Pot Pie Baking Dish with Homemade Filling and Crust

Making a pot pie from scratch is a great way to warm up on a chilly evening. A homemade filling is essential to a good pot pie, and it can be made with a variety of ingredients, such as chicken, beef, or vegetables.

The choice of filling is a personal one, but a classic chicken pot pie filling is a great place to start. This can be made with sautéed chicken, onions, and carrots, mixed with a rich chicken broth and some heavy cream.

To make a homemade filling, you'll need to cook the chicken and vegetables in a pan until they're tender, then add in the broth and cream. This can take about 20-25 minutes, depending on the size of your pan.

A homemade filling is worth the extra effort, as it allows you to customize the flavors and ingredients to your liking.

For another approach, see: Ceramic Pot Pan Set

Preparing the Filling involves melting butter in a saucepan and stirring in flour, onion, salt, and pepper with a whisk until bubbly. This mixture is the foundation of a rich and savory pie filling.

To add depth to the filling, you can use uncooked boneless, skinless chicken breast, or even chicken thighs, and cook them with carrots and celery in a pot of boiling water. Simply drain the water and proceed with the recipe.

For a creamy sauce, you'll need to add flour to thicken it, as well as chicken stock or broth for moisture. Half-and-half is the magic ingredient that gives the sauce a rich and velvety texture. Frozen peas can be added at the end to preserve their vibrant green color and texture.

Here's a list of ingredients you'll need for the filling:

Frozen peas and carrots are a great choice for chicken pot pie, providing a nice distribution in every slice. They're also the right size, so you can use them as is.

You can substitute fresh veggies for frozen, depending on what you have on hand or what you're in the mood for. Just be sure to cut them into small pieces, about 1/2-inch in diameter, so they'll be tender when baked.

Some options for vegetables include potatoes, sweet potatoes, bell peppers, broccoli, cauliflower, corn, mushrooms, and zucchini. You'll need about 2 to 2 1/2 cups total.

Here are some specific vegetables and their quantities:

Remember, you can always adjust the quantities and types of vegetables to your liking and what's available. Fresh or frozen, they'll all work well in your chicken pot pie filling.

To make the filling for your pot pie, you'll want to start by melting butter in a saucepan. Stir in flour, onion, salt, and pepper, and cook until bubbly.

The key to a good filling is to get the flavors right, so don't be shy with the seasonings. You can use salt, pepper, and thyme to give it a savory taste.

You'll also need to add some chicken to the filling. You can use cooked chicken, shredded or diced, or even pre-cooked chicken if you prefer. Just be sure to stir it in well so it's evenly distributed.

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Now it's time to add the liquid to the filling. You'll need to use chicken broth and milk, and boil the mixture until it thickens into a sauce. This will help bind all the flavors together.

Here's a list of the key ingredients you'll need for the filling:

By following these steps, you'll be well on your way to making a delicious pot pie filling that's sure to please even the pickiest eaters.

To make the crust, you'll need to roll out the pastry into squares, which is a straightforward process that doesn't require perfection. The squares will become the bottom and top crusts of the pie.

Rolling the pastry into squares is easy, and it's a great way to get started on your pot pie. You can use Pillsbury pie crusts, which are a convenient option.

To assemble the crust, ease one crust into a 13-inch square pan to become the bottom crust.

Making the Crust is a crucial step in pie-making, and I'm happy to walk you through it.

Roll out one pastry square to fit a 13-inch square pan for the bottom crust. This will be the foundation of your pie.

To roll out the pastry, you can use Pillsbury pie crusts, which are designed to be easy to work with. The key is to roll them into squares, which can be done by following the helpful hints in the recipe.

Don't worry if your squares aren't perfect – you'll be fluting the pastry pieces together later to seal in the filling.

The author of the Double Crust Chicken Pot Pie recipe suggests a prep time of 2 hours and 50 minutes, which includes rolling out the pastry. This is a good reminder to plan ahead and allow time for each step.

Here are the key steps to making the crust:

With these steps in mind, you'll be well on your way to making a delicious pie with a flaky, tender crust.

Fluting the edge of a pie crust is a crucial step that adds a decorative touch and helps keep the filling from bubbling over. It's a simple technique that can elevate your pie game.

To flute the edge, you'll want to use your fingers or a pastry brush to create a decorative edge. This helps prevent the filling from escaping.

Fluting not only looks great, but it also helps keep the crust intact. A fluted edge will prevent the crust from cracking or breaking when you're handling the pie.

To achieve a nice fluted edge, make sure to flute the edge of the crust before baking. This will help the crust hold its shape and prevent it from becoming misshapen.

If you're new to fluting, don't worry – it's easy to learn. Just see the decorative fluted edges section in the how to make pie crust article for some helpful tips.

Assembling and baking your pot pie is where the magic happens. To prevent the crust from getting too brown, cover the edges with aluminum foil or use a pie crust shield after 20 minutes of baking.

For a perfectly baked pot pie, it's essential to use the right temperature. Preheat your oven to 425°F (218°C) for a traditional pot pie or 375°F (191°C) if you're using a single crust.

When assembling the pie, make sure to place the filling ingredients, including the chicken and vegetables, on top of the bottom crust, followed by the gravy. This allows the gravy to seep down slowly as the pie bakes, giving the bottom crust time to crisp up.

To ensure the filling is evenly coated with the gravy, pour/spread it over top of the filling. You can also use a pastry brush to brush the top crust and edges with egg wash for a golden, glistening sheen.

Here's a quick rundown of the baking times:

Remember to let the pie cool for at least 10 minutes before serving. This will help the filling to thicken and the crust to set, making it easier to serve and enjoy.

If you're looking to mix things up with your pot pie, try using store-bought pie crust or puff pastry for a quicker option.

Using pre-cooked meat is a great way to speed up the process, and you can skip the boiling step altogether.

For a different twist, you can substitute turkey for chicken in the filling. Just be sure to adjust the seasoning accordingly.

To add some extra flavor, consider adding fresh herbs like parsley, rosemary, or sage to the pot pie. Thyme, salt, and pepper are a must, but feel free to get creative with the rest.

Here are some veggie options to consider adding to your pot pie:

Remember to keep the veggie count in check, as too many can make the filling too soggy. Stick to 2 cups of veggies or less, and cook them until they're tender.

Variations are where the magic happens, and you can make this chicken pot pie your own. You can use store-bought pie crust or even puff pastry for a different twist.

Suggestion: Making Pot Pie Crust

One of my favorite variations is using turkey instead of chicken - it works wonderfully. If you're using pre-cooked meat, you can skip the boiling step and cook the carrots and celery with the butter and onion.

To add some extra flavor, try adding fresh chopped parsley, rosemary, or sage. As long as you have thyme, salt, and pepper, the extra seasoning is up to you.

If you want to add some extra veggies, try adding corn when you add the peas. You can also add a diced Yukon gold potato, but be careful not to add too many veggies, as it can make the gravy too thin.

Here are some additional veggies you can add, but remember to keep it to 2 cups or less:

You can also roll the crusts ahead of time to save some extra prep work. Roll the crusts up to 2 hours in advance and refrigerate them until you're ready to finish the recipe.

This chicken pot pie is a real treat. It's a satisfying, comforting all-in-one meal that's sure to become a family favorite.

You can make it 100% homemade, with a rich, creamy gravy-like sauce that's so flavorful. The double buttery, flaky pie crust is a game-changer - it's a great excuse to use up leftover veggies and meats too.

The recipe is customizable, so you can use your favorite meats and vegetables to make it your own. This is a wonderful make-ahead recipe, perfect for busy weeknights or special occasions.

Here are some key benefits at a glance: