in a pot pie.
While the dough is chilling, you can prepare the filling by sautéing diced onions, carrots, and celery in a large skillet over medium heat. Add minced garlic and cook for an additional minute. Stir in 1 cup of chicken broth, 1 cup of milk, and 2 tablespoons of all-purpose flour. Simmer until the mixture thickens, then add cooked chicken, peas, and any desired seasonings.
Once the dough has chilled, roll it out on a lightly floured surface to a thickness of about 1/8 inch. Cut the dough into two circles, one slightly larger than the other. Place the smaller circle in a 9-inch pie dish and fill with the prepared chicken mixture. Top with the larger circle of dough, crimping the edges to seal. Cut a few slits in the top crust to allow steam to escape during baking.
Brush the top crust with an egg wash made from 1 beaten egg and 1 tablespoon of milk. This will give the crust a golden-brown color and a glossy finish. Bake the pot pie in a preheated oven at 425°F (220°C) for 25-30 minutes, or until the crust is golden brown and the filling is bubbling. Allow the pot pie to cool for a few minutes before serving.
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Cooking the Chicken: Boil chicken pieces in water with onions, carrots, and celery until tender. Drain and shred
To achieve the perfect chicken for your pot pie, start by selecting high-quality chicken pieces. Bone-in thighs or breasts work best, as they provide a rich flavor and tender texture when cooked. Place the chicken pieces in a large pot and cover them with cold water. Add a generous pinch of salt to the water, which will help to season the chicken from the inside out.
Next, prepare your aromatics. Finely chop one large onion, two carrots, and two celery stalks. These vegetables will infuse the chicken with a subtle, savory flavor as they cook. Add the chopped vegetables to the pot with the chicken.
Bring the pot to a boil over high heat, then reduce the heat to a simmer. Allow the chicken to cook for approximately 20-25 minutes, or until it is fully cooked through and tender. You can test for doneness by piercing the thickest part of the chicken with a fork or knife; if the juices run clear, it is ready.
Once the chicken is cooked, carefully drain the pot, reserving the cooking liquid for later use. Allow the chicken to cool slightly, then remove the bones and shred the meat into bite-sized pieces. Set the shredded chicken aside while you prepare the rest of your pot pie ingredients.
The reserved cooking liquid can be used to make a flavorful broth for your pot pie. Simply strain the liquid through a fine-mesh sieve to remove any remaining vegetables or debris, then use it as a base for your pie filling. This will add depth and richness to your dish, tying all the flavors together.
Remember, the key to a delicious chicken pot pie is using high-quality ingredients and taking the time to cook them properly. By following these steps, you'll be well on your way to creating a comforting, satisfying meal that your family and friends will love.
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![Chicken Pot Pies are made with tender white meat chicken, carrots, celery, and peas that are prepared in a golden, flaky, made from scratch crust. It makes for a hearty, warm homemade taste you'll want to savor. This box contains eight frozen chicken pot pies that are easy to prepare in the oven or microwave. [ 80 oz , 5 lb ]](https://m.media-amazon.com/images/I/617rGrF54bL._AC_UL320_.jpg)
Making the Filling: Sauté onions and garlic in butter. Add shredded chicken, peas, and carrots. Pour in chicken broth and cream
Begin by melting a generous amount of butter in a large skillet over medium heat. As the butter melts, add finely chopped onions and minced garlic, stirring occasionally to ensure they cook evenly. The onions should become translucent and slightly caramelized, releasing their natural sweetness and creating a flavorful base for the filling.
Once the onions and garlic are cooked to perfection, it's time to add the shredded chicken. If using cooked chicken, ensure it's fully shredded and mixed well with the onions and garlic. If using raw chicken, cook it thoroughly in the skillet until it's no longer pink, then shred it directly in the pan. This step is crucial for food safety and ensures the chicken is cooked evenly throughout the filling.
Next, add frozen peas and diced carrots to the skillet. These vegetables not only add color and texture to the pot pie but also provide essential nutrients and flavor. Stir the mixture well to combine all the ingredients, allowing the vegetables to cook slightly and release their natural juices.
In a separate bowl, whisk together chicken broth and heavy cream. This creamy broth mixture will serve as the sauce for the filling, binding all the ingredients together and creating a rich, savory flavor. Slowly pour the broth and cream mixture into the skillet, stirring constantly to combine it with the chicken, vegetables, and onions.
Allow the filling to simmer gently for a few minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded together. Season with salt, pepper, and any additional herbs or spices of your choice. Once the filling is cooked and seasoned to perfection, remove it from the heat and set it aside to cool slightly before assembling the pot pie.
