Chicken pot pie is a delicious comfort food that brings back childhood memories for many people. With its flaky, golden crust and creamy, savory filling loaded with chicken and vegetables, it’s no wonder this dish is a classic. But what makes the filling so luxuriously thick and velvety? The secret is in the roux.
What is a Roux?
A roux is a mixture of equal parts butter and flour that is cooked together. It creates a thickening agent that can transform liquids into luscious sauces and gravies. Making a roux might sound intimidating, but it’s actually quite simple! Here’s a step-by-step guide to making the perfect roux for your chicken pot pie filling:
Step 1: Melt the Butter
Start by melting 4 tablespoons of butter in a saucepan over medium heat. Any type of butter will work, but I prefer using unsalted butter for the best flavor. Clarified butter or ghee are also great options as they won’t burn as quickly. The butter should melt completely and foam a little bit.
Step 2: Whisk in the Flour
Once the butter is fully melted, slowly whisk in 1/4 cup of all-purpose flour. The flour will absorb the butter to create a smooth paste. Make sure there are no lumps! Keep whisking vigorously for about 1 minute as the mixture bubbles. This cooks out the raw flour taste and helps the roux thicken better later on.
Step 3: Cook Until Golden
Continue cooking the roux over medium heat, whisking constantly It will slowly turn from a creamy off-white color to a rich golden hue This takes 3-5 minutes. You want the roux to smell nutty and toasted, but not burnt! So keep a close eye on it.
Step 4: Add the Aromatics
At this point you can add any aromatics to infuse more flavor into the roux. Diced onion celery, carrots, garlic, fresh herbs – get creative! Sauté the aromatics for 2 minutes until softened.
Step 5: Whisk in the Broth
Once the roux has reached the perfect golden shade, it’s time to slowly add in the savory chicken broth. Whisk vigorously as you pour in 3 cups of broth. This prevents lumps from forming. The liquid will thicken as soon as it hits the hot roux.
Step 6: Simmer the Sauce
Keep whisking over medium heat as the sauce simmers. Let it bubble gently for 5-10 minutes to fully thicken. The sauce should coat the back of a spoon thickly. If it seems too thin, simmer longer. For thicker sauce, blend together 2 tbsp cornstarch with 2 tbsp water and stir it in.
Step 7: Finish the Filling
Your velvety sauce is ready! Now simply add cooked chicken, vegetables, seasonings, and cream or milk. Simmer everything together for a few minutes to meld the flavors. Taste and adjust seasoning as needed. You now have the perfect start to your chicken pot pie filling!
Helpful Tips for Making Roux
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Use a heavy-bottomed pan so the roux cooks evenly. Stainless steel or enameled cast iron work great.
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Whisk constantly to prevent burning. Be patient and cook over medium-low heat.
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Look for a peanut butter color for white sauces or gravy. Cook a bit longer for darker sauces.
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Make extra roux and freeze the leftovers for up to 3 months. Thaw before using.
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If the roux gets too dark or starts to burn, you’ll need to start over. Burnt roux has a bitter taste.
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For a lighter thickening agent, skip the roux and use cornstarch slurry instead.
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Substitute olive oil or bacon drippings for the butter for different flavor profiles.
Putting it All Together for Chicken Pot Pie
Once you’ve mastered the roux, it’s time to assemble the ultimate chicken pot pie! Sauté your choice of vegetables in butter first. I love using a mix of onions, carrots, celery, peas, and potatoes. Then add shredded cooked chicken and seasonings. Pour in the hot roux-thickened broth and simmer until velvety smooth. Feel free to add milk, cream, or a splash of wine. Spoon the filling into a pie dish and top with your favorite crust. Freshly baked chicken pot pie is sheer comfort food bliss!
Making roux does take some practice, but don’t be intimidated. Follow the visual cues for color and texture, cook over gentle heat, and constantly whisk to prevent lumps. Before you know it, you’ll have the skills to transform any sauce or gravy into a luxurious, thickened delight. Say farewell to runny pot pie filling and hello to the smooth, robust flavor only a homemade roux can provide. Your family will be begging for second helpings!
A new freezer favorite
After eating the turkey pot pie that had been in my freezer since last Thanksgiving, I wondered why I’d never really made Chicken Pot Pie. It seemed simple enough to make and is one of those classic freezer meals, but it was never a go-to craving for me. But I do LOVE Thanksgiving and was eager to start playing around with those flavors again, so I developed this recipe for Chicken Pot Pie filling with Thanksgiving flavors. This filling can be frozen on its own and then topped with however you like your pot pie.
This recipe was developed using a rotisserie chicken, but if you want to roast the chicken at home, you can skip the first step with the skin and just roast the chicken in a pan that you can put on the stove to build the rest of the recipe in.
Easy Chicken Pot Pie Recipe
FAQ
How to make a roux for chicken pie?
Melt the butter in a saucepan, stir in the flour and cook for about three minutes, stirring constantly until it has formed a thick smooth paste (this is called a roux). Mix the milk and stock together in a jug, then add the nutmeg, white pepper and salt, to taste.
How to make a roux for a crock pot?
- Combine or whisk the oil and flour extremely well in the crockpot. Make sure there are no bumps and lumps.
- Let develop and cook on the “low” crockpot setting for 11 hours. I stirred it occasionally through its low fry, maybe 5 times.
What is the sauce made of in chicken pot pie?
Chicken pot pie gravy is usually a basic chicken cream gravy — make a roux (flour and butter), then add a mixture of chicken stock (or broth) and milk (or cream).
What do you use to thicken chicken pot pie?
However, you can add a bit of cornstarch or arrowroot to further thicken the filling. Stir 1 to 2 teaspoons of cornstarch into cold water and gradually whisk it into the filling. Be sure to stir the mixture well to avoid lumps. If you’re planning to freeze the potpie, arrowroot is the best thickener.May 1, 2024