There’s something incredibly comforting about a classic chicken pot pie, and when made kosher, it brings a special touch to the table that everyone can enjoy. Our kosher chicken pot pie recipe combines tender chicken, fresh vegetables, and a rich, savory sauce all wrapped in a flaky, golden crust. It’s the perfect dish for family dinners or holiday gatherings.
We’ve crafted this recipe to respect kosher dietary laws without sacrificing any of the hearty flavors you love. Whether you’re new to kosher cooking or a seasoned pro, this pot pie is straightforward to make and sure to become a favorite. Let’s dive into a dish that’s as wholesome as it is delicious.
Ingredients
To create the perfect Kosher Chicken Pot Pie, we carefully select each ingredient to balance flavor, texture, and kosher dietary requirements. Below are the essential components broken down for clarity and ease of preparation.
Kosher Chicken
- 2 pounds kosher boneless skinless chicken thighs, cut into bite-sized pieces
- Ensure the chicken is labeled “kosher certified” to comply with dietary laws
- Thighs provide a tender, juicy texture, ideal for a moist filling
Vegetables
- 1 cup carrots, peeled and diced
- 1 cup celery, diced
- 1 cup yellow onions, finely chopped
- 1 cup frozen peas, thawed
- Use fresh vegetables for vibrant color and crispness
- Peas added last for a pop of sweetness and color
Pie Crust
- 2 sheets of kosher-certified frozen puff pastry, thawed
- Alternatively, 1 package of pre-made kosher pie crust
- Puff pastry provides a flaky, golden finish
- Use a gluten-free crust if needed to accommodate dietary restrictions
Sauce Ingredients
| Ingredient | Quantity | Purpose |
|---|---|---|
| Unsalted kosher butter | 4 tablespoons | Creates a rich roux |
| All-purpose flour | 1/3 cup | Thickens the sauce |
| Chicken broth (kosher) | 2 cups | Adds depth and moisture |
| Whole milk | 1 cup | Adds creaminess |
| Heavy cream | ½ cup | Enhances texture and richness |
- Use kosher-certified broth and dairy products to maintain dietary standards
Seasonings and Spices
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- 1 teaspoon fresh parsley, chopped (optional for garnish)
We recommend balancing seasoning carefully to enhance the savory chicken pot pie without overpowering the delicate flavors of the filling.
Equipment Needed
To prepare our Kosher Chicken Pot Pie Recipe flawlessly, having the right equipment ensures precision and ease throughout the cooking process. Below is a detailed list of essential tools we recommend for a smooth and successful bake.
- Large Skillet or Sauté Pan
For browning the kosher chicken thighs and sautéing fresh vegetables such as carrots, celery, and onions.
- Medium Saucepan
Ideal for preparing the rich, creamy sauce using unsalted kosher butter, all-purpose flour, chicken broth, whole milk, and heavy cream.
- Measuring Cups and Spoons
Accurate measurement of liquids and seasoning—critical for balanced flavor in the filling and sauce.
- Mixing Bowls
Useful for combining ingredients and prepping components before assembly.
- Whisk
To ensure the sauce base is smooth and lump-free as we cook the roux and add liquids.
- Wooden Spoon or Silicone Spatula
For stirring the filling gently without damaging delicate vegetables or chicken pieces.
- Rolling Pin
Needed if using kosher-certified puff pastry that requires rolling to fit the baking dish.
- 9-Inch Pie Dish or Baking Dish
Standard size for assembling and baking the pot pie, ensuring even cooking throughout.
- Knife and Cutting Board
For chopping vegetables and slicing chicken into bite-sized pieces for the filling.
- Oven Mitts or Heat-Resistant Gloves
Essential safety tools when transferring the pot pie in and out of the preheated oven.
- Cooling Rack
To set the pot pie after baking, allowing the crust to crisp while preventing sogginess.
