Making a Classic Chicken Pot Pie

How to make a delicious chicken pot pie can be a challenge. The recipe is one of the most popular chicken dishes that people like to make, but it comes to some challenges. Here are some great chicken pot pie ideas to help you learn how to make a good pot pie.

Chicken Pot Pie is a slow-cooked, classic savory pie typically cooked on a lower iron than other traditional chicken dishes. There are endless ways to make this traditional dish – from a single-layered crust to multiple layers, puff pastry to biscuit toppings, and everything in between. However you make it, chicken pot pie will be a winner! You will want to adjust this recipe to suit your taste, which can be done by simply adjusting the seasonings or herbs, adjusting cooking time, adding extra ingredients if needed, or simply cooking it longer.

Preparing Chicken Pot Pie is usually pretty easy. It starts by removing the skin from the chicken, so it’s often served in a separate container (usually a thin layer of aluminum foil placed over the baked pie crust). Cut along the outside of the skin using a sharp knife to remove the meat. Season the meat with salt and pepper, then place in the oven at 350F for about one hour. Remove the pot pie from the oven and allow it to cool. Then, using an airtight container, refrigerate it until ready to serve.

Making a chicken pot pie that is low in fat is easily accomplished by using a reduced-fat recipe for filling and baking your pie crust in a non-stick pan. Using a reduced-fat recipe for the filling is especially important if you use lean white meat, as these fillings are typically much higher in fat than boneless, skinless chicken breasts. Cook your chicken like you cook other meats, but use vegetable oil or unsaturated fats instead of fat. Vegetable oil is much lower in calories than butter and unsaturated fats are much lower in saturated fat than vegetable oil. Using any butter substitute will greatly reduce fat in your dish, making the dish even healthier.

Another way to make a chicken pot pie that is low in fat is to bake your crust in a traditional hot oven. Depending on personal preference, you can bake your crust in a skillet or in the oven. Remember that the thinner the crust, the less fat it will contain. Use a traditional hot oven recipe for the pie crust, such as a chicken pot pie crust recipe, and then finish it off by placing it in the oven. You can finish the meal with a side salad; your baked pie crust should be delicious.

If you want to add some complexity to this dish, you may want to try using a thick gravy to create the sauce for your chicken pot pie crust recipe. A nice thick buttercream gravy is made by combining flour, milk, and chicken stock in a saucepan over medium heat until the mixture thickens and then removes it from heat. Remove the mixture from the heat and spoon it into your pastry bag with a small butter ball. Gently fold the mixture until all of the butter has been melted and incorporated into the flour. Place the cooled mixture into your pie shell and pop it in the oven at the same temperature as your original recipe.

Making a classic chicken pot pie by baking a puff pastry crust is a slightly more involved, but not much. However, when you learn how to make a puff pastry recipe, you will avoid the problems that occur when using the traditional bake-and-bake method of preparing a chicken pot pie. Puff pastry recipes are usually prepared using all-purpose flour and then rolling out the dough to form a round crust. You can also add a variety of vegetables to the batter or simply bake the whole thing, but the main point is to ensure that the filling has enough “bounce” to not stick to the sides of the pot pie crust.

The key to making this dish taste delicious is to bake it on a hot summer day and let it bake for an hour, and then remove it from the oven, allowing it to cool down, and bake it again for another half hour. This process takes some skill, but if you are willing to give it a shot, you will find it very easy to master! Once completely cool, remove it from the oven and allow it to cool, which usually takes only about 30 minutes. Once completely cool, remove the pot pie from its baking sheet and let it cool entirely before you slice it.

Classic Chicken Pot Pie Recipe

Ingredients:

For the Pie Crust:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup unsalted butter, cold and cut into small cubes
• 6-8 tablespoons ice water

For the Filling:

• 3 cups cooked chicken, diced (you can use leftover chicken or cook chicken breasts/thighs)
• 2 tablespoons unsalted butter
• 1 onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 1 cup frozen corn
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup milk (whole or 2%)
• 1/2 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper (adjust to taste)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried sage

Preparation Directions:

For the Pie Crust:

1. In a large bowl, combine the all-purpose flour and salt.
2. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or fingers to work the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, and mix until the dough comes together. You may not need all 8 tablespoons; stop adding water when the dough holds together when pinched.
4. Divide the dough into two equal portions, shape them into discs, and wrap them in plastic wrap. Refrigerate for at least 30 minutes.

For the Filling:

1. Preheat your oven to 425°F (220°C).
2. In a large skillet or saucepan, melt the butter over medium heat.
3. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes or until the vegetables become tender.
4. Stir in the frozen peas and corn, and cook for 2 minutes.
5. Sprinkle the flour over the vegetables and stir to combine, cooking for another minute to remove the raw flour taste.
6. Gradually pour in the chicken broth and milk, stirring constantly until the mixture thickens. This usually takes about 5-7 minutes.
7. Add the diced chicken, salt, pepper, thyme, rosemary, and sage. Stir until everything is well combined. Remove the skillet from the heat.

Assembling the Chicken Pot Pie:

1. Roll out one of the chilled pie crusts on a lightly floured surface to fit a 9-inch (23 cm) pie dish. Place it in the dish.
2. Pour the chicken and vegetable filling into the pie crust.
3. Roll out the second pie crust and place it over the filling. Trim any excess crust and crimp the edges to seal the pie.
4. Cut a few small slits in the top crust to allow steam to escape during baking.
5. Optionally, you can brush the top crust with a beaten egg for a golden finish.
6. Place the pie dish on a baking sheet to catch any drips, and bake in the preheated oven for 30-35 minutes or until the crust is golden brown and the filling is bubbling.
7. Allow the chicken pot pie to cool for a few minutes before serving. Enjoy your classic chicken pot pie!

This recipe serves approximately 6-8 people, depending on serving size. Adjust as needed for your gathering.