How to Make the Perfect Chicken Pot Pie

How to Make the Perfect Chicken Pot Pie

Perfect Chicken Pot Pie

Nothing in the world quite compares with the relief (and that profound feeling of motherly warmth) ushered in through the consumption of one’s favorite comfort food. Be it a delicacy that is baked, fried, seared or grilled, and comes packed with beneficial nutrients (or is rendered completely devoid of them through the cooking process), it doesn’t really matter. ‘To each, his/her own…’ as the famed mantra goes! What does manage to pique the curiosity of anyone given to some introspection on the issue of preferred foods, however, is how a particular recipe can manage to come psychologically equipped with the full spectrum of sensations and emotions that were first experienced upon its initial ingestion (even if the said blessed occasion took place many years down the line).

When we do a random internet search on comfort foods, one of the very top search results that come up feature the classic Chicken Pot Pie at a high-ranking position. This illustrious placement is mediated through the wild popularity of this northern European dish, which is now cooked frequently in cultures as distantly placed from the western hemisphere as South Korea, Indonesia and India. Nowadays, prospective cooks and chefs don’t have to rely on anecdotal ‘family wisdom’ and hastily scrawled cookery manuals to get the recipe of this dish – they prefer to make do with their Charter cable packages connections that enable a continuous medley of Spectrum cable TV screenings through the web. Instead of attending expensive cooking courses under the stern supervision of an assembly of established chefs, this new-age amenity allows for a budding new generation of ‘Julia Childs’ and ‘Gordon Ramsays’ to emerge directly from their own home kitchens.

Some Considerations before Starting Out

In order to make the perfect Chicken Pot Pie, it is essential to first get hold of all of the ingredients and cooking implements that will be required beforehand, so that the attempt does not end up in failure. For a start, you’ll need an organic and farm-fed whole chicken that has been thoroughly washed and patted dry. For the tools, a pair of sharp cutting knives (one for the chicken; the other for the vegetables) will do.

Lastly, it would greatly help the cooking process if you remained undisturbed from any external concerns – at least for an hour or so. Please note that the recipe listed here will produce the basic (classic) version of Anglo-American Chicken Pot Pie. For a more diversified recipe manual, you can log onto popular cookery sites like All Recipes and The Food Network through an unrestricted and Spectrum High Speed Internet Prices and service.


  1. 1 Whole Chicken – Washed and Dried
  2. Salt – to Taste
  3. Pepper – to Taste
  4. Cayenne – ¾ tsp.
  5. Red Chili Flakes – ½ tsp.
  6. Turmeric – ½ tsp.
  7. Thyme – 1 sprig
  8. Basil – ½ tsp.
  9. Rosemary – ½ tsp.
  10. Oregano – ½ tsp.
  11. Red Wine Vinegar – 1 tsp.
  12. Butter – 10 ounces
  13. All-Purpose Flour – 1 tbsp.
  14. Egg – 1 (beaten)
  15. Onion – 1; Peeled and Cubed
  16. Tomato – 1; Quartered
  17. Bell Peppers – 2; Diced
  18. Peas – 1 Cup; Boiled
  19. Chicken Stock – 3 Cups
  20. Vegetable Fat – ½ Cup
  21. Shiitake Mushrooms – 1 Can; quartered
  22. Button Mushrooms – 1 Can; quartered

Cooking Instructions:

(Chicken-Vegetable Filling)

  1. Boil the Chicken in a Dutch oven on a high flame for over 25 minutes, adding a little salt & pepper to imbue a strong flavor from the outset. Pierce with a knife to check for any raw parts, and place it on a metallic rack to dry off completely. When cooled, shred the entire chicken into oblong, bite-sized pieced. Reserve the produce in a bowl for later use.
  2. In a separate pan, melt the butter on a low flame. Add in a tablespoon of the flour, and whisk vigorously to make a rue. When the color turns a pale brown, add in the stock, and continue to whisk over a medium flame. Make sure that no lumps are formed during this process. When the mixture starts getting thick, add in the shredded chicken, the washed vegetable, the mushrooms, the herbs and the spices, and stir gently over low heat with a wooden spoon to incorporate all the flavors fully.
  3. Taste to check if the salt level is right – as per your taste buds. Remove from the stove and allow to cool.
  4. Use a high speed cable internet service to document your cooking experience online (and broadcast your brilliance to other cooks!).

(Pie Crust)

  1. In a large bowl, take a cup of flour, add in the beaten egg and the vegetable shortening, and knead gently to form a smooth dough. Add in small quantities to water until you get the right consistency, and the dough no longer sticks to the bowl surface.
  2. Place the dough under a kitchen towel, and leave it to rest in a warm place for about 30 minutes.
  3. After this, cut the dough into halves, and using a rolling pin, flatten both halves until they represent a well-rounded (and ½ inches thick) tortilla wrap.
  4. Take a pie mold, and after dusting it adequately with flour, line its surface with the prepared flour sheet. Using your thumb, cover every nook until the mold is completely covered, and no air pockets remain.

(Bake Away!)

  1. Take the chicken – vegetable mixture, and pour it into the center of the pie filling. Completely empty out the pan. Cover the top-most surface of the liquid portion with the other flour sheet.
  2. Puncture the top-dough crust with a skewer to allow any heat build-ups to escape. Brush lightly with some egg wash.
  3. Put the prepared mold on a baking tray, and in an oven preheated at 375 degrees Fahrenheit, bake the dish for 20 minutes.
  4. When the timer goes up, allow the pie to rest outside for 2 minutes before serving.
  5. Enjoy eating.

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