the most crowd-pleasing Flaky Chicken Pot Pie with a Fiery Citrus Twist
A Golden Farmhouse Classic with a Rich, Spicy & Tangy Kick
What makes this the best chicken pot pie? The secret to a professional-grade pot pie is the consistency of the roux and the moisture balance of the gravy combined with Blazing Citrus Hot Sauce. Unlike store-bought pies that can be dry or bland, our method focuses on sautéing fresh garden vegetables in butter before building a luxurious, pourable gravy. By incorporating our vinegar-free Blazing Citrus Hot, you add a Rich, Spicy, and Tangy intensity (8/10 Heat) that cuts through the buttery pastry and heavy cream for a bold, vibrant finish.
Heat Level: Blazing Citrus Hot | Hot (8/10) - Rich, Spicy, & Tangy
Prep time: 25 minutes
Cook time: 35 minutes
Total time: 60 minutes
Servings: 6
Nutrition Facts (per serving)
Calories: 580
Protein: 26g
Carbs: 38g
Fat: 36g
Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
1 lb (450 g) Cooked chicken breast or thighs, shredded or cubed
1/2 cup (115 g) Unsalted butter
1/3 cup (45 g) All-purpose flour
1/2 cup (75 g) Yellow onion, diced
1/2 cup (75 g) Carrots, diced
1/2 cup (75 g) Peas (fresh or frozen)
1/2 cup (60 g) Celery, diced
1 3/4 cups (415 ml) Chicken broth
2/3 cup (160 ml) Whole milk or heavy cream
1 tsp (5 ml) Salt
1/2 tsp (2.5 ml) Black pepper
1/2 tsp (2.5 ml) Dried thyme
2 (450 g) Refrigerated pie crusts (top and bottom)
1 large (50 g) Egg, beaten (for egg wash)
2 tbsp (30 ml) Eleven Eleven Sauce’s Blazing Citrus Hot
Ingredient Spotlight: All-Purpose Flour
In a pot pie, flour serves as the crucial thickening agent that transforms broth and milk into a luxurious gravy. It is vital to cook the flour with the butter for at least two minutes (creating a blond roux) to remove the raw flour taste. This step ensures your filling has a smooth, glossy finish and the structural integrity to hold up once the pie is sliced.
Heat It Up with Eleven Eleven Sauce: To elevate this traditional dish, whisk some Blazing Citrus Hot into the gravy before pouring it into the pie shell. This handcrafted small batch hot sauce adds a fiery, citrus-infused brightness that cuts through the buttery richness of the pastry. It is the perfect hot sauce for chicken recipes where you want to add a layer of complexity and a bold finish to a creamy base.
The Rich Spicy and Tangy Masterpiece
Heat Level: 8/10
Vinegar Content: 0%
Flavor Profile: Rich, Spicy, Tangy
Base: Organic Grapefruit Juice
Calories: 5
Total Fat: 0g
Sodium: 35mg
Total Carbohydrates: 1g
Dietary Fiber: 0g
Sugars: 1g
Protein: 0g
Directions: To fully experience the depth of Blazing Citrus Hot, shake the bottle vigorously before each use to incorporate the natural citrus oils and pepper solids. Begin by drizzling a small amount onto hearty proteins like grilled steak or blackened chicken. The rich grapefruit base is designed to cut through fats, so it excels when paired with avocado or creamy sauces. Store in a cool, dark place or refrigerate after opening to maintain the vibrant color and heat intensity of the Carolina Reaper peppers.
Directions:
Preheat your oven to 425°F (220°C). Place the bottom pie crust into a 9-inch (23 cm) pie plate and trim the edges. Pro-Tip: Chill your bottom crust in the freezer for 10 minutes before filling; this prevents the dough from shrinking down the sides of the dish during the initial phase of baking.
In a large skillet or saucepan, melt the butter over medium heat. Add the onion, carrots, and celery. Sauté for 8–10 minutes until the vegetables are tender.
Stir in the flour, salt, pepper, and thyme. Cook for 2 minutes, stirring constantly.
