The Rough Puff Pastry
250g chilled butter, cut into cubes
1 cups plain flour, plus extra for dusting
¼ cup chilled water
1. Combine the butter and flour on the bench, using the heel of your hand to work them together. Add water as necessary to form a rough dough it’s okay to see some marbled streaks of butter. Cover with plastic wrap and chill in the fridge for 30 minutes.
2. On a lightly floured work surface, roll out the pastry until you have a large rectangle. Dust off any loose flour. Fold the top half of the pastry down, then fold the bottom half up so you have a long slim rectangle. Now turn the pastry 90 degrees and roll into another large rectangle, trying to roll in only one direction if possible . Fold and roll again, then cover with plastic wrap and chill for 20 minutes or until needed.
Note: If you’re using store-bought pastry, I’d recommend shortcrust for the base and puff for the top.
Ginger And Pear Pudding
A classic and for good reason this pudding can be made in advance, then warmed up when it’s time for dessert. It’s super delicious, comforting and easy to make. Serve it with salted caramel sauce , gently warmed in a small saucepan over medium heat.
1 cup pitted dates
½ cup crystallised ginger
1 tsp bicarbonate of soda
1½ cups boiling water
80g butter, softened
3/4 cup firmly packed soft brown sugar
1 tsp vanilla bean paste
1½ cups plain flour
1 tsp baking powder
salted caramel sauce , to serve
vanilla ice-cream, to serve
1. Preheat the oven to 160C. Grease and line a 25cm round cake tin with baking paper.
2. Combine the dates, crystallised ginger and bicarbonate of soda in the bowl of your food processor and pour in the boiling water. Set aside for a few minutes.
3. Add the butter, sugar, eggs and vanilla to the food processor and whizz everything together for a few seconds. Now add the flour, baking powder and spices and whizz again so you have a smooth batter.
4. Pour the batter into the cake tin and top with the pear slices. Bake for 45 minutes or until the centre of the pudding feels springy and it is just starting to pull away from the side of the tin.
5. Serve the pudding warm, with the warm caramel sauce and a scoop or two of vanilla ice-cream.
The Best Chicken Pot Pie With Homemade Pie Crust
Chicken pot pie remains one of the most comforting dinners of all time. With a delicious, savory filling of juicy chicken, tender vegetables, and a creamy gravy enclosed in a double-layer of flaky pie crust, its really no wonder this dish has stood the test of time.
If youre looking for a foolproof, homemade chicken pot pie recipe youve come to the right place. Made with real ingredients and no cans, this recipe has received stellar reviews from taste testers. Today, in addition to delivering the best recipe, well also cover some helpful tips for making homemade pie crust for chicken pot pie, why a handful of simple ingredients is all you need to make a perfect, creamy pot pie filling from scratch, ways to customize your pot pie vegetable line up, and more!
Before we can deem a chicken pot pie recipe the best, we have to ask ourselves, what is it that makes it the best? I think we can all agree, the best recipe must possess:
- A flaky chicken pot pie crust on both the top and the bottom.
- A creamy, savory gravy.
- A hearty serving of white meat chicken and a hefty serving of vegetables.
You May Like: Campbells Recipe Chicken Pot Pie
How To Make Homemade Pot Pies
A warm and savory pot pie is the perfect cold weather comfort food, not to mention a great way to use up leftovers. Read on to get tips to make a pot pie from scratch.
Pictured: To-Die-For Chicken Pot Pie
As soon as the weather goes from blistering to blustery, this favorite comfort food really seems to hit the spot. And with all the ingredient possibilities chicken, beef, turkey, and more finding a pot pie you like will be as easy as…well, you know. Read on for tips to make homemade pot pies from scratch, and scroll down to learn how to make a pot pie without an oven.
How To Store Pot Pie
Leftover pot pies store well in the refrigerator and reheat quickly. Warm it in the microwave or better yet in a 350°F toaster oven to crisp up and revive the crust. You can also make ahead the pies in advance and keep them refrigerated or frozen until ready to bake. Just be sure to fill pies with a cool filling as a hot mixture can melt the pie dough.
