Not that making biscuit dough is that hard (I liked the recipe here) a quick and easy substitution is filo dough from the freezer section. Cut it before you bake the dish, it'll be easier to serve.
stop eating the bird, f*****
haha, i'm going to go get some more meat now just because you said that.
mmm.. much better than Ramen.
nice recipe notation, you're one smart "cookie" :D
I tried this one tonight. It worked very well, expect at the stage of combining flour with the melted butter. My flour hit the butter and absorbed it, turning into a yellow mush that wasn't even remotely whiskable. I quickly added the broth to smooth it out, but obviously I missed something at that stage.
BTW, think this could be modified into a homey cream of chicken soup? Maybe with some more milk or broth?
- kitcat
The flour does clump when you throw it onto the butter. Use the whisk to break up the ball of flour that forms and kind of use it to work the butter evenly into the flour. It'll become sort a paste shortly. Don't worry about that step too much.
To make a creamed chicken (for serving over noodles or rice), simply use 1/3 cup flour instead of 1/2 cup.
To make a cream of chicken soup, I would just add more milk. Probably another 1-1/2 cup to 2-1/2 cup depending on preference.
This Recipe is the pits... Period. *gag*
I think that this is a great recipe. Most recipes for chicken pot pie produce unflavorful gravy, but this one is good. I used a puff pastry crust, and made individual pies. Also, I added 2 4.5 oz. jars of whole mushrooms (drained).
Best pot pie recipe that I've found.
I love making pot pies in individual ramekins. (In fact, I like making everything in individual ramekins. And pot pies especially.)
Made this last night. Great recipe, and exceedingly thorough instructions, as usual (says the hyper-analytical lawyer).
Next time, I will back off the nutmeg a bit and add a bit of garlic when I saute the vegetables. Otherwise very satisfactory. Perfect consistency on the cream sauce.
Love your recipes!! Can you please check the page? Can't seem to get icon that allows me to print. Thank-you
The printer friendly option on the new interface has not been implemented yet. Even though it's not available, you should still be able to print the page (with Internet Explorer, you may need to shrink the page or print in landscape).
No recipe for the crust?!!! What a copout! What did you do, use "Bisquick"?
I tried this tonight and it came out beautifully. I added more milk to your biscuit recipe to get drop biscuits, which took less prep time and added more texture, but took longer to bake. Thanks for the excellent recipe.
This isn't traditional chicken pot pie; it's just chicken pie.
Chicken Pot Pie is a Pennsylvania Dutch creation where squares of pie dough are added to a chicken broth consisting of cut up chicken, celery, potatoes, and carrots. Sometimes, a small amout of flour is used to thicken the soup, and vinegar is added for flavor.
It's quite delicious.
That being said, I will have to try your chicken pie recipe and report back.
I find it easier to add the chicken, broth and veggies to a crock pot to cook all day. Then, just separate the juices into a pot and make gravy - only takes a few minutes. Place the chicken and veggies in a casserole, mix in the gravy...finally top with biscuit of choice and bake. The crock pot comes in handy if you don't already have any cooked chicken on hand. Some people add cornstarch to the broth to thicken into the gravy, thus omitting the later gravy-making.
i often think to myself... if i were stranded on an island, what food (or recipe thereof) would i most want.
the glorious "chicken pot pie" or (chicken and bisquits) is right up near the top of the list.
(assuming i could have some sort of access to peanut butter on the side.)
this recipe, is very close to what i have been cooking for years.
heed my advice:
* traditional Pennsylvania Dutch also fold the complete chicken pie recipe into one large fold of dough... very yummy and efficient.
* lumps in the gravy, in the early stages, is a good thing. just whisk them out.
* try baking/roasting your chicken, and cutting it into cubes rather than boiling and tearing it.
* add lots of black pepper to your recipe.
* keep it all on the thick side... you can always thin it down.
* pearl onions rock.
* don't forget the fresh herbs.
- Long live chicken/turkey pot pies!
Thank you for this easy recipe! I made this dish tonight and it came out just fine. My husband loves chicken pot pie and FLAN. I've just knocked out one, now I have to learn how to make his favorite dessert Flan. I just wanted to Thank You for this easy recipe. It is wonderful.[/b]
What a great recipe! Thank you so much for sharing, it was perfect for that leftover turkey too!
