Anyone have a good chicken pot pie recipe...

[LovesTimone]

I have a lot of company coming this year, so I was trying to get some new - old favorites or... old-new favorites /whichever. Looking for simple meals, that are easy, filling and yet sorta fancy or at least look sorta fancy....

I make chicken pot pie for DH and I - just a small one for the two of us, with leftover's from other meals during the week.

I have never had any luck with making a large one, the problem is always with the crust... if I get the middle browned up the edges are almost burnt and dried out... so I have tried mashed potatoes instead of a crust on top sorta like Shepards pie, it was okay... it really needed some work...

I'm looking to make the filling a day ahead, or even 2 days, so I just can put everything together, when we get home from a day on the water, or shopping or whatever we are doing...

Thanks in advance

 

[china mom]

I don't know f I would call it a god recipe but m family likes it and it is easy.

I start with a cooked chicken - either **** pot all day or boiled on the stove.

I let it cool and pick the chicken and set it a for the next day. I also set aside the broth.

I put frozen vegetables in with the chicken. My family likes peas and corn.

when I am ready to make my pie, I start by using my broth to make a thick gravy. If I don't want to be bothered, I use condensed cream of chicken soup for the gravy. Don't dilute

I use store bought crust. Layer the chicken and vegetables, top with gravy or soup and then put the other crust on. I brush with egg and bake until crust is brown.

Putting a ring of foil around the pie crust edges keeps them from burning.

 

[_19disnA]

the problem is always with the crust...

I don't use a bottom crust as it tends to get soggy and just too much crust overall. For the top crust I often use puff pastry as it browns nicely and tends to be flaky and less dense then regular crust.

 

[North of Mouse]

I have a lot of company coming this year, so I was trying to get some new - old favorites or... old-new favorites /whichever. Looking for simple meals, that are easy, filling and yet sorta fancy or at least look sorta fancy....

I make chicken pot pie for DH and I - just a small one for the two of us, with leftover's from other meals during the week.

I have never had any luck with making a large one, the problem is always with the crust... if I get the middle browned up the edges are almost burnt and dried out... so I have tried mashed potatoes instead of a crust on top sorta like Shepards pie, it was okay... it really needed some work...

I'm looking to make the filling a day ahead, or even 2 days, so I just can put everything together, when we get home from a day on the water, or shopping or whatever we are doing...

Thanks in advance

Dh & I love homemade chicken pot pie and have served it a few times at lunch for guests.
I use the Pillsbury refrigerated crusts (yes, definitely use the bottom crust) and use their basic online recipe as a baseline.

For the filling saute large onion, 3 ribs celery, 8oz. fresh mushrooms chopped (we love them) in a little butter/olive oil. Mix in one can condensed cream of chicken/a little milk to make a soupy (thick) consistency. Mix in 3 cups cooked chicken, bag microwaved mixed veggies, seasoning to taste, splash of cooking wine.

Place in pastry filled 'deep' dish pie pan (I use ceramic) place top crust (make slits) and bake at 400* approx. 45 min. on a cookie sheet/pizza pan until brown. Place ring around edge of crust if it starts to brown too much.

Bottom crust is 'not' mushy!! You need that bottom crust!! Never fails and delicious!!

You can even freeze!! Bake frozen 30 min. longer.

Good luck!

 

[Anchored]

2 frozen deep dish pie crusts
1 pack of pillsbury refrigerated pie crusts
1 lb boneless skinless chicken breasts or your choice of chicken - seasoned to taste
1 14oz bag of frozen mixed vegetables
2 cans cream of chicken soup
1 box stove top stuffing
8 oz shredded cheddar cheese

cook the stuffing according to package directions, I boil my chicken then shread with my hand mixer, mix with the vegetables and cream of chicken soup and cheese
fill the two frozen pie crusts
top with refrigerated crusts,pinch, trim, cut slits
put a ring of foil around the pie crust edges to keep them from burning
bake according to frozen pie crust directions

 

[Micca]

Putting a ring of foil around the pie crust edges keeps them from burning.

This has worked for me as well.

For the top crust I often use puff pastry as it browns nicely and tends to be flaky and less dense then regular crust.

This is like taking pot pie to the next level. The traditional crust is great, but the puff pastry makes it extra special.

 

[Dan Murphy]

We buy the huge Costco pot pie. It's great!

