Chicken pot pie is easily one of the most popular variations of meat-filling pot pie in the US. To many food enthusiasts, the dish can be considered among the top ten must-tried American cuisines. Not that its deliciousness is beyond words or anything of the sort, but it is, in a way, a unique image of a warm, traditional American family meal.
From the browned crusts and tasteful filling to the delicate and mild flavor of chicken and vegetables, all contained within one pot and served hot for a whole family, the pie projects an extent of warmth.
One can enjoy the pot pie, not for its flavor alone, but for what it could represent also.
Time for a little bit of history.
The origin of chicken pot pie
According to Wikipedia, the pie rooted from the good nation of ancient culture – Greece, where Artocreas – or meat pie – took existence. Later on, the cooking style of mixing meat with other ingredients and putting them to be cased with a pastry shell came to the US, possibly in the 19th century. Gradually, its popularity built through neighborhood gatherings and dinner parties.
Thanks to the first settlers, the recipe got to travel around and ended up pretty much everywhere on US soil. It was a matter of logic that the recipe was commonly adopted into families’ meal time, for it was so open to modifications and creativity that literally anything edible can be treated as fillings. As an inevitable result, chicken sneakily took a spot in the candidate list.
Why do they call it chicken pot pie?
As a tradition American meat pie, Chicken pot pie is also made in a pot-shaped pan, hence “pot pie”. The name “chicken pot pie” roots from the main protein source of the pie – the chicken meat, and is also interchangeable with beef or pork.
The simplicity in ingredient selection and the freedom in variation experimenting are all that makes for an influential idea, which is also why this staple is still such a major favorite to homecooks all over The US.
A balanced choice of food
Admittedly, there are a number of places where the name of the food is not commonly heard, but it’s a minor number. That being said, chicken pot pie indeed makes frequent appearance in recurrent occasions. And it’s all because of the goodness of a wholesome pie.
How the pie’s making is straightforward like an arrow has already been established, or more correctly, known. What is mostly in speculation is its nutrient contents. And that makes sense since the recipes of chicken pot pie vary accordingly to the cook’s available source or preference. But let’s break the contents of THIS recipe, at least.
There’s not much to talk about the crust. It is what it is. Fat is still required for it to take form. In the recipe, we recommend refrigerated products for the sake of simplicity. Then again, you can always make your own crust with the components portion to your liking.
Then there’s the filling at the core. For this recipe, and one more time for simplicity, a package of frozen vegetables looks to be a good choice. Its variety in veggie collection also composes this a likeable option.
The filling can be changed and mixed up as much as you – the cooks – desire. So attempt at the recipe some other time with your own devices.
While the veggies act as an necessary source of fiber, the lean meat of chicken breasts is tossed amid to raise the protein percentage of the pot. The filling has this soupy, creamy consistency and this mild, delightful taste thanks to the butter, the milk and the chicken broth all in harmony.
From an overview, the entire recipe strikes a feel of balance with its nutrition shared to fat, protein and carbohydrate relatively equally. However, fat and carb do stand higher than protein because of the crust and butter, at least in comparison with the regular oven baked chicken breast.
If you’re in worry of high fat and carb content, simple select or make low-fat crusts yourself as well as determine the use of butter to suit your requirements. Such autonomy encouragement is one intention of this idea of a recipe.
One other thing: mineral and vitamin contents are not in the list due to the nature of the ingredients. So, I recommend something to go alongside the plate. Such can be a fruit salad, or just a simple drink of juice.
Be free with your input!
Why is it important to chill the pastry in the fridge?
Putting your pastry under refrigeration to chill will help it relax, since low temperature can settlle down the gluten strands so it won’t shrink and still persist its shape when put to bake.
This resting should last for at least 15 minutes. For longer time period, some whacks by rolling pin would help reduce its sudden stiffness, just so you’ll do the rolling easier.
What is the basic ratio for pie dough?
The ratio for a basic pie crust is 3:2:1 – three parts flour, two parts fat (like butter) and one part water.
For the first “3”, pastry flour is recommended rather than all-purpose flour, as it’s lesser in gluten and would probably give you a more tender crust when done. For the next “2”, just grab butter if you’re in a hurry; otherwise, the best substitutions should be lard, chicken fat or coconut oil (for vegan serving purposes). Note that this fat part should only be solid and cold (at least under your room temperature) if what you crave is no other than a light and flaky crust. If your coconut oil is in liquid state, simply put to the fridge for a couple of minutes). And finally, much like the fat part, the “1” water should be a cold batch too.
Thank you for reading my chicken pot pie recipe. Be sure to also check out my collection of healthy chicken delicacies for even more amazing chicken dishes. Happy cooking!
How to Make Chicken Pot Pie
Chicken Pot Pie Recipe
- 2 gluten-free frozen pie crusts, thawed
- 1/9 cup butter or margarine
- 1/9 cup chopped onion
- 1/9 cup almond flour
- ⅙ teaspoon salt
- 1/12 teaspoon pepper
- 3/5 cup chicken broth
- ⅙ cup milk
- 1 ¼ cups shredded cook chicken or turkey
- ⅔ cups frozen mixed vegetables thawed
- Preheat the oven to 425 F. Prepare pie crust as directed on box for Two-Crust Pie using 3-inch pie pan
- Melt butter with medium heat in saucepan. Add onions, stir repeatedly until tender (2 minutes). Stir in flour, salt and pepper until blended. Add in broth and milk, continue to stir until bubbly and thickened.
- Put it chicken and mixed vegetables. Remove from heat and fill crust-lined pan with mixture, seal and slit excess crust.
- Bake from 30 to 40 minutes or until the crust is golden brown.