Posted: 9/23/2011 2:16:08 PM EDT
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So who here has a good Chicken Pot Pie recipe?
Thanks, Joe |
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Chicken or Turkey Pot Pie
(Makes (2) 8” Pot Pies) 6 Tbls Butter 2 ozs Fresh mushrooms, Sliced ¼ cup All-Purpose flour ½ tsp salt 1 ½ cups Milk 1 ½ cups Chicken Broth (from 32-ounce carton – Do not use low salt broth) 2 cups Cut-up cooked chicken or turkey ½ cup Peas, Frozen 1 cup Corn, Frozen 1 cup carrots, diced 2 cups Potatoes, diced ½ Stalk Celery, thinly sliced 1 Pkg Premade Deep Dish Pie Crust (pkg contains 2 shells) 1 Pkg Premade Rolled Pie Crust for Top. (pkg contains 2 rolled crusts) ************************************************************************************************************************ 1. Dot the bottom, deep dish pie crust with a fork and bake per instructions, until done. Set aside to cool. 2. Cook the carrots and potatoes until tender, but not too soft. 3. Drain and set aside. 4. Melt butter in 3-quart saucepan over medium-high heat. 5. Add celery and mushrooms and cook until tender. 6. Stir in flour, salt and pepper. 7. Cook over medium heat, stirring constantly, until bubbly (2-3 minutes) 8. Remove from heat. 9. Stir in milk and broth. Heat to a slow boil, stirring constantly to thicken. 10. Stir in chicken/turkey, peas, corn, carrots and potatoes. 12. Add filling to the pie shell and top with the rolled pie crust. 13. Bake at 325F until crust is browned. Extra pie can be frozen. To reheat frozen pie; 1. Cut slits in top pie crust. 2. Cover the edge of the crust with foil so it doesn’t burn. 3. Bake at 400F degrees for about 1 hr 15 minutes.(Or until top crust has dried out and loses its pasty/raw appearance. 4. Remove foil from edge of crust and cook 10-15 more minutes until the crust is browned. 5. Let the pie sit for 10 minutes before cutting and serving. |
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Quoted:
Chicken or Turkey Pot Pie (Makes (2) 8” Pot Pies) 6 Tbls Butter 2 ozs Fresh mushrooms, Sliced ¼ cup All-Purpose flour ½ tsp salt 1 ½ cups Milk 1 ½ cups Chicken Broth (from 32-ounce carton – Do not use low salt broth) 2 cups Cut-up cooked chicken or turkey ½ cup Peas, Frozen 1 cup Corn, Frozen 1 cup carrots, diced 2 cups Potatoes, diced ½ Stalk Celery, thinly sliced 1 Pkg Premade Deep Dish Pie Crust (pkg contains 2 shells) 1 Pkg Premade Rolled Pie Crust for Top. (pkg contains 2 rolled crusts) ************************************************************************************************************************ 1. Dot the bottom, deep dish pie crust with a fork and bake per instructions, until done. Set aside to cool. 2. Cook the carrots and potatoes until tender, but not too soft. 3. Drain and set aside. 4. Melt butter in 3-quart saucepan over medium-high heat. 5. Add celery and mushrooms and cook until tender. 6. Stir in flour, salt and pepper. 7. Cook over medium heat, stirring constantly, until bubbly (2-3 minutes) 8. Remove from heat. 9. Stir in milk and broth. Heat to a slow boil, stirring constantly to thicken. 10. Stir in chicken/turkey, peas, corn, carrots and potatoes. 12. Add filling to the pie shell and top with the rolled pie crust. 13. Bake at 325F until crust is browned. Extra pie can be frozen. To reheat frozen pie; 1. Cut slits in top pie crust. 2. Cover the edge of the crust with foil so it doesn’t burn. 3. Bake at 400F degrees for about 1 hr 15 minutes.(Or until top crust has dried out and loses its pasty/raw appearance. 4. Remove foil from edge of crust and cook 10-15 more minutes until the crust is browned. 5. Let the pie sit for 10 minutes before cutting and serving. Great, thank you very much.. I'll be trying this out next week. Thank again, Joe |
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My wife, who came up with this recipe, made a few suggestions, which she hasn't added to the recipe yet:
If the sauce/roux is too thick for you, add another 1/2 cup of milk to it. We prefer it very thick, you may like it a little thinner. Just don't add so much liquid that it soaks through the bottom crust. She also said that she adds a little Velveeta to the roux. About 1/2 cup, cut into small cubes and put into the roux after the roux has come to a boil. It doesn't make it very cheesy, just adds a lot of richness to the sauce. She knows many people don't like Velveeta, so it is optional. She prefers using Yukon Gold for the potatoes. They hold together better than Russets, which tend to break apart if overcooked. The best part of this recipe, is you can add/delete things depending on your tastes. For instance, my wife isn't crazy about peas, which is why there is only 1/2 cup of them in this recipe. The recipe is very forgiving. Add more or different vegetables if desired, or even add more chicken. It won't hurt anything. We usually just throw what we have available into it. |
I just wrote down this recipe watching America's Test Kitchen. Their recipe is for a chicken pot pie crumble, but the way they split up cooking the ingredients made a lot of sense. The final result looked absolutely delicious - I'm planning on trying it out soon.Chicken Pot Pie CrumbleIngredientsFilling· 2 boneless, skinless chicken breasts · 2 boneless, skinless chicken thighs, total amount of chicken = 1.5 pounds · 3 cups chicken broth · 1 onion, diced · 3 carrots, sliced · 2 ribs of celery, diced · 10oz. cremini mushrooms, sliced · 4 Tbsp butter · ½ cup flour · 1 cup whole milk · ¾ cup frozen peas · 2 Tbsp chopped parsley Topping· 2 cups all-purpose flour · 2 tsp baking powder · ¾ tsp salt · ½ tsp black pepper · ¼ tsp cayenne pepper · 6 Tbsp chilled butter, cut into small pieces. · ½ cup finely grated parmesan · ¾ cup + 2 Tbsp heavy cream Directions1. In a large pot, poach the chicken with 3.5 cups of chicken stock on medium heat until chicken is cooked through, about 10 minutes. Strain broth and let chicken cool. 2. For the topping: Combine the dry ingredients, then work in cold butter with fingertips until the mixture resembles cornmeal. Add the parmesan and heavy cream. Only combine until no flour remains. a. Preheat oven to 450 degrees b. Crumble dough mixture on a baking sheet into ½" pieces. c. Bake crumbles until golden brown, about 10-15 minutes. d. Remove from oven and allow to cool. e. Crumble into smaller pieces once cooled. 3. In the same pot that the chicken was poached in, add 1 Tbsp of vegetable oil and stir in onion, carrots, and celery, cover pot and cook on medium for about 5-7 minutes. 4. Meanwhile, shred the chicken and add the remaining juice the strained chicken broth. 5. Remove softened vegetables and add to bowl with shredded chicken. 6. Add another Tbsp of vegetables to the pot and cook the mushrooms, covered, about 5 minutes stirring occasionally. 7. Increase heat to high, remove lid, and cook mushrooms until most of the liquid has evaporated. Transfer mushrooms to bowl with chicken and vegetables. 8. Heat the butter and flour to make a blonde roux. Slowly add reserved liquid and heat until mixture has thickened. Add 1 cup of whole milk. 9. Off heat, season sauce with salt and pepper, then add reserved chicken and vegetables. Add peas and parsley and combine. 10. Pour mixture into shallow casserole dish, then top with crumbles. 11. Bake for 12-15 minutes at 450 degrees until mixture begins to bubble at the edges. |
