There ’s nothing quite like the comfort of a strong , homemade chicken lot pie . Tender lump of Gallus gallus , a medley of veggie in a rich , creamy sauce , all encased in a buttery , flaky crust .
The good part ? It is actually easier to make than you might remember .
Many masses shy away from making chicken passel Proto-Indo European because it seems complicated . They ’ll either pick up a frozen version or wait until they ’re at a restaurant to pander in this classic comfort food .
Using leftover rotisserie chicken makes this recipe come together in no time!
But here ’s the secret : making your own chicken pot pie is n’t hard at all , especially if you use a few commodious ingredient shortcuts . Not only will the flavor amaze anything store - bought , but the summons is direct forrad and simple .
Easy Ingredient Shortcuts for Homemade Chicken Pot Pie
1 . Rotisserie Chicken : Instead of cooking chicken from lolly , using a shop - bought rotisserie chicken can save you a lot of time . It ’s already cook , saporous , and quick to rip up or die . Plus , rotisserie chicken has that perfect roasted flavor that get your pot pie even well .
2 . Frozen vegetable : Buying icy mixed vegetables is another big clip - rescuer . Just lend them into your filling and you ’re good to go . If you ’re not a fan of pea plant or certain veggies , palpate free to snap up single bags of frozen corn , carrot , or green beans and custom-make the mix .
3 . Refrigerated Pie Crust : refrigerate Proto-Indo European crusts are a secret plan - changer . These memory - grease one’s palms crusts are pre - made and save you the campaign of take a shit pelf from scratch . They broil up light , flaky , and delicious , making them a great substitute for homemade Proto-Indo European crust . You get all the comfort of a homemade meal with half the endeavour .
Using leftover rotisserie chicken makes this recipe come together in no time!
Customize Your Chicken Pot Pie
Customize Your Veggies : Feel free to trade out or add any vegetable you like . Fresh veg , such as sautéed mushrooms or diced potatoes , are big additions if you have a bit more prison term . Just verify to cook them beforehand since they wo n’t have enough prison term to cushion while the pot Proto-Indo European is baking .
Pie Crust reserve : If you ’re not a fan of traditional pie gall or want to attempt something different , puff pastry dough can be used instead . It ’s light and flaky , and puff up beautifully in the oven . Just be certain to swan it out more or less to avoid too thick of a crust .
Make Ahead Options
Prepare The Filing In Advance : If you ’re scant on prison term , you’re able to prepare the fill a day in advance and store it in the fridge . When you ’re ready to bake , just top it with the Proto-Indo European insolence and pour down it in the oven .
Freezer - Friendly : Homemade poulet pot pie is staring for freezing . make the PIE as take , but before baking , enfold them tightly in foil and plastic wrap and store in the Deepfreeze . When you ’re ready to eat , bake them from wintry , adding an extra 10 - 15 minutes to the bake fourth dimension .
How to Make Chicken Pot Pie
This formula use individual ramekins , making it easy to give everyone their own footling pot pie . It also bakes faster this agency than one large Proto-Indo European . However if you prefer , you may also make this in a received deep dish pie pan .
Before making the woof , you ’ll require to prep the pie crust . This part is much easier to do before the ramekins are filled . Start by unroll your refrigerated Proto-Indo European crust on a floured Earth’s surface . Then localise one of your ramekins upside down on the crust , and cut around it , leaving about a 1/2 - column inch border . Repeat this operation for each ramekin .
If you ’re using a larger , single baking saucer instead of individual ramequin , just cast out the pie crust and trim it to fit the top of the dish , bequeath a bit of supernumerary impertinence around the edge .
mellow the butter in a 2 - dry quart saucepan over medium heat . Add the diced onion plant and misrepresent for about 2 - 3 minutes , stirring often , until it softens and becomes slightly semitransparent .
Once the onion plant is softened , stir in the flour , salt , capsicum pepper plant , and cayenne pepper if you ’re using it . This will form a roux , which is key to inspissate the sauce . arouse invariably for about a min to ready off the naked flour gustatory perception .
Next , gradually contribute the crybaby broth and milk . Continue stirring until the mixture becomes thick and bubbly , which should take about 3 - 4 minutes . You want the sauce to surface the back of a spoon .
Flip your ramekins over and place on top of the pie crust to make the perfectly sized top pie crust for your chicken pot pies.
Once your sauce has thickened , stir in the shredded or diced poulet and the frozen vegetables . The vegetable do n’t need to be cooked beforehand since they ’ll cushion as the pot pie bakes . Mix everything together until it ’s well coated with the sauce .
Lightly grease the ramekins with butter or cooking nebuliser to forestall sticking . Then evenly divide the chicken and vegetable fill among the ramekin , filling them about 3/4 of the way full .
Now that your ramekin are filled , place your pre - mown Proto-Indo European crust circles over the top of each one . iron the edges of the lettuce to seal them to the ramekin . you could use your finger or a forking to frizzle the edge for a nice ornamental touch . Be certain to cut a small slit in the center of each crust to allow steam to escape while broil .
Preheat your oven to 375 ° F . Place the ramekin on a baking piece of paper to catch any filling that might bubble over during bake . broil the pot pies for 30 - 40 minute , or until the impertinence are golden browned and the filling is bubbly .
If the edges of the freshness start to brown too quickly , embrace them with atomic number 13 transparency to forbid burning .
Once the pot pie are done baking , remove them from the oven and let them cool for about 5 - 10 minutes . This pillow time allows the filling to set and cool down enough so you do n’t burn your mouth with the first bit !
Evenly pour the chicken pot pie filling in the ramekins.
Storing and Reheating
If you have leftovers , stack away the pot pies in an airtight container in the fridge for up to 3 days . Reheat them in the oven at 350 ° F ( 175 ° C ) for about 20 minutes to maintain the crispy crust . Avoid microwaving , as it can make the crust marshy .
Mary and Jim
Jim and Mary Competti have been writing horticulture , DIY and recipe articles and books for over 15 years from their 46 Akko Ohio farm . The two are frequent verbaliser on all thing gardening and love to locomote in their spare time .
Classic Chicken Pot Pie
Creamy wimp and vegetables poured in ramekins , top out with refrigerate pie crust and baked as single portion of crybaby pot pie .
Ingredients
Instructions
Notes
formula courtesy of Old World Garden Farms
nutritionary Information is to be used as a worldwide guideline only . Nutritional calculations will vary from the case and brands of the products used .
Place the pre-cut pie crusts on top of each ramekin and seal the edges to the dish. Then cut a slit in the top to allow it to vent during the cooking process.
