Homemade Chicken Pot Pie
(Two-Day Method)
Yield: 7 pies
A perfect approach to save time and cook with complete autonomy. Spreading the preparation over two days allows you to handle well-chilled mixtures and lighten your routine. Using a whole chicken provides tender meat and an excellent zero-waste broth for your future recipes.
Ingredients
The broth and chicken:
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1 whole chicken (or the pieces of your choice)
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Vegetable scraps (leeks, onions... tip: keep your peelings in the freezer for your broths)
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Spices to taste: bay leaves, sumac, chicken bouillon powder, peppercorns...
The bechamel sauce:
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1 cup butter
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1 cup flour
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6 to 8 cups milk
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Salt, pepper, and a pinch of allspice
The filling:
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Vegetables of your choice: cauliflower, broccoli, carrots, celery, peas, mushrooms...
The crust:
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2 parts flour
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1 part vegetable shortening (like Crisco)
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1 pinch of salt
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Very cold (ice) water
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1 egg and a little milk (for the egg wash)
Instructions
Day 1: The base and slow cooking
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The broth: Place the chicken and your vegetable scraps in a large pot. Add your spices, cover with water, and bring to a boil. Let simmer gently for about 1.5 hours, until the meat falls off the thighs easily. Let cool directly in the broth.
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The bechamel: Melt the butter over medium heat. Add the flour and whisk well for one minute. Pour in the milk gradually while whisking constantly. Every time the texture thickens, add milk until you get a nice amount of sauce. Let cool overnight.
Day 2: The quick assembly
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The meat and broth: Take out the chicken, debone it, and shred the meat. Strain the precious remaining broth and freeze it in containers.
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The vegetables: Cut all your vegetables into small pieces and sauté them briefly to soften them.
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The mixture: Taste and adjust the seasoning of your bechamel from the day before. In a large container, gently mix the chicken, vegetables, and sauce. Divide this mixture into your 7 deep pie dishes.
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The dough: In a bowl, mix the flour and salt. Incorporate the vegetable shortening with a pastry blender or two knives until you get a crumbly texture. Add the ice water very slowly until the dough holds together. Above all, do not overwork it to guarantee a beautiful flakiness when baking.
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Baking: Roll out the dough and place it over your dishes. Brush the crust with the egg and milk mixture. Bake at 180°C until the dough is golden brown and crispy.