How To Make A Chicken Pie
Making A Wholesome Chicken Pie For Your Family Is Totally Worth The Effort
Making a chicken pie does take a bit of preparation but the result is a thousand times better than buying something pre-made and frozen from a grocery store.
Don't get me wrong, frozen chicken pot pies used to be one of my favorite things when I was growing up and I still enjoy them occasionally, however ever since I discovered cooking for myself and realized that I could improve on that delicious concoction of meat, veggies and gravy I will 9 times out of 10 make my own based on the quality of the end result.
Below I have outlined the basic process that I use to make chicken pie at home which you can use as a template for your own culinary creativity.
Stock Cubes or Pots
Cracked Black Pepper
Your Preferred Herbs And Spices
Cornstarch or Gravy Granules
First Cook The Chicken
The amount of cumulative ingredients that you need for this recipe will depend on the depth of your pie dish.
For one pie you're probably going to want at least a cup of cooked chicken, possibly more depending on the amount of veggies you're going to use.
Prepare The Veggies
Chop up your potatoes and assorted veggies into bite sized pieces and put them in the pie dish to determine about how much you need.
In this photo the dish looks pretty full but the onions will reduce to almost nothing so there is plenty of room for chicken.
Put the veggies in a sauce pan and fill with JUST enough water to cover the tops then boil with a stock cube and your preferred seasonings until everything is tender.
Deep Pie Dish
Toss the chicken in once the vegetables are all cooked and then it's time to make the gravy.
There are a couple of different ways to make the gravy.
The first way is to taste the stock you've made so far and add further seasoning and stock cubes/pots until the flavor is to your desired preference. You then add corn starch dissolved in cold water to the bubbling pie filling to thicken the stock into a gravy. The corn starch mixture should be thick enough to cover the back of a spoon and you'll add it to the bubbling filling a tiny bit at a time.
The second way to make the gravy is to use gravy granules! This is a shortcut that I love, however you need to be really careful not to use too much or the whole thing can get overly salty. Also if you're using them be sure that you haven't added any salt or any more than one stock cube/pot to the stock before hand. Add the granules in a tablespoon at a time stirring to dissolve until the gravy is thick and make sure you taste in between to ensure it doesn't get too salty. If you've reached the salt saturation point and the gravy is still quite watery you're going to have to resort to the first method with corn starch.
At this stage, it's basically chicken stew
Assemble Pie And Bake
If you want to make your own short crust pastry you're absolutely welcome to. I took the shortcut and used pre-rolled pastry because I didn't want to dig out my big food processor.
You can to top and bottom crust pastry but in my experience the bottom crust is a pain in the neck. First of all, you need to precook it or it will just be paste. It also doesn't come out of the dish very easily and though absolutely delicious, it adds a lot of unnecessary calories.
So to fill the pie I just transfer the filling from the pot into the pie dish and then cover it with a top crust trimming away the excess. Poke a few holes in the top to vent and then brush with a little bit of milk or egg white to encourage a golden brown color once baked.
The pie will need to be baked in a preheated oven (according to your pastry instructions or recipe) for about 25 mins. All you're doing is cooking the pastry and warming the inside so if the top looks finished before 25 minutes you can take it out of the oven earlier.
Serve And Enjoy!