Making Chicken Pot Pie

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Casserole under a crust is what pot pie is, really. I take back what I said about stew. The ingredients are mostly cooked when they go into the pot/pan then stuck together with a binder. So technically the filling is more closely related to a pudding than a pie. But why split hairs? Pot pie is awesome, let’s leave it at that. Make yours by collecting your ingredients and preheating your oven to 400 degrees Fahrenheit.

Place your veggies in a pan big enough to hold them, along with a couple of tablespoons of butter. Note no pearl onions. Young Jo Pastry got braces today and her teeth are sore, so I went heavy on the potatoes and meat. That’s one of the beauties of pot pie: it can be anything.

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Cook on medium heat until the vegetables are just starting to soften. Note that you don’t want them ready to eat. I cooked these about ten minutes because the pieces were quite large. The potatoes should be just translucent but still very firm. They’ll cook the rest of the way inside the pie. Frozen peas (pictured) only need to be thawed.

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Add the meat.

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Stir that in and add as much sauce as pleases you. I didn’t use the full amount because the Pastry girl with the braces also doesn’t like creamy textures. She can’t deal with béchamel sauce, mashed potatoes, whipped cream or pastry cream. I weep for her future.

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Spoon the whole mixture into a form…

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…and drape on the crust, whatever form it takes.

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Leave planty of overhang as this is a rustic dish. But trim away the really long bits. I find a pizza cutter works well for this.

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Cut some steam vents…

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…and paint the whole mess with egg wash. Let it sit for at least half an hour (if you’re using pie dough) to prevent dramatic crust shrinkage in the oven. Not that that’s the end of the world with a dish like this — that’s what the overhang is for. I only let this rest 20 minutes as I was burnin’ daylight and needed to get the show on the road. Still, 45 minutes is ideal.

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Bake for about 50 minutes until the crust is a deep golden.

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Eat it right away or keep it for several hours, even days in the fridge. Note how much my ladies ate in one evening. There was barely any left for a photo. That’s pot pie for you.

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As I said, awesome.

10 thoughts on “Making Chicken Pot Pie”

    1. I was afraid they’d hurt my daughter’s teeth. I ended up putting some onion powder in the sauce. It worked out pretty well.

      – Joe

  1. After rooting about in the freezer last night in search of a protein, I can report that cod and shrimp are a tasty replacement for the chicken, with a hybrid béchamel/velouté sauce made with shrimp stock, cream, and a little lemon zest.

  2. Hey Joe,

    Your pie looks great. The first thing that I noticed was that—compared to the pot pie recipes I’ve tried in the past—your filling looks rather dry in that there’s not a pool of sauce on the bottom.

    Do you think less sauce is best?

    I guess I’m just surprised that I can see the bottom of your baking dish; my tins and plates are always lined with extra sauce.

    1. Hey Andrew!

      Thanks! I didn’t use all the sauce that the recipe makes, only about half. I have a daughter who detests creamy textures, so I used only about 1/2 the amount of béchamel sauce. But if you follow the recipe and use all the sauce you’ll have a pie that lives up to your expectations. I’ll say: it was still fabulous. 😉

      – Joe

    1. Hello Chirag!

      If you have some leftover chicken already you’ll only need a couple of hours to prepare and bake it.

      Cheers,

      – Joe

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