Storing: keep baked pies refrigerated for up to 3 days. To reheat toast in a 350°F oven until crisp and heated thoroughly. This can be done in an air-fryer to re-crisp the pie.
Don’t Miss: Campbell’s Skillet Chicken Pot Pie
How To Make Chicken Pot Pie
This pot pie recipe is a weekend affair meaning, you should put on some music and set aside some time to make this! Your time will be well rewarded. There is nothing like the taste of homemade, from-scratch chicken pot pie.
Here are the basic steps:
How To Make Chicken Pot Pie Gravy From Scratch
Did you know that the classic sauce for chicken pot pie is actually a gravy? Yes! It consists of flour, oil, and chicken broth. There are no thickeners like canned soup or cream cheese in this pot pie recipe. You simply dont need them. Flour is all you need for a thickener, and your gravy will be rich, savory, and exactly what you would expect in a traditional filling.
Side note: If you love this American classic, youll also love Chicken a la King! The sauce comes together just like that of Chicken Pot Pie, only theres no crust or bake time its served over rice, pasta, or even biscuits!
To make sauce from scratch for chicken pot pie, youll sprinkle the flour over vegetables that have been sauteed in oil. Once the flour begins to look somewhat glossy youll add in your chicken broth a splash at a time. This method ensures a smooth and luscious gravy every time. Youll continue to add in small increments until the mixture starts to resemble a pudding-like texture, at which point you can add the remaining liquid and let it simmer until slightly thickened.
If youve never made a homemade sauce like this before, fear not this method is foolproof for making gravy.
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Let The Filling Cool Down
Its essential to cool down the hot chicken mixture to room temperature or below. You dont want it to melt the butter in the pie crusts completely. Otherwise, it wont hold its shape. I recommend spreading the filling out on a sheet pan, then stirring occasionally to drop the temperature down faster. You can also place it in the refrigerator for quicker cooling. At this point, you can store it in a container for up to 2 days.
Faqs About Chicken Pot Pie
How do you keep chicken pie from getting soggy on the bottom?
If you find you have a soggy bottom crust I have two suggestions on how to troubleshoot that: Make sure the filling is cooled slightly before adding it to the bottom crust. Bake the chicken pot pie on the lowest rack in your oven to ensure it bakes thoroughly.
How do I thicken chicken pot pie?
Thankfully the homemade sauce in this chicken pot pie recipes ensures that your final result will be a beautifully thick, not liquidy homemade chicken pot pie!
How long does chicken pot pie last in the fridge?
If you don’t eat it all in 24 hours, this chicken pot pie recipe from scratch will last for 3-5 days when stored in an airtight container in the refrigerator.
Can you freeze Homemade Chicken pot pie?
Yes. I recommend baking the entire thing and then putting it in the freezer. To reheat, simply cover the frozen chicken pot pie with foil and warm it in the oven at 375 degrees F for 35-45 minutes.
If you make something from JoyFoodSunshine I would love to see your creations. Follow along with me on , , , and . Tag me in your photos #joyfoodsunshine @joyfoodsunshine Don’t forget to rate this recipe and leave a comment below.
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How To Make Slippery Pot Pie Step By Step
Heres how to make the slippery pot pie, step-by-step.
The first step is to prep all your ingredients. Chop the potatoes, pre-cook and chop the chicken, and chop up your onion and carrots. Set these aside. If you are running short on time, you can do this ahead of time and just keep them in the fridge.
Next, you are going to make the noodles. Get a large bowl and mix up the flour, milk, egg and butter with your hands.
Next, it is important to get the consistency of your dough just right. You dont want it too sticky or too crumbly. If it is too sticky, add just a bit more flour. If it is crumby or crumbling too much, add a bit more milk.
After you get the dough the right consistency, flour your table and roll out the dough to 1/4 inch thick. If the dough sticks to your rolling pin, put some flour on it.
