Chicken Pot Pie
There’s something wonderfully comforting about a homemade chicken pot pie. A flaky, golden crust paired with tender chicken, colorful vegetables, and a rich, creamy filling makes it the perfect dish for cooler days or a cozy night in. This classic recipe has been beloved for generations, offering a delicious balance of textures and flavors in each bite. It’s a true staple for anyone who loves hearty, home-cooked meals.
In this recipe, I’ll show you how to make a chicken pot pie that’s both satisfying and easy to prepare, with a few simple ingredients and some helpful tips along the way. Whether using leftover roasted chicken or cooking fresh, juicy pieces, this pie promises flavor and comfort. You can make your own crust or use store-bought for convenience—either way, it will come out beautifully bubbling and golden.
Chicken pot pie is also versatile enough to customize with your favorite veggies and seasonings, making it easy to adapt to your taste. So grab your apron, preheat the oven, and prepare a classic dish to please everyone around the table!
Let’s Talk about Pot Pies
Pot pies are a comforting and delicious culinary creation that has stood the test of time. Originating in medieval Europe, these savory pies have evolved over the years and become a staple in many cuisines worldwide. Whether filled with meat, vegetables, or a combination of both, pot pies offer a hearty and satisfying meal that warms both the body and soul.
At its core, a pot pie consists of a rich and flavorful filling encased in a crust. The crust can be made from puff pastry, shortcrust pastry, or biscuit-like topping. The filling often features tender pieces of meat, such as chicken, beef, or seafood, combined with various vegetables like carrots, peas, and potatoes. The filling is typically cooked in a thick and savory sauce, infusing every bite with flavor.
Who invented the pot pie?
The exact origin of pot pies is challenging to pinpoint, as variations of pies with fillings have been found in different cultures throughout history. However, the practice of enclosing a filling within a pastry crust has existed for centuries.
Pot pies are a common form of sustenance in medieval Europe. They were practical and versatile, allowing people to cook various ingredients in a single vessel. A pastry crust enclosing the filling helped preserve and cook the ingredients.
In England, during the reign of King Henry VIII in the 16th century, pot pies gained popularity as a way to incorporate different meats and vegetables into a single dish. These pies were often large and served as a centerpiece for feasts and banquets.
Over time, pot pies spread to other parts of Europe and beyond. Each region adapted the concept to suit its own culinary traditions and ingredients. For example, the French developed their version known as “pâté en croûte,” featuring a rich meat filling encased in a flaky crust.
While it is challenging to attribute the invention of pot pies to a specific individual, it is clear that they have evolved and been enjoyed across cultures for centuries. Their enduring appeal lies in their comforting nature and ability to bring together various ingredients deliciously and satisfyingly.
Versatility
Pot pies offer versatility and can be customized to suit various tastes and dietary preferences. Vegetarians and vegans can enjoy plant-based versions filled with a medley of seasonal vegetables, tofu, or lentils, all swimming in a luscious sauce. Those with gluten sensitivities can opt for gluten-free crusts, ensuring everyone can indulge in this classic comfort food.
Pot pies are beautiful because of their simplicity and adaptability. They can be prepared beforehand, making them an excellent option for gatherings and family dinners. A golden, bubbling pot pie fresh out of the oven is a sight to behold, and the aroma that fills the kitchen is simply irresistible.
Pot pies not only warm the body but also evoke a sense of nostalgia and evoke memories of cozy family meals. Whether enjoyed on a chilly winter evening or during a lazy Sunday brunch, these humble pies bring people together and create lasting connections.
What are some other names for pot pies?
Pot pies are known by various names in different regions and cultures. Here are some alternative names for pot pies:
- Pies: In some contexts, pot pies are referred to as “pies.” This term is commonly used in British English, where savory pies with fillings are a popular culinary tradition.
- Meat pies: This term highlights explicitly the presence of meat as the main filling in the pie. It is often used to differentiate meat-filled pies from vegetarian or fruit pies.
