Chicken pot pie is a beloved American comfort food that has its roots in English dishes made from leftovers. It is a hearty and flavorful dish that combines tender chicken, vegetables, and a rich sauce, all encased in a flaky pastry crust. While traditional chicken pot pie is baked in the oven, a smoked chicken pot pie adds an extra layer of smoky flavor that takes this classic dish to a whole new level.
What Sets Smoked Chicken Pot Pie Apart
The key difference between a traditional chicken pot pie and a smoked chicken pot pie is the smoky flavor infused into the dish. In a smoked chicken pot pie, the chicken is first smoked to perfection, adding a delicious smoky taste to the meat. This smokiness complements the flavors of the vegetables and sauce, creating a truly unique and satisfying dish.
Making a Smoked Chicken Pot Pie
To make a smoked chicken pot pie, start by smoking the chicken. You can use a smoker or a grill with a smoker box to achieve the desired smoky flavor. Season the chicken with your favorite spices and smoke it until it reaches an internal temperature of 165°F. Once smoked, let the chicken rest before shredding it into bite-sized pieces.
In a large skillet, sauté onions and other vegetables such as carrots, peas, and corn until they are tender. Add the shredded smoked chicken to the skillet and mix well. In a separate saucepan, prepare a creamy sauce using butter, flour, chicken broth, and milk. Season the sauce with herbs and spices like thyme, salt, and pepper. Combine the sauce with the chicken and vegetables, stirring until everything is well-coated.
Transfer the mixture into a pie dish lined with a flaky pastry crust. Cover the filling with another layer of pastry and seal the edges. Make a few slits on top of the pastry to allow steam to escape during baking. Bake the smoked chicken pot pie in the oven until the crust is golden brown and the filling is bubbling. Allow the pie to cool slightly before serving.
Why You Should Wrap the Crust Edge with Foil
When baking a pot pie, it is recommended to wrap the crust edge with a strip of aluminum foil. This prevents the edges from burning while allowing the center crust to brown properly. The crust edge is thinner and more prone to burning, especially if the pie is baked for the full amount of time required to ensure the meat is fully cooked.
Without wrapping the crust edge, you run the risk of a burnt crust edge and an underdone center crust. This is particularly important for meat pies, as the meat must reach a certain internal temperature to ensure it is safe to consume. Wrapping the crust edge with foil helps to evenly bake the pie and prevent any potential food safety issues.
The History of Chicken Pot Pie
Chicken pot pie has a long and fascinating history that can be traced back to ancient times. The concept of a pie-like dish filled with various ingredients can be found in the tombs of pharaohs in Egypt. The Greeks and Romans also had their own versions of meat-filled galettes, with the Romans discarding the crust and focusing on the filling.
As the dish made its way to Northern Europe, the crust improved and became softer and more edible. It was during this time that meat pies became more traditional, although they were referred to as coffins due to their shape and the fact that they were filled with meat. Royalty even used songbirds to decorate the top of the pastry coffins to indicate the filling inside.
During the Renaissance, pastries and other foods became works of art, with bakers shaping the dough into intricate designs. As time went on, meat pies became more accessible to people of all socioeconomic backgrounds, with different fillings based on the availability of ingredients.
In the 1950s, the Swanson company introduced frozen chicken pot pies, making it a convenient and popular meal option for busy families. Today, pot pies can be found in various forms, from frozen microwaveable meals to freshly made pies with high-quality ingredients.
A Delicious Recipe to Try: Favorite Chicken Potpie
If you're looking to make a delicious smoked chicken pot pie at home, here's a recipe to get you started:
Ingredients:
- 2 cups diced peeled potatoes
- 1 3/4 cups sliced carrots
- 1 cup butter, cubed
- 2/3 cup chopped onion
- 1 cup all-purpose flour
- 1 3/4 teaspoons salt
- 1 teaspoon dried thyme
- 3/4 teaspoon pepper
- 3 cups chicken broth
- 1 1/2 cups whole milk
- 4 cups cubed cooked chicken
- 1 cup frozen peas
- 1 cup frozen corn
- 4 sheets refrigerated pie crust
Instructions:
- Preheat the oven to 425°F.
- Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain.
- In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender.
- Stir in flour, salt, thyme, and pepper until blended; cook for at least 1 minute.
- Gradually stir in chicken broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.
- Stir in chicken, peas, corn, and potato mixture; remove from heat.
- Unroll a pie crust into each of two 9-inch pie plates; trim even with rims. Add chicken mixture.
- Unroll remaining crusts; place centered over the filling. Trim, seal, and flute the crust edges. Cut slits in tops of crust.
- Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.
This recipe yields two pot pies, with each pie serving eight people. The crust is flaky, and the filling is rich and flavorful, with the added smoky taste from the smoked chicken.
Smoked chicken pot pie is a delicious twist on a classic comfort food. The smoky flavor adds a new dimension to the dish, making it even more satisfying. Wrapping the crust edge with foil ensures that the pie bakes evenly and prevents burning. With its rich history and versatility, chicken pot pie continues to be a beloved dish enjoyed by many. So why not try making a smoked chicken pot pie at home and experience the mouthwatering combination of flavors for yourself?
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What's the difference between chicken pie and chicken pot pie?
Chicken pie and chicken pot pie are similar dishes, but there are some differences between them. Chicken pie typically refers to a pie with a double-crust pastry and a creamy filling that includes chicken and vegetables. On the other hand, chicken pot pie usually has a single pastry crust and a thick, savory sauce that coats the chicken and vegetables. The term pot pie is often used to describe a pie that is baked in a pot or dish, while a chicken pie can be baked in a pie plate.
What is the sauce made of in chicken pot pie?
The sauce in chicken pot pie is typically made from a combination of butter, flour, chicken broth, and milk. The butter and flour are cooked together to create a roux, which thickens the sauce. The chicken broth and milk are then added gradually, while stirring constantly, until the sauce reaches the desired consistency. Seasonings such as salt, pepper, and dried herbs are often added to enhance the flavor of the sauce.
Do you have to wrap chicken pot pie in foil?
Directions for baking a pot pie usually recommend that you wrap the crust edge with a strip of aluminum foil. Wrapping the crust edge is recommended for all kinds of pies, including fruit pies and meat pies. The foil helps to prevent the crust edges from burning while the rest of the pie bakes to perfection. Without wrapping the crust, the edges are more likely to burn, especially if the pie is baked until the center crust is browned. Wrapping the crust edge with foil ensures that the pie bakes evenly and results in a beautifully golden crust.
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