The Well-known Chicken Pot Pie Recipe

Do you know why it is called the chicken pot pie recipe and how it is prepared? Let’s learn why it is called so and how to prepare it at home.

Chicken pot pie is a common dish named so because the chicken used in the dish was boiled in a pot.

Why Is It Called The Chicken Pot Pie Recipe?

The chicken pot pie recipe has been around for hundreds of years and was served to travelers on their way across America during colonial times. The colonists were not good cooks back then, and they needed something that would travel well, taste good cold, or re-heated over an open fire at night.

They came up with chicken pot pie by throwing some chicken into boiling water (in an actual cooking vessel). When the chicken is cooked through, they threw in some dough made from flour mixed with salt, lard (or chicken fat), and water. The dough was added to the chicken stock, chicken removed, vegetables added, and cooked until done.

The reason chicken pot pie has a bottom crust is that originally chicken pot pies were thrown in an open fire or coal ovens where they could cook for hours without being disturbed.

It was only in the 20th century that chicken pot pie became popularized in North America when they were mass-produced by food companies with crust on top made from flour, lard (or chicken fat), egg yolks, and water which are rolled out into thin sheets.

These would bake eventually at high temperatures while being baked inside the oven used for baking chicken pot pies giving it time to set before filling would be poured in giving chicken pot pie its signature crust.

Today, this recipe is still very popular across North America and Europe. Many chicken pot pie variations have been developed with chicken, potatoes, and carrots being the most common ingredients in this dish.

Some chicken pot pies may even have a biscuit-like crust on top made from flour, eggs, butter or shortening, milk, and baking powder. Poultry seasoning may also be added to add color and flavor to the chicken pot pie filling when cooked, giving it a brownish color when finished cooking. Are you wondering how do you make chicken pot pie?

Should you Prebake the bottom crust of a chicken pot pie

Chicken Pot Pie Recipe – Option 1

Ingredients:

  • Chicken breast (or chicken thigh)
  • Chicken broth
  • Onion
  • Garlic
  • Celery stalk
  • Carrots
  • Black pepper or white pepper to taste (optional)
  • All-purpose flour (or gluten-free all-purpose flour)
  • Chicken spice mix or poultry seasoning mix to taste

Cooking preparation:

  1. Clean chicken pieces by removing excess fat at the bottom of the chicken before cutting them into smaller portions.
  2. Put chicken in a pot together with peeled and sliced carrots. Add chicken broth enough to cover chicken pieces roughly around 1 inch above the chicken. Bring to boil over medium heat, then reduce heat. Simmer until chicken is cooked through or tender for 30 minutes or more, depending on the size of pieces being used.
  3. Remove chicken from the pot but do not discard stock. Allow chicken to cool and remove chicken meat from chicken bones. Using a sieve or strainer, separate chicken broth from chicken pieces and bones.
  4. Put chicken broth in a pot and add celery stalks and onion (chopped). Add chicken meat, garlic, and black pepper to taste. Bring back to boil, then add all-purpose flour mixed with water slowly while constantly stirring until thick enough to form into balls that stick together when dropped onto the surface of the potting mixture without falling apart on its own. Taste for saltiness at this stage and add chicken spice mix or poultry seasoning if desired.

Your chicken pot pie is ready. Serve it hot!

Chicken Pot Pie Recipe – Option 2

Ingredients:

  • Pie crust dough (or biscuit-like dough)
  • Chicken bouillon cubes or chicken seasoning mix to taste
  • Onion
  • Garlic
  • Green pepper
  • Chicken meat for chicken pot pie filling
  • Gravy mix to add flavors such as mushroom or chicken

Cooking preparation:

  1. Preheat the oven to 350 degrees Fahrenheit (175 Celsius).
  2. Roll out pie crust dough into thin sheets using a rolling pin.
  3. Cut dough into 4 smaller squares of approximately 3 inches x 3 inches in size, each depending on the size of the round baking pan being used.
  4. Press down one square gently onto the bottom of a round baking dish (9 inches in diameter).
  5. Using a fork, prick dough underneath to allow the crust to rise when baked—Bake for 8 minutes in the oven. Remove from the oven and set aside after removing the half-baked bottom crust from the baking dish.
  6. Meanwhile, prepare chicken pot pie filling (option 1) by dissolving chicken bouillon cubes or chicken seasoning mix with chicken broth (refer to preparation section under chicken pot pie recipe – option 1 above.)
  7. Add potatoes and carrots, then boil until tender, then add chicken meat that has been cut into smaller portions before adding vegetables. Add onion, garlic, and green pepper (chopped) while boiling together with chicken meat and seasonings.
  8. Boil until chicken is cooked thoroughly for at least 30 minutes, depending on the size of chicken pieces used. Add gravy mix to chicken pot pie filling (option 2) if desired or chicken bouillon cubes or chicken seasoning mix for chicken broth.
  9. Remove chicken pot pie filling from the stove and let it cool for at least 10 minutes before adding half-baked bottom crust on top.
  10. Use the second square of dough to cover chicken pot pie filling by cutting 3 small round holes on top of the dough so steam can escape when baking in the oven.
  11. Place chicken pot pie dish back inside the oven and bake for 30 minutes until golden brown.
  12. Remove it from the oven and serve it hot. A sumptuous meal for the whole family!