Happy Holidays :D
totally blew it with my chicken pot pie and ended up scooping out the filling for chicken pot tarts :o
This should be interesting.
I haven't yet implemented my computer-in-the-kitchen plan, and printouts would be too easy. So... I forgot the broth until after the milk, and probably added too much lemon juice. The cream part may or may not work.
Veggies were a random assortment of what I had in the kitchen - zucchini, yellow squash, onion, green onion, mushroom, tomato, sweet potato, spinach, mustard greens. Much black pepper added, along with paprika, red pepper, and a toss of generic 'pizza spice'.
Not really feeling like looking up the biscuit recipe, or digging up the one I used last time I made a pot-pie like item, I whipped up a batch of corn muffin mix. Prebaked a bottom crust to avoid goopy cornmealy bottom, and the top crust is more of a dribble of biscuit batter - should end up dumplingish.
Not quite true to the original recipe, but what the heck.
Lovely Reciepe,
Thanks for that
:) Great recipes, I just found this site by accident, my granddaughter just made the tiramisu and everyone loved it.
Your version of chicken pot pie sounds more like chicken and dumplings. Both dishes are good - it's just a matter of the thickness of the liquid!
This is the most delicious recipe. I added the milk before the broth and the milk was not whole is was 1% and I added a bit of fat free 1/2 and 1/2, started out with lots of lumps, wisked them away...every thing came out great. I also used meat from cooked chickens from Costco. I had enough filling to fill two pies but only 2 pie crusts so I put the pie crust on the bottom, then filling, then covered the top with store bought buscuits. They are not baked yet, they will be a treat for dinner but I hope the crust comes out as delicious as the filling!!!!! Thanks for the recipe!
Dad's Kurnik
1 rotisserie chicken
1 pkg prepared double pie crust rounds
1 can chicken stock
2 c fresh mushrooms
2 tbs parsley, chopped
1 tsp lemon juice
1/4 tsp ground nutmeg
1/2 c sour cream
1 c Texmati rice
1 sm onions, thinly sliced
4 hard-boiled eggs, chopped
2 tbs fresh dill leaves, finely cut
2 tbs butter, softened
1 egg yolk, mixed with 2 tbs sour cream
Remove meat from the chicken into 1" pieces. Set aside.
In a skillet, sauté mushrooms in butter until soft. Add chicken, parsley, lemon juice, nutmeg, sour cream and chicken stock until moist but not soupy. Stir thoroughly, taste for seasoning, and set aside.
Cook rice with remaining chicken stock (dilute with water if necessary).
In a skillet, saute onions until soft and golden. Stir the onions into the rice, and toss until they are well mixed.
In a separate bowl, combine the eggs with the dill.
Preheat the oven to 400°F.
Spray medium-sized springform pan with no-stick baking spray. Line pan with one pastry round allowing allow excess dough to hang over edge of pan. Avoid overworking dough. Moisten dough as necessary to avoid tearing.
Spread 1/3 of the rice mixture on the bottom of the dish and cover with 1/2 of the chicken mixture.
Top the chicken with 1/2 the egg mixture and repeat the layers, ending with the last of the rice.
Use sour cream and yolk mixture to moisten edge of pastry. Cover Kurnik with second round, bend over edge and seal, trimming excess dough. Use fork or other tool to seal and decorate edge.
With a small, sharp knife, cut out a 1" circle from the middle of the dough.
Brush the crust with the sour cream and yolk mixture. Decorate crust with excess dough.
Bake in the middle of the oven for 15 minutes.
Reduce the temperature to 350F and bake for another 30-40 minutes, or until the crust is golden brown.
Serve with sour cream and winter vegetables (Brussels Sprouts, Broccoli, etc.).
I made this recipe the other night, and all I can say is this is the best chicken pot pie recipe I have found to date. I did leave the nutmeg out, by accientident. [but Freud says nothing is a mistake :)] Well no matter what I did not miss it, and it came out delicious... One complaint I had was my celery was still crispy in the end, but not a big deal, I just probably did not sàute it long enough...
I also made the basic biscuit crust. So easy.
Good call! Good recipe! Flavorful gravy! I was going to omit the sherry, good thing I didn't, I think it gives it that little kick it needs. Thanks for the delicious recipe!
