Best Chicken Pot Pie Chicago

Chicken pot pie is an American appetizer that is classy and elevates the glory of your menu if included in it. It is not hard to make these pies as you can get the crust ready-made and you just have to prepare the stuffing and fill it in the pie crust which is not tough at all.

The addition of different vegetables in the gravy makes it yummier and the crispy chicken and the pie crust are to die for. You are missing an important dish if you haven’t made it yet.

INGREDIENTS

  • 1 cup Yukon Potatoes, chopped
  • 1 cup butternut squash chopped
  • 2-3 strips of bacon (optional)
  • 1 pound chicken
  • 1/4 tablespoon salt
  • 1/4 tablespoon pepper

To make Gravy

  • 2 garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 1 1/3 cup chicken stock
  • 1 1/3 cup whole milk
  • 2 tablespoon minced tarragon leaves
  • 1/2 tablespoon pepper 1 tablespoon salt
  • 1/3 cup butter
  • 1/2 cup onion chopped

For assembling the dish

  • 2 pie crusts
  • 1 cup frozen peas
  • 1 tablespoon water
  • 1 medium-sized egg

Method to Make the Best Chicken Pot Pie

  1. Preheat the oven to a temperature of around 400 degrees.
  2. The first step is chopping. You have to chop the butternut squash and the potatoes into smaller chunks.
  3. Also in the next step chop the veggies including the onion and garlic. Also dice the tarragon.
  4. In the heated and oiled dutch oven put the chicken and potatoes along with the butter squash at the bottom. Also, sprinkle salt and pepper.
  5. Roast until the chicken is completely cooked and also the vegetables are softened.
  6. Bake the bacon strips for 10-15 minutes in the preheated oven until it gets enough crunch and then drain the excess oil and fats by using paper towels.
  7. Then in your dutch oven, cook the onions in the melted butter and then add garlic to it.
  8. Add flour to the butter and wait until it started turning brown. Pour the milk, add the stock, and whisk well. Also, whisk the tarragon in it. IN the end, sprinkle the salt and pepper to adjust the spice.
  9. Once your gravy is ready add the chopped cooked chicken and bacon to the gravy. Also, throw in the cooked and roasted squash and potatoes. Also, add the frozen peas.
  10. Put the pie crust in the pan and then fill it with the prepared gravy and vegetable mixture. After filling put another crust over the filling to cover it.
  11. Then blend an egg in a bowl and add water to it. Brush this egg wash on the pie crust. Repeat the process.
  12. Put the pie in the oven and bake for half an hour. You will see the crust will be golden once done cooking.
  13. Let stand for a few minutes and serve the chicken pot pie.

FAQs?

Can we let the pot pie be at room temperature?

You should always keep the chicken pot pies in the refrigerator. They should not be kept at room temperature for more than 2-3 hours as they will be spoiled and you will have to dispose of them.

For how long can we freeze the chicken pot pies?

You can freeze an unbaked chicken pot pie in the freezer for about 3 months. 3 months is plenty of time to save this amazing pot pie.

Best Chicken Pot Pie Chicago
Print Recipe

Best Chicken Pot Pie Chicago

Prep Time40 mins
Cook Time35 mins
Total Time1 hr 15 mins
Course: appetizer
Cuisine: American
Servings: 6

Ingredients

  • 1 cup Yukon Potatoes chopped
  • 1 cup butternut squash chopped
  • 2-3 strips of bacon optional
  • 1 pound chicken
  • 1/4 tablespoon salt
  • 1/4 tablespoon pepper

To make Gravy

  • 2 garlic cloves minced
  • 1/3 cup all-purpose flour
  • 1 1/3 cup chicken stock
  • 1 1/3 cup whole milk
  • 2 tablespoon minced tarragon leaves
  • 1/2 tablespoon pepper 1 tablespoon salt
  • 1/3 cup butter
  • 1/2 cup onion chopped

For assembling the dish

  • 2 pie crusts
  • 1 cup frozen peas
  • 1 tablespoon water
  • 1 medium-sized egg

Instructions

  • Preheat the oven to a temperature of around 400 degrees.
  • The first step is chopping. You have to chop the butternut squash and the potatoes into smaller chunks.
  • Also in the next step chop the veggies including the onion and garlic. Also dice the tarragon.
  • In the heated and oiled dutch oven put the chicken and potatoes along with the butter squash at the bottom. Also, sprinkle salt and pepper.
  • Roast until the chicken is completely cooked and also the vegetables are softened.
  • Bake the bacon strips for 10-15 minutes in the preheated oven until it gets enough crunch and then drain the excess oil and fats by using paper towels.
  • Then in your dutch oven, cook the onions in the melted butter and then add garlic to it.
  • Add flour to the butter and wait until it started turning brown. Pour the milk, add the stock, and whisk well. Also, whisk the tarragon in it. IN the end, sprinkle the salt and pepper to adjust the spice.
  • Once your gravy is ready add the chopped cooked chicken and bacon to the gravy. Also, throw in the cooked and roasted squash and potatoes. Also, add the frozen peas.
  • Put the pie crust in the pan and then fill it with the prepared gravy and vegetable mixture. After filling put another crust over the filling to cover it.
  • Then blend an egg in a bowl and add water to it. Brush this egg wash on the pie crust. Repeat the process.
  • Put the pie in the oven and bake for half an hour. You will see the crust will be golden once done cooking.
  • Let stand for a few minutes and serve the chicken pot pie.

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