American chicken pot pie was actually invented by Roman soldiers who lined their helmets with pastry to cook stew.
Chicken Pie
Indulge in this mouthwatering chicken pie, featuring a delectably flaky crust that perfectly cradles a rich filling of tender chicken, fresh vegetables, and aromatic herbs. With a touch of creamy goodness and a sprinkle of seasoning, this dish is sure to become a family favorite. Dive into comfort food bliss with every satisfying slice!
Prep
30
min
Cook
45
min
Serves
6
people
Level
intermediate
📝 Ingredients
Serves 6🥬Fresh Produce(8)
- 2 medium carrots, peeled and diced
- 1 tsp cayenne pepper or red pepper (5 ml)optional
- 1/4 cup corn flour (31.2 g)
- 1 tsp minced garlic (5 ml)
- 1 tsp minced ginger (5 ml)
- 1 medium onion, chopped
- 1 lb Irish or rosette potatoes, peeled and cut into smaller cubes (454 g)
- 1/2 cup cold water (120 ml)
🥩Meat & Seafood(3)
- 1 lb chicken breast, cut into smaller chunks (454 g)
- 1 chicken seasoning cube
- 1 cup chicken stock (240 ml)
🥛Dairy & Eggs(2)
- 1 cup unsalted butter, cut into chunks (227 g)
- 1 beaten egg for egg wash
🫙Pantry Staples(2)
- 2 cups all-purpose flour (250 g)
- 1 tbsp oil (15 ml)
🧂Spices & Seasonings(3)
- 1 tsp garlic powder (5 ml)
- 1 tsp paprika (5 ml)
- 1 tsp salt (5 ml)
👨🍳 Instructions
- 1
Cut the butter into chunks and set aside.
- 2
In a large bowl, add the flour and salt, then mix well.
- 3
Add the butter and mix until the mixture looks crumbly.
- 4
Make a hole in the middle and add the cold water, mixing until the dough comes together.
- 5
Transfer the dough to a ziploc bag or container and chill in the fridge.
- 6
Cut the chicken breast into smaller chunks and season with chopped onion, salt, garlic powder, and chicken seasoning cube.
- 7
Add a little water, cover, and cook for 8 to 10 minutes.
- 8
Separate the chicken from the stock and allow to cool before shredding.
- 9
Peel and cube the potatoes, then rinse until the water runs clear.
- 10
Peel and dice the carrots.
- 11
Heat oil in a pot, add chopped onions, and fry for a bit.
- 12
Add minced garlic and ginger, frying until fragrant.
- 13
Add the shredded chicken, diced potatoes, and carrots, stirring for a little.
- 14
Season with salt, crushed chicken seasoning cube, paprika, and cayenne pepper.
- 15
Add chicken stock and water, cover, and cook for 10 to 15 minutes.
- 16
Thicken the filling with a corn flour slurry, cooking until thick.
- 17
Roll out the pie dough and cut into shapes.
- 18
Add filling to the center of the dough, brush edges with egg wash, and seal.
- 19
Transfer to a baking pan, brush with egg wash, and poke holes on top.
- 20
Bake in the oven at 350°F for about 30 minutes until golden brown.
💡 Pro Tips
- ✓Keep your butter at 50-55°F when making pastry - cold enough to create steam pockets for flakiness but soft enough to coat flour without overworking the gluten.ingredient50-55°F
- ✓Add ice water gradually at 2-3 tablespoons at a time because too much water creates tough pastry by overdeveloping gluten strands.technique2-3 tablespoons increments
- ✓Chill your pastry dough for minimum 30 minutes to allow gluten to relax and butter to firm up, preventing shrinkage during baking.timing30 minutes minimum
- ✓Cook chicken to exactly 165°F internal temperature, then rest 5 minutes before shredding - this ensures food safety while retaining maximum moisture for your filling.technique165°F internal temp
- ✓Reserve and reduce your chicken cooking liquid by half to concentrate flavors - this creates a natural thickener with 3x the flavor intensity for your pie filling.techniqueReduce by 50%
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