Chicken Pot Pie
Comforting chicken pot pie with a veloute sauce, winter vegetables and flaky puff pastry. Tips for prep, substitutions, reheating and avoiding soggy crust.
I'm a culinary student and one of my classes was covering French sauces- including veloute. I wanted to practice veloute at home and thought a chicken pot pie with winter veggies would be perfect! Veloute is one of the French mother sauces. It is very simple- stock thickened with roux and very rich-tasting. I think this richness is balanced by the earthiness of the vegetables in the pot pie. Although most pot pies don't have celery root in them, the flavor is so fantastic that I couldn't pass it up. Especially when paired with the carrots and potatoes- they have a similar hearty texture that really holds up in this dish.
Submitted by: Meghan Scarsella from Evanston, IL
Yield: 4 servings
- Veloute gives the filling a rich, silky texture by thickening warm stock with a pale roux.
- Celeriac adds earthy depth and holds up well with potatoes and carrots in this pot pie.
- Drain vegetables, thicken the sauce well, and use an egg wash for a golden, crisp pastry top.
Preparation Instructions:
thespicehouse.com
More About This Recipe
Frequently Asked Questions
What is veloute and how do I make it?
Veloute is a French mother sauce made by thickening warm stock with a roux. Use equal parts butter and flour by weight, cook the roux until a pale golden color, then whisk in warm stock until smooth and thick. Simmer briefly and season to taste.
Can I use store-bought stock or leftover/rotisserie chicken?
Yes. Low-sodium store-bought stock works fine so you can control salt. Rotisserie or leftover cooked chicken is a great shortcut and adds flavor without extra work.
What can I use instead of celery root (celeriac)?
If you do not have celeriac, try parsnip, turnip, rutabaga or extra carrots and celery. Each will change the flavor slightly, but they keep a hearty texture similar to the original.
How do I avoid a soggy bottom crust?
Make sure vegetables are well drained before adding to the sauce and thicken the veloute until it coats the back of a spoon. Do not add excess reserved stock. Bake in a hot oven so the pastry browns quickly and let the pie rest 5 minutes before serving to set the filling.
Can I make this pot pie ahead or freeze it?
Yes. You can make the filling ahead and refrigerate for up to 2 days. For freezing, store the filling separately for best texture, or assemble the unbaked pie, wrap tightly and freeze up to 2 months. Bake from frozen, adding 10-20 minutes, until pastry is golden and filling bubbles.
How should I reheat leftovers so the pastry stays crisp?
Reheat in a 350°F oven until warmed through, about 15-25 minutes depending on portion size. Avoid microwaving, which will soften the pastry and make the filling runny.
Can I make this gluten-free?
Yes. Use a gluten-free all-purpose flour blend for the roux or thicken with a cornstarch or arrowroot slurry added at the end. Swap in gluten-free puff pastry or use a mashed potato topping if you need a fully gluten-free version.
How do I know the pot pie is done baking?
The puff pastry should be deep golden brown and the filling should bubble at the edges. Baking time is about 20 minutes at 400°F, but ovens vary, so check for a golden top and bubbly filling before removing.
What is veloute and how do I make it?
Veloute is a French mother sauce made by thickening warm stock with a roux. Use equal parts butter and flour by weight, cook the roux until a pale golden color, then whisk in warm stock until smooth and thick. Simmer briefly and season to taste.
Can I use store-bought stock or leftover/rotisserie chicken?
Yes. Low-sodium store-bought stock works fine so you can control salt. Rotisserie or leftover cooked chicken is a great shortcut and adds flavor without extra work.
What can I use instead of celery root (celeriac)?
If you do not have celeriac, try parsnip, turnip, rutabaga or extra carrots and celery. Each will change the flavor slightly, but they keep a hearty texture similar to the original.
How do I avoid a soggy bottom crust?
Make sure vegetables are well drained before adding to the sauce and thicken the veloute until it coats the back of a spoon. Do not add excess reserved stock. Bake in a hot oven so the pastry browns quickly and let the pie rest 5 minutes before serving to set the filling.
Can I make this pot pie ahead or freeze it?
Yes. You can make the filling ahead and refrigerate for up to 2 days. For freezing, store the filling separately for best texture, or assemble the unbaked pie, wrap tightly and freeze up to 2 months. Bake from frozen, adding 10-20 minutes, until pastry is golden and filling bubbles.
How should I reheat leftovers so the pastry stays crisp?
Reheat in a 350°F oven until warmed through, about 15-25 minutes depending on portion size. Avoid microwaving, which will soften the pastry and make the filling runny.
Can I make this gluten-free?
Yes. Use a gluten-free all-purpose flour blend for the roux or thicken with a cornstarch or arrowroot slurry added at the end. Swap in gluten-free puff pastry or use a mashed potato topping if you need a fully gluten-free version.
How do I know the pot pie is done baking?
The puff pastry should be deep golden brown and the filling should bubble at the edges. Baking time is about 20 minutes at 400°F, but ovens vary, so check for a golden top and bubbly filling before removing.
Comments