To Die For Chicken Pot Pie: A Recipe That Will Make You Famous
Chicken Pot Pie. The name itself evokes feelings of warmth, comfort, and utter satisfaction. It’s a dish that transcends seasons, perfect for a cozy winter evening or a surprisingly chilly spring day. But let’s be honest, not all chicken pot pies are created equal. Some are bland, some are soggy, and some just…miss the mark. This recipe, however, is different. This is a chicken pot pie that will have your friends and family begging for more. This is a chicken pot pie…to die for.
This isn’t just a recipe; it’s a journey. A journey into flaky crusts, creamy fillings, and perfectly cooked chicken. So, grab your apron, preheat your oven, and prepare to embark on a culinary adventure that will redefine your perception of chicken pot pie. This recipe is meticulously crafted, providing detailed instructions and helpful tips to ensure your success, even if you’re a novice baker. We’ll break down each step, from making the perfect pie crust to achieving the ultimate creamy filling. By the end, you’ll be able to confidently declare yourself a chicken pot pie master.
Why This Recipe Works
Before we dive into the nitty-gritty, let’s talk about what makes this particular chicken pot pie so special. It’s not just one thing, but a combination of factors working in harmony:
* The Crust: A flaky, buttery crust is the foundation of any great pot pie. We’ll use a combination of butter and shortening to achieve the perfect balance of tenderness and flakiness. The key here is keeping everything cold! Cold ingredients and a light touch are crucial for preventing gluten development, which leads to a tough crust.
* The Filling: Creaminess is key! We’ll use a roux (butter and flour) as a base for our sauce, ensuring a thick and luscious consistency. Chicken broth and a touch of cream will add richness and depth of flavor. And don’t skimp on the herbs and spices! They’re what elevate this pot pie from ordinary to extraordinary.
* The Chicken: Perfectly cooked, tender chicken is essential. We’ll poach the chicken to ensure it stays moist and flavorful. Poaching also creates a flavorful broth that we’ll use in the filling, maximizing the chickeny goodness.
* The Vegetables: A medley of colorful, slightly softened vegetables adds texture and flavor to the filling. We’ll use a classic combination of carrots, celery, and peas, but feel free to experiment with other options like potatoes, mushrooms, or green beans.
* The Love: Okay, this might sound cheesy, but it’s true! Cooking with love and attention makes a difference. Take your time, follow the instructions carefully, and enjoy the process. The result will be a chicken pot pie that’s truly special.
Ingredients
Let’s get down to the ingredients. It might seem like a lot, but each one plays a vital role in creating the ultimate chicken pot pie.
For the Crust:
* 2 1/2 cups all-purpose flour, plus more for dusting
* 1 teaspoon salt
* 1 cup (2 sticks) cold unsalted butter, cut into cubes
* 1/2 cup cold vegetable shortening, cut into cubes
* 6-8 tablespoons ice water
For the Filling:
* 1 1/2 pounds boneless, skinless chicken breasts
* 8 cups chicken broth, divided
* 1/2 cup (1 stick) unsalted butter
* 1 cup all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/4 teaspoon dried thyme
* 1/4 teaspoon dried rosemary
* 1/4 teaspoon poultry seasoning
* 1 cup heavy cream
* 1 cup frozen peas
* 1 cup diced carrots
* 1 cup diced celery
* 1/2 cup chopped onion
* 1/4 cup chopped fresh parsley
* 1 egg, beaten (for egg wash)
Equipment
Before you start, make sure you have all the necessary equipment:
* Large mixing bowl
* Pastry blender or food processor
* Rolling pin
* 9-inch pie plate
* Large pot
* Large saucepan
* Whisk
* Cutting board
* Sharp knife
Instructions
Now for the fun part! Follow these step-by-step instructions to create your masterpiece.
Part 1: Making the Pie Crust
The pie crust is arguably the most important part of a pot pie. A soggy or tough crust can ruin the entire experience. This recipe will guide you to create a perfectly flaky and tender crust.
1. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour and salt.
2. Cut in the Butter and Shortening: Add the cold butter and shortening to the flour mixture. Use a pastry blender or your fingers to cut the butter and shortening into the flour until the mixture resembles coarse crumbs. The mixture should have small pieces of butter and shortening still visible.
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. The dough should start to come together but should not be wet or sticky. Be careful not to overmix. The goal is to incorporate the water without developing the gluten in the flour too much.
4. Form into Discs: Divide the dough in half and form each half into a disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This allows the gluten to relax, which will result in a more tender crust.
5. Roll Out the Dough: On a lightly floured surface, roll out one of the dough discs into a circle that is slightly larger than your pie plate. Gently transfer the dough to the pie plate and press it into the bottom and sides. Trim off any excess dough and crimp the edges.
6. Par-Bake the Crust (Optional): For a crispier bottom crust, you can par-bake it before adding the filling. Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15-20 minutes, or until the crust is lightly golden. Remove the parchment paper and pie weights and let the crust cool slightly.
7. Roll out the top crust: Roll out the second dough disc to a circle slightly larger than the pie plate. You can use cookie cutters to cut out decorative shapes or simply leave it as a solid sheet. Consider cutting vents in the top crust to allow steam to escape during baking, preventing a soggy top.
Part 2: Preparing the Chicken
The chicken is the star of the show, so it’s important to cook it properly. Poaching is a great way to ensure the chicken stays moist and tender.
