chicken pot pie pa dutch recipe
The Best chicken pot pie pa dutch recipe
Chicken pot pie is one of those dishes that feels like a warm hug for my family, especially on chilly evenings when the kids are still in pajamas and the house smells like comfort food. I grew up eating it at Thanksgiving, but it’s just as much a go-to for weeknight dinners—simple enough to make without stress, yet hearty enough to fill everyone up. My kids love it because it’s got all the flavors they enjoy in their favorite comfort foods, but wrapped up in a flaky crust that makes it feel special. It’s not just a meal; it’s a little ritual, something that makes the kitchen feel cozy and the table feel full.
What I love most about this Dutch-inspired version is how it balances rich, savory flavors with a touch of freshness. The tender chicken and vegetables are wrapped in a creamy, slightly tangy sauce that reminds me of the kind of homestyle cooking my grandmother used to make. It’s not heavy, but it’s satisfying—perfect for a family meal where everyone can dig in without feeling guilty. Plus, it’s flexible; you can swap in whatever veggies you have on hand, whether it’s carrots, peas, or even a little bit of spinach for extra nutrients. My kids don’t even realize they’re getting their veggies because it’s so delicious, and honestly, neither do I.
This recipe is also great for special occasions or just a regular day. It’s the kind of dish that feels like a celebration when you serve it at a holiday gathering, but it’s also easy enough to make ahead and reheat, so you can enjoy it without the last-minute rush. And the health benefits? Well, it’s got lean protein from the chicken, fiber from the veggies, and a good dose of vitamins and minerals. It’s not some sad, low-fat version—it’s just a little more balanced than the typical heavy pot pies I’ve seen. My family and I have been making it for years, and it’s always a hit, whether we’re cooking for a big group or just a few of us. It’s that kind of reliable, comforting food that makes life a little easier and a lot more delicious.
Chicken Pot Pie à la Dutch
A comforting Dutch-inspired pot pie featuring tender chicken, creamy vegetables, and a flaky crust. Perfect for a cozy meal!
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp cold butter
- 1 egg
- ½ cup ice water
- 1.5 lbs boneless chicken breast, diced
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup frozen peas
- 1 cup corn kernels
- 1 tbsp Dijon mustard
- 1 tsp thyme
- Salt and pepper to taste
👨🍳Directions
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1 Preheat oven to 375°F (190°C). In a large bowl, combine flour, salt, sugar, and cold butter. Cut in butter with a pastry cutter until crumbly. Add egg and ice water, mix until dough forms. Chill for 30 minutes.
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2 In a separate bowl, sauté onion, carrots, and celery in 2 tbsp oil until soft. Add garlic, cook for 30 seconds. Stir in chicken, mustard, thyme, salt, and pepper. Cook until chicken is no longer pink. Remove from heat.
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3 In a saucepan, heat heavy cream and chicken broth until warm. Stir in peas and corn. Pour over chicken mixture and simmer for 5 minutes.
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4 Roll out dough on a floured surface to fit your baking dish. Transfer filling to the dish, then cover with dough, crimping edges. Brush top with beaten egg.
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5 Bake for 35-40 minutes until golden and bubbling. Let rest for 10 minutes before serving.
🔧Equipment
- Mixing bowls
- Cutting board
- Knife
- Oven-safe baking dish (9×13 inches)
- Whisk
- Pastry brush
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chicken Pot Pie à la Dutch Works
This Dutch-style chicken pot pie is always a crowd-pleaser because it’s hearty, comforting, and simple enough to make without feeling like a chore—especially when you’re hosting a family gathering. It’s the kind of dish that feels special without needing fancy ingredients, making it perfect for busy weeknights or casual get-togethers where you want something warm and satisfying. Plus, the tender chicken and rich broth make it a satisfying meal that leaves everyone happy, whether it’s a holiday spread or just a cozy weeknight dinner.
❓ Frequently Asked Questions About Chicken Pot Pie à la Dutch
1. What is the traditional Dutch version of Chicken Pot Pie called, and how does it differ from the American version?
The traditional Dutch version of Chicken Pot Pie is often called Kipkoek or Kipkoekje (small chicken pie). Unlike the American version, which typically includes a creamy, buttery sauce with a flaky pastry crust, Dutch Kipkoek features a lighter, sometimes slightly crispy crust made with butter, flour, and sometimes a touch of milk or water—sometimes even a thin layer of egg wash for extra shine. The filling often includes chicken, vegetables like carrots, peas, and sometimes potatoes or onions, and it’s baked until golden. The Dutch version also tends to be less heavy, sometimes with a hint of herbs like thyme or bay leaf, and sometimes includes a crust of bread or crackers (like a broodje base) instead of a traditional pie crust.
