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Chicken Pot Pie Founding Farmers’ Style: A Culinary Homage

Chicken pot pie. The mere mention conjures up memories of snowy Sunday afternoons spent in my grandmother’s cozy kitchen. The aroma of slow-cooked chicken mingling with buttery pastry filled the air, promising warmth and comfort with every bite. My grandmother, a master of simple yet profound cooking, always believed in the power of a hearty, homemade meal to bring people together. This recipe, inspired by the beloved Chicken Pot Pie from Founding Farmers, seeks to recapture that cherished feeling, blending rustic charm with refined flavors.

Recipe Overview

Prep Time: 1 hour
Cook Time: 40 minutes
Total Time: 1 hour 40 minutes
Servings: 4
Yield: 4 pies
Dietary Type: Not specified

Ingredients

For the Velouté:

2 ounces olive oil or 2 ounces canola oil
1 tablespoon unsalted butter
2 cups small-diced yellow onions
2 cups small-diced celery
2 garlic cloves, minced
1 bay leaf
1 sprig fresh thyme
¾ cup flour
1 cup chicken stock, warm
2 cups whole milk, warm
Salt and pepper to taste

For the Filling and Pie:

¼ cup olive oil or ¼ cup canola oil
1 lb yellow onion, roughly chopped
1 cup large-diced carrot
¾ cup large-diced celery
2 garlic cloves, minced
1 chicken bouillon cube
¾ cup white wine
1 cup small-diced potato
2 cups chicken velouté (from recipe above)
1 cup heavy cream
2 tablespoons unsalted butter, plus extra for brushing
1 tablespoon maple syrup
1 cup peas (fresh or frozen)
2 ½ lbs rotisserie chicken meat, cut into large pieces
2 tablespoons grated Parmesan cheese
4 pieces Pillsbury pie crusts (Just Unroll!)
Salt and pepper to taste

Equipment Needed

Large sauté pan
Whisk
Strainer
Oven
4 oven-safe pie baking dishes

Instructions

Prepare the Velouté: Heat the oil and butter in a large sauté pan over low heat. Add the onions, celery, garlic, bay leaf, and thyme. Sauté for 5 to 8 minutes, or until the onions are transparent.
Create the Roux: Sprinkle the flour over the vegetable mixture and continue to cook for an additional 2 minutes. This step is crucial for thickening the sauce, so ensure the flour is well incorporated.
Combine Liquids: Add the warm stock and milk, whisking to combine. Make sure the stock and milk are warm; this helps prevent lumps from forming in the sauce.
Simmer the Velouté: Raise the heat and bring to a boil, then reduce the heat to a low simmer. Continue to simmer for 15 minutes. The simmering process allows the sauce to thicken and the flavors to meld together beautifully.
Season and Strain: Add salt and pepper to taste. Remove the velouté from the heat and strain. Straining ensures a silky-smooth texture, free from any stray vegetable pieces. Set the liquid aside. This is your flavorful base for the pot pie filling.
Preheat the Oven: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
Sauté Vegetables for Filling: Heat the oil in a large sauté pan over medium heat. Sauté the onions, carrots, celery, and garlic until the onions begin to soften.
Deglaze and Reduce: Add the chicken bouillon cube and white wine, and reduce by half. Reducing the wine concentrates its flavor, adding depth to the filling.
Simmer the Filling: Add the potatoes and chicken velouté, and simmer for approximately 2 minutes.
Add Cream and Continue Simmering: Add the heavy cream and continue to simmer until the potatoes are tender. Be careful not to burn the mixture. Stir frequently to prevent sticking.
Finish the Filling: Remove from the heat. Fold in the butter, maple syrup, peas, chicken, and Parmesan cheese. Add salt and pepper to taste. The maple syrup adds a touch of sweetness that balances the savory elements perfectly.
Assemble the Pies: Divide the filling evenly into 4 oven-safe pie baking dishes.
Top with Crusts: Top each with pie dough.
Brush and Season: Lightly brush the tops with the remaining butter, and if desired, sprinkle with pepper. Brushing with butter creates a beautiful golden-brown crust.
Bake: Bake for about 40 minutes, or until the dough is golden brown. Keep a close eye on the pies towards the end of the baking time to prevent the crust from burning.

