Chicken pie
- Difficulty: Average
- Prep time: 40 min
- Cook time: 1 h 10 min
- Serving: 6
- Cost: Average
- Note + the cooling time of the shortcrust pastry is one hour
PRESENTATION
Chicken pot pie is, to be honest, like getting a warm hug on a chilly night. Really. It's from the Anglosaxon tradition, and look, it's won hearts everywhere because of its creamy chicken filling and that golden, flaky pie crust. This version? It's got tender chicken, earthy mushrooms, and sweet leeks, all tucked into a rich, homemade chicken pot pie. You know when the filling almost melts in your mouth? Yeah, like that. Seriously good. It's cozy and a bit fancy at the same time. Usually, it's baked in a big dish to share, but also, small cocottes work great for individual servings. Special touch, right?
Not just for big family dinners, you know. An easy chicken pot pie recipe works for those nights when you crave something filling but don't want much hassle. Honestly, it’s perfect for impressing everyone at the table with its classic, crispy crust, while the inside stays so moist and flavorful. And the pastry? It gets that golden finish in the oven. I mean, when you cut into it and the creamy filling spills out—pretty much why it’s a favorite. Some people add herbs or extra veggies, which is great, but keeping to the basics of chicken, mushrooms, and leeks? That's where the comfort of a classic chicken pot pie lies. Feels kinda festive, whether served big or as mini portions. Plus, having a savory pie like this means leftovers are never boring—the flavors seem to get way way better the next day. No question, the best chicken pot pie recipes are staples in homes that love hearty, satisfying food.
INGREDIENTS
- Ingredients for the base for a 9-10 inch diameter pie dish
- Type 00 flour 3 ¼ cups (400 g)
- Butter 7 oz (200 g)
- Water ½ cup (120 ml) - cold
- Fine salt 1 pinch
- for the filling
- Chicken breast 2.2 lbs (1 kg)
- Champignon mushrooms 10.6 oz (300 g)
- Leeks 2
- Chicken broth 1.7 cups (400 ml)
- White wine 3.4 oz (100 ml)
- Fresh liquid cream 0.42 cup (100 ml)
- Parsley 1 tuft
- Type 00 flour ¼ cup (30 g)
- Extra virgin olive oil 3 spoonfuls
- Eggs 1
- Fine salt to taste
- Black pepper to taste
- Butter 3 tbsp (40 g)
How to prepare Chicken pie
To prepare the chicken pie, start with the preparation of the shortcrust pastry, use the doses indicated above and the procedure you find Easy Shortcrust Pastry Then divide the dough obtained into two parts (one slightly larger than the other) and let the pastry rest in the refrigerator for about an hour.
Meanwhile, prepare the pie filling: cut the chicken breast into cubes (as for a stew) 1, clean the leeks and slice them quite thinly, clean the mushrooms well and slice the larger ones (keep the smaller ones whole) 2. In a very large pan, heat the extra virgin olive oil, add the sliced leeks 3
and let them wilt for at least 10 minutes. Then add the chicken 4, browning it well over high heat on all sides; finally, add the mushrooms 5. Deglaze with white wine and add salt. Then cook the chicken.
In a saucepan, melt the butter, add the flour 6, stirring with a whisk (as if preparing a Béchamel sauce),
then add the chicken broth 7, continuing to stir to avoid lumps. Let it thicken over low heat 8 and then add this mixture to the chicken 9.
Add the chopped parsley 10 and the fresh cream 11 and stir to thicken the cream 12.
Adjust salt and pepper and let it cool.
Then roll out the two pieces of shortcrust pastry into two sheets about 1/12 inch thick 13. Butter and flour a ceramic pie dish with a diameter of 9-10 inches, ideally quite deep and with fluted edges. Place the larger sheet on the pie dish 14, adhering well to the bottom and edges. Take the now cold chicken mixture and pour it into the pie dish 15, trying to form a 'mountain' in the center.
Then cover with the other sheet of dough 16. With a knife, remove excess dough from the edges 17 and press them with your fingers to adhere well. Make holes in the center of the pie and brush it with 1 beaten egg 18. If you want, you can create decorations with the leftover shortcrust pastry scraps.
Bake at 375°F for about 50 minutes, until the surface of the pie is golden brown. Let the chicken pie rest for 10 minutes before serving!