 

[Wendy31]

I do a variation of the Betty Crocker "Impossibly Easy Chicken Pot Pie" recipe. It's really more like a chicken casserole than a pot pie, but my family enjoys it.

And it *is* easy - not impossibly easy, but relatively easy.

Season & bake 3 chicken breasts - I use salt, pepper, & a roasted herb spice mix.
Shred the chicken. (This is probably more chicken than you'll need. I usually use about 1/2 & save the other 1/2 to be used later in the week.)

Combine the shredded chicken w/ the following:

* 1 large can of Campbell's Healthy Recipe Cream of Chicken Soup - I use the "healthy recipe" version because it doesn't have MSG in it.
* 1 small can of Campbell's Cream of Potato Soup - NOTE: I generally don't prefer canned "cream of whatever" soups, but I realized I'm much more likely to cook if things are simple & chances of me making my own cream of chicken soup/gravy on a regular basis for a pot pie are not good.
* 1 package of frozen mixed vegetables - I get the kind that has green beans, corns, & carrots - NO lima beans or peas!
* 1 package of frozen rustic potatoes & green beans in a garlic-parmesan sauce - I can't remember the brand, but this gives the casserole a little "oomph" - plus, the potatoes & green beans are rustic-cut &, in my opinion, "elevate" the pot pie... LOL!

Season the mixture w/ a little salt & pepper & even a little more of the roasted herb spice mix if you want.

Spread the chicken & vegetable & soup mixture into a 9 x 13 casserole dish.

For the CRUST -

2 cups of Bisquick
1 cup of milk
2 eggs

Mix the above 3 ingredients together & pour over the chicken, vegetable & soup mixture.

Melt some butter & drizzle the butter over the Bisquick mixture.

Bake in a 400 degree oven for about 45 minutes or so - until it's done & the top is golden brown.

 

[luvsJack]

I boil a whole chicken, IMO, it has more flavor that way, with onions, celery and carrots.

Take the chicken out and debone and remove the skin. Strain and reserve the broth.

Melt about 2T butter and whisk in flour and let it cook for a couple of minutes. Then add the broth from the chicken. Add a bag of frozen peas and carrots or just peas or just carrots or really whatever frozen veggies you like. Add the chopped chicken.

I normally use refrigerated pie crust. One on the bottom, add filling and another crust on top. Bake until crust is done.

I have also topped with canned biscuits or biscuit dough.

I have also made the filling and served over cooked biscuits.

 

[Disney_Alli]

We used to make turkey tetrazzini from leftover turkey and serve it over baked volovan shells. Also works great with chicken pot pie "filling" and all your shells are perfectly baked.

 

[Calee]

I use a bottom crust, but brown it first so it isn't soggy.

3 cooked chicken breasts
2 cans cream of chicken soup
1 bag frozen mixed vegetables
season salt

Put in browned bottom pie crust, top with top crust and cinch on sides. Put foil around the outer edges of the crust until the last 10 minutes of baking.
Bake around 30 minutes (everything really is cooked, it just needs to heat and top crust cook so you can just watch it)

 

[Samantha Morgan]

You need a crust shield!

Also, brush the top crush with an egg wash before you bake it.

 

[Samantha Morgan]

This can be doubled or tripled depending on if you want to make multiples. It works best with leftover roasted chicken. Grab a cooked rotisserie chicken from the grocery store to cheat.

Veggies are approximate, go more or less to taste.

3 tbsp butter
3 tbdp flour
1/2 cup milk
About 12-14oz Chocken Broth (I make my own, but a can works too)
1/3 cup sliced baby carrots
1/4 cup onion, diced
1/4 cup celery, sliced thin or diced
About 1 cup shredded or cut up cooked chicken
1/4 cup frozen peas
1/4 cup frozen corn

1 package premade dough (make sure to get out of the fridge 20-30 mins ahead of time) or 2 homemade pie crusts.

Season to taste:
Salt, pepper
thyme or rosemary
Etc

9” pie dish

1 egg, scrambled mixed with some water.

Pre-heat oven to 425°F

Melt butter is a large saucepan over medium heat with carrots, celery, and onion. Whisk in the flour until thick and bubbly. Pour in the milk, mix with whisk until thickened. Add in chicken broth and wisk until smooth. Turn heat to medium-low. Add in frozen peas and corn and stir until mixed. Stir in chicken. Mix in seasonings. Cook for a few minutes until veggies are a slightly soft.

