We’ve always adored the hearty comfort of chicken pot pie, and our Kosher version brings that classic American favorite to your table with a twist that honors dietary traditions. By swapping in pareve ingredients, we ensure it’s suitable for Shabbat or any meal, without sacrificing that flaky crust and savory filling.
This recipe captures the essence of home-cooked goodness, blending tender chicken with veggies in a creamy sauce that’s both satisfying and simple to prepare. Join us as we explore how easy it is to make this timeless dish your own.
Ingredients
When preparing our Kosher Chicken Pot Pie, we focus on pareve ingredients to ensure it’s suitable for Shabbat and other traditions, delivering a flaky crust and savory filling packed with tender chicken and fresh vegetables.
Crust Ingredients
To start, gather these for our buttery, golden crust that provides the perfect flaky texture:
- 2 cups all-purpose flour – the base for our crisp, golden shell
- 1 teaspoon salt – enhances the flavor and balances the dough
- ⅔ cup vegetable shortening (pareve) – keeps it non-dairy while creating that irresistible, melt-in-your-mouth quality
- 5-7 tablespoons ice water – added gradually to form a smooth, workable dough
Filling Ingredients
Next, collect the heart of the dish: a creamy, aromatic mix of tender Kosher chicken and vibrant vegetables that build layers of comforting flavor.
- 2 cups cooked Kosher chicken, shredded – use certified Kosher for that juicy, hearty protein we fold in first
- 1 cup carrots, diced – fresh and crisp, adding a sweet, earthy crunch
- 1 cup frozen peas – bright green bursts of sweetness for color and nutrition
- ½ cup celery, chopped – provides a subtle, refreshing bite to complement the savory notes
- 1 onion, chopped – sautéed early for its aromatic base that infuses depth
- 2 cloves garlic, minced – for a pungent, flavorful kick that elevates the entire filling
- ⅓ cup all-purpose flour – acts as a thickener for our creamy sauce
- ½ cup margarine (pareve) – melts into a rich, non-dairy roux for smoothness
- 2 cups vegetable broth (pareve) – the liquid foundation for a velvety sauce with robust taste
- 1 cup almond milk (or other non-dairy alternative) – creates a luscious, creamy consistency without dairy
- Salt and pepper to taste – essential seasonings to fine-tune the bold, comforting flavors
- 1 teaspoon dried thyme – adds an herby, aromatic warmth that ties everything together
These ingredients ensure our Kosher Chicken Pot Pie remains a customizable, homey favorite, blending tradition with ease.
Equipment Needed
To prepare our Kosher Chicken Pot Pie with ease and precision, we rely on a few essential tools that streamline the process from mixing the crust to baking the perfect golden finish. This ensures our recipe remains straightforward and enjoyable, building on the ingredients we’ve selected for a flavorful, tradition-friendly dish.
Here’s a detailed list of the key equipment we’ll need:
- Mixing Bowls: We recommend using a set of medium and large stainless steel or glass mixing bowls for combining dry ingredients for the crust and tossing vegetables for the filling. This helps maintain even mixing without contamination.
- Measuring Cups and Spoons: Accurate measurements are crucial for our recipe’s success, so precise measuring cups (1-cup and ½-cup sizes) and spoons (for 1 tsp, 1 tbsp, etc.) ensure the flour, salt, and spices are portioned correctly.
- Rolling Pin: A non-stick rolling pin is ideal for rolling out the flaky crust dough to the perfect thickness, giving us that signature buttery texture without sticking.
- Knife and Cutting Board: For chopping vegetables like carrots, celery, and onions, we suggest a sharp chef’s knife paired with a sturdy cutting board. This keeps prep efficient and safe.
- Saucepan or Skillet: A medium-sized saucepan (at least 3 quarts) works best for cooking the filling, allowing us to simmer the creamy sauce with chicken and veggies evenly.
- Pie Dish or Baking Pan: We need a 9-inch pie dish or equivalent baking pan for assembling and baking the pot pie, ensuring the crust bakes to a golden, crispy perfection.