Equipment Summary Table
| Equipment | Purpose |
|---|---|
| Large Skillet / Sauté Pan | Brown chicken and sauté vegetables |
| Medium Saucepan | Cook creamy sauce |
| Measuring Cups & Spoons | Measure ingredients precisely |
| Mixing Bowls | Combine and prep ingredients |
| Whisk | Create smooth sauce without lumps |
| Wooden Spoon / Silicone Spatula | Stir filling gently |
| Rolling Pin | Roll out puff pastry |
| 9-Inch Pie Dish | Assemble and bake pot pie |
| Knife & Cutting Board | Chop vegetables and chicken |
| Oven Mitts / Heat Gloves | Handle hot dishes safely |
| Cooling Rack | Cool pot pie evenly after baking |
By assembling these tools before starting, we set ourselves up for success in crafting a delicious and authentic kosher chicken pot pie that delights every family gathering or holiday meal.
Prep Work
Before we start assembling our Kosher Chicken Pot Pie, proper preparation is key to ensuring every step flows smoothly. Let’s break down the essential tasks so we create a flavorful and perfectly cooked dish.
Preparing the Chicken
To achieve tender juicy chicken filling, we begin by prepping the kosher chicken thighs.
- Measure 2 pounds of boneless skinless kosher chicken thighs.
- Pat dry each piece with paper towels to promote even browning.
- Cut into bite-sized chunks around 1-inch pieces for uniform cooking.
- Season lightly with kosher salt and black pepper to enhance natural flavors without overpowering.
This precise cut and seasoning foundation will help us build a rich savory filling.
Chopping the Vegetables
Fresh vegetables add texture and depth to our filling. Here’s how we prep them efficiently:
| Vegetable | Preparation Details | Measurement |
|---|---|---|
| Carrots | Peel and dice into small cubes | 1 cup |
| Celery | Wash and dice | 1 cup |
| Onion | Peel and finely chop | 1 medium onion |
We dice these vegetables into similar-sized pieces to ensure they cook evenly and meld perfectly with the chicken.
Making the Sauce
The sauce is the heart of our filling—creamy luscious and full of flavor. To prepare it smoothly:
- Melt 4 tablespoons of unsalted kosher butter in a medium saucepan over medium heat.
- Whisk in 1/4 cup all-purpose flour slowly to create a roux. Cook for 2 minutes until it turns golden but not brown.
- Gradually add 2 cups chicken broth while whisking constantly to avoid lumps.
- Stir in 1/2 cup whole milk and 1/2 cup heavy cream for a rich consistency.
- Season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme, and 1/4 teaspoon garlic powder.
- Simmer on low heat until the sauce thickens to coat the back of a spoon, about 5 to 7 minutes.
Each step of the sauce-making process enhances the creamy texture vital for a perfect filling that binds all ingredients beautifully.
With the chicken cut, vegetables prepped, and sauce ready, we are now set for the assembly stage of our Kosher Chicken Pot Pie.
Directions
Follow these precise steps to create our Kosher Chicken Pot Pie with its rich filling and flaky crust. Each phase ensures balance of flavors and textures that make this dish truly comforting.
Making the Filling
- Heat 2 tablespoons of unsalted kosher butter in a large skillet over medium heat until melted and shimmering.
- Add the seasoned, bite-sized chicken chunks to the skillet. Sauté until golden brown and cooked through, approximately 6-8 minutes. Remove chicken and set aside.
- In the same skillet add diced onions, carrots, and celery. Cook for 5-7 minutes until vegetables are softened but not browned.
- Sprinkle 1/4 cup all-purpose flour evenly over vegetables. Stir constantly for 2 minutes to create a roux, which thickens the sauce.
- Slowly pour in 2 cups chicken broth while whisking vigorously to avoid lumps.
- Add 1/2 cup whole milk and 1/4 cup heavy cream, stirring until the sauce becomes thick and creamy.
- Season with kosher salt, fresh ground black pepper, dried thyme, and garlic powder to taste.
- Return the cooked chicken to the skillet, stirring to coat everything evenly with the sauce.
Preparing the Pie Crust
- Thaw kosher-certified puff pastry at room temperature for 30 minutes if frozen.
- Lightly flour a clean surface and roll out pastry slightly if needed to fit a 9-inch pie dish.