Great recipe! I was so glad to find a recipe for "clueful" adults, that is to say, one that doesn't require cans of creamed soup! And boy, was it delicious.
<p>One problem I had with the recipe was, the
roux). The recipe calls for a half-stick of butter, and a half-cup of flour. The problem is, a roux is generally <i>equal amounts</i> of butter and flour. As I was making the recipe, I had melted the butter, and was gradually stirring flour, when I discovered half of my flour was left over, and the butter was completely used up. A quick check of the ingredients (and the label on the stick of butter) revealed that a half-stick of butter is 4 tablespoons, while a half-cup of flour is 8 tablespoons. To make a long story short, I added another half-stick of butter, whisked in the other half of the flour, and - <i>voilà</i> - no lumps!
<p>We "toyed with" the recipe while making it. Here are our "mods" to the recipe.
- If you don't have sherry, any (preferably sweet) red wine will do. I used an open bottle of Chianti, and the result was just fine.
- My wife peeled and cubed two large russet potatoes, then boiled them for ten minutes. Rinsed under cold water to stop them cooking, then added to the pot with everything else.
- Nobody felt like sautéing the onions, but we had some pearl onions in the freezer. A full cup of those was a bit much; I would suggest less. All the veggies were rinsed under cold water to thaw, then drained.
I like what I see under this recipe however it seems a bit more like creamed chicken pie than real chicken pot pie... Let me tell you, you have NOT tasted chicken pot pie unless you have made it from a recenetly home roasted chicken and homemade chicken stock. period.
Its real simple if you have just roasted a chicken that day before. make sure you keep the gibblets and make a about 2 to 4 cups of chicken/vegitable stock buy simmering the gibblets, water, a whole onion, 2 pieces pf celery and a couple whole carrots and a quartered potato and a table spoon of oil. season with a 1/2 teaspoon thyme, salt and pepper, simmer for at least 3 hours.
When you roast the chicken ( i recommend that you stuff the chicken), make sure you can save the fat in the bottom of the pan. this is GOLD. put it in the refrigerator or freeze it until your ready to make the pot pie (this is the "butter" in the above recipe) you should have about a 1/4 cup of it or more.
eat some of your chicken roast... then wtih waht you didnt eat take all the meat you can possible get out of the chicken, tare it apart and get every ounce of (red) meat (MMM MMM) that you can out of that chicken and use it for your pot pie.
if you did this the day before, your all set to start making your pot pie.
follow the directions above to make you pot pie except that it is even simpler than described above. no need to saute the vegitables separetly.
Just heat the chicken fat in a large pot, until it starts to sizzle, then add about 1 to 2 tablespoons of flour to make your roue. (you could add more flour if you want it thick, but pot pie shouldnt really be that thick) as the flour starts to brown slowly start to add your chicken stock that you made the day before keep stiring in about half the stock and bring to a boil. Add your baked chicken scraps and bring to a boil. Add 2 cups diced potatoes, 1 cup chopped carrots, and 1 cup chopped onion, 1 to 2 teaspoons salt, 1 teaspoon peeper and about 1/2 teaspoon thyme add the rest of the chicken stock and about 1/2 cup of frozen peas... and bring to a boil quickly. As soon you've brought it to a boil your done on the stove top, DONTCOOK the veggies just heat them to a boil. pour the mixture in a baking dish and cover with pie crust or you favorite topping, bread crums work, crummbled potato chips or flat bisuits (i.e. pie crust molded into flat rounds) and place in the over at 350 degrees for about 1 hour or until the top turns brown... the whole dish should be bubbling when you pull it out. let cool for 10 minutes.
This is the recipe my Dad always made and especially with left over thanksgiving turkey, which makes it taste TWICE as good as with chicken.
There is NO way that you could get the same taste with canned chicken broth and butter.. Canned chicken broth has MSG added (yuck) and you cant duplicate the taske of chicken fat... believe me I've tried to make pot pie without and it just doenst work... IF you use all the incredients from scratch the taste is just so addictive you will never go back.
This is not a rant against this site or the above recipe, but you have to do a little work to get the most out of your food. BTW I just love this site and I am an Electrical engineer and 26 years old.
