Chicken Pot Pie: A Modern Twist on a Classic Favorite

Chicken pot pie is a beloved dish that has graced dinner tables for generations. But sometimes even the classics need a little refresh.

Imagine the hearty goodness of of the classic dish you’ve always enjoyed – but served in an unexpected, elegant way.

 

The Modern Twist: Puff Pastry and Vol-au-Vents

Here’s the elegant twist on this classic dish: Instead of sealing everything inside a heavy crust, you’ll serve this scrumptious dish in a vol-au-vent, a light and airy pastry shell made with puff pastry.

Puff pastry is a light, flaky pastry made by layering dough and butter, then folding and rolling the dough multiple times in a process called “lamination”. When baked the butter melts and releases steam, causing the layers to puff up. It’s crispy on the outside and tender on the inside with a rich, buttery flavor.

Once you eat it, you’ll understand why vol-au-vent translates to “flight of the wind” in French and why it’s the perfect edible vessel for chicken pot pie.

Don’t panic. You don’t have to make this scrumptious pastry yourself. It’s found in the freezer aisle of your grocery store so even beginners can create impressive, bakery-style results at home.

 

The Evolution of Comfort Food: Chicken Pot Pie

The history of chicken pot pie is a rich and flavorful journey across time and cultures dating back to the Roman Empire where cooks baked meat fillings in simple pastry shells. These early versions were more practical than luxurious where the crust acted as a container to hold and preserve the filling.

Fast forward to modern times. By the 20th century chicken pot pie had become a quintessential American comfort food. And by the 1950s, frozen pot pies had became a convenience food staple.

But there’s no need to settle for a tasteless pot pie from the freezer.

You need to enjoy this reimagined dish in your own kitchen by cooking it from scratch.

 

Chicken Pot Pie Reimagined: Creamy Comfort Meets Flaky Elegance

My recipe is super simple and extra delicious, and here’s what makes it a standout:

It’s a creamy and velvety with the addition of a liaison made with egg yolks and cream. Don’t skip this step. Save time with store-bought chicken stock. But you’ll pump up the “chickeny” flavor by cooking the chicken for the pot pie in the store-bought broth. Served in a voul-au-vent, this dish is magical.

Chicken pot pie has never looked or tasted so good.

With a little prep ahead of time, it’s easily doable on a weeknight and it doubles as the perfect comfort dish impressive enough for guests.

So grab some puff pastry, your apron and your ladle and let’s make comfort food shine in a whole new way.

 

 

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Creamy chicken pot pie soup paired with flaky puff pastry vol-au-vents is a comforting, elegant twist on a classic favorite.

• Author: Chef Sandra Lewis

Ingredients Units USM

• 1/2 chicken (1 breast, 1 leg, 1 thigh, and 1 wing)
• 2 quarts of chicken stock + water as needed
• 1 sachet d’épices (recipe below)
• 6 oz pale roux (recipe below)
• 1 cup frozen peas, defrosted
• 3/4 cup russet potato, small dice
• 1/2 cup carrots, small dice
• 1/2 celery, small dice
• 1/2 cup leek, matchstick
• 1/2 teaspoon thyme
• 2 egg yolks
• 1/2 cup heavy whipping cream
• 1 lemon
• kosher salt, to taste
• white pepper, to taste
• 1 bunch of parsley, chopped, 4 stems reserved
• 1 – 2 sheets of puff pastry

Sachet d’épices

• 1 bay leaf
• 1–2 sprigs of fresh thyme
• 2 parsley stems
• 3 whole black peppercorns
• 1 small clove of garlic, smashed
• cheesecloth
• kitchen twine

Roux

• 3 tablespoons unsalted butter
• 2/3 cup flour

Puff Pastry

• 1–2 sheets of puff pastry
• 1 whole egg
• 1 tablespoon of water

Cook Mode Prevent your screen from going dark Instructions Add the chicken stock and the raw chicken to a stockpot with the sachet d’épices. Simmer the stock with the chicken and sachet d’épices until the chicken is cooked through, 45 minutes to an hour. As the chicken simmers, add water to keep the chicken submerged and skim off any impurities as needed. Remove the sachet, strain the stock and measure it. Add just enough water to ensure you have 2 quarts and return it to the stockpot, if needed. Add the cooked roux (instructions below) to the stock. Simmer for 30 minutes. Debone the chicken and set aside. Once the stock and the roux have simmered for 30 minutes, add the potatoes, carrots, celery, and leeks to the stock. Simmer for 5 minute or until the vegetables are tender. Whisk the egg yolks together and then combine with the cream. Temper the egg yolk and cream mixture with a bit of the liquid from the pot pie vegetable mixture and then add it to the stockpot. Add the defrosted peas, thyme, and the reserved chicken meat. Heat the pot pie mixture until the peas and the chicken are heated through. Taste and season with kosher salt, and white pepper, if desired. Add a splash of fresh lemon juice. Ladle the pot pie mixture into the pastry shells. Garnish with chopped parsley and red pepper flakes.

Sachet d’epice

Tie together the sachet ingredients in a piece of cheesecloth using a piece of kitchen twine.

Roux

Melt the butter in a small saucepan over medium heat. Once melted, stir the flour into the butter to create a smooth paste. (If the mixture is not smooth, add more butter bit by bit until the mixture smoothes out. Continue stirring and cooking the roux over the heat until the roux is bubbly and has a light, pale color. Remove the roux from the heat and allow it to cool until it’s time to incorporate it into the pot pie mixture.

Puff Pastry

Preheat your oven to 400˚F. Whisk together the egg and 1 tablespoon of the water to create an egg wash. Lay the puff pastry on a lightly floured surface. If needed, even out the pastry (flatten fold marks, etc.) with a floured rolling pin. Use a 3-inch cutter to cut as many circles as will fit on the pastry sheet. Remove 1/2 of the circles to a sheet tray lined with parchment paper. Use a fork to create hash marks in the center of the 3-inch circles on the parchment paper paper. Brush with the egg wash. On the remaining circles, use a 2.5-inch cutter to create rings. (This will leave a small circle of puff pastry that can be baked and used as a “lid” for the pot pies.) Lay the rings on top of the 3-inch circles. Brush the rings with the egg wash. Bake for 12- 15 minutes, or until the pastry is puffed and golden brown. Remove from the oven and allow to cool slightly. If the centers of the puff pastry have risen, use your finger to lightly push them down. Allow the pastries to cool slightly before filling. Notes

• If you don’t want to take the time to make the vol-au-vents, pour the finished pot pie mixture into a large casserole dish. Lay the puff pastry over the top and seal it around the edges of the casserole dish. Increase the bake time to between 20 and 40 minutes, or until the pastry is puffed and golden brown.
• If you don’t have any cheesecloth to make a sachet, place the contents of the sachet directly into the broth and strain them out.

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