The Best Chicken Pot Pie In the World
The Best Chicken Pot Pie in the World
- 1/2 1 Shredded Cubed Chicken
- 2 Diced Baked Potatoes
- 1 1/2 Cups Diced or Round Cut Carrots
- 1/2 Diced Medium Yellow Onion
- 1 Cup Butter
- 1 Cup Flour
- 2 tsp Kosher Salt
- 1 tsp Black Pepper
- 1 tsp Thyme
- 3 Cups Chicken Broth
- 1 1/2 Cups Milk
- 1 Cup Frozen Peas
- 1 Cup Frozen Corn
- Pie Crust for 3 Pies
- Preheat oven or Smoker to 425 F. In a large pot, melt the butter on medium heat. Add the onion and carrot. Cook until just fork tender. Stir in the flour, salt, black pepper, and thyme. Slowly stir in the broth, and milk. Cook for 2 minutes, or until the mixture begins to thicken.
- Add the chicken, peas, corn, and potatoes. Stir to combine, and remove from heat. Put this mixture in each pie crust, and top with more crust. Seal the edges with whatever pattern you prefer. This usually makes around 3-4 pies. For a cool, shiny look to the crust, lightly brush the top of each pie with an egg wash.
- Bake in the oven or smoker for about 35-40 minutes, or until the crust is just golden brown. Enjoy!
- Note: If there is leftover filling, place in a freezer safe zip-lock bag and store in the freezer.No need to cut slits in the top crust. It bakes just fine without it
I’m not a picky eater at all. In fact, when I was a kid I was never really all that picky either, but one of those dinners that I could never stand, was Chicken Pot Pie. I didn’t really love potatoes growing up, unless they were french fries, mashed potatoes, or baked potatoes. For some reason, the potatoes in Chicken Pot Pie were a deal breaker.
Fast forward a few years, and I have a lot more experience with food. I know more about technique, flavor, and fusion. Fusion doesn’t just have to mean there’s a combination of cultures. It can also mean there can be a combination of techniques. If you like an ingredient cooked with a certain technique, why not apply the technique to the same ingredient in a different recipe? That’s what I decided to do with the potatoes.
Generally for chicken pot pie, the potatoes are boiled. It’s the quick and easy to thing to do right? Well yeah, but why not kick it up a small notch and bake them? Flavor, texture, and consistency can make all the difference. It may not seem like it makes much of a difference besides taking more time, but it changed everything for me.
Another thing that makes this recipe great, is the texture. A lot of chicken pot pie is just too thin for me. I’m talking about the filling here. It almost seems like a gravy to me. There’s just not enough substance to it. So once again, I decided to change it up. I thickened it up to give it more texture. Boy, was that a good decision!
The last thing that makes this recipe great, is the chicken. Let’s talk fusion again. Sure you can use a boiled chicken breast, or a quick pan fried piece of chicken. Elevate your flavors by using smoked chicken, grilled chicken, or rotisserie chicken. The more flavor you can add to each ingredient, the better the finished product will be. Finish this baby off on the smoker, and you will have a crowd pleaser. Enjoy!