Way back there an anonymous poster has a problem with the sauce. What is called for is a basic white sauce, which is easy to make, and also easy to ruin. It is also the mother of many other sauces. Patience is the key. The butter and flour will form a crumbly paste when first combined. The trick is to add the liquid very gradually maintaining a very low heat on the pan. At first, dribble small amounts of the milk or stock into the roux and whisk together until the liquid absorbs. In the beginning it will seem like the liquid is just evaporating off. Continue to drizzle the liquid and whisk until the mixture becomes more sticky and spreadable. At all points the texture should become uniform before more liquid is added.As you continue, you will be able to pour more volume in with out lumps. After a few minutes of patient addition, the sauce will reach a point where it is thick but no longer a paste, whisking it will seperate the sauce where the whisk has been, but there will be no clumps. Then you can usually dump the remainder of the stock and/or milk in without problem.
I usually add the raw flour to the pan first, shaking the pan and stirring to toast the flour. When it is a bit beige/colored I then add the butter.
Thanks to "Jeremy from Mich" for the directions on making this with a roasted chicken. I tried that last night, and it was absolutely delicious. I always make chicken stock after roasting a chicken -- the real stuff just isn't available in stores, and it's a great way to use up the veggies that are languishing away in the fridge. I'm trying (but not always succeeding) in cutting calories, so instead of a pie crust topping, I used reduced fat crescent rolls purchased from the buscuit section of the grocery store, and topped with a breadcrumb/parmesean/rosemary mixture that I had left over from Christmas dinner. Wonderful.
By the way, roasting a chicken is easy. Just take out the neck and giblets from the cavity (save those for making broth), place in a roasting pan (or better yet, a vertical roaster with beer in the container that goes into the cavity), stick a roasting thermometer in the thigh joint, and cook at 350 until the temperature reaches 180 degrees. Most books say to cook to 170 degrees, but I've had "underdone" experiences with this and prefer to be on the safe side.
hi i have a need today to make chicken pot pie!!!! why?? because its 15 below 0,out were i am, and i need to make and eat yummy chicken pot pie today! im gonna use your recipe and when its done and ate i will let you know it was.......i have a feelig its goona be yummy! thanks
from someone who cooks
I made this recipe last night for my 4 hungry roommates and myself. I knew that we normally consume about three pounds of meat per evening meal, so I doubled the recipe (including doubling the amount of biscuit dough topping), and I must say, it turned out well. I had to use two baking dishes, so I wish that I would've made the crust a bit thinner (I had to make up a partial batch of biscuits at the end in order to cover the last corner of the one dish), but other than that, everything went pretty smoothly.
Make sure to season your chicken as you cook it--I found this to be a good way to make this dish even tastier.
This version sounds great, but I find an easier alternative is using Cambells cream of chicken soup. Im sure its not quite as tasty, but its easier, and better if you have problems digesting milk.
Chicken, Carrots, Celery, and Onions. Chop into bite size pcs, mix together with chicken soup (undlluted), and add to a Pilsbury pie crust - topped with another pie crust (sort of flip one over and remove the metal tin. (They come in packs of two). Bake for an hour at 350.
I will add some chicken broth next time, I bet that helps a lot.
No question one of our favorites.
Dittos on the great website
I don't like the taste of sherry in food. Can I just leave it out or do I need to replace it with something else? Any suggestions
If you don't like that taste, then you can just leave it out. If you find the flavor too bland, you may want to step up some other flavoring - salt, pepper, lemon juice, or something new.
I just finished eating some of the chicken pot pie I made with your recipe. Yum! If you think of pot pie as a way to use leftovers, it works wonderfully, as mentioned by some earlier posts.
I used the chicken I had roasted yesterday. When adding vegetables I included the leftover greenbeans and diced the roasted potatoes. There was even a few tablespoons of gravy from yesterday and I added that to the mix. Didn't have sherry so I used some white wine. I know there are some PotPie purists out there and my interpretation may not qualify, but it sure did taste good and solve the leftover problem!
Really enjoy your website. The recipes have worked out well for me!
:
I can't understand why all of the "anonymous" people that have something negative to say don't have the nerve to add their real name.
