Forget frozen; learn to make a homemade pot pie
BY JENNIFER CHANDLER March 5, 2013 5:28PM
Chicken potpie from scratch is a one-dish meal that beats the frozen version hands, and forks, down. | SHNS photo by Natalie Root
Updated: April 7, 2013 6:01AM
Nothing says comfort food like chicken pot pie. Chicken and vegetables in a rich and creamy sauce topped off with a flaky crust makes for a satisfying one-dish meal.
If you thought frozen pot pies were good, you need to try making a homemade one. It’s surprisingly easy to make a pot pie from scratch, and I can guarantee it will be infinitely better than any store-bought version.
It’s the savory sauce that makes the big difference.
This version uses simple ingredients — butter, flour, chicken stock and cream — to create a sublime filling.
I use poultry seasoning to impart flavor to the dish.
If you don’t have this aromatic seasoning blend in your pantry, you can make your own by grinding together 1 tablespoon each of dried rosemary, dried sage, dried thyme and dried marjoram in a spice grinder or mini food processor.
Or you can simply season your pot pie filling with a pinch of the aforementioned herbs.
Once the sauce is made, you can add chicken and your favorite vegetables.
This version uses traditional ingredients like carrots, potatoes and peas.
Roasted root vegetables like parsnips and turnips also are delicious in a potpie.
If you are short on time, you can pick up a rotisserie chicken at the grocery store for this recipe instead of baking your own chicken. This shortcut can save you about 30 minutes in prep time.
Once the filling is complete, top the pie with a pie dough and bake until heated through and the pie crust is flaky.
Besides being delicious, another wonderful thing about pot pies is that they can be made a day in advance. If doing so, either top with the pie crust just before baking or make sure the pie filling is completely cooled before topping with the uncooked pie crust. You also can freeze the unbaked potpie to bake on a busy day.