Chicken pot pie is a comfort food classic that has warmed hearts and homes for generations. Whether you’re enjoying it on a chilly evening or serving it at a family gathering, the rich, savory filling of chicken pot pie is what makes it so irresistible. But what truly elevates this dish is the sauce—the silky, flavorful blend that ties everything together. In this article, we’ll explore in detail what the sauce in chicken pot pie is made of, the different variations you can try, and how to make it perfectly every time.
Introduction to Chicken Pot Pie
Chicken pot pie is more than just a dish; it’s a celebration of simple, hearty ingredients that come together to create something truly comforting. At its core, chicken pot pie is a savory pie filled with tender chicken, vegetables, and a luscious sauce, all encased in a flaky pie crust. This dish has become a staple in many households, loved for its versatility and the way it satisfies the palate with every bite.
But have you ever wondered what makes chicken pot pie so special? The answer lies in the sauce. The sauce is the heart of the dish, providing a creamy, rich texture that perfectly complements the filling and the crust. Without the sauce, chicken pot pie would be a dry, unappealing mess. So, let’s dive into what this sauce is made of and how you can make it at home.
What is Chicken Pot Pie?
Before we delve into the sauce, it’s important to understand what chicken pot pie is at its core. Chicken pot pie is a savory dish that typically consists of:
- Chicken: Often cooked and shredded or cubed.
- Vegetables: Common choices include carrots, peas, celery, and onions.
- Crust: A flaky, buttery pie crust that can either be homemade or store-bought.
Why the Sauce Matters
The sauce is crucial because it binds all these elements together. It transforms the dish from a simple combination of ingredients into a cohesive, flavorful experience. The sauce coats the chicken and vegetables, infusing them with flavor and ensuring that every bite is rich and satisfying.
Traditional Sauces: Velouté and Béchamel
When it comes to making chicken pot pie, there are two traditional sauces that are often used: Velouté and Béchamel. These sauces are classic French preparations that have found their way into countless dishes around the world.
Velouté Sauce
Velouté is one of the five French mother sauces, and it’s a foundational sauce that is both simple and versatile. The name “velouté” means “velvety” in French, which perfectly describes the texture of this sauce.
- Ingredients:
- Butter
- Flour
- Chicken broth
- Salt and pepper to taste
The process starts with making a roux, a mixture of butter and flour that is cooked until it’s a pale golden color. Then, chicken broth is gradually added to the roux, whisking continuously to prevent lumps from forming. The result is a smooth, silky sauce that’s rich in flavor without being overly heavy.
Velouté is ideal for chicken pot pie because it adds depth to the dish without overpowering the natural flavors of the chicken and vegetables.
Béchamel Sauce
Another classic option is Béchamel sauce, which is also one of the French mother sauces. Unlike Velouté, Béchamel is made with milk instead of broth, which gives it a creamy, rich texture.
- Ingredients:
- Butter
- Flour
- Milk
- Nutmeg
- Salt and pepper to taste
Like Velouté, Béchamel starts with a roux. However, instead of adding broth, you slowly whisk in milk. The sauce is then seasoned with salt, pepper, and a pinch of nutmeg, which adds a subtle warmth to the flavor profile. French Mother Sauces like Béchamel are a testament to the versatility and richness they can bring to dishes like chicken pot pie.
Béchamel sauce is perfect for those who want a creamier, richer filling in their chicken pot pie. The milk adds a slight sweetness, and the nutmeg provides a warm, comforting undertone.
Cream-Based Sauces
If you’re looking to make a more indulgent version of chicken pot pie, you might want to opt for a cream-based sauce. Cream-based sauces are richer and have a luxurious texture that elevates the dish to new heights.
Creamy Chicken Pot Pie Sauce
A creamy chicken pot pie sauce typically involves using heavy cream or half-and-half as the base. This results in a sauce that is thick, rich, and incredibly satisfying.
- Ingredients:
- Butter
- Flour
- Chicken broth
- Heavy cream or half-and-half
- Salt and pepper to taste
The process is similar to making Velouté or Béchamel, but with the addition of cream. After making the roux and adding the chicken broth, you’ll stir in the cream and let the sauce simmer until it reaches the desired thickness. The cream not only adds richness but also a slightly sweet flavor that pairs wonderfully with the savory chicken and vegetables.
