Chicken Pot Pie recipe?

smurfetteinred

I've had good luck with recipes from you guys so I thought I'd ask again. DH wants chicken pot pie. I've never made chicken pot pie. The recipe he saw in the paper that made him want chicken pot pie seems overly complicated. Anyone got one that won't take me all day?

MeganBrian

check kraftfoods.com, they usually have classic/simple recipes. Let us know how it turns out!

Fun2Dream

DH makes this one and it's SOOO yummy. ?Instead of Philo dough, though, we use a can of croissant rolls:

?

https://www.kraftfoods.com/kf/recipes/grams-chicken-pot-pie-108692.aspx?

TTCgradstud

I have one that is awesome, I make it as often as possible and it freezes great:  I use a premade roll of buttermilk biscuits for the top.  If you freeze the filling, heat it up to about 200degrees before topping and cooking. 

1-1/2 lbs boneless, skinless chicken breasts and/or thighs                                                                        2 cups chicken broth 1-1/2 TBL vegetable oil 4-6 shallots, chopped fine 3 medium carrots peeled and cut into small pieces Salt and ground black pepper      4 TBL unsalted butter ? cup flour 1-1/2 cups milk ? tsp dried thyme leaves 3 TBL dry sherry (or other wine) ? cup frozen baby peas, thawed 3 TBL minced fresh parsley leaves   Adjust oven rack to low-center position; heat oven to 400 degrees.  Put chicken and broth in dutch oven or soup kettle over medium heat.  Cover, bring to simmer; simmer until chicken is just done, about 8-10 minutes.  Transfer meat to large bowl, reserving broth in measuring cup.   Increase heat to medium-high; heat oil in now-empty pot.  Add shallots, carrots and saut? until just tender, about 5 minutes.  Season to taste with salt and pepper.  While vegetables are saut?ing, shred the chicken into bite-sized pieces by hand (i.e., don?t cut up with a knife).  Transfer the cooked vegetables into the bowl with the chicken.   Heat butter over medium heat in the again-empty pot.  When foaming subsides, add flour; cook about one minute.  Whisk in chicken broth, milk, any accumulated juices from the bowl and the thyme.  Bring to a simmer, then continue to simmer until the sauce fully thickens, about 1 minute.  Season to taste with salt and pepper, then add sherry.   Combine the sauce with the chicken and vegetables.  Stir in the peas and the parsley.  Adjust seasonings to taste.  Pour mixture into a 13 x 9 pan.  Top with biscuit topping and bake for 30 minutes, until topping is golden brown and filling is bubbly.

MeantToBeWed

Mine doesn't call for chix, but I'm sure you could add it. It is far superior to any pot pie i've ever had! - I do change it up a bit, and instead of using a pie crust, you can use phillo.

1 frozen pie shell, or fresh dough if you have time
2-3 cups veggie broth
1-2 potatoes
3 medium carrots
a variety of veggies such as green beans, zuchinni, mushrooms, or just about anything.
1 package frozen spinach
vegan grated or sliced cheddar to cover pan in two layers
lots of good spices: garlic, cumin, tarragon makes it savory, whatever you like.

Directions:

Thaw pie she'll and try real hard to take one 1/2 out of the tin w/o it breaking into a million pieces. If you manage, you are a god(dess).  Meanwhile, cook chopped veggies (NOT spinach, just keep it till later).  Cook in micro or oven till about 3/4 cooked.  To make sauce, heat broth in large kettle, add spices, and lower heat.  Add slowly either cornstarch or flour (I use flour), till slightly thickened.  You can add dairy free milk and use veggie buillon cubes.  Add to this cooked veggies and coat them w/sauce.

Meanwhile, layer 1/2 cheese on bottom of lower crust.  Spoon in veggies and sauce, then add spinach on top.  add rest of cheese on top of that, and close it up as best as you can w/ the torn top shell. at least mine always tears. bake at 400 for about 45 min, till crust is brown and delicious cheese and juice oozes out.

Serves: 3-4 hungry adults

Preparation time: ?less than 1 hour

Nutrition Information: probably bad for you in some obtuse way just like everything else in life.

Roux.  1 Tablesp. vegan (non-hydrogenated) margarine 1 Tablesp. flour 1 cup milk spices Melt the margarine over medium in a pan, then add the flour.  Mix it well.  Then start adding the milk - very, very slowly!  At first add about a teaspoon at a time, stirring it in well (otherwise the roux will get lumpy).  Once it is getting creamier you can add the rest of the milk a bit faster.  Stir constantly until the mixture has thickened, like a creamy pasta sauce - this is up to your judgement.  Add any spices - I used a bit of basil. I doubled this recipe to have the right amount of sauce for the pie. 

Em&B

Mmm, now you made me want chicken pot pie!

Jen&Joe06

https://pepperplease.blogspot.com/2008/02/chicken-pot-pie.html