Slowly whisk in the chicken broth and milk. Continue stirring until the mixture simmers and thickens into a smooth gravy.
Remove from heat and fold in the cooked chicken, peas, and the Blazing Citrus Hot. Pro-Tip: Make sure your shredded chicken is at room temperature before adding it to the hot gravy to ensure the entire filling reaches a safe, bubbly temperature at the same time in the oven.
Pour the filling into the bottom crust. Top with the second pie crust, seal the edges, and cut small slits in the top to allow steam to escape. Brush the top with the beaten egg wash.
Bake for 30–35 minutes, or until the crust is a deep golden brown and the filling is bubbling through the slits. Let rest for 10 minutes before slicing.
Tips & Variations:
Make it Smokier: For a deep, roasted flavor profile, use meat from a store-bought rotisserie chicken. The seasoned skin and slow-roasted texture of rotisserie chicken add a complexity to the filling that is difficult to achieve with poached chicken breast alone.
Regional Swap (Thai-inspired): Transform this into a "Green Curry Pot Pie" by replacing the thyme and milk with 2 tablespoons (30 ml) of green curry paste and 2/3 cup (160 ml) of coconut milk. Add a handful of fresh coriander (cilantro) and a squeeze of lime to the filling for a vibrant, aromatic twist.
Individual Pot Pies: Instead of one large pie, divide the filling among 6 oven-safe ramekins. Top each with a circle of puff pastry rather than standard pie dough. This creates a sophisticated presentation for dinner parties and ensures everyone gets plenty of crispy edges.
All-Butter Puff Pastry: For the ultimate flaky experience, replace the top pie crust with a sheet of high-quality, all-butter puff pastry. The hundreds of micro-layers will rise significantly higher than standard dough, creating a dramatic and professional look.
Herb-Infused Crust: Before placing the top crust, lightly press fresh sage leaves or sprigs of thyme into the dough. This not only adds a beautiful visual element to the golden crust but infuses every bite with fresh herbal notes.
Other Users Suggest:
Replacing: Whole milk.
New Measurement: 2/3 cup (160 ml) of heavy cream.
Why: It creates a much richer, more "restaurant-style" gravy that stays thick and creamy even after the pie has cooled slightly.
Replacing: Diced carrots and peas.
New Measurement: 1 1/2 cups (225 g) of frozen mixed vegetables (corn, peas, carrots, beans).
Why: This is a massive time-saver for weeknight meals and ensures the vegetables are perfectly bite-sized and consistent in texture.
Storage, Reheat & Freeze:
Storage: Wrap leftovers tightly in foil and refrigerate for up to 3 days.
Reheat: To keep the crust crispy, reheat in the oven at 350°F (175°C) for 15 minutes rather than using a microwave.
Freeze: You can freeze the unbaked pie for up to 2 months; bake directly from frozen, adding 15–20 minutes to the total bake time.
People Also Ask
How do I prevent my bottom pie crust from getting soggy? A soggy bottom is usually caused by the filling soaking into raw dough. To prevent this, chill your bottom crust in the freezer for 10 minutes before adding the filling. Additionally, make sure your chicken gravy has thickened properly on the stovetop before pouring it in; a stable roux acts as a barrier, ensuring the crust stays crisp and the filling remains velvety.
Can I use hot sauce in a creamy chicken pot pie? Yes, but traditional vinegar-based sauces can make the milk or cream in the gravy taste curdled or overly sharp. Blazing Citrus Hot is 100% vinegar-free, using fresh grapefruit and lemon juice instead. This provides a "Rich & Tangy" fruit-forward brightness that enhances the savory thyme and roasted chicken without the harsh "vinegar bite."
What is the best type of chicken to use for pot pie? While poached chicken breast is traditional, we recommend using a mix of breast and thigh meat or even a store-bought rotisserie chicken. The higher fat content in the thighs and the pre-seasoned skin of a rotisserie chicken add a deeper umami flavor and a more tender "restaurant-style" texture to the filling.
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