Expert Tips & Tricks

Make-Ahead Velouté: The velouté can be made a day or two in advance. Store it in an airtight container in the refrigerator.
Vegetable Variations: Feel free to substitute other vegetables, such as mushrooms, parsnips, or corn.
Herbs: Experiment with fresh herbs like rosemary, sage, or parsley to enhance the flavor of the filling.
Crust Perfection: For an extra-flaky crust, use cold butter and shortening when making your own dough.
Prevent Soggy Bottoms: Blind bake the pie crusts for 10-15 minutes before adding the filling to prevent soggy bottoms.
Egg Wash Substitute: If you don’t have butter for brushing, an egg wash will also give the crust a nice shine.
Seasoning: Taste the velouté and the filling at multiple stages and adjust seasoning as needed. A well-seasoned dish is key to a successful pot pie.
Doneness: The pot pies are done when the crust is golden brown and the filling is bubbly. An internal temperature of 165°F (74°C) ensures the chicken is heated through.

Serving & Storage Suggestions

Serve the Chicken Pot Pie hot from the oven. A side of simple green salad complements the richness of the pie.

Room Temperature: Do not leave at room temperature for more than 2 hours.
Refrigeration: Store leftover pot pie in an airtight container in the refrigerator for up to 3 days.
Freezing: For longer storage, freeze individual portions wrapped tightly in plastic wrap and then in a freezer bag for up to 2 months.
Reheating: Reheat refrigerated pot pie in a 350°F (175°C) oven until warmed through. Frozen pot pie should be thawed in the refrigerator overnight before reheating. You can also reheat individual portions in the microwave, but the crust may not be as crispy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1276.5 kcal	N/A
Calories from Fat	660 g	52%
Total Fat	73.4 g	112%
Saturated Fat	28.4 g	141%
Cholesterol	319.4 mg	106%
Sodium	750.7 mg	31%
Total Carbohydrate	69.3 g	23%
Dietary Fiber	9 g	36%
Sugars	24.6 g	98%
Protein	76.9 g	153%

Variations & Substitutions

Gluten-Free: Use a gluten-free pie crust and gluten-free flour in the velouté.
Vegetarian: Substitute vegetable broth for chicken stock and add tofu or your favorite vegetables like mushrooms, zucchini, and bell peppers.
Dairy-Free: Use a plant-based milk and cream alternative. Olive oil or coconut oil can replace the butter.
Crust Variations: Try puff pastry for a lighter, flakier crust or biscuits for a rustic touch.
Seasonal Vegetables: Adapt the recipe to the seasons by using vegetables like butternut squash in the fall or asparagus in the spring.

FAQs (Frequently Asked Questions)

Q: Can I use pre-cooked chicken instead of rotisserie chicken?
A: Yes, you can use any cooked chicken. Just shred or cube it and add it to the filling.

Q: Can I make the filling ahead of time?
A: Absolutely! The filling can be made a day or two in advance and stored in the refrigerator.

Q: How do I prevent the pie crust from getting too brown?
A: If the crust starts to brown too quickly, tent it with foil during the last 15-20 minutes of baking.

Q: Can I freeze the entire pot pie before baking?
A: Yes, assemble the pot pies, wrap them tightly in plastic wrap, and freeze. Bake from frozen, adding about 15-20 minutes to the baking time.

Q: What if I don’t have white wine?
A: You can substitute chicken broth or a dry sherry in place of the white wine.

Final Thoughts

This Chicken Pot Pie, inspired by the classic from Founding Farmers, is more than just a recipe; it’s an experience. It’s a celebration of simple, wholesome ingredients transformed into a comforting and satisfying meal. Whether you’re a seasoned chef or a beginner in the kitchen, I encourage you to give this recipe a try. Share it with your loved ones, and let the warm, savory flavors create new memories around your own table. And don’t be afraid to add your own personal touch – cooking is all about creativity and sharing the love. Bon appétit!

Chicken Pot Pie Founding Farmers’ Chicken Pot Pie Recipe