Classic Chicken Pot Pie Recipe
Description
This cherished Chicken Pot Pie recipe, passed down from a dear friend who authored a beloved cookbook, encapsulates the warmth of home-cooked meals. Although she is no longer with us, her legacy lives on through this delicious dish, perfect for family gatherings or a cozy night in.
Recipe Category
Savory Pies
Keywords
One Dish Meal, Chicken, Poultry, Meat, < 4 Hours
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 cups | All-purpose flour |
| 2 tsp | Baking powder |
| 1 tsp | Salt |
| 2/3 cup | Shortening |
| 1/2 cup | Boiling water |
| 1 tbsp | Lemon juice |
| 1 lb | Cooked chicken, diced |
| 2 1/2 cups | Chicken broth |
| 4 | Carrots, chopped |
| 3 | Celery stalks, chopped |
| 1 | Onion, chopped |
| 1/4 cup | Unsalted butter |
| 1/4 cup | All-purpose flour (for roux) |
| 1 tsp | Dried thyme |
| 1/4 tsp | Nutmeg |
| 1/4 cup | Fresh parsley leaves, chopped |
| 6 | Sliced water chestnuts |
| 1 cup | Fresh mushrooms, sliced |
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 406.3 kcal |
| Total Fat | 27.4 g |
| Saturated Fat | 10.2 g |
| Cholesterol | 46.5 mg |
| Sodium | 792.5 mg |
| Total Carbohydrates | 33.3 g |
| Dietary Fiber | 2.1 g |
| Sugars | 2.4 g |
| Protein | 7.2 g |
Cook Time
30 minutes
Prep Time
1 hour
Total Time
1 hour 30 minutes
Servings
8 ample servings
Instructions
For the Pastry
-
Prepare the Dry Ingredients: Begin by sifting the flour, baking powder, and salt together in a mixing bowl, ensuring they are well combined before setting aside.
-
Mix Shortening with Water: Cut the shortening into small pieces and place it in a mixing bowl. Carefully pour in the boiling water, allowing the heat to melt the shortening.
-
Incorporate Wet Ingredients: In a separate bowl, stir together the lemon juice and egg yolk. Once mixed, add this mixture to the melted shortening, combining well.
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Combine with Dry Ingredients: Gradually mix the wet ingredients into the sifted dry ingredients until they are just combined.
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Chill the Dough: Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 3 to 4 hours. This step is crucial for achieving a flaky pastry.
-
Prepare the Baking Dish: After chilling, remove three-quarters of the pastry from the refrigerator. On a lightly floured surface (or between two pieces of waxed paper for easier handling), roll out the dough to fit your casserole or baking dish.
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Line the Dish: Carefully place the rolled pastry into the dish, ensuring it covers the bottom and sides adequately. Leave some overhang to crimp later.
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Roll Out Remaining Dough: Pat out the remaining pastry for the top crust, keeping it wrapped in waxed paper until needed. This will make it easier to handle.
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Final Touches: Once the filling is prepared, roll out the remaining dough to cover the top of the pie. Use a fork to crimp the edges and pierce the top crust in several places to allow steam to escape.
For the Filling
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Prepare the Chicken: Begin by boiling and boning the chicken. Once cooked, cut the chicken into bite-sized pieces and set aside.
-
Cook the Vegetables: In a medium saucepan, bring the chicken broth to a boil. Add the chopped carrots, potatoes, and celery. Simmer uncovered for 10 to 25 minutes or until the vegetables are tender.
-
Combine Chicken and Vegetables: Using a slotted spoon, transfer the cooked vegetables to a large mixing bowl, reserving the broth. Add the diced chicken to the bowl with the vegetables and set aside.
-
Make the Roux: In another saucepan, melt the butter over moderate low heat. Add the chopped onion and sauté until softened. Then, sprinkle in the flour, stirring for about 3 minutes to create a golden-brown roux.
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Add the Broth: Gradually pour in 3 cups of the reserved chicken broth while whisking continuously to prevent lumps from forming. Bring this mixture to a boil.
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Season the Sauce: Add the dried thyme, nutmeg, salt, and pepper to taste. Let the sauce simmer, stirring occasionally, for about 5 minutes until thickened.
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Combine Filling: Pour the prepared sauce over the chicken and vegetable mixture, stirring gently to combine. At this point, you can refrigerate the filling for up to a day. Be sure to bring it back to room temperature before assembling the pie.
Assembling the Chicken Pot Pie
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Preheat the Oven: Preheat your oven to 425°F (220°C).
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Fill the Dish: Spoon the chicken filling into the prepared pastry-lined baking dish. Spread it evenly.
-
Cover and Seal: Carefully place the top crust over the filling. Crimp the edges of the top and bottom crusts together to seal in the filling.
-
Bake: Place the assembled pot pie in the preheated oven. Bake for about 30 minutes or until the crust is golden brown and the filling is bubbling.
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Serve: Once baked, remove the pot pie from the oven and allow it to cool for a few minutes before serving. Enjoy this hearty dish warm, perhaps accompanied by a fresh salad or steamed vegetables.
Tips for Success
- The dough will be sticky, so flour your hands well before handling it.
- If you’re short on time, you can use a store-bought pie crust for convenience.
- For added flavor, consider using 3 cups of Bechamel sauce instead of the roux and chicken broth. Simply combine the Bechamel with sautéed onions, thyme, and nutmeg before mixing it with the chicken and vegetables.
This classic Chicken Pot Pie recipe not only delivers on flavor but also honors the memory of a beloved friend, making it a perfect dish for any occasion. Enjoy making this delightful meal and sharing it with your loved ones!
