Chicken pot pie- best recipe?

Google the Pillsbury recipe. Pretty straightforward and easy.

I've made the one in the link before and I really enjoyed it. It's a little different from traditional recipes. The sauce is very good. I don't care for potatoes in mine, but you could add them.

You don't have to use a whole chicken. I poached skinless boneless pieces in chicken stock and used that liquid for the stock.

I topped it with pretty large circles of puffed pastry because I love it especially with that sauce.

Scroll down to Draper's Chicken Pot Pie.

Chicken Pot Pie

I have one that I make for repasts. (I use the shortcuts)

It's really simple and requires very little prep if you buy the right ingredients.

This is not your traditional flaky-crust pot pie but, it sure is a crowd pleaser.

Poultry Pot Pie

Ingredients:(shortcuts in parenthesis)

1 lb. Cooked poultry meat (meat from one rotisserie chicken or leftover thanksgiving turkey)
1 each Russet Potato, medium dice (1 15oz can diced potato)
1 each Small Onions, medium dice (1 cup frozen onions)
4 each Hard Boiled Eggs, peeled & sliced (1 pack hard boiled eggs)
1 10.5oz can Cream of Chicken Soup
1 10.5oz can Cream of Celery Soup
1 10.5oz can Cream of Mushroom Soup
1 14oz can Chicken broth
1 12oz bag Frozen mixed vegetables
1 tablespoon Salt
2 teaspoon Black Pepper

Crust:
1 cup Self-rising Flour
1 cup Milk
1 cup Mayonnaise

Equipment:
12” sauté pan (non-stick preferred)
2 x large mixing bowls
Hand operated mixing device such as a wooden spoon or rubber spatula
Whisk
Small pot with tight fitting lid (for cooking the eggs)
Large oven proof casserole

Directions for fresh ingredients:
(if using frozen and canned vegetables, skip the sauté steps)
-Adjust the oven rack to the center of the oven and preheat your oven to 350°F-

To save time you can prepare the cooked poultry as well as cook and peel the hard boiled eggs a day or few in advance.

Just store them in airtight containers in the refrigerator. (To make it even easier, purchase a rotisserie chicken and peeled hard boiled eggs.)

Before getting started, open all cans, bags, seasonings to facilitate the assembly of this dish.

Begin by sweating the onion over medium low heat in 1 tablespoon of your preferred oil.

Once the onions transition from opaque to translucent, add the potatoes and cook together with the onions.

If the potatoes begin to stick, add a little water to aid in their removal.

When potatoes are just about done (5-8 minutes), remove pan from heat and allow to cool.

In a large mixing bowl combine the soups, broth, salt, pepper, vegetables, eggs, cooled onion and potato mixture, and poultry.

Pour ingredients into a large ovenproof casserole.

In the other large mixing bowl, add the mayonnaise and 1/3 of the milk and whisk to combine.
Add ½ of the remaining milk once the first addition of milk fully incorporated, and whisk to combine.

Finally, add the rest of the milk and whisk to combine.
With the milk and mayonnaise amalgamated, next add the self-rising flour and mix just until combined.
Do not overmix!

Pour the topping over the potpie filling and place on a sheet pan.

Put potpie in oven and bake for 30 minutes.

After 30 minutes, rotate potpie 180° so that the back is in front and the front is in back.

Bake an additional 15 minutes or until the crust is a nice golden brown.

For a darker crust, increase the oven temp to 375°F and allow crust to brown to your desired darkness.

Remove from oven and allow to cool 10-15 minutes before serving or allow to cool overnight under refrigeration.

Reheats well in a microwave oven.

I looked over all the recipes and in my usual fashion took parts that I liked and created my own. I have to say I liked it and husband who doesn't always care for it (he is not a fan of pie crust) said it had a really good flavor. So thanks guys!!!

I don't what Lowder Bakery in Shreveport does but their chicken pot pie is the best I have ever had. Anyone have their recipe?

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he is not a fan of pie crust

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I have a hard time even understanding not liking pie crust because I love it and puff pastry so much.

Speaking of pie crust, the $5 chicken pot pie at KFC has an excellent crust. I don't know what they do differently, but it's so good. The pot pie filling itself is good enough, but the crust takes it up multiple notches.

YouTube CPP

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I have a hard time even understanding not liking pie crust because I love it

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I've never been a major fan of pies in general because it always seemed out of place to me with sweeter things. Pie crust with any savory filling = major weight gain though!

I haven't had or made a CPP in an age-- I think I may start cooking my way through the recipes linked in this thread. See y'all in 100lb!

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quote:
I have a hard time even understanding not liking pie crust because I love it and puff pastry so much.
Exactly how I feel

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So much so that I’m severely disappointed in a one crust pot pie.

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So much so that I’m severely disappointed in a one crust pot pie.

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Same here.

I've gotten the large crawfish pie from Kartchner's several times which only has a bottom crust. I add a top one.