Then with a sharp knife, cut the dough into squares. Now you are ready to make the broth and begin making the soup!
Get a large soup pot and fill it with 7 cups of water. Then, put 7 teaspoons of Better Than Bouillon roasted chicken base in the water and mix well. Better Than Bouillon is a paste concentrate that is equivalent to a bouillon cube or broth.
Bring this mixture to a boil. Add in the carrots, potatoes, and onion. While it is boiling, slowly drop in your noodles, stirring gently after you add them.
If you stir the soup a little bit after adding a few noodles a time, you prevent them from clumping together.
Assemble The Homemade Chicken Pot Pie
Pour the filling into the bottom pie crust. Roll out the top pie crust and place it on the pie. Pinch the edges closed and cut slits in the top. These will allow the pie to vent and cook properly. Whisk together the egg and water and brush the top of the pie. If you want the best chicken pot pie, it has to have that beautiful golden crust. The egg wash on top helps create that.
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How Do I Prevent A Potpie Crust From Getting Soggy
- For a single-crust pie, prebake the crust before filling.
- Brush the crust with a beaten egg white. This will help seal the crust and prevent the liquid filling from absorbing into the crust.
- Pour the filling into the crust while its still hot and immediately place the potpie in the oven. The heat from the filling will help set the crust.
- Bake the pie on a lower rack in the oven. Since heat is concentrated at the bottom, placing the potpie on the lowest rack ensures the bottom of the crust will bake up crisp and golden brown.
My Secret Weapon Better Than Bouillon
Since I am already taking a lot of time to make the noodles from scratch, I took a little shortcut with the chicken broth. I used the Roasted Chicken base.
I am all about finding ways to save time in the kitchen. These are so much faster and better than the cubes! Those were just a bit more time consuming, unwrapping each cube and then hoping they dissolved correctly.
Better than Bouillon is a paste. One teaspoon of paste makes 8 ounces of broth. You wont believe the amount of flavor packed in these jars!
My favorite flavor by far is the roasted chicken base. I use so much chicken broth in my soups and slow cooker dishes. All the spices in this base are balanced perfectly. No more trying to figure out what else it needs!
Where to Buy Better Than Bouillon
Search for Better Than Bouillon using the product locator on the their website.
You can also order some online. They have some amazing and hard to find flavors available online.
Here categories and flavors you can buy. Imagine the possibilities!
- Premium Flavors: Chicken, Beef, Vegetable, Roasted Garlic, Chili, Clam, Fish, Ham, Lobster, Mushroom and Turkey
- Organic: Roasted Chicken, Mushroom, Turkey, Beef and Vegetable
- Vegetarian: Vegetable, Roasted Garlic, Organic Vegetable, Vegetarian No Beef Base, Vegetarian No Chicken Base
- Reduced Sodium: Reduced Sodium Beef, Reduced Sodium Chicken, Reduced Sodium Vegetable
How To Make Homemade Chicken Pot Pie:
2. Sauté veggies: In another saucepan, cook the onions and celery in butter. Add flour, salt, pepper, garlic powder, bouillon paste, and celery seed. Add water water and milk. simmer the mixture until it thickens. Add chopped chicken and frozen vegetables to the hot mixture.
3. Add to pie crust: Pour the mixture into your prepared pie crust and cover with the top crust. Prick a few holes in the crust
4. Bake the pie for 30-35 minutes.
Homemade Chicken Pot Pies
These Homemade Chicken Pot Pies are incredible. Homemade pie crust tops ramekins filled with an easy, lusciously creamy homemade chicken and vegetable filling. Yields 8 in about 90 minutes.
Meet the best homemade chicken pot pies youll ever taste.
Homemade crust check. Loaded with chicken and vegetables check. Easy to prepare check. These pies check all the boxes.
However, I super picky when it comes to pot pie making. For example, I prefer them to be in individual portions. Theyre cute and perfectly portions and because no one wants to fight me over the corner edge. Also there no cream of chicken soup what-so-ever. Just simple ingredients :).
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