Adding Flavor with Herbs and Spices
No chicken pot pie sauce is complete without the right blend of herbs and spices. Common additions include:
- Thyme: Adds an earthy, slightly minty flavor.
- Parsley: Brings a fresh, slightly peppery taste.
- Garlic: Provides a rich, savory base note.
- Bay Leaves: Adds a subtle, herbal flavor.
- Salt and Pepper: Essential for bringing out all the other flavors.
These herbs and spices can be added to the sauce as it simmers, allowing their flavors to infuse into the sauce and enhance the overall taste of the dish.
Making the Sauce for Chicken Pot Pie
Now that we’ve covered the different types of sauces, let’s get into how to make the perfect chicken pot pie sauce. Whether you’re going for a traditional Velouté, a creamy Béchamel, or something in between, the process involves a few key steps.
Ingredients for the Sauce
To make a basic chicken pot pie sauce, you’ll need the following ingredients:
- Butter: For the roux, which thickens the sauce.
- Flour: Combines with the butter to create the roux.
- Chicken Broth: The base liquid for the sauce, adds savory flavor.
- Milk or Cream: Adds creaminess to the sauce.
- Herbs and Spices: For seasoning.
You can also add optional ingredients like:
- Mustard: Adds a tangy note.
- Lemon Juice: Brightens the flavor.
- Cheese: For an extra layer of richness.
Step-by-Step Guide to Making the Sauce
Making a Roux
The first step in making a chicken pot pie sauce is creating a roux, which serves as the thickening agent.
- Melt Butter: In a medium saucepan, melt the butter over medium heat.
- Add Flour: Once the butter has melted, add the flour and stir continuously. Cook the mixture for about 2-3 minutes, until it’s a pale golden color.
- Avoid Lumps: Make sure to stir constantly to avoid lumps from forming.
Building the Sauce
Once you’ve made the roux, it’s time to build the sauce.
- Add Liquid: Gradually add the chicken broth to the roux, whisking continuously. This will help to prevent lumps and create a smooth sauce.
- Add Cream: If you’re making a cream-based sauce, add the cream or milk at this stage. Continue whisking until the sauce begins to thicken.
- Season: Add salt, pepper, and any herbs or spices you’re using. Taste and adjust the seasoning as needed.
- Simmer: Let the sauce simmer for a few minutes until it reaches your desired consistency. If the sauce is too thick, you can thin it out with a bit more broth or milk.
Tips for Perfect Consistency
- Too Thick? Add a splash of broth or milk to thin it out.
- Too Thin? Continue simmering the sauce until it reduces and thickens, or make a small additional roux to incorporate into the sauce.
- Adjusting Seasoning: Always taste the sauce before adding it to your pot pie. This ensures the flavors are balanced and to your liking.
Variations of Chicken Pot Pie Sauces
There are endless ways to customize your chicken pot pie sauce to suit your tastes or dietary needs. Here are some popular variations.
Healthy Alternatives
If you’re looking to make a healthier version of chicken pot pie, there are several ways to lighten up the sauce without sacrificing flavor.
Lower-Fat Sauce Options
- Substitute Milk for Cream: Instead of using heavy cream, try using milk or a milk alternative like almond milk. This will reduce the fat content while still providing a creamy texture.
- Use Olive Oil Instead of Butter: For a healthier fat source, substitute olive oil for butter when making the roux. Olive oil adds a slightly fruity flavor and contains more heart-healthy fats.
Gluten-Free and Dairy-Free Options
For those with dietary restrictions, you can easily modify the sauce to be gluten-free or dairy-free.
- Gluten-Free: Use a gluten-free flour blend to make the roux, or try using cornstarch as a thickener. Be sure to use gluten-free chicken broth as well.
- Dairy-Free: Substitute butter with a dairy-free margarine or oil, and use a plant-based milk like almond, coconut, or soy milk. These alternatives will give you a creamy sauce without the dairy.
International Variations
Chicken pot pie may be an American classic, but other cultures have their own delicious takes on this comforting dish, often with unique sauces.
British Chicken Pot Pie
In the UK, chicken pot pie is often made with a simple gravy or sauce that focuses on the natural flavors of the chicken and vegetables.
- Ingredients: Chicken stock, flour, butter, and sometimes a splash of cream or milk.
- Method: The sauce is typically made by creating a roux with flour and butter, then adding the chicken stock and simmering until thickened. The focus is on a clear, rich sauce that enhances the flavors of the filling.
