Jake Harper
To make a delicious stove top chicken pot pie, start by preparing a savory filling with cooked chicken, diced vegetables like carrots, peas, and onions, and a creamy sauce made from chicken broth, milk, and flour. Season the filling with salt, pepper, and herbs such as thyme and parsley. Meanwhile, prepare the pie crust by mixing flour, cold butter, and water until it forms a dough. Roll out the dough and cut it into strips to create a lattice top for the pie. Pour the filling into a skillet and top it with the lattice crust. Cook the pie over medium heat until the crust is golden brown and the filling is bubbling. Serve hot and enjoy the comforting flavors of this classic dish.
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What You'll Learn
Prepare the filling: Cook chicken, vegetables, and sauce until thickened
To prepare the filling for a stove top chicken pot pie, begin by cooking the chicken. Cut boneless, skinless chicken breasts into bite-sized pieces and season them with salt, pepper, and any additional herbs or spices you prefer. In a large skillet, heat some oil over medium-high heat and cook the chicken until it's no longer pink, stirring occasionally to ensure even cooking. This should take about 6-8 minutes. Once the chicken is cooked, remove it from the skillet and set it aside.
Next, cook the vegetables. For a classic chicken pot pie, you'll want to use a combination of carrots, peas, and onions. Peel and chop the carrots into small pieces, and finely chop the onions. In the same skillet you used for the chicken, sauté the onions and carrots until they're tender, which should take about 5 minutes. Add frozen peas and cook for an additional minute or two until they're heated through.
Now it's time to make the sauce. In a separate saucepan, melt some butter over medium heat. Once melted, whisk in an equal amount of all-purpose flour to create a roux. Cook the roux for a minute or two, stirring constantly, until it's lightly browned. Gradually whisk in chicken broth and milk, making sure to break up any lumps in the flour mixture. Bring the sauce to a simmer and cook until it's thickened, which should take about 5-7 minutes. Season the sauce with salt, pepper, and any additional herbs or spices you like.
Finally, combine the cooked chicken, vegetables, and sauce in a large bowl. Mix everything together until well combined, then pour the mixture into a pie crust or a baking dish if you're making a pot pie without a bottom crust. If using a pie crust, place the second crust on top and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape during baking. Bake the pot pie in a preheated oven at 375°F (190°C) for about 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
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Make the crust: Mix flour, butter, and water to form a dough
To create the perfect crust for your stove top chicken pot pie, begin by combining 2 cups of all-purpose flour, 1/2 cup of cold unsalted butter, and 1/4 to 1/2 cup of ice-cold water in a large mixing bowl. The key to a flaky crust lies in keeping the butter cold, so ensure it's straight from the refrigerator. Using a pastry blender or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs. This step is crucial as it helps to create the layers that will make your crust flaky and tender.
Next, gradually add the ice-cold water to the flour and butter mixture, stirring gently with a fork until the dough starts to come together. Be careful not to overwork the dough, as this can lead to a tough crust. Once the dough forms a ball, wrap it tightly in plastic wrap and refrigerate for at least 30 minutes. This resting period allows the gluten in the dough to relax, making it easier to roll out later.
After the dough has rested, lightly flour your work surface and rolling pin. Roll out the dough to a thickness of about 1/8 inch, ensuring it's large enough to cover your pot or skillet. If the dough is too sticky, add a little more flour to your work surface. Once rolled out, carefully transfer the dough to your cooking vessel, pressing it into the sides and bottom to form a snug fit. Trim any excess dough from the edges and crimp the crust to seal it.
For a golden-brown finish, brush the top of the crust with an egg wash made from 1 beaten egg mixed with 1 tablespoon of water. This will give your crust a beautiful sheen and help it brown evenly. Finally, prick the top of the crust with a fork to allow steam to escape during baking, preventing the crust from becoming soggy.
