Classic Chicken Pot Pie
Comfort foods are hearty, satisfying and never get old. And this recipe for classic chicken pot pie is no exception. Big chunks of chicken and colorful veggies swim in a rich gravy, all encased in a flaky, melt in your mouth pastry.
What Other Pastry Can I Use?
If you don’t want to use traditional pie crust for your chicken pot pie, there are a couple of common alternatives that are often used. Many people skip the bottom crust and simply opt for a sheet of puff pastry for the top only. If you do this, you will have best results if the puff pastry is very well chilled immediately before baking. This way, it will puff much higher.
Another common alternative that is used for the crust is biscuit dough. You can make it yourself or use canned store bought biscuits. In this case, having a bottom crust is also optional.
Can I Freeze This Chicken Pot Pie?
Freezing this chicken pot pie is easy and convenient, especially if you make individual pies. You can freeze large whole pies just as easily. In either case, wrap the pies well with a double layer of plastic, then keep in plastic freezer bag or container. They will freeze well for up to 3 months.
I hope you’ll give this chicken pot pie recipe a try. If you do, let me know how it turned out for you!
Classic Chicken Pot Pie
Ingredients
- 65 grams butter
- 120 grams onion chopped
- 65 grams all purpose flour
- 3 grams dried sage
- 3 grams dried thyme
- 500 grams chicken stock plus a little more if necessary
- 400 grams cooked chicken
- 120 grams frozen mixed vegetables
- salt to taste
- pepper to taste
- Pastry for 9 or 10 inch double crust OR 300 grams puff pastry
- 1 egg
- 1 tablespoon water
Instructions
- Roll pastry to line a 9 or 10 inch pie plate along with a second piece for the top. Or if using puff pastry, roll to fit whatever size plate you are using. Place in refrigerator to chill.
- For the filling, heat a large saucepan over medium heat and add butter. When melted, add onion and saute until transluscent, about 1 minute. Add all purpose flour and stir until fully incorporated with butter. Cook stirring constantly for 45 seconds to 1 minute until flour is slightly toasted and roux looks blond.
- Add sage and thyme and stir another 10 seconds until aromatic. There should be no traces of dry flour. Slowly add chicken stock, whisking vigorously to prevent lumping. Cook 10 minutes, adding more stock if necessary. Stir in chicken and frozen vegetables.
- Simmer for 20-25 minutes or until vegetables are well cooked. Add more stock if necessary; mixture should resemble a thick gravy. Season with salt and pepper and remove from heat.
- Cool filling before adding to pie shell. Preheat oven to 375°F/190°C. Fill shell then apply some water to the edge before covering with top pastry. Crimp edges well to seal. In a small bowl beat egg with water. Brush entire top with egg wash and cut small vent holes in the middle.
- Bake for 45-50 minutes or until crust is golden and filling is bubbling. Allow pie to rest for 10 minutes before serving.