How to Prepare a Flaky, Buttery Chicken Pot Pie for Dinner
If you’re craving the ultimate comfort food, a chicken pot pie with its flaky pastry and creamy filling should top your list. Not only is it a mouthwatering dinner option, but it’s also a great way to use up leftover chicken or vegetables you have lying around. This simple guide will take you through the steps to create a buttery, indulgent chicken pot pie from scratch, guaranteed to impress your family or your dinner guests.
Ingredients You’ll Need:
- For the Filling:
- 2 cups of cooked chicken (shredded or cubed)
- 1 medium onion, chopped
- 2 carrots, chopped
- 1 cup of frozen peas
- 2 cloves of garlic, minced
- 3 tablespoons of butter
- 1/3 cup of all-purpose flour
- 1 1/2 cups of chicken broth
- 2/3 cup of whole milk or heavy cream
- Salt and pepper to taste
-
A pinch of thyme or rosemary (optional)
-
For the Pastry:
- 2 1/2 cups of all-purpose flour
- 1 cup (2 sticks) of unsalted butter, cold and cubed
- 1 teaspoon of salt
- 6-8 tablespoons of ice water
Step 1: Prepare the Pastry
The secret to a flaky pot pie crust is keeping everything cold, so start with chilled butter and ice water. In a large bowl, mix the flour and salt. Add the cold, cubed butter and use a pastry blender or your hands to mix until the mixture resembles coarse crumbs. Gradually add in ice water, a tablespoon at a time, just until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 1 hour. This resting period helps prevent shrinkage when you bake your pie.
Step 2: Make the Filling
While the dough is chilling, you can prepare the savory filling. Melt the butter in a large skillet over medium heat. Add the onion and carrots, cooking until they are just starting to become tender, about 5 minutes. Stir in the garlic and cook for another minute. Sprinkle the flour over the vegetables and stir until the flour is fully incorporated. Gradually add the chicken broth and milk, stirring constantly until the mixture thickens, about 5 minutes. Add the cooked chicken, peas, and your choice of herbs. Season with salt and pepper, then remove from heat and set aside to cool.
Step 3: Assemble the Pie
Preheat your oven to 375°F (190°C). On a floured surface, roll out your dough into a shape that will fit your pie dish with a slight overhang. Press the dough into the dish, and trim the edges, leaving about half an inch hanging over the edge. Pour the cooled filling into the crust. Roll out the remaining dough and place it over the filling. Trim the excess dough and crimp the edges with a fork or your fingers to seal. Make a few slits in the top crust to allow steam to escape during baking.
Step 4: Bake
Place the pie on a baking sheet to catch any drips and bake in the preheated oven. Bake for about 35-40 minutes, or until the crust is golden brown and the filling is bubbling. Once done, let it cool for at least 10 minutes before serving. This resting time helps the filling set, making it easier to slice.
Serving Suggestions
Chicken pot pie is certainly a dish that stands on its own, but it can be served with a simple green salad or steamed vegetables to round out the meal. If you’re looking to save time, you can prepare the filling in advance or even use store-bought pastry dough in a pinch. However, taking the time to make your pastry ensures a flaky, buttery crust that’s hard to beat.
Making a chicken pot pie from scratch might seem like a labor of love, but it’s worth every bit of effort. There’s something incredibly satisfying about cutting into a homemade pie, with its steaming creamy filling and flaky crust. It’s a dish that warms the soul and brings smiles to the dinner table. Plus, once you’ve mastered the basic recipe, you can start experimenting with different fillings and seasonings to create your signature pot pie. Enjoy the process and the delicious result!
