This classic chicken pot pie recipe involves roasting chicken, creating a rich, creamy vegetable filling, and topping it with a flaky homemade pastry crust. Baked in individual bowls, it offers comforting flavor and texture, perfect for a hearty meal.
Prep Time 30 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 55 minutes mins
1. Roasting the chicken on the bone with skin adds significant depth of flavor to the meat before cubing. Don't skip this step or use pre-cooked chicken if possible.
2. Ensure your roux (butter and flour mixture) cooks for at least 2 minutes on low heat to eliminate the raw flour taste before adding the stock.
3. Don't overwork the pastry dough in the food processor; pulse just until it comes together. Overworking leads to tough pastry.
4. Resting the dough in the refrigerator is crucial for gluten relaxation, making it easier to roll and resulting in a flakier crust.
5. Making slits in the top crust allows steam to escape, preventing the pie from exploding and ensuring even cooking of the filling.