Picture this: a cold winter day, snow falling outside, the warm aroma of chicken pot pie filling your home. Does it get any cozier than that? As a baker, I absolutely love the feeling of making something special for my loved ones, and this founding farmers’ chicken pot pie recipe is the perfect comfort food to share with those closest to you.
Now, you may be wondering what makes this recipe so special, and the answer is simple: it’s loaded with chunks of fresh chicken breast and veggies in a creamy gravy topped with a flaky pastry crust. This recipe was even featured on Oprah’s Favorite Things list – need I say more?
As a home cook myself, I know the importance of having recipes that are delicious but also easy to make. This chicken pot pie recipe hits both marks without sacrificing any flavor. Whether you’re looking for a dish to impress at a dinner party or want to cozy up at home with a comforting meal, this founding farmers’ chicken pot pie is sure to hit the spot.
So grab your apron and let’s get baking! With just a few simple steps, you’ll have a delicious homemade chicken pot pie ready to devour in no time.
Why You’ll Love This Recipe
Welcome to the part of this article where I sell you on why you’re going to love this recipe! There are a million chicken pot pie recipes out there, but trust me, this one is special.
First of all, let’s talk about the ingredients. We’ve got fresh veggies like carrots, celery, and peas all cooked to perfection with chunks of tender chicken breast. And that’s just the beginning! Our creamy gravy is made with heavy cream, homemade chicken stock, and aromatics like garlic and fresh thyme. Plus, we have some secret ingredients that we think take our recipe to the next level: maple syrup and white wine.
Now, let’s talk about the crust. We know a good pot pie is all about that flaky pastry crust, so we didn’t skimp on that part. But what makes our crust really special is that velouté sauce we mentioned earlier – it’s baked right in! The result? A perfectly golden, savory crust that will make your mouth water.
But what truly sets this recipe apart is its origin. This is nothing less than Founding Farmers’ Chicken Pot Pie Recipe – the same pot pie that has garnered legions of devoted fans at their restaurants in Washington D.C., Tyson’s Corner, and across the country. Oprah counted it among her favorite things in 2012! You can find pictures of the mouthwatering dish (and rave reviews) on TripAdvisor.
So there you have it – fresh veggies, tender chicken breast, a velvety sauce made with a secret ingredient or two and an award-winning restaurant pedigree – all topped off by a flaky and oh-so-satisfying pastry crust. There’s no reason why you would not want to try this recipe immediately!
As with any recipe, success is all about the ingredients. For this Chicken Pot Pie recipe, you will need chicken meat, either the breast or the thigh, unsalted butter and olive oil, which will be used in different parts of the recipe to create depth of flavor. To get that creamy and decadent consistency that we all crave for in a pot pie, heavy cream and chicken bouillon cube are essential.
In addition to that, you will also need fresh vegetables like potatoes, peas, celery, carrots, and yellow onions. These ingredients give the dish its bright color and imbue it with vitamins while helping balance out its flavors.
For some extra texture and depth of flavor, the recipe calls for a generous amount of aromatic herbs, such as fresh thyme and bay leaf, both of which bring out the natural sweetness of the other ingredients.
To create the perfect sauce, use some garlic cloves, white wine, flour, and parmesan cheese along with all-purpose flour. Lastly, don’t forget to add a touch of sweetness to balance out all those savory flavors. A drizzle of sweetened maple syrup over this pie will elevate it to something special.
The Recipe How-To
Now that we have all the ingredients in order, let’s move on to the cooking instructions. This chicken pot pie recipe is perfect if you want a comfort food that will warm your soul on a chilly evening. Here are step-by-step instructions to create this Founding Farmers’ Chicken Pot Pie recipe:
Preparing the Filling
Step 1: In a large pot, heat 3 tablespoons of olive oil and 3 tablespoons of unsalted butter over medium heat, until the butter has melted.
Step 2: Add 1 cup of diced yellow onion, 1 cup of small diced celery, and 1 cup of small diced carrots in the pot. Cook for around 10 – 15 minutes or until the vegetables become soft.