Remember, the key to a successful crust is patience and attention to detail. Take your time with each step, and don't be afraid to chill the dough if it starts to become too warm or sticky. With these tips, you'll be well on your way to creating a delicious, flaky crust for your stove top chicken pot pie.
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Assemble the pie: Place filling in a dish, top with crust
To assemble the pie, begin by carefully transferring the prepared filling into a pie dish. Ensure the dish is suitable for baking and has a wide enough rim to accommodate the crust. Gently spread the filling evenly, taking care not to overfill the dish as the filling may expand slightly during baking.
Next, roll out the pie crust on a lightly floured surface to the desired thickness. For a stove-top chicken pot pie, a slightly thicker crust is recommended to hold up to the hearty filling. Use a rolling pin to achieve an even thickness, and trim any excess dough from the edges.
To top the pie, place the rolled-out crust over the filling, pressing it firmly into place. Use your fingers or a fork to crimp the edges of the crust, creating a decorative and secure seal. Make sure the crust is properly attached to the dish to prevent it from shrinking away during baking.
Before baking, use a knife to make a few small slits in the top of the crust. This will allow steam to escape during baking, preventing the crust from becoming soggy and ensuring a flaky texture. Brush the top of the crust with an egg wash or milk for a golden-brown finish.
Finally, place the pie in a preheated oven and bake according to the recipe instructions. Keep an eye on the pie during baking, and cover the edges with foil if they begin to brown too quickly. Once the crust is golden and the filling is bubbling, remove the pie from the oven and let it cool for a few minutes before serving.
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Bake the pie: Cook in oven until crust is golden brown
To achieve a perfectly golden-brown crust on your stove top chicken pot pie, it's essential to understand the baking process. The ideal temperature for baking this type of pie is typically around 375°F (190°C). This temperature allows the crust to cook evenly without burning, while also ensuring that the filling is heated through.
Before placing the pie in the oven, it's crucial to preheat it to the correct temperature. This ensures that the pie starts cooking immediately upon entering the oven, which helps to achieve a crispy crust. If your oven has a convection setting, consider using it to promote even browning and cooking.
The baking time will vary depending on the thickness of your pie crust and the size of your pie dish. As a general rule, a standard 9-inch pie with a double crust should take approximately 45-50 minutes to bake. However, it's important to keep an eye on the pie as it bakes, checking it periodically to ensure that the crust isn't browning too quickly.
If you notice that the edges of the crust are browning faster than the center, you can use a pie crust shield or aluminum foil to cover the edges and prevent them from burning. Additionally, if the filling starts to bubble over, you can place a baking sheet under the pie dish to catch any spills.
Once the crust is golden brown and the filling is bubbling, remove the pie from the oven and let it cool for a few minutes before serving. This allows the filling to set slightly, making it easier to slice and serve the pie.
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Serve and enjoy: Let cool slightly, then serve warm
Once the stove top chicken pot pie has finished cooking, it's crucial to let it cool slightly before serving. This brief resting period allows the filling to thicken and the flavors to meld together, resulting in a more satisfying and cohesive dish. Aim for a cooling time of about 5-10 minutes, depending on the size of your pot pie.
During this time, you can prepare any accompanying sides or garnishes, such as a fresh green salad or a dollop of whipped cream. If you're serving the pot pie in individual portions, use this opportunity to transfer the servings to heat-resistant bowls or plates.
When it's time to serve, use a slotted spoon or spatula to portion out the pot pie, ensuring that each serving includes a good balance of chicken, vegetables, and sauce. If desired, you can top each serving with a sprinkle of fresh herbs, such as parsley or thyme, for added flavor and visual appeal.
Remember to serve the pot pie warm, as this will enhance its comforting and satisfying qualities. If the pot pie has cooled too much, you can reheat it gently on the stove top or in the oven before serving. However, be careful not to overheat, as this can cause the filling to become too hot and potentially burn the mouths of those enjoying the dish.
By following these simple steps, you can ensure that your stove top chicken pot pie is served at its best, providing a delicious and comforting meal for everyone at the table.
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