- Oven: A standard preheated oven set to 425°F is essential for the final baking step, delivering that comforting, homey result.
With these tools in hand, we’re set to transition seamlessly into the preparation steps, making our Kosher Chicken Pot Pie a delightful reality.
Instructions
We guide you through preparing our Kosher Chicken Pot Pie with simple, step-by-step directions that transform fresh ingredients into a comforting, golden delight. Let’s dive into the process using the tools and ingredients we’ve outlined.
Prep
First, we gather and prepare our ingredients to ensure everything is ready for seamless cooking. In a large mixing bowl, combine 2 cups of all-purpose flour and 1 teaspoon of salt, then cut in 2/3 cup of vegetable shortening using a pastry blender until the mixture resembles coarse crumbs. Gradually add 4-6 tablespoons of ice water, mixing with a fork until the dough forms a ball—this creates our flaky crust base.
Next, we prep the filling components: dice 1 medium onion, 2 carrots, and 2 celery stalks into 1/2-inch pieces, mince 2 garlic cloves, and measure out 2 cups of cooked Kosher chicken (shredded), 1 cup of peas, 1 teaspoon of dried thyme, and other spices as needed. This step sets the stage for a vibrant, vegetable-packed filling that captures the essence of home-cooked goodness.
Cook Filling
We bring the flavors to life by cooking the filling in a saucepan or skillet over medium heat. We start by melting 2 tablespoons of margarine, then add the diced onion, carrots, celery, and minced garlic, sautéing for 5-7 minutes until the vegetables soften and release their aromatic, savory scents.
Once tender, we stir in 2 cups of vegetable broth and 1 cup of almond milk, along with the dried thyme and any additional spices, bringing the mixture to a gentle simmer. Add the shredded chicken and peas, then thicken the sauce by whisking in 2 tablespoons of flour mixed with a little water—cook for another 5 minutes until it reaches a creamy, hearty consistency that coats the ingredients perfectly, ensuring a rich, comforting filling for our Kosher Chicken Pot Pie.
Assemble Pie
With the filling ready, we assemble the pie for that irresistible, layered texture. We divide the prepared dough into two portions: roll out one portion on a lightly floured surface to a 12-inch circle, then gently transfer it to a 9-inch pie dish, pressing it evenly along the bottom and sides.
Spoon the cooked filling into the crust, spreading it out for even distribution. Roll out the second dough portion and place it over the filling as the top crust, then crimp the edges to seal and create a beautiful, golden border. Vent the top with a few slits using a knife to allow steam to escape, resulting in a flaky, picture-perfect Kosher Chicken Pot Pie ready for the oven.
Bake
Finally, we bake the pie to achieve that crispy, irresistible finish. Preheat your oven to 425°F (220°C) and place the assembled pie on a baking sheet to catch any drips. Bake for 30-35 minutes until the crust turns golden-brown and flaky, and the filling bubbles through the vents with a warm, savory aroma.
For optimal results, if the edges brown too quickly, cover them with foil midway through baking—this ensures a perfectly baked Kosher Chicken Pot Pie that’s tender inside and crisp outside.
Make-Ahead and Storage
As we perfect our Kosher Chicken Pot Pie with its flaky crust and savory filling, planning ahead ensures we enjoy this comforting dish without last-minute hassle. Let’s explore how to prepare it in advance and store it properly to maintain its tender chicken, creamy sauce, and golden texture.
Making Ahead
We recommend making components of our Kosher Chicken Pot Pie ahead to save time while preserving flavors. Start by preparing the filling up to 24 hours in advance. Sauté the vegetables and mix in the shredded chicken and creamy sauce as outlined in the preparation steps, then cool it completely before transferring to an airtight container. For the crust, we can mix and roll it out ahead, but wrap it tightly in plastic wrap and refrigerate for up to 2 days to keep it from drying out.
If assembling the full pie in advance, layer the filling into the pie dish and top with the crust, but avoid baking. Cover the unbaked pie loosely with foil and refrigerate for up to 1 day. This method lets us pop it straight into the oven, ensuring the pie emerges with a crispy, golden finish and rich aromas that fill the kitchen.