Step 3: Then, add four minced garlic cloves and sauté for about one minute until the aroma comes off.
Step 4: Add half a cup of white wine to deglaze the pan and allow it to cook for an additional two minutes or until half of it evaporates.
Step 5: Now add two cups of chicken meat along with three cups of potatoes in small diced cubes. Let it cook for another five minutes or until chicken becomes brown from all sides.
Step 6: Pour one and a half cups of heavy cream into the pot and stir it well before adding a few twists black pepper to season it better.
Step 7: At this point, add in one chicken bouillon cube along with fresh thyme and bay leaf into the mixture, and reduce heat to let it simmer for at least ten minutes until everything is combined perfectly.
Step 8: Carefully pour the filling into the pie dish that previously lined with pie pastry crust.
Step 9: Cover the filling with another layer of pastry crust with gaps for ventilation purposes.
Step10: Brush the top crust layer with some egg wash or milk followed by some Parmesan cheese sprinkles.
Step11: Put everything into a preheated oven at 400°F (205°C) and bake for around thirty-five to forty-five minutes until both sides become golden brown.
Step12: Once done, take out from oven and let it sit outside for at least fifteen minutes before cutting it into slices and serving hot.
This delicious recipe brings creamy gravy topped with flaky pastry crust that will leave everyone wanting more!
Substitutions and Variations
As a baker, I understand the desire to mix things up and put my own spin on a classic recipe. With that in mind, here are some suggestions for substitutions and variations that you can try out with this Founding Farmers’ chicken pot pie recipe.
Firstly, if you’re a vegetarian or would like to opt for a meatless version of this dish, you can substitute the chicken with hearty mushrooms like portobello or shiitake. The mushrooms will add an earthy flavor and meatiness to the dish.
Additionally, you can switch up the veggies used in the recipe to suit your preferences or what’s in season. For example, if you’re not keen on peas, you can swap them out for corn or green beans. If you’ve got root vegetables on hand like turnips or parsnips, you can add them in as well.
For those who want to add some spice to their pot pie, consider tossing in some diced jalapenos or chili flakes into the creamy gravy mixture. You might also want to experiment with different herbs like rosemary or sage instead of thyme.
If you are looking for a gluten-free option, consider using a gluten-free flour instead of all-purpose flour in the roux or make a crustless pot pie.
Lastly, while this recipe calls for chicken breast with your desired seasoning; however, you could also use beef or pork tenderloin cut into small cubes as an alternative protein source.
Remember that cooking is all about creativity and having fun in the kitchen. Experimenting with substitutions and variations is a great way to find new flavor combinations and make this Founding Farmers’ chicken pot pie recipe uniquely yours.
Serving and Pairing
Set the table and gather your loved ones, it’s time to dig into this hearty and comforting chicken pot pie. But before we get started, let me provide you with some tips on how to serve and pair this mouthwatering dish.
Firstly, be sure to let your chicken pot pie rest for a few minutes after taking it out of the oven. This will allow the filling to set and make it easier to cut into slices without making a mess. Once sliced, you can garnish your pie with a sprinkle of chopped fresh thyme or parsley for an added burst of flavor and color.
This creamy and savory pie is a meal in itself, but pairing it with a side dish can make it even better. My personal favorite is a fresh salad tossed in a light vinaigrette dressing. The tanginess from the dressing complements the richness of the pie while adding some much-needed crunch to your plate.
If you’re in the mood for something more substantial, consider serving your chicken pot pie with some roasted vegetables such as carrots, Brussels sprouts, or sweet potatoes. The sweetness of these vegetables will balance out the savory and creamy flavors of your pie perfectly.
Finally, if you’re feeling adventurous, try pairing your chicken pot pie with a full-bodied white wine such as Chardonnay or Pinot Gris. The fruity and acidic notes of these wines will cut through the richness of the dish while enhancing its flavors.
