Chicken Pot Pie has got to be one of the all-time great comfort foods. Warm chicken stew under a flaky pie crust sprinkled with sea salt, yummm.
I know this is a baking blog, but I do cook savory food at home as well, and Chicken Pot Pie is a pie, after all.
A great chicken stew starts with a great chicken stock. Of course there’s nothing wrong with using a box or can of broth from the store, but homemade chicken stock is so easy to make. It takes about 5 minutes of actual prep and the rest of the time it just boils away on the stove, filling your house with an aroma that can’t be beat, except maybe by chocolate chip cookies or apple pie.
For the chicken stew I used whole legs, which include the drumstick and thigh. You could use boneless and skinless chicken breasts if you prefer white meat and want fewer calories. I like the taste and texture of the dark meat in the stew.
When you pour the hot stew into the baking dish give it a little time to cool down before adding the crust. If you put the crust onto the piping hot stew the fats in the crust will melt before you get it in the oven. I usually wait until the filling is just slightly warm before I top it with the dough. You’ll need 1/2 a recipe of Perfect Pie Crust to top the stew. You could also top the pot pie with puff pastry.
I usually make one large pie since it’s so easy. But if you have oven proof bowls or individual serving dishes you could make individual pies by cutting circles of dough for each dish.
Finally, if the crust is your favorite part (and why wouldn’t it be?) there’s no reason you couldn’t make a double crust chicken pot pie. Just allow the filling to completely cool before assembling the pie. Since it will be in the oven longer the filling will have time to reheat while the bottom and top crusts bake. I used leeks and celery root, but you can use 1 large onion and 2 stalks of celery instead.
I used leeks and celery root, but you can use 1 large onion and 2 stalks of celery instead.
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