Chicken Pot Pie with Leftovers

Amerikanischer Chicken-Pot-Pie

Today I am presenting chicken pot pie, a main course which is perfect for using leftover chicken, goose, duck or similar from Christmas. Obviously you don’t need to necessarily have leftovers, but you can start from scratch. Just saying. You may also go for other vegetables, traditionally chicken pot pie is served with carrots, mushrooms, and peas, but you can use whatever you have at hand and mix it conveniently with the meat. Regardless of how you vary the filling, you will get a very flaky pie crust and a creamy chicken and vegetable filling. This is perfect souldfood for a cold and chilly winter day.

Amerikanischer Chicken-Pot-PieGuys, I have to admit that my husband is a very good cook. It seldom happens that he praises my cooking. It is pretty clear who does what in the kitchen. He is responsible for main courses, anything savory, and my job is bake. Sweets, cakes, anything with sugar. So when I announced that I wanted to make a main course, he looked at me suspiciously. I had decided for this because of the pie crust. I love savory pies. If you are scared of pie crust, check out these ten tips. Below you will see a few photos of how I crimped the pie crust. You don’t need to do that necessarily, you can also just seal the second pie crust with a fork if you find it too complicated. You may even use a springform if you don’t have a pie pan. Here in Germany it is not that common, you will usually find some for tarts, which tend to be on the bigger side, the classic 23cm/9inch pie form is not as common. Amerikanischer Chicken-Pot-PieBut let’s go back to my husband. So when I presented the prepared pie to him, he looked at me with big eyes. He admitted that this pie did look very pretty. When I served him the first slice, his eyes got even bigger. He was full of praise and immediately demanded I make this pie again with leftovers from Christmas. Wow, that’s really high praise from him, so I proudly present the recipe to you. Let’s make some chicken pot pie!

Credit: Nathasha’s kitchen

Creamy Chicken Pot Pie

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Serves: One pie
Prep Time: 45min Cooking Time: 30-35min Total Time: 1 hr 30min

This creamy chicken pot pie is perfect for using leftovers from Christmas, but can also be made fully fresh.

Ingredients

  • Pie Dough
  • 300 grams of all-purpose flour
  • 200 grams butter
  • A good pinch of salt
  • Optional: 1-2 teaspoons of dried herbs of your choice
  • About 70-100 grams of cold water

  • Chicken Filling
  • Olive oil
  • 500 grams of boneless chicken (or other poultry or even meat leftovers)
  • 2 medium-sized carrots
  • 1 large onion
  • Some butter
  • 2 garlic cloves
  • 200 grams of mushrooms
  • 40 grams of all-purpose flour
  • 400 grams of vegetable broth or chicken broth
  • 120 grams of heavy cream
  • 150 grams of frozen peas
  • Salt, pepper, dried herbs to taste

Instructions

1

For the pie dough put flour, salt, and if using herbs in a large mixing bowl. Cut the butter into smaller chunks and rub into crumbs with the flour mix. Add the water by the tablespoon and press into a ball. Try to work quickly. Cover and chill for at least half an hour or overnight. Since this dough contains water, you can easily chill for up to one week.

2

For the filling wash the chicken breast, pat clean and cut into small cubes. Brown in a frying pan with some olive oil. If you are using leftovers, of course you can skip this part. Any poultry (goose, duck, turkey, etc.) works or you may even cube other meat into edible chunks. Then take out the chicken and peel and cube the onions and carrots. Using the same frying pan without cleaning, simmer onions and carrots in some butter until softer for a few minutes. Meanwhile either thinnly cut or crush the garlic and slice the onions. Add to the mix and continue simmering while stirring. Add the flour while stirring constantly for about a minute, then fill up with chicken broth and heavy cream. Bring to a boil and then immediately reduce heat to simmer for a few more minutes. Add the chicken and peas and season with salt, pepper and other herbs to taste. It should be seasoned well.

3

Preheat oven to 220 degrees Celsius. Take out the dough and divide in half. Roll out one half on a floured surface into a circle slightly larger than your pie form. Oil the pie form and place the circle inside. Then fill up with the prepared filling. Set aside and roll out the second half of the dough into a circle slightly larger than your pie form. Place the second pie crust on top of the filling and cut off too much overhang. I usually leave a "seam" of about 1 cm so that I can tuck it in and have more dough to crimp. Crimp the edges to your liking, if this intimidates you, just seal the edges with a fork and cut off the rest. Slice about 5-6 slits in the middle of the top pie for air to escape. Brush with additional heavy cream and sprinkle with some sea salt and pepper.

4

Bake for 30-35min or until the crust is golden. Let sit for a few minutes before serving.

5

This pie also taste great cold and is much easier to slice. The filling will thicken on the second and third day.

Amerikanischer Chicken-Pot-Pie

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2 Comments

  • Reply
    Zypresse
    Sunday May 23rd, 2021 at 10:29 AM

    Hallo Jenny, im Rahmen der Aktion “Koch mein Rezept” habe ich Deinen Chicken Pot Pie nachgebacken. Ich hatte keine Geflügelreste oder andere Bratenreste zu verarbeiten, daher habe ich Hähnchenbrust gekauft und der Gatte hat diese klein geschnitten und sorgfältig angebraten. Andere Reste gab der Kühlschrank aber doch noch her: Wir hatten ein wenig Spargel übrig – der hat sehr gut geschmeckt im Pie und passte auch zu Möhren, Pilzen und Erbsen. Was soll ich sagen? Gut war es!

    • Reply
      Jenny
      Sunday May 23rd, 2021 at 10:35 AM

      Juchhei, das freut mich sehr! Wie toll! Ich finde es immer spannend welches Rezept ausgewählt wird.

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