Kathy Grimm
I made your recipe for my son today, and it looks too pretty to eat! In between the bisciuts I put strips of pie crust to fill in the space. So we all get what we want on top of the the chicken pot pie. Thanks for the recipe! ;)
I chanced upon this site when looking for a simple (crescent roll-dependent) CPP recipe and holy wow this is great. The instructions (with pics for visual learners like myself) were methodological and simple to follow - genius!
I just wanted to know the biscuit crust is only on top or it also on bottom like first curst then filling then again curst?The recpie looks very tempting and i want to make it very soon.
The biscuit crust is only on top.
I found this thread by accident but I think this recipe sounds great .
I read comments on Pa Dutch pot pie type of dough or filo and I would like to add to this the chicken and waffle dish, also Pa Dutch.
Just make the waffles and top with the chicken + gravy and veggies.
If you like the biscuit top you will love the waffle bottom!
It's all about the chicken and gravy. B)
This was one of the best reicpies for pot pie that I had tried. I actually used wild turkey for it and I had people asking for more. I would highly reccomend it for anyone that wants to produce a tastey and creamy pot pie that was full of flavor. I had severl people ask what the secret was, and any great chef never tells !!!
Thanks again.
This recipe looks really good and I am thinking of serving it to some friends on our movie night. Just one question though...how much does it make? I looked all over, maybe I missed it, but I completely didn't see any number of servings listed.
Sorry, I forgot to put that in. I've added the serving size. This recipe serves 6 as a full meal.
I was yearning for some comfort food and this came up when I did a search on Google. I tripled the recipe as I wanted leftovers for my wife's lunches. I pretty well stuck to your recipe but added some mushroom, forgot the peas (by accident) added some cayenne (just enough that you knew it was there) and used the pastry you suggested. I especially liked the rectangles as it was easy to serve individual portions and to freeze for lunches. My wife loves it and the cook as I am retired and enjoy cooking. Keep up the good work on the site.
Rick in Timmins
I've made this recipe twice now, the first time as-written and the second with a couple of changes. Here's what I modified this last time:
- Turkey instead of chicken. Lots of turkey left over after Thanksgiving
- A tablespoon more butter when making the roux. I agree with other posters that the recipe as written gives too thick a roux for my tastes
- Half-and-half instead of milk. This gives a much creamier consistency to the sauce
- Homemade turkey stock instead of canned/boxed chicken stock. Using homemade stock makes the sauce *so* much more rich and mellow.
- Drop biscuits on top instead of rolled. I just like the texture of the drop biscuits better; the little peaks crunch up nicely.
For me, these changes elevate the recipe from good to excellent.
I don't see the size of the baking pan. It appears to be a 9 X 13 . Correct?
Yes, 9x13. I'll update the article now.
Hi there, Michael, I made chicken pie according to your recipe, and I think it turned out quite well (although I didn't follow your recipe exactly. You can see for yourself at organicallycooked.blogspot.com/2007/12/chicken-pie.html.
This is a really great traditional chicken pot pie recipe. Every time I make this recipe for guests, they can’t get enough. Though, I did substitute the nutmeg for 3 cloves of garlic, and I also used the suggestion for topping the pie with the basic biscuit recipe.
I decided to try your recipe, and followed it exactly. Except the weather was too bad to go shopping, so I just used what was in my refrigerator. Didn't have chicken, but nearly everything tastes like chicken anyway, so had some frozen oppossum left from last summer, used that. No chicken broth, used Cream of Shrimp soup as I mentioned, everything tastes like chicken anyway. Instead of all the vegetables I popped open a can of stew which was languishing on the pantry shelf, it says it had most of those vegetables in it, so what the heck. Didn't have sherry, used whiskey, it's got alcohol in it too, just the same. Don't like nutmeg so I never buy it, used cinnamon, have plenty of that. Out of butter, so I skipped all that, used refrigerator biscuits for the topper. By the way, I read all the previous posts from people who had horrid results with your recipe before I tried it, and I don't know what's wrong with people, my family ate every bit and loved it.
B) The receipe was fabulous. Used puff pastry to make it quick. My left over homemade chicken stock and Wondra (I'm a bit lazy to whisk alot) made the sauce beautifully creamy. This will now be a house standard.