So now that you know how to serve and pair this delicious chicken pot pie recipe, it’s time to grab a fork and indulge in each bite. Trust me; your taste buds won’t regret it!
Make-Ahead, Storing and Reheating
The beauty of this Founding Farmers’ Chicken Pot Pie Recipe is that it can be made ahead of time and kept for later without sacrificing flavor or quality. In fact, some may argue that the flavors intensify when stored overnight.
If you plan on making this recipe ahead of time, the best strategy would be to prepare the filling and let it cool completely before adding the pastry topping. This will help to prevent the pastry from becoming soggy. Once cooled, transfer the mixture into an airtight container and store it in the refrigerator for up to 24 hours.
To reheat your chicken pot pie, preheat your oven to 350°F (180°C) and remove the dish from the fridge. If you’re using a ceramic dish, place it in the oven while it’s cold to avoid any cracking that may occur when heating up too quickly. Bake the pot pie for 30-40 minutes until bubbling hot and golden brown. If the top is browning too quickly, you can always cover it with some tin foil during the last 10-15 minutes of bake time.
If you have leftovers, they can be stored in an airtight container and kept in the fridge for up to three days. When reheating, it’s best to use an oven rather than a microwave as it can help keep the pastry crispy. The microwave could also make the filling dry out faster.
In conclusion, this Chicken Pot Pie Recipe is perfect for meal prep or making ahead of time when you’re crunched for time or hosting a gathering. Storing and reheating have never been easier with these tips in mind, which will allow you to enjoy this delightful dish even on busy days.
Tips for Perfect Results
Are you ready to make the best chicken pot pie of your life? Here are some tips that will help you achieve perfect results in no time:
1. Don’t be afraid to use a combination of olive oil and unsalted butter: This will enhance the flavor of your pot pie, and give it a nice and crispy texture.
2. Use fresh vegetables: Good quality vegetables will make all the difference in your pot pie. So don’t hesitate to chop up some fresh celery, carrots, and onions.
3. Sauté your vegetables before adding them: This will lock in the flavor and prevent them from becoming mushy. Plus, it will add a nice caramelized touch to the flavors.
4. Add white wine for an extra flavor kick: White wine will add acidity and balance to the chicken pot pie.
5. Use heavy cream for a creamy texture: Heavy cream will give your pot pie a velvety texture that is hard to resist.
6. Fresh herbs bring dimension: Don’t hold back on using fresh thyme or bay leaves – this brings an extra layer of flavor to your dish!
7. Avoid overcooking: Make sure not to overcook your chicken or it will become too dry and lose its natural juices.
Follow these tips closely, and you’ll have a delicious and crispy chicken pot pie at home just like the ones made by Founding Farmers DC!
Now, for item (9) FAQ, let’s dive into some common questions and concerns about this delicious Chicken Pot Pie recipe. It’s always important to address any doubts or hesitations that people may have about cooking something new, so we hope to clear things up and show you just how easy and satisfying this recipe truly is.
What is the sauce made of in chicken pot pie?
In the recipe for chicken pot pie, the sauce is concocted by simmering heavy whipping cream, chicken broth or stock, butter, and all-purpose flour. This blend results in a decadent and velvety sauce that envelops the filling ingredients. Its purpose is to prevent excess moisture that could cause the bottom crust to become limp over time. This ensures that the pot pie preserves its texture and flavor throughout.
How do you keep the bottom crust of chicken pot pie from getting soggy?
As soon as you take the pie crust out of the oven and remove the parchment paper and beans that were weighing it down, make sure to keep the beans or rice aside for the next time you need to blind bake. While the crust is still hot, use a beaten egg to brush the bottom and sides of the crust. This step is crucial because it creates a moisture barrier that helps prevent the crust from becoming soggy.
What is Oprah’s Favorite chicken pot pie?
A popular bakery called Centerville Pie Co. is known for a delectable chicken pot pie that has earned the recognition of being one of Oprah’s favorite products. The best part? This savory treat can now be shipped and enjoyed by anyone, anywhere in the country.