Storage Options
Proper storage keeps our Kosher Chicken Pot Pie fresh and delicious. After baking and cooling the pie completely—about 30 minutes on a wire rack—follow these guidelines based on our preferred method:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigerator | Up to 3-4 days | Store in an airtight container or wrap the pie dish with plastic wrap to prevent drying. Reheat portions to restore the flaky crust and warm filling. |
| Freezer | Up to 2-3 months | Wrap the cooled pie tightly in freezer-safe foil or place in a freezer bag. Thaw overnight in the refrigerator before reheating to avoid sogginess and maintain the pie’s hearty texture. |
Reheating Instructions
To reheat our stored Kosher Chicken Pot Pie, preheat the oven to 350°F (175°C) for even warming. If refrigerated, bake the pie uncovered for 20-25 minutes until heated through and the crust regains its golden crispness. For frozen pies, thaw first in the refrigerator, then bake as above, adding 10 minutes to the time. Always check the internal temperature reaches 165°F (74°C) for safety, ensuring the filling is piping hot and flavorsome without overcooking the vegetables.
Conclusion
We’ve loved sharing this Kosher Chicken Pot Pie recipe as a warm nod to tradition and comfort in our kitchens. It’s a simple way to bring family together around the table while staying true to dietary needs.
Try tweaking it with your favorite veggies or spices—it’s endlessly adaptable and always satisfying. Let’s keep these timeless dishes alive in our homes for years to come.
Frequently Asked Questions
What is Kosher Chicken Pot Pie?
Kosher Chicken Pot Pie is a traditional comfort dish adapted to meet Kosher dietary laws. It uses pareve ingredients like vegetable shortening and almond milk instead of dairy, ensuring it’s suitable for Shabbat or mixed meals. This version keeps the classic flaky crust and savory filling with tender chicken and veggies, blending homey flavors with easy preparation for a customizable family favorite.
What ingredients are needed for the recipe?
For the crust, you’ll need all-purpose flour, salt, vegetable shortening, and ice water. The filling requires cooked Kosher chicken, carrots, peas, celery, onion, garlic, margarine, vegetable broth, almond milk, and spices like thyme. These pareve ingredients create a creamy, flavorful pie while adhering to Kosher standards, making it simple to prepare and personalize.
What equipment is required to make it?
You’ll need mixing bowls, measuring cups and spoons, a rolling pin, a knife and cutting board, a saucepan or skillet, a pie dish or baking pan, and an oven. These tools help with mixing, rolling the crust, cooking the filling, and baking to achieve a golden finish, keeping the process straightforward and enjoyable for home cooks.
How do I prepare Kosher Chicken Pot Pie?
Start by making the crust with flour, shortening, and water. Cook the filling in a saucepan by sautéing veggies, adding chicken and a creamy sauce, then assemble in a pie dish. Bake at the recommended temperature until golden and crispy. Follow the step-by-step instructions for tender results, with tips for perfect baking to ensure a delicious, home-cooked meal.
Can I make this recipe ahead of time?
Yes, prepare the filling up to 24 hours in advance and store it in an airtight container in the fridge. The crust can be made and refrigerated for up to 2 days. Assemble the pie ahead and refrigerate unbaked for a day, or freeze the baked pie for 2-3 months. This makes it easy to enjoy without last-minute effort while preserving flavors and textures.
How should I store the baked pie?
Store the baked Kosher Chicken Pot Pie in the refrigerator for 3-4 days in an airtight container to keep it fresh. For longer storage, freeze it for 2-3 months. Reheat in the oven at 350°F until warmed through, maintaining the flaky crust and savory filling. Always ensure it’s cooled before storing to avoid sogginess.
Is this recipe customizable?
Absolutely, you can swap veggies like carrots or peas based on preference, adjust spices for more flavor, or use different Kosher pareve alternatives for the sauce. It’s designed to be flexible while staying true to Kosher guidelines, allowing you to personalize it for dietary needs or taste, making it a versatile family dish.