Stir on low for a few seconds just to combine. Add the flours, salt, sugar, and pepper to the bowl of a stand mixer fitted with a paddle attachment. Put these on a plate in the fridge while you assemble the rest of the ingredients. Make the pie dough: Chop the butter sticks into tablespoons.The filling will keep in the fridge for a few days. Adding a chilled filling to the pie encourages a flaky, crispy, browned crust. Let the chicken pot pie filling cool, uncovered, until barely warm, then get in the fridge, in an airtight container, to cool completely.Taste and adjust the salt, pepper, and chicken bouillon as needed. Cook another few minutes, stirring occasionally, to thaw and cook the peas. When the gravy is thick, stir in the chicken and frozen peas. Cook this mixture over medium heat, stirring slowly but constantly, for about 5 minutes, or until thick enough that dragging a spoon along the bottom of the pot leaves a trail toward the end of this time, it should reach a gentle simmer. Repeat this until you’ve added all the milk. Add another, slightly larger splash and stir. Stir until smooth (it will be very thick and pasty at that point-that’s okay). Add a splash (figure ¼ cup or so) of milk. Once it’s completely melted, add the flour and stir-fry for 1 minute to get rid of the raw flour taste. With the heat now at medium to medium-low, add the remaining tablespoon butter and mix. Add the garlic and stir-fry for about 1 minute until fragrant. Stir to combine, then cook for about 12 minutes, stirring occasionally and lowering the heat as needed, until the vegetables are soft and beginning to brown. Add the onion, carrot, celery, salt, and pepper. Make the filling: Melt 3 tablespoons butter in a large sauté pan (with high, straight sides) over medium heat.The pie dough rounds can keep in the fridge for a couple days or in the freezer for weeks (just thaw in the fridge overnight before using). The filling can be made in advance and kept in the fridge for a few days. While this recipe has several steps, they all can be broken into stages to work with your schedule. A pinch of black pepper infuses the dough with subtle spice and reinforces that this is a dinner pie. Adding a small amount of whole-wheat flour adds depth and nuttiness, but you can swap it out for all-purpose if you’d like. This one is all-butter and assembled in a stand mixer, which is a surefire way to flaky results. You could also use a homemade roast chicken.įinally, let’s talk crust.
CHICKEN POT PIE RECIPE SKIN
Psst: Leave some of the skin on when you chop the chicken into chunks it adds fantastic flavor. We found that a store-bought rotisserie chicken accomplishes all we’re after: tender, juicy meat and the chance to customize a mix of white and dark meat. Why? Chicken pot pie is already quite a project and if you’re going to put your hard-earned time toward anything homemade, it should be the crust, cooked vegetables, and gravy.
CHICKEN POT PIE RECIPE HOW TO
It should be cooked, but we’re not telling you how to cook it. Fresh herbs added at the very end add some needed brightness. In this recipe, we’ll be using a spoonful to add intense chickeny flavor and golden color, but the jar keeps in the fridge for months, and can be used to mix up a quick stock, and add flavor to soups, stews, and more. If this powerhouse ingredient has yet to become a staple in your kitchen, grab a jar and get acquainted. The solution is combining whole milk (just rich enough) with chicken-flavored Better Than Bouillon. The catch is that we want the liquid to be both creamy and chickeny, which none of those options are. When it comes to the liquid, we have a lot of options: water, chicken broth, milk, half-and-half, cream. A generous amount of flour thickens the gravy, so the filling is creamy but not liquidy. A couple cloves of fresh garlic bump up the savoriness, but don’t make the dish garlicky. Sautéeing finely diced onion, carrot, and celery means more browning and more flavor. Here’s how each component becomes the best version of itself:įirst up, the gravy.
CHICKEN POT PIE RECIPE FULL
In our test kitchen’s best version of this classic, we’ve got a buttery, flaky crust, with a creamy filling, full of chicken, veggies, and savory milk gravy. Chicken pot pie is as cozy and comforting as dinner gets.
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