- Chicken pot pie: This name specifically denotes a pot pie that is filled with chicken and a combination of vegetables. Chicken pot pie is a well-known variation and is often considered a classic comfort food.
- Cottage pie: In British cuisine, a cottage pie is similar to a pot pie but typically features minced meat (usually beef) filling with a layer of mashed potatoes on top rather than a crust.
- Shepherd’s pie: Similar to cottage pie, shepherd’s pie is a British dish that typically consists of minced lamb or mutton filling with mashed potatoes on top. It is also sometimes made with other meats, such as beef or turkey.
- Tourtière: This is a Canadian meat pie traditionally associated with the province of Quebec. It typically features a filling made of ground pork, beef, or a combination of both, often seasoned with spices like cinnamon, cloves, and allspice.
- Empanada: This is a type of pastry that originated in Spain and is widely popular in Latin American and Filipino cuisines. Empanadas are turnovers with various ingredients, including meats, vegetables, cheese, and sweet fillings.
- Pastel: This term is commonly used in Latin American countries, particularly in Brazil and Portugal, to refer to savory pies or pastries. Pastéis de massa tenra, for example, are traditional Portuguese meat pies.
Chicken Pot Pie Recipe
Ingredients
For the Sauce
- 2 cups velouté sauce made with chicken stock
- ½ cup heavy cream whipping cream or half and half
- salt and pepper to taste
- poultry seasoning to taste (optional)
- ½ lemon juice from
For the Pot Pies
- 1 pound chicken breasts boneless, skinless or thighs, cut into cubes
- pinch salt and freshly ground pepper
- 2 cups diced vegetables - carrot carrots, celery, peas, pearl onions, potatoes, sweet potatoes, mushrooms, butternut squash, green beans, corn, lima beans, etc.
- 2 cups prepared sauce supreme
- 2 tablespoons cold butter cut into small pieces
- pastry crust of choice either store bought or homemade pastry crust
Instructions
For the Sauce Supreme
- Bring the veloute sauce to a boil and stir in the cream or half and half. Simmer over medium-low heat until reduced by about ¼, stirring frequently.
- Taste and season with salt and pepper and the optional poultry seasoning, as necessary. The sauce should be thick.
- Stir in the lemon juice.
For the Pot Pies
- Arrange the chicken pieces in the bottom of your ramekins or casserole. Sprinkle with just a pinch of salt and pepper.
- Add the vegetables followed by another pinch of salt and pepper.
- Pour the sauce Suprème over the vegetables.
- Dot the sauce with a bit of butter and then arrange the crust over all. If only using a top crust, wet the rim of your ramekins or casserole and press the crust down to seal. If using a bottom crust, press the top crust to the bottom crust. Cut several vent holes in the crust and bake at 425°F for about 30 minutes, or until the crust is golden brown and the filling is bubbling.
- Let cool for ten minutes before serving.
Variations
- Make a decorative lattice top for your crust by cutting and weaving strips of pie dough.
- Add some diced hard-boiled egg to your pot pie.
- Any fresh, seasonal herbs can be stirred into your sauce before pouring it over the chicken and vegetables. Tarragon is particularly nice in the springtime, but use what your family likes.
- Some cooked and crumbled bacon makes a nice addition to pot pie.
- Pot pie is a great way to use up leftovers, so look in the fridge and use any leftover cooked or fresh vegetables that you have on hand.
- Rather than using raw chicken, use leftover roasted or rotisserie chicken.
6 Responses
I do love a good pot pie. And the weather is kind of cold and dreary right now–perfect for pot pie!
My family loves pot pies, cant wait to try this one, seems so easy!
Love love Chicken Pot Pie. Reminds me of cozy winter nights growing up.
I like the freedom to choose the veggies for the potpies. Everyone can have what they like and avoid what the choose.
My family loves pot pie.. I like to try various recipes they are fun to try!
You didn’t specify if the chicken was precooked. I am serving this for several people tomorrow, I hope that it didn’t need to be precooked chicken.