Conclusion:

These chicken pot pie recipes are a good meal for all chicken pot pie lovers who want to try something different from usual chicken recipes.

If you wish to use chicken spices or chicken bouillon cubes, feel free to add them to this chicken and potato dish that will soon be cooked and served hot in just 30 minutes! Bon appetit!

Preparation Time Bake Time Servings
90 minutes 60 minutes 4
chicken pot pie recipe

Chicken Pot Pie Recipe

aniasvibrantkitchen.com
Prep Time 1 hr 30 mins
Cook Time 1 hr
30 mins
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Equipment
  • A rolling pin
  • A round baking pan
  • Round baking dish
  • A fork

Ingredients
  

  • Ingredients:
  • Pie crust dough or biscuit-like dough
  • Chicken bouillon cubes or chicken seasoning mix to taste
  • Onion
  • Garlic
  • Green pepper
  • Chicken meat for chicken pot pie filling
  • Gravy mix to add flavors such as mushroom or chicken

Instructions
 

  • Cooking preparation:

Preheat the oven to 350 degrees Fahrenheit (175 Celsius).

    Roll out pie crust dough into thin sheets using a rolling pin.

      Cut dough into 4 smaller squares of approximately 3 inches x 3 inches in size, each depending on the size of the round baking pan being used.

        Press down one square gently onto the bottom of a round baking dish (9 inches in diameter).

          Using a fork, prick dough underneath to allow the crust to rise when baked—Bake for 8 minutes in the oven. Remove from the oven and set aside after removing the half-baked bottom crust from the baking dish.

            Meanwhile, prepare chicken pot pie filling (option 1) by dissolving chicken bouillon cubes or chicken seasoning mix with chicken broth (refer to preparation section under chicken pot pie recipe – option 1 above.)

              Add potatoes and carrots, then boil until tender, then add chicken meat that has been cut into smaller portions before adding vegetables. Add onion, garlic, and green pepper (chopped) while boiling together with chicken meat and seasonings.

                Boil until chicken is cooked thoroughly for at least 30 minutes, depending on the size of chicken pieces used. Add gravy mix to chicken pot pie filling (option 2) if desired or chicken bouillon cubes or chicken seasoning mix for chicken broth.

                  Remove chicken pot pie filling from the stove and let it cool for at least 10 minutes before adding half-baked bottom crust on top.

                    Use the second square of dough to cover chicken pot pie filling by cutting 3 small round holes on top of the dough so steam can escape when baking in the oven.

                      Place chicken pot pie dish back inside the oven and bake for 30 minutes until golden brown.

                        Remove it from the oven and serve it hot. A sumptuous meal for the whole family!

                          Frequently Asked Questions

                          Why is it called chicken pot pie?

                          This recipe is called chicken pot pie because it is made of chicken mixed with vegetables in chicken broth encased in a pastry crust. This chicken dish can be eaten as chicken soup or chicken porridge or chicken congee with the chicken broth poured over rice.

                          Should you pre-bake the bottom crust of a chicken pot pie?

                          No, it is not necessary to pre-bake the bottom crust of a chicken pot pie unless your recipe instructs you to do so. If that's the case then yes. Some chicken pot pies come with pre-made dough on the bottom but others have a mixture of flour, salt, lard or chicken fat and water rolled into sheets which are then placed in the baking dish to form the base thus being baked beforehand. This does not prevent chicken juices from seeping through when chicken is added to it prior to cooking so it is best not done when chicken stock is used in making chicken pot pie filling.

                          How do you thicken chicken pot pie filling?

                          All-purpose flour can be added as an option to thicken chicken pot pie filling. If gravy mix has been used instead of chicken seasoning powder add cornstarch. Let it sit for at least 15 minutes or more then add it slowly into the boiled mixture (while constantly stirring) until the sauce becomes thick enough for it to drop off from the spoon before bottling and refrigerating. Add it slowly while constantly stirring for the best results. How much cornstarch is needed will depend on chicken pot pie filling consistency.

                          Why is my chicken pot pie soupy?

                          Did you follow the recipe exactly? Did it specify in chicken broth or chicken bouillon cubes to use in making chicken pot pie filling? If not, too much liquid was added when making chicken pot pie filling so it became soupy. Also, if pre-baked bottom crusts are used without fully baking them beforehand with the boiling mixture inside, chicken juices seep through the bottom crust which makes chicken pot pies soupy and soggy.

                          How do you keep the bottom crust of chicken pot pie from getting soggy?

                          Pre-bake bottom crusts by themselves first before adding boiling chicken stock mixture - this will prevent chicken broth from seeping through the bottom crust and making chicken pot pie filling soupy and soggy.

                          Read more about Drunken Chicken Recipe