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Started By
Message
Does anyone have a tried and true good recipe for a Chicken Pot Pie?
Posted on 9/27/20 at 9:04 pm
Posted on 9/27/20 at 9:04 pm
My Mom is on her 37th round of chemo and I've been cooking for her and my Dad to kind of help out.
She's very picky about what she can eat from week to week and so I try to get a feel for what she might be able to eat each week.
This week she said she would love a good chicken pot pie, something I have never attempted. Does anyone have a good recipe that's not incredibly difficult?
She's very picky about what she can eat from week to week and so I try to get a feel for what she might be able to eat each week.
This week she said she would love a good chicken pot pie, something I have never attempted. Does anyone have a good recipe that's not incredibly difficult?
11
Posted on 9/27/20 at 9:24 pm to nateslu1
Hope your mother can recover and your family stays positive. No help for you on the chicken pot pie but once it gets cold again, I will be buying the frozen ones 
Posted on 9/27/20 at 9:48 pm to nateslu1
shite I just made it tonight. Google Martha Stewart’s CPP. I add worceshire and Parmesan cheese to the sauce. And sometimes spring for frozen pie dough to ease the process.
Posted on 9/27/20 at 9:49 pm to nateslu1
I have googled the Pillsbury recipe before. Uses Pillsbury pie crust and is not difficult at all.
Posted on 9/27/20 at 9:54 pm to nateslu1
Here is one I posted a few years back. Really good, makes 4 individual pies, with a puffed pastry top.
Chicken Pot Pie (Makes 4 individual serving pies):
You'll need:
1 cup shredded cooked chicken
1 pint chicken broth
1 cup frozen whole kernel corn
1 cup frozen green peas
1 medium potato, peeled and cubed 3/4 inch pieces
1 large carrot peeled and cubed (maybe 1/2 cup)
1/2 stalk maybe 3 Tablespoons celery - diced into small pieces
2 Tablespoons chopped onion
3 Tablespoons unsalted Butter
2 Tablespoons AP flour
1 package - 2 sheets puffed pastry
salt, black pepper and powdered thyme, depending on flavor of broth
Suitable baking container(s) for the pies - I use 4 small casserole dishes. This recipe is sufficient for four 3 inch by 5 inch dishes.
After cleaning and dicing the vegetables, cook them in chicken broth until 80% done. Use homemade or from a can. Cook them a while and then taste for seasoning, since the salt content of chicken broth/bouillon/better than bouillon varies greatly. Then finish cooking them in the oven as a part of the pie. Potatoes cook quickly, so don't cook them as long as the other vegetables. After about 15 minutes cooking, add the chicken to the pan with the vegetables. This would be a good time to add the potatoes.
Add a Tablespoon of butter to the pan.
You may find after tasting the pot at this point that you need up to a teaspoon of salt, 1/8 - 1/2 teaspoon black pepper to taste, and maybe 1/8 - 1/4 teaspoon of ground thyme.
Drain the vegetables/chicken mixture before adding them to the cooking bowls. Save the broth to make the gravy.
I like to make a béchamel for my pot pies, so I add equal parts of flour to fat and cook at a low heat for about four minutes, being careful to not brown the flour.
Use three tablespoons of flour and butter with no salt or pepper. The broth will contain the seasoning you will need.
Add the broth to the cooked flour/butter mixture and adjust with water if needed to make a slightly thick or thin sauce, depending on whether you want the pie to be solid or have gravy. I like a little gravy in the pie, so I leave my sauce somewhat thin.
Portion the vegetables into the bowls
Vegetables portioned into bowls. I do not use a bottom crust. If you do, butter the bowl before adding the bottom crust.
Add the Béchamel over the vegetables and chicken.
Cover each dish with puffed pastry and press slightly to seal pastry to top of dish. wipe tops of the crusts with soft butter, cut 4 one inch slits in top of pastry to vent steam and bake (On a pan to catch any bubble over) at 350 for about 30-40 minutes to heat everything through and through and cook the crust.
These need to sit about 10 - 20 minutes when removed from oven. They really are too hot to eat immediately and still pretty hot after 15 minutes.
Chicken Pot Pie (Makes 4 individual serving pies):
You'll need:
1 cup shredded cooked chicken
1 pint chicken broth
1 cup frozen whole kernel corn
1 cup frozen green peas
1 medium potato, peeled and cubed 3/4 inch pieces
1 large carrot peeled and cubed (maybe 1/2 cup)
1/2 stalk maybe 3 Tablespoons celery - diced into small pieces
2 Tablespoons chopped onion
3 Tablespoons unsalted Butter
2 Tablespoons AP flour
1 package - 2 sheets puffed pastry
salt, black pepper and powdered thyme, depending on flavor of broth
Suitable baking container(s) for the pies - I use 4 small casserole dishes. This recipe is sufficient for four 3 inch by 5 inch dishes.
After cleaning and dicing the vegetables, cook them in chicken broth until 80% done. Use homemade or from a can. Cook them a while and then taste for seasoning, since the salt content of chicken broth/bouillon/better than bouillon varies greatly. Then finish cooking them in the oven as a part of the pie. Potatoes cook quickly, so don't cook them as long as the other vegetables. After about 15 minutes cooking, add the chicken to the pan with the vegetables. This would be a good time to add the potatoes.
Add a Tablespoon of butter to the pan.
You may find after tasting the pot at this point that you need up to a teaspoon of salt, 1/8 - 1/2 teaspoon black pepper to taste, and maybe 1/8 - 1/4 teaspoon of ground thyme.