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2. What ingredients are typically included in a classic Dutch Kipkoek recipe?
A classic Dutch Kipkoek usually includes: – Chicken (thighs or drumsticks, sometimes boneless and diced) – Vegetables: Carrots, peas, sometimes potatoes, onions, or celery – Seasonings: Salt, pepper, a pinch of nutmeg (optional), and sometimes a splash of Dutch beer or stock for extra flavor – Binding agent: A small amount of egg, milk, or breadcrumbs (instead of flour in the crust) – Crust: Butter, flour, and sometimes milk or water (for a light, crispy crust), sometimes brushed with egg wash for shine – Optional extras: A sprinkle of breadcrumbs or crackers on top for texture, or a dash of Dutch cheese (like Gouda) mixed into the filling
The Dutch often avoid heavy cream or cheese sauces, keeping the pie light and fresh.
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3. Why does the Dutch version of Chicken Pot Pie have a different crust compared to American recipes?
The Dutch crust in Kipkoek is lighter and often less buttery than the American pie crust because: – Less reliance on butter: Dutch recipes traditionally use butter and flour (sometimes with a small amount of milk or water) for a simpler, crispier base that doesn’t get too heavy. – Heritage influences: The Dutch have a long history of light, flaky pastries (like stroopwafels or poffertjes), so the crust is designed to be delicate rather than ultra-flaky. – Functionality: The filling in Dutch Kipkoek is often more vegetable-focused and less creamy, so a simpler crust works well without competing flavors. – Regional preferences: In some Dutch regions, breadcrumbs or crackers are used as a base instead of a traditional pie crust, especially in rustic or home-style versions.
Some modern Dutch versions may include a thin egg wash for a golden finish, but the crust remains lighter than a rich American pie crust.
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4. Can I substitute ingredients in a Dutch Kipkoek recipe, and what are some common swaps?
Yes! Here are some common substitutions you can make while keeping the dish authentic: – Chicken: Use chicken breast, thighs, or even turkey—Dutch recipes are flexible. For extra flavor, marinate the chicken in a little Dutch beer or soy sauce. – Vegetables: Swap carrots for parsnips or sweet potatoes, and replace peas with green beans or corn. Onions and celery are also common. – Crust: If you don’t have Dutch-style flour, use all-purpose flour or even breadcrumbs for a rustic base. For extra crispiness, add a little cornstarch to the flour mixture. – Liquid: Instead of milk, use water or chicken stock for the crust. Some Dutch versions even use lemon juice or a splash of vinegar for brightness. – Cheese: If you love cheese, add a small amount of Dutch Gouda or Edam, but keep it mild—Dutch Kipkoek is traditionally not overly cheesy. – Herbs: A pinch of thyme, bay leaf, or even a dash of paprika can enhance the flavor without altering the dish’s essence.
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5. How do you serve Dutch Kipkoek traditionally, and what sides pair well with it?
Dutch Kipkoek is traditionally served as a comforting, home-style dish, often enjoyed as a lunch or light dinner. Here’s how it’s typically presented and paired: – Serving style: It’s usually served in a round or rectangular baking dish with the crust on top, sometimes with a sprinkle of breadcrumbs or crackers for texture. – Sides: – Dutch bread: A fresh baguette, rye bread, or broodje (like a poffertje or stroopwafel toast) to soak up any juices. – Salads: A simple Dutch mixed greens salad with a light vinaigrette or pickled vegetables (like gurken or radish). – Dips: A small bowl of Dutch cheese dip (like kaasbroodje with Gouda) or yogurt with herbs (like yoghurt met kruiden). – Dessert: If making a larger batch, some Dutch families serve it with a simple apple compote or Dutch stroopwafels for dessert. – Drinks: A Dutch beer (like a Grote Bruin or Amber Ale), apple cider, or a sparkling water with lemon complement the dish well.
The key is to keep it simple and rustic—Dutch Kipkoek is meant to be cozy, not overly fancy!
