Chicken Pot Pie
Chicken Pot Pie
Chicken Pot Pie is one of my favorite meals to eat. It is always so comforting and it’s a meal that you know a lot of love went into, at least that’s how I make mine. From simmering the chicken along with veggies and herbs to making an extra flaky pie dough to tie it all in a bow. Chicken pot pie has become one of my favorite things to make and I can’t wait to share my version with you.
Make the pie dough
I’d recommend making the pie dough the day before to lessen the work load when you want to fill and bake the pie. Of course you can skip it and buy store bought pie dough or even puff pastry. I’ve used both before I mastered the art of extra flaky pie dough and it was equally delicious. If you do want to make your own pie dough I would highly recommend this one that I’ve been using for over a year for all of my dough needs. In the blog post I cover all of the tips and tricks to help you have success with mastering it too!
Make the filling
I like to make the filling either the day before I bake the pie or a few hours before. This allows it to cool down to room temperature and/or get cold in the refrigerator. It’s important that pie dough needs to stay cold before baking which also means that it’s important to make sure the filling is also cold if not room temperature. This ensures that the butter doesn’t melt and leak out before baking.
- Simmer the chicken – Simmer bone-in chicken breast and thighs along with some chicken broth. Enhance the flavor by adding some onions, carrots, celery and herbs to the pot.
- Use the same pot to cook the filling.
- Or save time and use a rotisserie chicken!
- Prep your ingredients – chop the onions, leeks, carrots and celery. Chop the thyme and grate the nutmeg.
- Sauté the vegetables – Over medium heat sauté the vegetables with some olive oil and butter.
- Add in the aromatics – Add the herbs and garlic until fragrant.
- Flour – Sprinkle over the flour and cook for a few minutes.
- Liquids – Pour in the wine, chicken broth and heavy cream. Bring to a simmer to thicken.
- More flavor – Add some extra flavor with better than the bouillon, chicken or chicken bouillon seasoning. Don’t forget the nutmeg!
- Peas + Chicken – Turn off the heat and stir in the peas and chicken.
Roll out the dough + Fill the pie + Crimp + Bake
Roll out the dough
Work with one dough disk at a time. Always keep the other in the refrigerator.
- Lightly flour your work surface as well as the top of the dough disk.
- Starting with the rolling pin in the center of the disk, roll upwards. Re-center and roll downwards.
- Pick up the dough and do a half turn.
- Repeat the pattern until the dough is 1 inch wider than your pie plate.
- Evenly apply pressure as you are rolling to keep it an even thickness.
- If it starts to feel sticky on the bottom or top continue to lightly flour and brush off any excess.
- Place the first dough disk in the pie plate and help it form to the sides. Lightly cover and place it in the fridge while you roll out the top crust.
- Repeat the process to roll out the second dough disk.
Fill the Pie
- Fill the pie with the room temperature or cold filling.
- Place the second rolled out dough over the top and trim the edges so there is about a 1 inch over hang.
- Tuck the top crust under the bottom crust.
- Place in the refrigerator to get cold again before crimping.
Crimp & Bake the Pie
- Crimp the pie. Watch the video for a demonstration on crimping.
- Place the pie in the freezer for 30 min while preheating the oven.
- Brush the pie with an egg wash and cut slits in the top to allow steam to escape.
- Bake the pie at 425° for 30 min. Turn the temperature down to 375° and bake for another 30 min.
- When there’s between 30-20 min left in the baking process use tin foil to tent the crust to prevent it from over-browning.
Equipment
- 1 Pie Dish 9 inch
- Rolling Pin
- Medium Sized Pot
Ingredients
Chicken + Broth
- 2 lbs Bone-In Chicken Breast and Thighs
- 2-4 Cups Chicken broth
- 1 Onion Peeled and quartered
- 2 Carrots Peeled and cut into large pieces
- 1 Celery Stick Cut into large pieces
- 2 Garlic Cloves Peeled
- 1 Bunch of herbs Sage, Thyme, Rosemary and/or Parsley
Pot Pie
- 1 Cup Onion diced
- 1 Cup Leeks halved length wise and sliced
- 1 Cup Carrots diced
- 1/2 Cup Celery diced
- 1 Tbsp Garlic minced
- 1 1/2 tsp Thyme chopped
- 1 1/2 tsp Sage chopped
- 1/3 Cup Flour
- 1/3 Cup White Wine Sauvungion Blanc or Pino Grigio
- 2 Cups Chicken Broth
- 3/4 Cup Heavy Cream
- 2-3 tsp Better Than The Bouillon Chicken Base or granulated chicken bouillion
- 1/4 tsp Nutmeg
- 1/8 tsp Allspice
- 1/2 Cup Peas
- 3 Cups Chicken chopped into bite sized pieces
Instructions
Chicken
- In a medium pot or pan fitted with a lid add the chicken along with the vegetables, garlic and herbs. Fill with broth until covered.
- Bring to a simmer and simmer for about 1 hour or until the internal temperature in the chicken breast reaches 165° and the temperature in the thighs reach 175°.
- Remove the chicken to a bowl, remove the meat from the bone and chop into bite sized pieces.
- Strain the broth from the veggies.
Pot Pie
- Sauté carrot, leek, onion and celery in about a tablespoon of both olive oil and butter over medium to medium-high heat for about 6 minutes. Add in the garlic, thyme and sage. Cook for about 1-2 minutes until fragrant.
- Sprinkle over your flour and cook for another minute. Pour in the wine, chicken broth and heavy cream. Bring to a simmer, mix in the chicken bouillon seasoning, nutmeg and allspice and allow to thicken.
- Turn off the heat, stir in the peas and then fold in the chicken. The filling should be completely room temperature or cold before adding it to the pie dough
- Roll out the bottom pie crust and place it into the pie dish. Place it in the refrigerator while you roll out the top crust.
- Fill the pie with the room temperature or cold pot pie filling. Top the pie with the other pie dough and trim the edges so there is about a 1 inch overhang. Fold the top crust under the bottom crust.
- Place the whole pie in the refrigerator for 20-30 minutes before crimping to keep the dough from getting too warm.
- Crimp the crust and place the whole pie in the freezer for 30 minutes before baking.
- Preheat the oven to 425°
- Brush the pie with an egg wash and cut a few slits in the top.
- Bake the pie at 425° for 30 minutes. Lower the temperature to 375° and bake for another 30 mins.