Why does my chicken pot pie come out watery?
When it comes to baking a delicious chicken potpie, it’s important to make sure that your filling is thick and flavorful. If you find that your potpie is runny after baking, it could be a sign that it wasn’t cooked for long enough. To ensure that your filling sets up properly, make sure that it has enough time in the oven. On the other hand, if you notice that the crust is becoming too dark or golden before the filling is fully cooked, you can cover it with some foil to prevent it from burning. This will ensure that your potpie is perfectly cooked from top to bottom.
In conclusion, the Founding Farmers’ Chicken Pot Pie recipe is one that is easy to make, satisfying, and flavorful. With a delicious filling of chicken meat, fresh vegetables in creamy gravy topped with a flaky pastry crust, this recipe will be sure to impress your friends and family. The recipe can also be easily customized by switching out ingredients or adding your own personal twist.
If you’re looking for a dish that’s perfect for weeknights or weekend gatherings alike, this chicken pot pie should be at the top of your list. Whether you’re a fan of savory or sweet flavors, this recipe has something for everyone with the addition of maple syrup and parmesan cheese.
So what are you waiting for? Check out the full Founding Farmers’ Chicken Pot Pie recipe and get cooking! You won’t regret it. As always, remember to follow food safety guidelines and make any necessary substitutions for those with allergies or dietary restrictions.
Chicken Pot Pie Founding Farmers’ Chicken Pot Pie Recipe
Make the velout ingredients
- 2 ounces olive oil or 2 ounces canola oil
- 1 tablespoon unsalted butter
- 2 cups small-diced yellow onions
- 2 cups small-diced celery
- 2 garlic cloves, minced
- 1 bay leaf
- 1 sprig fresh thyme
- 3/4 cup flour
- 1 cup chicken stock, warm
- 2 cups whole milk, warm
- salt and pepper
Make the filling and pie
- 1/4 cup olive oil or 1/4 cup canola oil
- 1 lb yellow onion, roughly chopped
- 1 cup large-diced carrot
- 3/4 cup large-diced celery
- 2 garlic cloves, minced
- 1 chicken bouillon cube
- 3/4 cup white wine
- 1 cup small-diced potato
- 2 cups chicken, velout
- 1 cup heavy cream
- 2 tablespoons unsalted butter, plus extra for brushing
- 1 tablespoon maple syrup
- 1 cup peas (fresh or frozen)
- 2 1/2 lbs rotisserie chicken meat, cut into large pieces
- 2 tablespoons grated parmesan cheese
- 4 pieces pillsbury pie crusts (Just Unroll!)
- salt and pepper
- Make the velouté:
- Heat the oil and butter in a large sauté pan over low heat. Add the onions, celery, garlic, bay leaf, and thyme. Sauté 5 to 8 minutes or until the onions are transparent. Sprinkle the flour over the vegetable mixture and continue to cook for an additional 2 minutes. Add the warm stock and milk, whisking to combine. Raise the heat and bring to a boil, then reduce the heat to a low simmer. Continue to simmer for 15 minutes. Add salt and pepper to taste. Remove the velouté from the heat and strain. Set the liquid aside.
- Make the filling and pie:
- Preheat the oven to 350 degrees.
- Heat the oil in a large sauté pan over medium heat. Sauté the onions, carrots, celery, and garlic until the onions begin to soften. Add the chicken bouillon cube and white wine, and reduce by half. Add the potatoes and chicken velouté, and simmer for approximately 2 minutes. Add the heavy cream and continue to simmer until the potatoes are tender. Be careful not to burn the mixture. Remove from the heat. Fold in the butter, maple syrup, peas, chicken, and Parmesan cheese. Add salt and pepper to taste.
- Divide the filling evenly into 4 oven-safe pie baking dishes. Top each with pie dough. Lightly brush the tops with the remaining butter, and if desired, sprinkle with pepper. Bake for about 40 minutes or until the dough is golden brown.
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.