Chicken pot pie is a classic dish that we all love, but don’t often make. There are plenty of frozen chicken pot pies out there, but they are never as good as when they’re homemade. They may seem difficult to make, but with this simple recipe you will be able to make them with no issue. With a few tips and tricks, you can make a creamy and scrumptious chicken pot pie.
WHAT IS CHICKEN POT PIE?
It is a savory pie filled with chicken, peas, carrots, potatoes, and cream. The crust is on the top and bottom of the pie. If you have never had it, try making it and giving it a taste.
Pie Crust: You can use a store bought or homemade pie crust for this recipe. We recommend using a store-bought crust to make things easier.
Chicken: To keep things simple, shred up some rotisserie chicken to cut down on cooking time. You can also boil some chicken breasts and shred them for the pie. Both choices are delicious!
Vegetables: Cube the vegetables into small pieces, so that they cook through. It may help to parboil the carrots and potatoes, so they cook easier while baking. Change the vegetables in the recipe to fit your tastes.
Roux: Cook butter, flour, chicken broth, and milk to make the sauce for the chicken pot pie. It is easy to make, don’t worry! Don’t skip this ingredient, because it adds so much creaminess to the pie.
HOW TO MAKE CHICKEN POT PIE
Before assembling the chicken pot pie, you have to get all the ingredients ready. Start off by making the roux, or cream sauce. Melt butter in a saucepan, add in flour, and mix it until it looks like dough. Pour in the chicken broth and milk a little bit at a time while continuously whisking. This will prevent any clumps.
Once everything has thickened your roux is good to go! Preheat the oven to 425°F while you prep the rest.
Dice up all your vegetables to about ½ inch, so that they cook through while baking. It’s best to parboil the carrots and potatoes as they take a little longer to cook. You can do this either by boiling it quickly on the stove, or placing them covered in the microwave for 3 minutes. There’s no need to fully cook them at this point.
Add in all of the ingredients into a bowl and pour the creamy roux over them. The cream should cover all the veggies and chicken. Any bald spot will mean a dry chicken pot pie!
Get yourself a pie plate and lightly grease it. Place the bottom pie crust into the pie plate, pour in the filling, and cover with a top pie crust. Pinch the edges together, and cut a few holes into the top. This will allow the pie to vent and not blow up in the oven.
Put the pie into the oven and bake it at 425°F until the crust is a beautiful golden color. It should take from 30 to 40 minutes.
QUESTIONS ABOUT THE RECIPE
What should I serve with chicken pot pie?
This pie is creamy and rich, so it’s best to serve with something light like a salad.
Can I make this recipe ahead of time and freeze it for later?
Yes, it’s a great recipe to make ahead of time. To do this, let the filling cool completely and pour it into the pie crust. Freeze it unbaked, and wrap it in foil before baking. After 30 minutes of baking in foil, remove the foil and bake for another 30 minutes.
If I use frozen vegetables, do I need to thaw them?
You don’t have to thaw frozen peas, but you should still parboil frozen carrots before baking.
My pie crust is burning! What should I do?
The best way to stop burnt edges is by covering the pie’s edges with foil.
- Parboil carrots and potatoes before adding them to the chicken pot pie to prevent raw vegetables.
- Blind bake your pie crust before adding in the pie filling. This will prevent a soggy bottom.
- Make sure your chicken pot pie has enough time to bake and rest before cutting in, so you don’t have a runny pie.
- Add some egg wash to the top of the pie’s crust to give it an extra golden, shiny color.