Some locals in the South differentiate between chicken pie and chicken pot pie. Chicken pot pie is a more common term. Chicken pies, often known as “chicken and pastry,” are the savory equivalents of fruit pies or cobblers. They are cooked with handmade dough and do not include any vegetables, or contain just very little vegetables. Vegetables are frequently included in chicken pot pies, and these pies only have a top crust.
Ingredients
2 cups of diced potatoes that have been peeled
1-and-a-quarter cups of sliced carrots
1 cup butter, cubed
2 and a third tablespoons of minced onion 1 cup of all-purpose flour
1-3/4 teaspoons salt
1 teaspoon of thyme in its dry form
3/4 teaspoon pepper
3.0 liters of chicken stock
1-and-a-half cups of whole milk
4 cups of cooked chicken cut into cubes 1 cup of frozen peas
1 cup frozen corn
4 sheets of pre-made pie crust that have been chilled
Directions
Prepare the oven to 425 degrees. Put the potatoes and carrots in a big saucepan and cover them with water to make sure they don’t dry out. Bring the liquid to a boil. Reduce the heat; cook, covered, for eight to ten minutes, or until the vegetables are crisp-tender; then drain. Butter should be heated up over medium-high heat in a big pan. Add the onion, and continue to cook and toss it until it is soft. Mix the flour and spices together well with a stir-stick. Mix in the milk and broth in a slow, steady stream. Bring to a boil while stirring continuously, then continue to simmer and stir for another two minutes, or until the mixture has thickened. Remove from heat and stir in the chicken, peas, corn, and combination of mashed potatoes and carrots.
Unroll one pie dough into each of two pie plates measuring 9 inches; then trim the crusts so that they are level with the rims of the plates. Add chicken mixture. Unroll the remaining pie crusts and arrange them on top of the filling. Edges will be trimmed, sealed, and fluted. Make cuts along the tops. Bake for 35 to 40 minutes, or until the crust is just beginning to turn golden brown. Before chopping, let the meat stand for 15 minutes.
Can you freeze Favorite Chicken Potpie? Cover and place unbaked pies in the freezer. Remove from the freezer thirty minutes before using in cooking or baking (do not thaw). Prepare the oven to 425 degrees. Put the pies on baking pans and cover the edges with aluminum foil in a loose manner. Bake 30 minutes. Bake for an additional 70–80 minutes, or until the crust is golden brown and a thermometer inserted in the middle registers 165°. Reduce the temperature of the oven to 350 degrees.
Coat the crust with an egg white that has been beaten. This will assist in the crust sealing process, and slumping is the term used to describe when the edge of the crust slides inward off the lip of the pie plate. By letting a fluted crust rest in the refrigerator for thirty to forty-five minutes, you may limit the amount of slumping that occurs.