- Reserve half the pastry for the bottom crust and the other half for the top crust.
- Optionally, chill the pie dish and pastry briefly in the refrigerator for 15 minutes to prevent shrinking.
Assembling the Pot Pie
- Preheat the oven to 400°F (200°C).
- Place one half of the puff pastry into the pie dish, gently pressing it to fit.
- Pour the warm chicken filling evenly over the bottom crust.
- Cover the filling with the remaining puff pastry, trimming excess edges to fit.
- Seal the edges by folding and pressing the pastry together firmly.
- Cut small slits or vents on top to allow steam to escape during baking.
- Brush the top crust lightly with beaten egg or non-dairy milk for a golden finish.
Baking Instructions
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Preheat oven | 400°F (200°C) | — | Ensure oven is fully heated before baking |
| Bake pot pie | 400°F (200°C) | 30-35 mins | Bake until crust is golden brown and filling bubbles |
| Cooling | Room temp | 10 mins | Let cool slightly before serving for better slicing |
- Place the assembled pot pie on the middle rack.
- Bake for 30-35 minutes until the crust is golden and puffed.
- Remove the pie and let it rest 10 minutes to set.
The Kosher Chicken Pot Pie is now ready to serve with a crispy crust and savory, creamy filling that delights every bite.
Tips for a Perfect Kosher Chicken Pot Pie
To achieve an exceptional kosher chicken pot pie that delights every palate, we focus on several key techniques. These tips ensure a flaky crust, a rich filling, and full adherence to kosher dietary laws.
1. Choose the Right Chicken Cuts
Using 2 pounds of kosher boneless skinless chicken thighs provides a tender texture and deep flavor. Thighs hold moisture better than breasts, preventing dryness during baking.
2. Uniform Vegetable Preparation
Dice carrots, celery, and onions into even pieces about 1/2 inch in size. This consistency guarantees that vegetables cook evenly and meld well with the creamy sauce.
3. Perfect Your Roux
The foundation of a luscious filling lies in the roux. Use unsalted kosher butter and all-purpose flour in equal parts, cooking until it turns a light golden shade. Slowly whisk in the chicken broth and dairy to prevent lumps and achieve a silky texture.
| Ingredient | Amount | Purpose |
|---|---|---|
| Unsalted kosher butter | 4 tablespoons | Creates roux base |
| All-purpose flour | 1/3 cup | Thickens sauce |
| Chicken broth | 2 cups | Adds savory depth |
| Whole milk + Heavy cream | 1 cup total | Enriches texture |
4. Season with Precision
Enhance flavor with kosher salt, freshly cracked black pepper, dried thyme, and a pinch of garlic powder. Remember less is more — you want seasonings to complement, not overpower.
5. Handling the Puff Pastry
Use kosher-certified puff pastry chilled but pliable. Roll it out gently on a lightly floured surface to avoid tearing. When lining your 9-inch pie dish, press firmly but avoid stretching the dough, which may cause shrinkage during baking.
6. Seal and Vent Your Pie
Pinch the edges of the crust well to seal the filling inside. Cut small vents or slits on the top layer to allow steam to escape, preventing sogginess and ensuring a crisp golden crust.
7. Bake at the Right Temperature
Preheat the oven to 375°F (190°C). Bake the pie on the middle rack for 40-45 minutes or until the crust is a deep golden brown and the filling bubbles at the edges.
| Oven Temperature | Bake Time | Expected Result |
|---|---|---|
| 375°F (190°C) | 40-45 min | Crispy golden crust and bubbling filling |
8. Let It Rest Before Serving
Allow the pot pie to cool for 10-15 minutes after baking. This resting time helps the filling set, making it easier to slice and allowing flavors to fully develop.
9. Kosher Compliance Checks
Verify all ingredients including broth, butter, and puff pastry have reliable kosher certification. Keep meat and dairy utensils separate throughout preparation to maintain kosher standards.