I made it today for my family coming home tomorrow so I tried it for dinner tonight. I did not bake it, I just put it in to a bread bowl and ate it. I don't like the nutmeg taste so I would scratch that. It's thicker than I would like. Next time I'll add more stock and milk. Hopefully it will hold up when I add some liquid tomorrow.
This recipe sounds really good, but I wanted to know if I could use Pillsbury crescent rolls instead of biscuits? And if I did how long should i cook it for?
Thanks!
You can definitely use Pillsbury rolls for the top. My guess is that you may not have to adjust the cooking time or temperature.
This recipe has become my all time favourite food!!
I use potato, carrot, corn and parsley for the vegetables. Leave out the nutmeg, sherry and lemon juice. And top it with puff pastry because I'm too lazy to make my own pastry.
We have chicken pot pie at least once a week.
Thanks for such an awesome yum recipe... I'm addicted!
I'm British and came upon this site by accident - receipe looks great and will def try this, but reading down the posts I am helpless with laughter at the above post - I sooooo hope it s a joke! :) [/i]
heehee. it is a chuckle....
......I sooooo hope it s a joke!
Lang du Joue methinks goes roughly to "Tongue in Cheek"...?
Thank you so much for sharing your recipes. They are really great! It is especially nice that they can always be used as a starting point and then modified to each user's individual taste.
For those few of you with negative comments, remember, not everyone likes the same things so perhaps you should remember what you mother hopefully taught you--if you don't have anything nice to say, don't say anything at all.
Thanks again for taking the time to share your knowledge with others!
lexm
what was the last picture for??
The last picture shows what it looked like after the egg wash was browned. It's hard to tell with the camera I was using back then...
hi michael, i made this recipe once before with your biscuit dough and it turned out great! i really like pie pastry, especially the stuff on the bottom, and i was wondering if you've ever tried this recipe with the biscuit dough on the bottom as well. i'm trying that out tonight, hopefully it'll turn out well :)
it came out great! your biscuit dough works like a charm, the bottom came out crispy on the outside and moist on the inside, just the way i like it. the baking time wasn't much different too, it took 35 minutes for the top to brown.
I'm making this chicken pot pie for the second time tonight. My 13 y/o son who doesn't eat anything loves it!
If you are watching calories and saturated fats, I used olive oil as a base for the sauteed veggies and also cut the butter in half and made up the difference in olive oil as the base for the roux. I also used skim milk for the gravy and it all came out great and was very tasty! No one feels deprived and I cut out a lot of calories.
Yum, Yum!!!
How much chicken did u use?
3 chicken breast halves
Thanks for the recipe.
Question: how much does a chicken breast half weigh where you come from? I can get them from 4-12 ounces. Yours look like they're about 6 ounces uncooked...?
Didn't have any sherry so I used whiskey, which goes well with chicken and cream.
Thanks again.
6 ounces is about right. I usually see between 5-8 ounces per half breast.
I don't get the picture of the eggs and oil and whatever the other stuff is in that picture, it's not in the recipe.
I tried the recipe, it's very good. For me the trick was not rolling the biscuit dough too thin.
Wow, I wonder how many years that picture's been showing the wrong one! I've fixed it.
can this recipe be made a day ahead?
or the biscuit part shouldbe done right befoe baking??
Yummy - this is just what I was looking for!
it's a good idea - helps get max rise/fluff
There is a better, (no offense) much more time consuming recipe for what I would consider "traditional" chicken pot pie here:
Chicken Pot Pie.
It took me about 4hrs to make, but it was the best pot pie I have ever had.
This is the first of your recipes I've tried and it is absolutely delicious. I made it tonight and just had to say how fantastic it is. It's definitely a keeper and I've bookmarked this site. Thanks, Chef Chu.
Is it possible to cook this ahead of time and freeze it? Or does that ruin the crust?
In the same vein, can leftovers be frozen and reheated without losing any quality?
I'm usually not the cook in the family, however I'm unemployed and have begun to do more of the cooking at home. My wife roasted four chickens Sunday (Oct 4) intending to make chicken pot pie for our own family and to bring to an ailing relative. Her work intervened and there I was, never made a chicken pot pie and we can't afford to waste the chickens. I began by combing my wife's cook book collection and then on to the Web. I made two examples for us for Monday and, having met the approval of the Head Chef, I made another for the relative. I approached this very methodically and (I think) I combined the best of the many recipes available.