French Influence on Chicken Pot Pie Sauce
French cuisine has a significant influence on many classic sauces, including those used in chicken pot pies. In addition to Velouté and Béchamel, the French might incorporate:
- Mushroom Cream Sauce: Adds an earthy flavor and pairs wonderfully with chicken.
- Herb-Infused Velouté: Infusing the broth with herbs like tarragon or thyme before making the Velouté adds a complex, aromatic flavor.
Serving and Storing Chicken Pot Pie
Once your chicken pot pie is cooked to perfection, it’s time to serve and enjoy. However, there are a few tips to keep in mind to ensure the best possible experience.
Best Practices for Serving
Serving Temperature
Chicken pot pie is best served hot, straight out of the oven. However, if you’re serving it at a later time:
- Keep Warm: Place the pot pie in a warm oven (around 200°F) to maintain the temperature without drying out the crust.
- Serving Suggestions: Cut into slices and serve with a side salad or steamed vegetables.
Accompaniments
The rich, creamy filling of chicken pot pie pairs beautifully with lighter, fresher sides. Here are some ideas:
- Side Salad: A simple green salad with a light vinaigrette.
- Steamed Vegetables: Broccoli, green beans, or asparagus.
- Bread: A slice of crusty bread to mop up any leftover sauce.
Storing and Reheating Chicken Pot Pie
If you have leftovers or want to make your chicken pot pie ahead of time, here’s how to store and reheat it properly.
Storing Leftover Chicken Pot Pie
- Refrigerator: Store in an airtight container for up to 3-4 days.
- Freezer: For longer storage, wrap the pie tightly in plastic wrap and then foil. It can be frozen for up to 2-3 months.
Reheating Techniques
- Oven: The best way to reheat chicken pot pie is in the oven. Preheat to 350°F, cover the pie with foil, and heat for 20-30 minutes, or until warmed through. Remove the foil during the last 5 minutes to crisp up the crust.
- Microwave: If you’re in a hurry, you can use the microwave, but be aware that the crust might become soggy. Heat on medium power in 1-minute intervals until warmed through.
FAQs (Frequently Asked Questions)
As with any beloved dish, there are always a few common questions that arise when making chicken pot pie. Here are some FAQs to help you perfect your dish.
What is the difference between velouté and béchamel sauces?
Velouté is made with chicken broth, giving it a lighter, more savory flavor, while Béchamel is made with milk, resulting in a richer, creamier sauce. Both are used in chicken pot pie, depending on the desired flavor and texture.
Can I make chicken pot pie sauce ahead of time?
Absolutely! You can make the sauce up to 2 days ahead of time. Store it in the refrigerator in an airtight container. When ready to use, reheat it gently on the stove, stirring until smooth.
How do I thicken my chicken pot pie sauce if it’s too runny?
If your sauce is too runny, you can thicken it by adding a slurry of cornstarch and water, or by simmering it longer to allow the excess liquid to evaporate. Another option is to add a small amount of roux to the sauce and continue cooking until it thickens.
Can I use a store-bought sauce for chicken pot pie?
Yes, if you’re short on time, you can use a store-bought sauce. Look for options like cream of chicken soup or ready-made white sauce. Just be sure to check the ingredients for any unwanted additives or preservatives.
What are some vegetarian alternatives for chicken pot pie sauce?
For a vegetarian version, use vegetable broth instead of chicken broth, and add a variety of vegetables like mushrooms, potatoes, and spinach. You can also use a dairy-free milk alternative to create a creamy vegetarian sauce.
Conclusion
The sauce in chicken pot pie is what brings this classic comfort dish to life. Whether you prefer a traditional Velouté, a rich Béchamel, or a luxurious cream-based sauce, each variation adds its unique flavor and texture to the dish. With the right ingredients and techniques, you can create a sauce that perfectly complements the tender chicken and vegetables, resulting in a pot pie that’s sure to please everyone at the table.
Final Thoughts
Experimenting with different sauces is one of the joys of making chicken pot pie. Don’t be afraid to try new herbs, spices, or even alternative ingredients to make the sauce your own. After all, cooking is all about creativity and making something that you and your loved ones will enjoy. So, roll up your sleeves, grab your ingredients, and start cooking your perfect chicken pot pie today!