You’ll feel warm and cozy after eating this homemade Chicken Pot Pie. Flaky Pie Crust, saucy chicken, and vegetables make this dish a show-stopper. Learn how to make chicken pot pie by following this recipe.
Delicious, flaky buttermilk biscuits are used to top this chicken pot pie recipe. Fresh vegetables, herbs, and seasonings are used in abundance in the pot pie filling to create a filling that is incredibly flavorful and that the entire family will enjoy.
Start by covering a clean, dry work surface with flour before laying the puff pastry on top.
Roll the pastry in flour, smoothing the creases with the rolling pin as you go, to a thickness of about 1/8 inch.
Cut out 4 circles that are about 2 inches larger than the circumference of your soup bowls using a sharp knife, kitchen shears, or a pizza cutter. Before using, place the dough rounds on a baking sheet lined with foil and chill.
Make the filling next. Melt the butter in a sizable sauté pan over medium heat. Add the carrots, celery, pearl onions, yellow onion, and garlic.
Carrots should be sautéed for 8 to 10 minutes, or until barely cooked.
Put the flour in.
Cook for around 2 minutes while stirring continuously.
Add the cognac, salt, and white pepper to the broth. Bring to a boil while incorporating the flour with a wooden spoon.
For a few minutes, simmer until thickened. Add the chicken, peas, herbs, and heavy cream after turning off the heat.
Pour the filling into soup bowls or ramekins that can withstand temperatures up to 425 degrees Fahrenheit in an oven. No more than three-quarters of the way up from the bottom of the bowls should the filling be. Make another bowl if you have extra.
Apply an egg wash to the outer edges of each bowl.
After placing the cold dough rounds over the soup bowls and pressing down firmly on the edges to ensure that the dough adheres, brush the dough with the egg wash.
Each pie’s top should have a 1-inch slit cut out of it using a sharp knife. The pastry should be a deep golden brown after 20 to 25 minutes of baking.
After allowing to cool for approximately 10 minutes, carefully transfer the hot ramekins to serving plates using a wide spatula. Serve the bowls topped with a few sprigs of fresh thyme.
Soup bowls that can withstand a 425°F oven are required for this recipe. Use bowls with a capacity of 18 to 20 ounces to make four servings. Use bowls that hold 12 to 14 ounces to make six servings.
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Chicken Pot Pie Ingredients
You’ll need the following ingredients to make the best chicken pot pie you’ve ever had:
Classic chicken pot pies are best made with skinless, boneless chicken breasts that have been cut into cubes.
The standard suspects—peas, carrots, onions, and celery—are called for in this chicken pot pie recipe. If you want to add more vegetables, you could add some green peppers or mushrooms.
Butter and Flour
A roux made of butter and all-purpose flour forms the basis of the chicken pot pie filling.
Use celery seed, salt, and pepper to create the ideal cozy flavor. Naturally, you can adjust the seasoning to your liking.
Milk and Broth
In order to make the chicken pot pie filling smooth and decadent, chicken broth and milk are used.
Two unbaked pie crusts are required. Store-bought pie crust is fine, but if you decide to make your own, our recipe for butter-flaky pie Crust is perfect.
Can I Use Sub the Chicken Breasts for Anything Else?
Absolutely! This recipe works beautifully with a variety of protein substitutes. Any night, we enjoy taking a shortcut by using rotisserie chicken.
The best way to use rotisserie chicken is in this recipe for chicken pot pie, which also calls for cubing the meat.
No problem if you want to eat dark meat instead of chicken breasts — just make sure it’s cooked first. You could also substitute turkey if you need to use up any leftovers from Thanksgiving.
Simply substitute cooked diced turkey breast (dark meat also works if you prefer it) for the chicken breast and follow the rest of the directions as directed. The chicken broth can also be replaced with turkey broth if you have any on hand.
How Do You Thicken Chicken Pot Pie Filling?
By incorporating flour, you’ll prepare the chicken and vegetable mixture to thicken and become creamy once the broth is added.
To thicken, simply simmer the mixture for a few minutes. You can always make a slurry to stir in, though, if you’ve already added the broth and find it to be too thin. The filling mixture can be thickened by adding 1 tablespoon of cornstarch to 2 tablespoons of cold water.
What Do You Serve with Chicken Pot Pie?
Everything you need is in this recipe, including flavorful vegetables, chicken protein, and biscuits. which is the crucial component. Here are some additional suggestions, though, if you want to make this a complete meal.
1. Salad: Choose from a dish as simple as this Simple Green Salad or go for something a little fancier (and oh so cozy delicious!) like this Beet and Burrata Salad or this Bacon and Brussels Sprouts Salad.
2. Vegetable: As a side, this is great with some roasted vegetables. We prefer our favorite Roasted Brussels Sprouts.
3. Drinks: You might as well pour yourself a glass of wine to go with it if you already have the wine out for the pot pie.
How to Prevent Pie From Browning?
To prevent the edges from protruding above the pie’s center, it helps to pat them down. Cover your pie with a pie shield if it is browning too quickly.
One can be created by slicing a 4′′ circle out of the center of a square of foil. Over the pie, place the pie shield loosely.
Can I Add Any Different Flavors Into the Sauce to Mix it Up?
Yes! A good substitute for the thyme is finely chopped rosemary or sage. To replace the parsley, use basil, tarragon, or cilantro.
Paprika, curry powder, or turmeric can be added in small amounts if you like spice and want to spice things up.
Without significantly altering the flavor of the pie, a dash of cayenne pepper’s heat or nutmeg’s nutty flavor—a traditional spice for cream sauces that helps cut the richness—can add something.
Can I Make this Pot Pie Ahead of Time?
Yeah of course! The entire Chicken Pot Pie filling can be prepared up to 48 hours in advance and stored in the refrigerator in an airtight container.
The steps for making the biscuits in advance are listed directly above. If making ahead, we advise extending the cooking time by a few minutes to account for the chilled filling.
How Should I Reheat the Biscuit Pot Pie?
The biscuits should be warmed through and re-crisped in the oven at 425°F for 10 to 15 minutes. Reheat the Chicken Pot Pie filling in the microwave until thoroughly heated.
This technique crisps up the bottoms of the biscuits as they reheat and keeps them from getting too soggy while sitting on the pot pie filling in the refrigerator.
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How Do You Freeze Chicken Pot Pie?
Food that freezes well is chicken pot pie. Either the baked or unbaked pie can be frozen. To ensure the pie’s crust doesn’t get soggy, it is best to freeze the pie before baking.
1. Place a pot pie in a metal or foil pan if you want to freeze it before baking. When heated from cold to hot, a glass pan might break. Before freezing, avoid adding the egg wash to avoid a soggy crust.
2. The pie can be frozen for up to three months by covering it with foil. Place the frozen pie in a preheated oven when you’re ready to bake it, covering it with foil. It does not need to be defrosted first. Removing the foil after 30 minutes of baking.
3. When the pie is golden brown and cooked through, bake it for an additional 35 to 55 minutes after brushing it with the egg wash.
A baked chicken pot pie should be completely cooled before freezing. For up to three months, wrap in aluminum foil and freeze. The pie can be heated up without having to thaw; simply bake it at 350 degrees Fahrenheit until thoroughly heated.
Typically made with chicken and vegetables in a gravy-like sauce, pot pies are savory pastries. Traditionally, a top and bottom pie crust is used to make pot pies. Cooked chicken, turkey, or even ham leftovers work wonderfully in pot pies.