This recipe comes by far the closest to what I ended up making and the results were great! Oh, I also ran my final version past a family member who harks back to the Day when my grandfather's family restaurant served a chicken pot pie that folks would come back for repeatedly.
There is nothing like cooking this from scratch to get great taste.
gigi -
yes it could be done ahead, cooled then frozen.
and as you suspect, the crust will not be as crisp or nice as fresh . . .
Took me a while to figure out how much chicken was needed; found it at the end of the recipe in the "wiring diagram". Maybe add this info to the main body of the recipe...
Fixed. Added chicken quantity to main text.
Gigi: I am making the chicken pot pie today with turkey and will freeze a couple of pans for future meals, at the time of the future meal I will add the crust so it will be light and fluffy like the first meal.
OMG. I am an engineer and this site is awsome. The pictures and charts really do the trick!
just made this tonight, instead of rolling out the biscuits i just pulled pieces off the ball and laid them on top before baking.
I have been making a similar recipe for years. We usually make it with our Turkey leftovers around the holidays. I don't use the sherry or the nutmeg though. And I use frozen biscuits on top. By the time the biscuits are ready, the dish is heated through! I also have frozen the dish for later use but don't put the biscuits on until it is thawed and ready to go into the oven. Still comes out great. My family loves it and it has become a holiday tradition.
If anyone is planning on doing a while roast chicken, I suggest removing the legs which you can still roast with your chicken (or now chicken crown). I never understand why people roast the whole bird, the legs take considerably longer to cook the the breast, so while your legs may still be underdone the rest of the bird is drying out.
I wonder if this would work with a cornbread topping instead of biscuit...any thoughts?
-M.S.
>>thoughts?
why not?
Save chicken fat and substitute it for the butter the flavour intensifies if you do as such.
Chicken Fat Pie Crust
2.5 cups flour
1 tsp salt
1/4 tsp mace
10 ounces frozen chicken fat
1/3 cup ice cold chicken stock
Place the flour, salt and mace into a food processor ( pick one up at the resale store) whir for about five seconds to mix.
Cut the chicken fat into little cubes. Add to the processor and whir about eight seconds. Add chicken stock, whir about five seconds.
Dump ingredients into a bowl and gather together to form a ball.
Cut the dough in half, placing each into plastic wrap and flatten. Let rest in the fridge minimum one hour.
Roll dough out between two pieces of waxed paper dusted with flour. When rolled out into disks place in fridge for a half hour.
Place one disk at the base of a deep 10' pie pan, preferably ceramic or glass, pour in your chicken mixture top and seal with remaining disk perforate with a fork and cut open steam vents. Brush with milk.
Place pie in fridge for one hour.
Set rack on lowest level, preheat oven to 425 F , bake for twenty minutes lower to 350 F for the last thirty minutes or until done.
Take out of oven, let rest then devour.
oh, oh, my, my, love that format! soo much appreciation. The block diagram is wonderful. I may have to make this a primary recipe website. thanks.
On two different(one chicken and one beef pot pie) occasions I have lost product to floor due to container collasp, Hold on both sides but due to wait the flimsy carton folds in center causing splilling. Can't see me buying any longer until you come up with adequate container!
methinks you found the wrong place [g]
Thank you for this great recipe, I particularly love the nutmeg! I added mushrooms, potatoes, and garlic paste, and made turnovers using puff pastry. they were wonderful!
i dont have lemon juice is there anything i can use to replace it??
Went to make pot pie tonight and realized (too late) that I had no cream of anything soup!!! Found your recipe, and less than ten minutes later I have a wonderful pie in the oven, and the sauce was so easy and yummy!! Thanks so much!
this looks delicious....would love to see how it looks once plated...thanks
This was delicious! I made it completely non-fat, in that I SLOWLY, tsp. after tsp., whisked the flour into warm homemade chicken stock (simmered a store-bought roasted chicken carcass for 3 hrs., then skimmed the fat the next day) until it was completely incorporated and thickened (no butter), then added 1 c. skim milk and 1/2 c. fat-free half and half. I also added 1 chicken bouillon cube, some salt and ground white pepper. To that I added the meat that remained after boiling what was left of the chicken, plus some added white meat that I had originally cut from the chicken; frozen peas that I cooked; and sliced fresh carrots that I cooked in the micro. I boiled a potato and cut it up into small cubes. This was absolutely unbelievably good. I really do think the homemade stock made a big difference. And, seriously, the lack of butter did not in any way adversely affect the taste!! Thank you so much for this delicious recipe!
