Mr. Chuckles has been experimenting like crazy with his Kamado Joe grill, and recently made us a roasted chicken. There were plenty of leftovers, so what better opportunity than now to make a homey chicken pot pie?
Pot pie is actually thought to have originated in Greece, in the form of Artocreas – cooked meats mixed with other ingredients in open pastry shells. The concept of the pot pie was later brought to the United States by immigrants in the 19th century, and now we all get to enjoy this classic dish.
This recipe is quite detailed and totally homemade, right down to the chicken stock. The creamy chicken filling was delicious, but my favourite feature was the fluffy buttermilk biscuit crust. Yummy!
Adapted from Serious Eats and A Mind Full Mom.
Servings: 6 portions | Prep time: 1 hour | Ready time: 5 hours
- 1 chicken carcass or bones from roasted chicken
- 2-3 cups vegetable scraps carrot peels, onions, celery, garlic
- 1-2 sprigs fresh thyme
- 1 tablespoon kosher salt
- 1 teaspoon peppercorns
- 2-3 bay leaves
- 10 cups cold water
- 2 quarts (1.9 L) chicken stock
- 4 1/2 pounds (2 kg) assorted bone-in, skin-on chicken legs, thighs, and breasts
- 1 large onion, diced (about 8 ounces; 2 cups; 225 g)
- 2 large carrots, diced (about 8 ounces; 1 1/3 cups; 225 g)
- 2 large celery ribs, diced (about 5 ounces; 3/4 cup; 140 g)
- 2 medium garlic cloves, crushed
- 2 sprigs thyme
- 1 sprig flat-leaf parsley
- 1 sprig rosemary
- 1 bay leaf
- 1/2 ounce gelatin (4 1/2 teaspoons; 15 g)
- 1/4 cup (55 ml) reserved chicken stock, cooled
- 4 ounces unsalted butter (8 tablespoons; 115 g)
- 4 ounces all-purpose flour (1 cup minus 1 tablespoon; 115 g)
- 1 medium onion, diced (about 7 ounces; 1 2/3 cups; 200 g)
- 1 large carrot, diced (4 ounces; 3/4 cup; 115 g)
- 1 large celery rib, diced (4 ounces; 3/4 cup; 115 g)
- 1/2 cup (115 ml) dry white wine
- 1 quart (900 ml) reserved chicken stock
- 5 ounces frozen peas (1 heaping cup; 140 g)
- 3 ounces drained and diced pimento peppers (1/2 cup; 85 g)
- 1 3/4 teaspoons (7 g) kosher salt
- 1/4 ounce fresh thyme leaves (about 1 teaspoon; 7 g)
- 1 teaspoon (5 g) freshly ground black pepper, or more to taste
- 1 1/2 teaspoons (7 ml) Worcestershire sauce
- 28 ounces poached chicken, from above (4 cups, shredded; 795 g)
- 9 ounces all-purpose flour (about 2 cups, spooned; 250 g)
- 1 ounce sugar (about 2 tablespoons; 30 g)
- 1 tablespoon baking powder
- 1 1/2 teaspoons (6 g) kosher salt
- 8 ounces cold unsalted butter (16 tablespoons; 230 g), cut into 1/2-inch cubes
- 8 ounces cultured low fat buttermilk or kefir (about 1 cup; 225 g), straight from the fridge
Prepare the chicken stock.
1) If using the strainer insert, place the insert into the inner pot of the Instant Pot.
2) Place the chicken bones, vegetables, herbs, salt and peppercorns in the strainer or directly in the inner pot of the pressure cooker.
3) Pour the water over the scraps. Feel free to add more water, but DO NOT let the water reach above two-thirds of the way full.
4) Place the lid on the Instant Pot and be sure the vent knob is pointed towards sealed, not venting.
5) Set cook time for High Pressure by hitting manual or pressure and using the plus or minus buttons to read 45 minutes for chicken stock and 120 minutes for bone broth.
6) Once cook time has elapsed, let naturally release for at least 30 minutes.
7) Strain stock and allow to cool slightly before transferring to containers to store.
8) Once the stock has cooled and has been refrigerated, you may notice a layer of fat form on top of the stock. Simply use a spoon to skim that off the stock and discard.
Prepare the chicken.
9) Combine chicken stock, chicken parts, onion, carrots, celery, garlic, thyme, parsley, rosemary, and bay leaf in a 5-quart stainless steel pot or saucier. Cover and place over medium-high heat until stock registers about 150°F (66°C) on a digital thermometer.
10) Adjust heat to maintain that temperature, plus or minus 10°F, and cook until thickest part of chicken registers 135°F (57°C), about 1 hour. Remove chicken with tongs, set aside on a rimmed platter, and cover loosely. Strain stock through a mesh sieve into a large bowl, discard solids, and set stock aside to cool.
Prepare the filling.
11) Combine gelatin and 1/4 cup (55 ml) cooled stock in a small bowl and whisk until no lumps remain; set aside. In a 5-quart saucier, melt butter over medium-low heat, then whisk in flour. Stir with a heat-resistant spatula until roux is fragrant and a nutty blond colour, about 5 minutes. Stir in diced onion, carrots, and celery and continue cooking and stirring until vegetables are slightly softened, about 7 minutes more.
12) Add white wine and 1 quart reserved stock, stirring constantly until smooth; remaining stock from poaching can be reserved for another use. Increase heat to medium-high and bring to a boil, stirring constantly. Once it begins to bubble, remove from heat. Stir in frozen peas, diced pimentos, and prepared gelatin, followed by salt, thyme, pepper, and Worcestershire sauce. Stir until gelatin has fully melted into sauce and adjust seasonings to taste.
13) Shred or dice reserved chicken, discarding skin and bones, then stir into filling. Place on a foil- or parchment-lined baking sheet and set aside.
Prepare the biscuit topping.
14) Adjust oven rack to middle position and preheat oven to 400°F (200°C). In a medium bowl, whisk together flour, sugar, baking powder, and salt. Add butter and toss to break up the pieces, then smash each one flat between your fingertips. Continue smashing and rubbing until butter is broken up into small pieces, like cereal flakes. Stir in buttermilk with a flexible spatula, then drop the thick dough in 1-tablespoon portions over prepared filling.
15) Bake until biscuits are golden brown and filling is bubbling-hot, about 45 minutes to 1 hour, depending on whether filling has been chilled. Cool at least 30 minutes to allow the filling to thicken and reach a safe temperature to enjoy. Ready to serve.
🧑🍳 Notes from Mr. Chuckles
These ingredient proportions produce a sizeable pie. Leftovers can be kept in the fridge for up to three days before serving.
I wrote about our experience with our new Kamado Joe grill in my last recipe post, when we tested it out to make margherita pizza. That thing sure is versatile and produced a hefty portion of juicy chicken for us.
Our Instant Pot also came into good use again. This is a nifty little gadget that has multiple functions, but is especially good for preparing broth and stock. The last time we used it was for a beef chilli, another recipe worth checking out.
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