Drain the vegetables/chicken mixture before adding them to the cooking bowls. Save the broth to make the gravy.
I like to make a béchamel for my pot pies, so I add equal parts of flour to fat and cook at a low heat for about four minutes, being careful to not brown the flour.
Use three tablespoons of flour and butter with no salt or pepper. The broth will contain the seasoning you will need.
Add the broth to the cooked flour/butter mixture and adjust with water if needed to make a slightly thick or thin sauce, depending on whether you want the pie to be solid or have gravy. I like a little gravy in the pie, so I leave my sauce somewhat thin.
Portion the vegetables into the bowls
Vegetables portioned into bowls. I do not use a bottom crust. If you do, butter the bowl before adding the bottom crust.
Add the Béchamel over the vegetables and chicken.
Cover each dish with puffed pastry and press slightly to seal pastry to top of dish. wipe tops of the crusts with soft butter, cut 4 one inch slits in top of pastry to vent steam and bake (On a pan to catch any bubble over) at 350 for about 30-40 minutes to heat everything through and through and cook the crust.
These need to sit about 10 - 20 minutes when removed from oven. They really are too hot to eat immediately and still pretty hot after 15 minutes.
Posted on 9/27/20 at 10:27 pm to nateslu1
I have attempted to make chicken pot pie several times and none were better than the KFC Chicken Pot Pie
The KFC Pie is pretty good
The KFC Pie is pretty good
Posted on 9/27/20 at 10:30 pm to nateslu1
Best wishes to your mom
Posted on 9/28/20 at 1:00 am to nateslu1
I’ve never made it but just wanted to say I’m thinking of your mom 
Posted on 9/28/20 at 6:05 am to nateslu1
I haven't made this recently, but it is my favorite.
Chicken Pot Pie
6 to 8 servings
Ingredients
• 1 sheet frozen puff pastry
• 2 tablespoons butter
• 1 roasted chicken, shredded
• 1/4 cup chopped red sweet pepper
• 2 medium shallots, thinly sliced
• 2 tablespoons all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon dried tarragon, crushed
• 1/4 teaspoon black pepper
• 2 cups milk
• 1 cup heavy cream
• 1/3 cup dry white wine
• 1 1/2 cups peas, blanched
• 1 1/2 cups carrots, blanched
• 2 potatoes, peeled, diced, and boiled
• 1 egg plus 1 tablespoon milk, for egg wash
Directions
Thaw puff pastry according to package directions.
Preheat oven to 425 degrees F.
Meanwhile, in a large skillet melt butter over medium-high heat. Add chicken, sweet pepper, and shallots and cook 5 minutes, stirring frequently. Stir in flour, salt, tarragon, and black pepper. Add milk and cream all at once. Cook and stir until thickened and bubbly. Stir in wine, peas, carrots and potatoes; heat thoroughly. Transfer the hot chicken mixture to a 1 1/2-quart casserole. Place pastry over the hot chicken mixture in casserole dish. Brush puff pastry with egg wash then cut slits in the pastry to allow steam to escape. Bake in the preheated oven for 30 to 45 minutes.
Chicken Pot Pie
6 to 8 servings
Ingredients
• 1 sheet frozen puff pastry
• 2 tablespoons butter
• 1 roasted chicken, shredded
• 1/4 cup chopped red sweet pepper
• 2 medium shallots, thinly sliced
• 2 tablespoons all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon dried tarragon, crushed
• 1/4 teaspoon black pepper
• 2 cups milk
• 1 cup heavy cream
• 1/3 cup dry white wine
• 1 1/2 cups peas, blanched
• 1 1/2 cups carrots, blanched
• 2 potatoes, peeled, diced, and boiled
• 1 egg plus 1 tablespoon milk, for egg wash
Directions
Thaw puff pastry according to package directions.
Preheat oven to 425 degrees F.
Meanwhile, in a large skillet melt butter over medium-high heat. Add chicken, sweet pepper, and shallots and cook 5 minutes, stirring frequently. Stir in flour, salt, tarragon, and black pepper. Add milk and cream all at once. Cook and stir until thickened and bubbly. Stir in wine, peas, carrots and potatoes; heat thoroughly. Transfer the hot chicken mixture to a 1 1/2-quart casserole. Place pastry over the hot chicken mixture in casserole dish. Brush puff pastry with egg wash then cut slits in the pastry to allow steam to escape. Bake in the preheated oven for 30 to 45 minutes.
Posted on 9/28/20 at 12:59 pm to nateslu1
WilliamSonoma-chicken pot pie
This is one from WS that I have made on multiple occasions and it is delicious.
My best for your Mom and prayers for a speedy recovery.
This is one from WS that I have made on multiple occasions and it is delicious.
My best for your Mom and prayers for a speedy recovery.
Posted on 9/28/20 at 2:11 pm to nateslu1
Best wishes to your mom. I made the pioneer woman CPP a week ago. Came out very good and creamy. Used her homemade crust recipe, too. Her CPP recipe didn’t call for a bottom crust but I did a blind bake on a bottom crust for about 20 min, added the filling and top crust then baked.
This post was edited on 9/28/20 at 3:46 pm
Posted on 9/28/20 at 2:49 pm to nateslu1
Hope your Mom gets better soon. You're obviously a good son.
I've not made CPP, but I've wanted to. Love reading these recipes.
I agree that KFC CPP is pretty good. The crust is really good.
I've not made CPP, but I've wanted to. Love reading these recipes.
I agree that KFC CPP is pretty good. The crust is really good.
This post was edited on 10/1/20 at 11:04 am
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