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.
What’s in a Chicken Pot Pie?
The making of the pie is rather straightforward; we will get to this later. 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.
Let’s start the crust. You can always buy the premade, refrigerated products for the sake of convenience. But if you’re looking for a gorgeous, flaky, buttery crust, we suggest making it your own. It may take some time to make, but it is actually quite simple. All you need is some sort of cold, solid fat (such as butter, shortening, or lard), flour, salt, cold water, and leavening agent (if desired).
Then there’s the filling. For this recipe, we’re going with a variety of vegetables like carrots, celery, onions, and frozen peas. These veggies act as a necessary source of fiber. Meanwhile, the lean meat of chicken breasts is tossed amid to raise the protein percentage of the pot. The filling has a thick, creamy consistency with a mild, delightful taste thanks to the butter, milk, and chicken broth all in harmony.
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.
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 settle 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 30 minutes. If your dough is too hard to roll, simply press down on the dough with a rolling pin a few times to make the rolling easier.
What to Serve with Chicken Pot Pie
Chicken pot pie may seem like a wholesome dish on its own, but it still needs a side dish or two to make a full, nutritious meal.
For a rich and creamy dish like this, we recommend something light and fresh to balance out the richness of the pie, such as our Waldorf salad, for example.
Thank you for reading this chicken pot pie recipe. Be sure to also check out our collection of healthy chicken delicacies for even more amazing chicken dishes. Happy cooking!
Chicken Pot Pie Recipe
- 8.8 oz white all-purpose flour divided into 1 3/4 cup and 1/3 cup
- 1 tsp salt divided
- 1 1/2 tsp baking powder
- 2.63 oz unsalted butter cold, divided into 2.3 oz and 0.33 oz
- 2.3 oz vegetable shortening cold
- 1/3 cup cold water
- 2 tbsp olive oil
- 16 oz skinless boneless chicken breast cubed
- 1/2 tsp black pepper
- 6 oz yellow onions diced
- 1 tbsp garlic minced
- 3.6 oz carrots diced
- 3.6 oz celery diced
- 1 1/2 cups unsalted chicken broth
- 3 tbsp plain whole milk
- 2 tbsp heavy cream
- 1/2 cup frozen peas
- 1 1/2 tbsp chopped parsley optional
- 1 medium egg beaten
Make the pie dough:
- In a big bowl, add 1 3/4 cup all-purpose flour, 1/2 teaspoon salt, and 1 1/2 teaspoon baking powder. Mix with a fork.
- Cut 2.3 oz cold unsalted butter and vegetable shortening into cubes and add to the flour. Using a fork, cut the cold fat into the flour until crumbs are formed.
- Add cold water into the crumbs and mix thoroughly until a dough is formed.
- Turn the dough onto a clean work surface. Gather any crumbs and add to the dough. Divide into two. Flatten each dough into a round disk. Wrap in cling film and refrigerate for at least 2 hours.
Make the filling:
- Heat olive oil in a pan over high heat.
- Add cubed chicken breast pieces to the hot pan. Season with salt and pepper, 1/4 teaspoon each. Reduce the heat to medium. Sear for 6 minutes, turning halfway. Once chicken is lightly golden browned on all sides, turn off the heat and transfer the chicken to a plate and set aside.
- Turn on medium heat. Add onions, garlic, carrots, celery, and butter. Stir and cook for 4 minutes.
- Add 1/3 cup all-purpose flour and return the chicken to the pan. Mix well to incorporate the flour. Add chicken broth, the remaining 1/4 teaspoon salt and pepper, and stir until thickened.
- Add milk, heavy cream, and frozen peas. Stir and cook for another 5 minutes on low heat. Turn off the heat and sprinkle with chopped parsley.
Assemble the pie:
- Take the first pie dough out of the fridge. Unwrap and put it on a clean, floured work surface.
- Apply flour onto your hands and rolling pin, and start to roll it out into a flat pie crust about 1/8 inch thick. This will be the bottom crust.
- Lay the bottom crust in a 9-inch pie dish. Scoop your filling into the dish and set aside.
- Take the second dough out of the fridge and roll it out into the top crust.
- Cover the dish with the top crust. Trim the dough around the edges of the pan, leaving about 1 inch of dough overhanging. Fold the excess dough in and tuck it underneath. Crimp around the edges of the pie with your fingers and knuckle to decorate.
- Brush the surface of the pie with beaten egg.
- Make 4 indentations with a knife for the steam to come out while baking.
- Bake for 45 minutes at 375 degrees Fahrenheit.
- Take the pie out of the oven. Let it cool for at least 45 minutes before you cut into it and serve.