This chicken pot pie recipe is also known as “Mrs. Hering’s Chicken Pot Pie” in the Marshall Field’s Cookbook, from the famed Chicago Marshall Fields department store. First introduced to customers in 1890, it was this Marshall’s chicken pot pie that launched the dish into our national consciousness.
How to Make Chicken Pot Pie
This pot pie recipe is a weekend affair — meaning, you should put on some music and set aside some time to make this! Your time will be well rewarded. There is nothing like the taste of homemade, from-scratch chicken pot pie. Here are the basic steps:
Make-Ahead Steps
If you’re not keen on spending the whole afternoon in the kitchen, you can certainly break this into steps.
The chicken can be cooked and shredded, and the stock simmered, up to three days ahead. (You can also make it in the pressure cooker following this method.) The pie crust can also be made up to two days ahead and kept refrigerated. When you’re ready to assemble the pot pies, just let it sit on the counter for a few minute to take the chill off and make it easier to roll it out. You could also prepare the entire filling and even portion it into the ramekins a day or so ahead of time. Keep them covered and refrigerated. Just wait to top with the pie crust lid until you’re ready to bake.
A Thick and Creamy Filling
The ideal consistency of your filling when you’re cooking it on the stovetop and before going into the pot pies should be creamy and thickened. It will thicken a little more in the oven as the pot pies bake, so at this point, you want it to be slightly less thick than the finished dish. If at this point your filling seems soupy, like heavy cream, let it simmer until it thickens up enough coat the back of a wooden spoon. If it seems like it’s not thickening up as fast as you like, scoop out about 1/4 cup of the sauce, whisk in a tablespoon or two of flour until no more lumps remain, and then whisk this mixture into the skillet. If it seems like the filling thickened up too much and it starting to seem stiff, then whisk in a little broth or water to thin it out again.
Leftover Pot Pie
Pot pie is best served right away, mostly because that’s when the pastry crust topping is at its crispiest and flakiest. If you have leftovers, you can definitely reheat them – they’re delicious! Just know that the pie crust will be softened and won’t crisp back up again.
More Pot Pie Recipes!
Vegetable Pot Pie Cajun Turkey Pot Pie Leftover Turkey Pot Pie Easy Chicken Pot Pie
Reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the pot and let cool for 15 minutes. While the chicken is cooling, continue to boil the remaining water and vegetables in the pot. Set aside 2 1/2 cups of the stock for this recipe. The remaining stock you can refrigerate and store for another purpose. Slowly stream in ice water, a tablespoon at a time, pulsing after each addition, until the dough sticks together when you press some between your fingers. Empty the food processor onto a clean surface. Use your hands to mold into a ball, then flatten the ball into a disk. Sprinkle with a little flour, wrap with plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days, before rolling. Whisk in 2 1/2 cups of the chicken stock. Whisk in the milk. Decrease the heat to low and simmer for 10 minutes, stirring often until thickened and creamy. Add the chicken meat, thyme, sherry, peas, parsley, salt and pepper and stir well. Taste and adjust seasoning if necessary. Divide the warm filling among six 10-ounce ramekins. Cut into 6 rounds, slightly larger than the circumference of the ramekins. Lay a dough round on each pot pie filling. Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the ramekins. Cut a 1-inch vent into each individual pie. Use a pastry brush to apply an egg wash to each pie. Let cool for at least 5 minutes before serving.
