Chicken pot pie. Everyone loves pie. Everyone loves chicken. Why not just combine the two magical ingredients?
Meat pies are not something new to society, they’ve been around since the Roman times and they really hit their stride in the 16th century. Back then though, the meat pies were just slightly horrifying. Let me present the following evidence to shock and mystify you:
Exhibit B: Live birds were cooked underneath pie pastry! Diners were warned that the birds would jump out of the crust, I have no clue how any of this could work logistically. I mean were people biting through feathers?!
Exhibit C: (In case you needed more evidence that humans are just crazy) One recipe has the cook stuffing 5 birds into one and then wrapping that with pie dough, how do you even do that?
Since the 16th century (thank god), our pot pie tendencies have changed. The word pot pie comes most likely from the Pennsylvania Dutch word called “bot boi.” Nowadays pot pies are usually comprised of leftover chicken, some veggies, perhaps a tasty cream sauce, and a flaky pie crust to go with it. Now that’s much more appetizing!
I like to make my pot pies by using split chicken breast and a bechamel sauce, this combo really brings the whole thing together as opposed to using leftover chicken (although you can use a rotisserie chicken in case you’re short on time).
Recipe – Chicken Pot Pie
Ingredients
1 Cup of Condensed Milk
3 Tbsp. Butter
1 Cup Chicken broth
1-1/2 Cups Peas (more less is your preference)
1/2 Cup of diced carrots
1 half cup finely diced white onion
3 Cups of Chicken Breast (I just boiled a split chicken breast in a few cups of water with an onion and some salt)
1 Tsp. Thyme
1 Tsp. Onion Powder
1/2 Tsp. Black Pepper
2 Tbsp. Flour
Pie Crust
Method
*Pre-heat your oven to 350F*
Step 1-In a large pan or pot, heat 1 Tbsp of butter until it begins to foam.
Step 2- Add in your onions, once they turn translucent add in your spices, and then add in your veggies.
Step 3- Gradually add in your broth allowing the veggies to soften and to take on some of that good broth flavor.
Step 4- Now prepare your bechamel sauce, in a separate pan, heat your 2 tbsp of butter, once it begins to foam add in your flour gradually. Be sure to keep stirring so the flour incorporates evenly (I like to pull it off the stove as I stir so the flour doesn’t get gummy).
Step 5- Slowly add in your condensed milk, you should have a nice smooth cream sauce at this point.
Step 6- Transfer the sauce to your existing broth mixture, reduce the heat, and then add your cooked chicken to that sauce. Allow it to simmer for about 10 minutes then remove from the heat and allow it to cool.
Step 7- Roll out the pastry dough into the pie pan/glass pyrex dish. Form a pie crust around the dish, then transfer your ingredients into the dish. Top with the other part of the pie crust.
Step 8 – Bake in the oven for 30 to 45 minutes until the crust is golden brown, serve immediately. (I recommend making an egg wash and coating the crush with it at the midway point of cooking the pie. Simple wash is a yolk with some water).
- 1 Cup of Condensed Milk
- 3 Tbsp. Butter
- 1 Cup Chicken broth
- 1-1/2 Cups Peas (more less is your preference)
- 1/2 Cup of diced carrots
- 1 half cup finely diced white onion
- 3 Cups of Chicken Breast (I just boiled a split chicken breast in a few cups of water with an onion and some salt)
- 1 Tsp. Thyme
- 1 Tsp. Onion Powder
- 1/2 Tsp. Black Pepper
- 2 Tbsp. Flour
- Pie Crust
- *Pre-heat your oven to 350F*
- Step 1-In a large pan or pot, heat 1 Tbsp of butter until it begins to foam.
- Step 2- Add in your onions, once they turn translucent add in your spices, and then add in your veggies.
- Step 3- Gradually add in your broth allowing the veggies to soften and to take on some of that good broth flavor.
- Step 4- Now prepare your bechamel sauce, in a separate pan, heat your 2 tbsp of butter, once it begins to foam add in your flour gradually. Be sure to keep stirring so the flour incorporates evenly (I like to pull it off the stove as I stir so the flour doesn’t get gummy).
- Step 5- Slowly add in your condensed milk, you should have a nice smooth cream sauce at this point.
- Step 6- Transfer the sauce to your existing broth mixture, reduce the heat, and then add your cooked chicken to that sauce. Allow it to simmer for about 10 minutes then remove from the heat and allow it to cool.
- Step 7- Roll out the pastry dough into the pie pan/glass pyrex dish. Form a pie crust around the dish, then transfer your ingredients into the dish. Top with the other part of the pie crust.
- Step 8 – Bake in the oven for 30 to 45 minutes until the crust is golden brown, serve immediately. (I recommend making an egg wash and coating the crush with it at the midway point of cooking the pie. Simple wash is a yolk with some water).
