Chicken Pot Pie: A Modern Twist on a Classic Favorite
Chicken pot pie is a beloved dish that has graced dinner tables for generations. But sometimes even the classics need a little refresh.
Imagine the hearty goodness of of the classic dish you’ve always enjoyed – but served in an unexpected, elegant way.
 
The Modern Twist: Puff Pastry and Vol-au-Vents
Here’s the elegant twist on this classic dish: Instead of sealing everything inside a heavy crust, you’ll serve this scrumptious dish in a vol-au-vent, a light and airy pastry shell made with puff pastry.
Puff pastry is a light, flaky pastry made by layering dough and butter, then folding and rolling the dough multiple times in a process called “lamination”. When baked the butter melts and releases steam, causing the layers to puff up. It’s crispy on the outside and tender on the inside with a rich, buttery flavor.
Once you eat it, you’ll understand why vol-au-vent translates to “flight of the wind” in French and why it’s the perfect edible vessel for chicken pot pie.
Don’t panic. You don’t have to make this scrumptious pastry yourself. It’s found in the freezer aisle of your grocery store so even beginners can create impressive, bakery-style results at home.
 
The Evolution of Comfort Food: Chicken Pot Pie
The history of chicken pot pie is a rich and flavorful journey across time and cultures dating back to the Roman Empire where cooks baked meat fillings in simple pastry shells. These early versions were more practical than luxurious where the crust acted as a container to hold and preserve the filling.
Fast forward to modern times. By the 20th century chicken pot pie had become a quintessential American comfort food. And by the 1950s, frozen pot pies had became a convenience food staple.
But there’s no need to settle for a tasteless pot pie from the freezer.
You need to enjoy this reimagined dish in your own kitchen by cooking it from scratch.
 
Chicken Pot Pie Reimagined: Creamy Comfort Meets Flaky Elegance
My recipe is super simple and extra delicious, and here’s what makes it a standout:

* It’s a creamy and velvety with the addition of a liaison made with egg yolks and cream. Don’t skip this step.
* Save time with store-bought chicken stock. But you’ll pump up the “chickeny” flavor by cooking the chicken for the pot pie in the store-bought broth.
* Served in a voul-au-vent, this dish is magical.

Chicken pot pie has never looked or tasted so good.
With a little prep ahead of time, it’s easily doable on a weeknight and it doubles as the perfect comfort dish impressive enough for guests.
So grab some puff pastry, your apron and your ladle and let’s make comfort food shine in a whole new way.