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Assembling the Pie: Roll out dough on a floured surface. Place in a pie dish. Fill with chicken mixture. Top with another dough layer
To assemble the pie, begin by rolling out the dough on a floured surface. This step is crucial as it prevents the dough from sticking and ensures a smooth, even crust. Use a rolling pin to achieve a uniform thickness, aiming for about 1/8 inch. Be careful not to overwork the dough, as this can lead to a tough crust. Once rolled out, gently transfer the dough to a pie dish, pressing it into the corners and up the sides. Trim any excess dough from the edges, leaving about 1/2 inch overhang.
Next, fill the pie dish with the prepared chicken mixture. This filling should be rich and hearty, combining cooked chicken, vegetables, and a creamy sauce. Ensure the filling is evenly distributed and reaches the top of the pie dish. If desired, you can add a layer of cheese on top of the filling for extra flavor and texture.
To create the top crust, roll out another piece of dough on a floured surface, similar to the bottom crust. Carefully place this dough over the filling, pressing the edges to seal. Use a fork to crimp the edges, creating a decorative pattern and ensuring the crusts are securely joined. Cut a few slits in the top crust to allow steam to escape during baking, preventing the filling from becoming too moist.
Before baking, brush the top crust with an egg wash (beaten egg mixed with a little water) to give it a golden-brown finish. Place the pie in a preheated oven and bake until the crust is golden and the filling is bubbling. The baking time will depend on the size of your pie and the thickness of the crust, but typically ranges from 30 to 45 minutes. Once baked, allow the pie to cool for a few minutes before serving, ensuring the filling has set and the crust is crisp.
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Baking the Pie: Brush top dough with egg wash. Cut slits for steam. Bake at 375°F for 45-50 minutes until golden
The final step in creating a magnificent chicken pot pie is baking it to perfection. This is where the magic happens, transforming the raw ingredients into a golden, flaky, and savory masterpiece. To achieve the best results, preheat your oven to 375°F (190°C) and prepare the pie for its journey into the heat.
Before sliding the pie into the oven, it's essential to brush the top dough with an egg wash. This simple step will give the pie a beautiful golden-brown color and a glossy finish. To make the egg wash, whisk together one large egg with a tablespoon of water or milk. Gently brush this mixture over the entire surface of the top dough, ensuring even coverage. Be careful not to let the egg wash drip down the sides of the pie, as it can cause the edges to become soggy.
Next, it's crucial to cut slits in the top dough to allow steam to escape during baking. This prevents the filling from becoming too moist and the pie from bursting open. Use a sharp knife or pastry cutter to make several small slits, about 1/4 inch (0.6 cm) long, in a decorative pattern if desired. These slits should be evenly spaced across the entire surface of the pie.
Now it's time to bake the pie. Place it on the center rack of the preheated oven and set the timer for 45-50 minutes. The pie is done when the crust is golden brown and the filling is bubbling slightly through the slits. If the edges of the crust begin to brown too quickly, you can cover them with aluminum foil or a pie crust shield to prevent overcooking.
Once the pie is baked to perfection, remove it from the oven and let it cool for at least 10-15 minutes before serving. This allows the filling to set and makes it easier to slice and serve. The aroma of the freshly baked chicken pot pie will fill your kitchen, teasing your taste buds and making your mouth water in anticipation.
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Frequently asked questions
To make a big chicken pot pie, you'll need a pie crust (either homemade or store-bought), cooked chicken, vegetables such as carrots, peas, and onions, chicken broth, milk, flour, butter, salt, pepper, and any desired herbs like thyme or parsley.
Start by sautéing the vegetables in butter until they're tender. Then, add flour to create a roux and cook it for a minute. Gradually stir in chicken broth and milk, and bring the mixture to a simmer. Add the cooked chicken and season with salt, pepper, and herbs. Simmer until the filling thickens.
The best way to cook the chicken for the pot pie is to either bake or boil it until it's fully cooked and tender. You can also use leftover cooked chicken if you have it on hand.
To assemble the chicken pot pie, place one pie crust in a 9-inch pie dish. Fill it with the prepared chicken pot pie filling. Cover with the second pie crust, seal the edges, and cut a few slits in the top to allow steam to escape. Brush the top crust with an egg wash if desired for a golden finish.
Bake the chicken pot pie in a preheated oven at 375°F (190°C) for about 45-50 minutes, or until the crust is golden brown and the filling is bubbling. Let it cool for a few minutes before serving.
