Chicken Pot Pie

All people will fall in love with this straightforward Chicken Pot Pie!! With a creamy chicken and vegetable filling frivolously infused with herbs, this Chicken Pot Pie made with puff pastry lids may be served in particular person pots or made as one huge pie.

This Chicken Pot Pie recipe is made by poaching raw chicken in inventory and milk which is then used because the broth for the creamy filling. Or pace issues up through the use of cooked chicken!

Chicken Pot Pie was a staple in my 20’s. Once I was an formidable lass within the company world juggling college within the evenings, Chicken Pot Pie was a useful one-dish freezer-friendly meal that I may cram a great deal of additional veggies into.

So whereas fellow uni college students had been residing on prompt ramen and low-cost sausages, I used to be making Chicken Pot Pie.

How very homely of me…. Some may even say daggy! 😂

I wish to make Chicken Pot Pie in POTS – for max pastry to filling ratio!

Right here’s what goes in Chicken Pot Pie. Nothing uncommon right here – however simply a few feedback on a few of the substances:

• Inventory powder – this provides extra flavour within the creamy white sauce. I like to make use of Vegeta which is a vegetable inventory powder, however any inventory powder will do – vegetable or chicken;

• Parmesan provides umami (which implies savouriness and depth of flavour) reasonably than cheesiness into the sauce. In the event you don’t have parmesan, use about 1 1/2 cups of your favorite cheese (cheddar, Colby, Monterey Jack, tasty); and

• Peas are lacking! 🙂

There’s no definitive method to make Chicken Pot Pie. Whereas some select to make it like a conventional pie with a pastry base and shortcrust topping in a pie dish, I’ve at all times – and can at all times – make Chicken Pot Pies in POTS with puff pastry lids.

Let me emphasise that in case you missed it – I make Chicken POT Pie in POTS. 😜

In truth although, the best way I make it has nothing to do with the identify. I make it in pots as a result of it’s faster and simpler, and I like draping the pots generously with puff pastry in order that the golden flaky lid is fitted tightly on prime and across the pots, reasonably than only a spherical piece floating on prime.

There’s nothing actually floor breaking on this Chicken Pot Pie recipe, however there are two little issues I do that may be a bit completely different to the standard:

1. Poach chicken and use poaching liquid to make the creamy filling. Most recipes bake the chicken. I favor poaching so I can use the poaching liquid which turns into infused with additional flavour from the chicken; and

2. Parmesan within the creamy filling. Not for parmesan or tacky flavour, for seasoning. In the event you’re an everyday reader, you’ll know that I exploit parmesan cheese usually in recipes. It’s as a result of it provides salt in addition to umami to recipes, simply giving dishes an additional something-something that makes it so good!

This can be a fairly straight ahead recipe, particularly when made you make particular person Chicken Pot Pies like I’ve executed. I solely have 2 ideas to make sure you nail The Pot each single time:

• Thicken filling to desired consistency earlier than placing it within the pots. The sauce received’t thicken in any respect as soon as the lid is on. So maintain cooking till the sauce is a pleasant creamy consistency and never watery. No one likes a watery pie filling!

• Cool filling earlier than topping with puff pastry. Sizzling filling = melts butter in pastry that creates layers = much less puff.

That second with this Chicken Pot Pie comes out of the oven, all golden and hyped up, and you understand that below that buttery lid the creamy filling is effervescent away with the tender chicken and the greens and it simply smells so wonderful…

….and THEN you crack by means of that just about impossibly flaky crispy puff pastry to disclose the piping sizzling creamy filling, and also you blow furiously on it, making an attempt to chill it down as shortly as you’ll be able to so you’ll be able to shovel an enormous spoonful in your mouth with out giving your self 2nd diploma burns….

I shouldn’t even joke about that. I’ve misplaced depend of the variety of instances I’ve burned my mouth with Chicken Pot Pie. 😂 – Johnsat x

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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