1. Poach the Chicken: Place the chicken breasts in a large pot and cover with 6 cups of chicken broth. Bring to a simmer over medium heat. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through. The internal temperature should reach 165°F (74°C).
2. Shred the Chicken: Remove the chicken from the pot and let it cool slightly. Shred the chicken into bite-sized pieces.
3. Reserve the Broth: Don’t discard the broth! This is liquid gold that will add tons of flavor to your filling. Set it aside for later.
Part 3: Making the Filling
The filling is where all the magic happens. A creamy, flavorful filling is what sets this chicken pot pie apart from the rest.
1. Sauté the Vegetables: In a large saucepan, melt the butter over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Sautéing these vegetables first helps to bring out their sweetness and soften their texture.
2. Make the Roux: Add the flour to the saucepan and cook for 1-2 minutes, stirring constantly. This creates a roux, which will thicken the sauce. Cooking the flour helps to eliminate any raw flour taste.
3. Whisk in the Broth: Gradually whisk in the remaining 2 cups of chicken broth, making sure to break up any lumps. Continue whisking until the sauce is smooth and thickened.
4. Add Seasonings: Stir in the salt, pepper, thyme, rosemary, and poultry seasoning. Taste and adjust seasonings as needed.
5. Add Cream and Chicken: Stir in the heavy cream and shredded chicken. Bring to a simmer and cook for 2-3 minutes, or until heated through.
6. Add Peas and Parsley: Stir in the frozen peas and chopped fresh parsley. The peas will thaw quickly in the hot filling.
Part 4: Assembling and Baking the Pot Pie
Now it’s time to put everything together and bake our masterpiece!
1. Pour in the Filling: Pour the chicken and vegetable filling into the prepared pie crust.
2. Top with Crust: Gently place the second crust over the filling. Crimp the edges to seal the top and bottom crusts together. Cut slits in the top crust to allow steam to escape.
3. Egg Wash (Optional): Brush the top crust with the beaten egg. This will give the crust a beautiful golden brown color.
4. Bake: Bake in a preheated oven at 375°F (190°C) for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can tent it with foil.
5. Let it Rest: Remove the pot pie from the oven and let it rest for 10-15 minutes before serving. This allows the filling to set up slightly and prevents it from being too runny.
Tips for the Perfect Chicken Pot Pie
* Keep Ingredients Cold: This is especially important for the pie crust. Cold butter and shortening will create a flakier crust. Use ice water and don’t overmix the dough.
* Don’t Overwork the Dough: Overmixing the dough will develop the gluten, resulting in a tough crust. Mix just until the ingredients come together.
* Par-Bake the Crust: Par-baking the bottom crust will help prevent it from becoming soggy.
* Use High-Quality Ingredients: The better the ingredients, the better the flavor. Use good quality butter, chicken broth, and fresh herbs.
* Adjust Seasonings to Taste: Don’t be afraid to experiment with different herbs and spices to find your perfect flavor combination.
* Let it Rest: Letting the pot pie rest after baking will allow the filling to set up and prevent it from being too runny.
Variations
This recipe is a great starting point, but feel free to customize it to your liking. Here are a few ideas:
* Add Different Vegetables: Try adding potatoes, mushrooms, green beans, or corn to the filling.
* Use Different Herbs and Spices: Experiment with different herbs and spices like sage, paprika, or garlic powder.
* Add Cheese: A sprinkle of shredded cheddar cheese or Gruyere cheese to the filling can add a delicious cheesy flavor.
* Use Puff Pastry: If you don’t want to make your own pie crust, you can use store-bought puff pastry.
* Make Individual Pot Pies: Divide the filling into individual ramekins and top with puff pastry or pie crust.
* Add Bacon: Cooked, crumbled bacon adds a smoky, savory flavor to the filling.
* Spicy Chicken Pot Pie: Add a pinch of cayenne pepper or a dash of hot sauce to the filling for a kick.
Serving Suggestions
Chicken pot pie is a complete meal in itself, but it can also be served with a simple side dish. Here are a few suggestions:
* Green Salad: A fresh green salad with a light vinaigrette is a perfect complement to the rich and creamy pot pie.
* Steamed Vegetables: Steamed green beans or broccoli are healthy and easy side dishes.
* Cranberry Sauce: A dollop of cranberry sauce adds a touch of sweetness and tartness.
* Mashed Potatoes: For an extra comforting meal, serve with mashed potatoes.
Storage Instructions
* Refrigerate: Leftover chicken pot pie can be stored in the refrigerator for up to 3 days. Cover tightly with plastic wrap or store in an airtight container.
* Reheat: To reheat, bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until heated through. You can also reheat individual slices in the microwave.
* Freeze: You can freeze chicken pot pie before or after baking. To freeze before baking, assemble the pot pie and wrap it tightly in plastic wrap and foil. Freeze for up to 2 months. Bake from frozen, adding about 15-20 minutes to the baking time. To freeze after baking, let the pot pie cool completely. Wrap it tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Nutritional Information (Approximate)
* Calories: 600-800 per serving (depending on portion size and ingredients)
* Fat: 40-50g
* Protein: 30-40g
* Carbohydrates: 40-50g
This recipe is a labor of love, but the end result is well worth the effort. This To Die For Chicken Pot Pie is a dish that will impress your friends and family and become a cherished family favorite. The flaky crust, creamy filling, and perfectly cooked chicken create a symphony of flavors and textures that will leave you wanting more. So, gather your ingredients, put on your apron, and get ready to create a chicken pot pie that’s truly unforgettable. Enjoy!
Bon appétit!