Chicken pot pie is a type of savoury baked pie which has either a bottom and top crispy, flaky crust or only top crust. It is one of the most popular American comfort foods. It has a crispy texture on the outside and it contains a chicken vegetable filling inside.
History
Chicken pot pie was first made in Europe. It was brought to U.S. for the first time the Europeans. Earlier when chicken pot pie was made, the crust of the pie was not eaten. It was made to prevent the pie from acquiring the metallic taste of the skillet. Chicken pot pie was first made in 1945.
Ingredients and Preparation
Skinless, boneless chicken is the main ingredient for making chicken pot pie. Mixed vegetables like carrots, green peas, onion, celery are also used for the filling. Butter, refined flour are used to make the crust. Seasonings like pepper, paprika and celery seeds are used to enhance the flavor of the pie. Chicken broth is used to cook the filling.
Chicken is cooked in chicken broth along with all the vegetables. It is allowed to be cooked for about 30 minutes till the chicken broth condenses.
Butter and refined flour are mixed together along with minimum quantity of water to make a stiff dough. This dough is used to line the pie pot. Cooled chicken filling is spooned into the pot. The filling is covered with another sheet of dough and baked a preheated oven at 220 degree C. It is important to cool at least 10 minutes prior to serving the pot pie.
Serving
Popular Variations
Similar Dishes
Health and Nutrition Facts
Boston Market’s chicken pot pie
Serving size – 15 oz (425 g)
Calories – 800 cal, Fat – 48 g, Saturated fat – 24 g, Sodium – 1120 mg, Total carbohydrates – 60 g, Protein – 32 g
Miscellaneous Facts