Chicken Pot Pie

I think that chicken pot pie is the ultimate in American comfort food! Tender juicy chicken, vegetables, and herbs swimming in a creamy sauce, encased in a buttery, flaky, golden crust.

Did you know that this type of pie goes back thousands of years? The Ancient Greeks were the first that we know of that cooked their meat in a flour crust. The Romans took that and added a top crust. Fast forward to medieval Europe, particularly England, and meat pies were found everywhere. The crust was often used as a cooking vessel and was not always edible. This pie crust was called a “coffin”.

There are even stories of birds flying out of pies when you cut them open at royal courts. Royals trying to outdo each other for the spectacle. I imagine the baker creating the crust with a removable lid, hiding the birds inside just before serving, the king cutting it open and the birds flying out. The famous nursery rhyme, “Sing a song of sixpence” refers to this.

As time went on, meat pies continued their evolution and came along with the first settlers to America. And it continued its development from colonial kitchens to our kitchens today, where now we enjoy the timeless American classic, chicken pot pie!

And a little fun fact! Growing up in Queens, chicken pot pie was on the school lunch menu. And back in the 80’s, our elementary school served it once a week.

So while my family never made this, I actually grew up eating it at school!

Have you ever made this?

Ingredients:

Filling

3 chicken breasts

2 cups chicken broth

1 yellow onion

2 carrots

2 celery stalks

1 garlic clove

1 leek

1 cup of frozen peas

1 tsp fresh thyme

Pinch of dry oregano

Salt & pepper to taste

1 stick of butter (8 tablespoons)

1/3 cup all purpose flour

1 cup milk

1/2 cup heavy cream

Pastry dough/all butter pie crust

 (make this twice)

1 1/4 cup all purpose flour 

1/4 tsp salt 

1 stick of cold cubed butter 

1/4 cup ice water 

Egg wash:

1 egg

2 tbsp milk

(Add a pinch of salt & pepper for a savory pie)

Directions:

Mix the salt & flour. 

Rub the pieces of butter into the flour between your fingers. You will create crumbles. When there are  at least walnut sized pieces, add in the ice water. Form a dough. Wrap it in plastic wrap and let it sit in the fridge for an hour. It must be cold for you to roll it out. 

You will need to make this twice because you need both a top and bottom crust for your pie.

Make the filling:

Season the chicken with salt & pepper. Drizzle a little olive oil into your pot. I like to sear them for a couple of minutes on each side and then add the chicken broth with the bay leaf. It will give more flavor to your final result. Cover it and let it simmer till the chicken is cooked through.

Remove from the pot and set aside to cool ladle out most of the broth. Add the onion, carrots, and celery, and when they soften, add the garlic and leeks. Cover and let it all cook down and soften on low heat.

Add the peas.

Add the diced chicken & thyme. A pinch of oregano.

Add the stick of butter. When it melts, add the flour. Stir well to coat everything and cook the flour a bit. Then start adding the milk and the heavy cream, as well as a cup of the reserved broth that you set aside.

Salt & pepper to taste.

Stir till it thickens up into a creamy consistency. If you want it a little “looser”, then add more milk & cream, a little at a time till you reach the consistency that you prefer.

Set it aside to cool.

Assemble the pie:

Roll out the bottom sheet and press it into a buttered pie dish. Fill the pie. Roll out the second sheet and cover it.

Add the top crust and seal the pie, pinching it to create a lovely border. Pierce the center to let steam out. Egg wash it.

Bake at 425 F for 45 minutes to an hour. If your crust is turning a bit too dark too quickly, then tent it with aluminum foil. You want a rich golden brown.

Let it rest for 30 minutes and enjoy!

Kali Oreksi