I’ve made dozens of them in the past and have accumulated quite a few very good recipes. But this specific recipe is what I consider to be one of the best, if not THE BEST chicken pot pie recipes. It makes a seriously delicious chicken pie.
How to make chicken pot pie?
It’s quite easy to make a chicken pot pie. It’s a little harder to make a great tasting chicken pot pie where all ingredients just work together perfectly well. In this recipe, all ingredients are in perfect balance. You will get a creamy and delicious filling enclosed into a buttery-soft, flaky pie crust. Here are the basic steps that describe to make this chicken pot pie:
How to make chicken pot pie crust?
To make chicken pot pie you need pie pastry. No doubt, you can buy it at you local food market, but you will have much better results making your own. The pie pastry in this recipe is so good, yet so easy to make, that most people with whom I shared this recipe got quite surprised. The secret to a perfect pie crust is not the amount of work, or some special ingredients, it’s how you make it. Just follow the easy instructions this recipe and I promise you, you will have one of the best tasting pies you’ve ever had.
Steps the make chicken pot pie crust:
After refrigeration, the pastry will be ready for rolling out and assembly of chicken pot pie.
Why does this recipe use both cornstarch and flour as thickening agents?
While you can certainly use one or the other, I find that using both gives the filling a better consistency. Using just cornstarch makes the filling slightly too firm as it cools down, while using only flour makes the filling a bit too thick and gummy by the time you get the right thickness. Additionally, flour gives the pie filling richer color and a heartier taste, while cornstarch produces transparent color and no taste. Using both you can get a balance to satisfy your taste.
How to freeze chicken pot pies?
To freeze cooked pot pies, cool them down completely. Then chill in a fridge until cold. After that, place in a freezer. Once frozen, wrap in foil, then in freezer-quality plastic wrap. The pies will keep in a freezer for up to 3 months and even longer, depending on how cold your freezer gets. To freeze unbaked pot pies, assemble them in baking dishes / ramekins. Place in the freezer. Once frozen, pop the pies out of the pie dishes, wrap in foil and then in freezer-quality plastic wrap. Freeze up to 3 months.
How to reheat chicken pot pies?
To reheat cooked chicken pot pies, the best way to do it is to bake them at 375F for about 35 minutes. There is no need to thaw prior to putting in the oven. If the pies were frozen uncooked, when ready to bake, brush the tops with an egg wash and bake at 375F for at least 50 minutes. You may have to foil the edges to prevent them from getting too dark.
Tips for making the best tasting chicken pot pie
Great chicken makes great chicken pot pie. You want to use juicy, perfectly cooked chicken meat. Dry chicken meat is a no go. All that gravy in the filling will not be able to make a dry, overcooked chicken taste good. Hence, I recommend cooking chicken separately which gives you the ability to cook it just right. While you can use any chicken meat in you homemade chicken pot pit, I think perfectly cooked chicken breast works the best. Try using the chicken from my slow roasted chicken breast recipe you will immediately see what I am talking about. Sous vide chicken breast would be another great option. The secret to soft, flaky pie crust is keeping the butter very cold, not overworking the dough, and adding a little bit of vinegar. Vinegar prevents formation of gluten which makes the pie crust tough and dense.