While the veggies are cooking. Roll out the pie crust until its large enough to allow slight overhang. Place on bottom of pie pan. Prick with. Fork a few times. Pour in mixture from stove. Roll out pie crust top until slightly larger than pie dish. Fold over bottom overhang and pinch together.

Using a pastry brush (or carefully use a paper towel), brush on the egg wash on the top. Cut a few vent holes in the top crust.

Put into preheated oven for 13-15 minutes, watching near the end do the crust doesn’t get too brown.

Remove from oven and put on crust shield. (Aluminum works in a pinch, but be careful!).

Return to oven for another 3-5 minutes, watching carefully.

Remove and let rest a few minutes before serving.

 

[LovesTimone]

You need a crust shield!

Also, brush the top crush with an egg wash before you bake it.

I have never seen one of these... I am assuming that you use once the edges get to the level of doneness that you are wanting, Right?
and does the edge get soggy or will it stay flaky?

 

[LovesTimone]

I do a variation of the Betty Crocker "Impossibly Easy Chicken Pot Pie" recipe. It's really more like a chicken casserole than a pot pie, but my family enjoys it.

And it *is* easy - not impossibly easy, but relatively easy.

Season & bake 3 chicken breasts - I use salt, pepper, & a roasted herb spice mix.
Shred the chicken. (This is probably more chicken than you'll need. I usually use about 1/2 & save the other 1/2 to be used later in the week.)

Combine the shredded chicken w/ the following:

* 1 large can of Campbell's Healthy Recipe Cream of Chicken Soup - I use the "healthy recipe" version because it doesn't have MSG in it.
* 1 small can of Campbell's Cream of Potato Soup - NOTE: I generally don't prefer canned "cream of whatever" soups, but I realized I'm much more likely to cook if things are simple & chances of me making my own cream of chicken soup/gravy on a regular basis for a pot pie are not good.
* 1 package of frozen mixed vegetables - I get the kind that has green beans, corns, & carrots - NO lima beans or peas!
* 1 package of frozen rustic potatoes & green beans in a garlic-parmesan sauce - I can't remember the brand, but this gives the casserole a little "oomph" - plus, the potatoes & green beans are rustic-cut &, in my opinion, "elevate" the pot pie... LOL!

Season the mixture w/ a little salt & pepper & even a little more of the roasted herb spice mix if you want.

Spread the chicken & vegetable & soup mixture into a 9 x 13 casserole dish.

For the CRUST -

2 cups of Bisquick
1 cup of milk
2 eggs

Mix the above 3 ingredients together & pour over the chicken, vegetable & soup mixture.

Melt some butter & drizzle the butter over the Bisquick mixture.

Bake in a 400 degree oven for about 45 minutes or so - until it's done & the top is golden brown.

I am going to check out the basic recipe on line... and rewrite the one that I have... my family likes broccoli, carrots, pearl onions, green beans, peas, and white corn a variation of these... I have used little red potatoes to - I steam them to almost done, cool ( stick them in the fridge overnight) and then cut into wedges, I found if you get them to small they disappear into the sauce.... I use mostly leftovers, or whatever I have that needs to be used up in the veggie bin...

 

[Samantha Morgan]

I have never seen one of these... I am assuming that you use once the edges get to the level of doneness that you are wanting, Right?
and does the edge get soggy or will it stay flaky?

I put it on the edge when it’s almost to the point where I think it looks perfect. And you are correct it stays flaky it doesn’t get soggy or anything. They work great!

 

[LovesTimone]

I put it on the edge when it’s almost to the point where I think it looks perfect. And you are correct it stays flaky it doesn’t get soggy or anything. They work great!

Thanks so much, I love kitchen gadgets...

 

[donaldbuzz&minnie]

I like to make individual pot pies. I pour the filling into individual ramekins, cover with foil and heat until bubbly. In the meantime I cut frozen Pepperidge Farm puff pastry sheets into squares (or cut into rounds, if you want to bother) that will fit on top of the ramekins. I bake the puff pastry on a cookie sheet until puffed and golden brown, then put one on top of each ramekin just before serving. Pot pies seem a little more special that way, they're lighter, and are way easier than fiddling with pie crust.