Make-Ahead and Storage Instructions
To enjoy our Kosher Chicken Pot Pie Recipe at your convenience, effective make-ahead and storage are key. Here are precise steps to keep the dish fresh and maintain its savory flavor and flaky crust.
Make-Ahead Tips
- Prepare the filling in advance: After cooking the chicken, vegetables, and creamy sauce mixture, allow it to cool completely. Transfer the filling to an airtight container and refrigerate for up to 2 days before assembling the pie.
- Pre-roll the puff pastry: Roll out the kosher-certified puff pastry and place it on parchment paper. Wrap tightly in plastic wrap and refrigerate for up to 24 hours. This step saves time on the day of baking.
- Assemble the pie ahead: You can fully assemble the pot pie, including crust and filling. Cover the pie with plastic wrap or aluminum foil, then refrigerate for up to 24 hours. Bake only when ready to serve for best crust texture.
- Freezing option: For longer storage, assemble the pot pie but do not bake. Wrap tightly with plastic wrap and foil. Freeze for up to 1 month. Thaw in refrigerator overnight before baking.
Storage Guidelines
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerate filling | Up to 2 days | Cool completely before sealing |
| Refrigerate assembled pie | Up to 24 hours | Keep well covered to avoid drying |
| Freeze assembled pie | Up to 1 month | Thaw in fridge overnight before baking |
| Refrigerate leftovers | 3 to 4 days | Store in airtight container |
Reheating Instructions
- Oven reheating: Preheat oven to 350°F (175°C). Cover pie with foil to prevent over-browning. Heat for 20 to 25 minutes or until warmed through.
- Microwave reheating: For individual servings, heat on medium power in a microwave-safe dish for 2-3 minutes. Crust will be less crisp.
Remember, proper sealing and cooling before refrigeration or freezing are essential to preserve the texture and taste that make our Kosher Chicken Pot Pie Recipe delightfully memorable.
Conclusion
Making a kosher chicken pot pie is a rewarding way to bring warmth and flavor to any table. With the right ingredients, tools, and techniques, we can create a dish that’s both comforting and compliant with kosher guidelines. Whether it’s for a family dinner or a special occasion, this recipe offers a satisfying meal that everyone will enjoy. Let’s embrace the process and savor every delicious bite together.
Frequently Asked Questions
What makes this chicken pot pie kosher?
This chicken pot pie uses kosher-certified ingredients and follows kosher dietary laws, including using kosher chicken, kosher butter, and puff pastry. All equipment and preparation steps ensure adherence to kosher standards.
Can beginners easily make this recipe?
Yes, the recipe is designed to be accessible for both beginners and experienced cooks with clear steps for prepping, cooking, and assembling the pie.
What are the key ingredients for the filling?
The filling includes kosher boneless skinless chicken thighs, fresh vegetables like carrots, celery, and onions, and a savory sauce made with kosher butter, flour, chicken broth, milk, and cream.
How do I prepare the sauce for the pot pie?
Start by making a roux with kosher butter and flour, then gradually whisk in chicken broth, milk, and cream until smooth and thickened for a creamy sauce.
What type of crust is used in this recipe?
Kosher-certified puff pastry is used for a flaky, crispy crust that complements the creamy chicken and vegetable filling.
What equipment do I need to make this chicken pot pie?
You’ll need a large skillet, medium saucepan, measuring tools, mixing bowls, whisk, rolling pin, and a 9-inch pie dish for best results.
How should I store leftovers?
Refrigerate leftovers in an airtight container for up to 3 days or freeze the fully assembled pie for longer storage. Reheat in the oven for best texture.
Can I make this pie in advance?
Yes, you can prepare the filling and roll out the puff pastry ahead of time or fully assemble the pie and refrigerate or freeze it before baking.
How long should I bake the pot pie?
Bake the pie in a preheated oven until the puff pastry is golden and crispy, usually around 30-40 minutes, then let it cool slightly before serving.
What are the best tips for a perfect kosher chicken pot pie?
Use moist chicken cuts, chop vegetables evenly, perfect the roux, properly season, handle puff pastry gently, seal and vent the pie well, and bake at the right temperature.