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.
That is also the key reason to why the pot pie is still such a major favorite to homecooks. The simplicity in ingredient selection, the freedom in variation experimenting,… all make for an influential idea.
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.
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!
How to Make Chicken Pot Pie
Chicken Pot Pie Recipe
Yield 2 Servings
This version of the chicken pot pie has been cut down in quantity to fit a 2-seat meal.
- 1/9 cup butter or margarine
- 1/9 cup chopped onion
- 1/9 cup all-purpose 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
How to Make
- 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 crust is golden brown.
Serving Size 2
Amount Per Serving
% Daily Value
Total Fat 10 g
Saturated Fat 3.3 g
Trans Fat 0.8 g
Cholesterol 16.6 mg
Sodium 403 mg
Total Carbohydrates 14.6 g
Dietary Fiber 1.33 g
Sugars 1.33 g
Protein 8 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Frequently Asked Questions
Whether the pie crust is flaky or not depends on the fat type, the fat ratio and the fact that the fat is refrigerated solid before baking. Make sure to follow the instruction of making pie dough and not to rush the process.
Pot pie is a tradition American meat pie from the time of the first settlers. It is usually made in a pot-shaped pan, hence “pot pie”. The name “chicken pot pie” roots from the main protein source of the pie, which is interchangeable with beef or pork.
The ratio for a basic pie crust is 3:2:1 – three parts flour, two parts fat (like butter) and one part water.
Low temperature and time help with settling down gluten strands. This makes it easier to roll the dough out and prevent pastry from shrinking.