The first place I cooked professionally was known for their Chicken Pot Pies and we would make 100's a day. When I would pull a large tray of bubbling pies out of the oven, I would love to eat the crispy bits that got stuck to the tray. The pies were assembled by different team members, the puff pastry top made by Bob the baker, whole chickens were poached and picked by the night crew, the filling was made by the vat full and filled into pans by the day crew and I would assemble and bake first thing in the morning, egg washing the tops and cooking to golden perfection. Now, I make mine from start to finish and use a pre-cooked chicken, because it's easy. I've put two recipes below - the classic with a pastry top and a twist on the original - coconut curry chicken pot pie with a mashed potato top.
CLASSIC CHICKEN POT PIE
INGREDIENTS:
Pastry:
1 cup all-purpose flour
1/2 tsp salt
1/2 cup cold unsalted butter, cut into 1/2" cubes
3 tbsp ice water
Filling:
2 tbsp olive oil or unsalted butter
1 small onion, finely diced
2 medium carrots, finely diced (about 1 cup diced)
2 celery stalks, finely diced (about 1 cup diced)
1 tsp salt
2 tbsp all-purpose flour or cornstarch
1/2 cup white wine
1 cup milk
1 cup chicken stock
1 tbsp dijon mustard
1/2 pre-cooked chicken, skin and bones removed, roughly chopped (2 cups)
1/2 cup frozen peas
1/2 cup frozen corn kernels
DIRECTIONS:
1. To make the pastry, whisk together all-purpose flour and salt in a bowl. Add butter and toss to coat. Using your hands, work butter into flour by smashing it with your fingers, working it into the flour, until there are mostly pea-sized pieces, with a few larger flecks. Drizzle in ice water and mix until you have a shaggy dough. If mixture feels dry, add a bit more water. Tip mixture onto a clean counter top and bring together by pressing and kneading gently until it forms a cohesive dough. Shape into a disc or square (depending on what dish you are using). Wrap in plastic wrap and place in the fridge while you make the filling.
2. Place olive oil or butter in a large deep-sided saucepan over medium-high heat. Add onions, carrots, celery and salt. Cook, stirring often, until vegetables are slightly golden, about 5-6 minutes. Stir in flour or cornstarch. Cook, 1 minute. Pour in white wine and stir constantly until most of the liquid has evaporated, about 1 minute. Gradually stir in milk, chicken stock and mustard. Add chicken. Bring to a boil, reduce heat to low and simmer, stirring often, until thickened, about 3-4 minutes. Stir in peas and corn kernels. Turn off heat. Tip mixture into a deep 9-inch pie plate or 9x9 square casserole or baking dish. Place in the fridge to cool while you roll out your pastry.
3. Preheat oven to 400F. Unwrap pastry and place on a lightly floured countertop. Roll dough 1/8" thick (a circle for pie plate and square for 9x9" dish), turning dough 1/4" after each roll and dusting with more flour if needed. Place dough on top of chilled filling. Fold edges under itself and crimp. Cut a slit in the middle of the pastry. Brush with milk. Bake for 40-45 minutes, until pastry is golden brown and mixture is bubbling.
COCONUT CURRY CHICKEN POT PIE WITH MASHED POTATO TOP
INGREDIENTS:
Mashed Potatoes:
4 large potatoes (Yukon gold or Red), cut into 1/2" pieces
1/2 cup milk or milk alternative
1 tbsp coconut oil or butter
1 tsp salt
Coconut Curry Chicken Filling:
2 tbsp coconut oil, butter or oil
1 small onion, finely diced
2 medium carrots, finely diced (about 1 cup diced)
2 celery stalks, finely diced (about 1 cup diced)
1 tsp salt
1 tbsp curry powder
1/2 tsp turmeric
2 tbsp all-purpose flour or cornstarch
1 (398 mL) can full fat coconut milk
1 cup chicken stock
1/2 pre-cooked chicken, skin and bones removed, roughly chopped (2 cups)
1/2 cup frozen peas
2 cups baby spinach
DIRECTIONS:
1. Place coconut oil or butter in a large deep-sided saucepan over medium-high heat. Add onions, carrots, celery and salt. Cook, stirring often, until vegetables are slightly golden, about 5-6 minutes. Stir in flour or cornstarch. Cook, 1 minute. Gradually stir in coconut milk and chicken stock. Add chicken. Bring to a boil, reduce heat to low and simmer, stirring often, until thickened, about 3-4 minutes. Stir in peas and baby spinach, cook 1 minute. Remove from heat. Tip mixture into a deep 9-inch pie plate or 9x9 square casserole or baking dish.
2. Preheat oven to 400F. Place potatoes in a large pot of cold, well salted water. Bring to a boil over high heat. Reduce heat to low and simmer, until potatoes are fork tender. Drain and place back in pot. Add milk, coconut oil/butter and salt. Mash until smooth. Lightly dollop potatoes over top of chicken curry mixture to cover top. Place in oven until mixture is bubbling and potatoes are just golden brown, about 40 minutes.