Really impressive presentation and directions, my favorite recipe site is epicurious but you are right up there in the big leagues and definitely exceed them as far as logical layout. Thank you very much and bon appetit! :)
Thanks for this well written recipe. It worked perfectly for us...follow directions people!
Anyway, we have dairy allergies, but I just used coconut milk (the pourable kind) and EarthBalance shortening instead of regular milk and butter and it still turned out fantastic!
Thanks!!
Chef Ronin is correct - this is not "Pot Pie", it's a pan pie!!! The traditional pot pie or "Bot Boi" (PA Dutch for "pot pie") is chicken & vegetables IN A POT with "dough boil" (dough rolled out, cut into squares & thrown into the POT of bubbling broth). The entire commercial world (Swanson, KFC, Marie Callendar, etc) is guilty of pertetuating this misnomer and they're making me crazy!!! Also, Anonymous stated that what Chef Ronin (& I) call pot pie is really chicken & dumplings..... Wrong!!! Dumplings are a totally different animal! (light fluffy clouds floating on top of the stew, easily achieved with Bisquick)
BTW, this recipe for Chicken Pie (NOT IN A POT, for crying outloud) looks delicious & I love the format. My grandfather was an engineer.
Where is the potato? I can't find it anywhere.
DELICIOUS RECIPE!!!! Made it a few years ago and looked it up again because of all the compliments I received. Thank's for making me look like a chef.
Today I made this recipe the fifth time. My family loves it. I added two medium potatoes. I have a lemon pepper that I substitute for fresh lemon and white pepper. I never seem to remember to pick up a lemoin for the recipe. Enjoy!
YUM. I was so glad to come across this recipe when searching for something comfy to make on a ridiculously cold evening. Made just a few minor mods and they turned out great!
I used white wine instead of sherry, since I don't go through sherry fast enough.
Also, I used Pillsbury Grands biscuit dough (original flavor) for the topping since NASA could use the dough I make for heat shielding (how's that for engineering??). If you split the biscuit thickness in half, you get the optimal filling:topping ratio and the round shape of the preformed biscuits makes it easy to spoon out servings. I found I only had to bake mine for 19 minutes at 400 before my crust got nice and toasty.
For chicken, I bought one of the herb-roasted birds sold in the grocery store deli. I used the dark meat as well as breast meat, about 3/4 of the bird. This was nice because I could use the rest of the meat for chicken salad and the carcass for stock.
A tip to the users who struggle with lumpy roux -- add the flour gradually, whisking all the while. It's much easier not to form lumps in the first place than to chase them around the pan to whisk them out.
Thanks for taking the time to share your recipe. It was delightful!
I tried to pin this but it says there are not any big pictures! Maybe you should add a pin button :)
Thanks for the recipe! It is baking now, but the pot pie recipe tastes wonderful already!
There's a pinterest button on the left side of the screen with all the other social sharing buttons. I tried it and it seems to be able to pin the images on the page.
You're welcome! Hope it comes out to your liking!
Michael, it's a nice recipe as usual, but I think you left out one or more steps or pictures. The illo for "After one minute, remove from heat and add 2 cups chicken broth." shows the addition and whisking of the flour, and the text doesn't mention adding the flour.
The flour was actually part of the previous sentence. I reorganized the text a little (moved the statement about the flour down to the picture you are referring to and moved the chicken broth down to the following picture) and hopefully that will read better.
Just a thought. You're making the chief "sauce" of this recipe as a béchamel. That's roux and milk. A classic chix pot pie uses a different sauce called a veloute, which is roux and chicken stock. Once the final consistency is achieved; one can then top off with heavy cream (OFF the flame), and the final result is more traditional. Pot pie filling begins with the sauce. Béchamel is too white and devoid of flavor for this application. It works wonders for the base for macaroni and cheese; but not so much here. A veloute, you'll find, tastes more like chicken, is less white, and adds MUCH more to flavor and aroma, not to mention, traditional pot pie appearance.
I found this recipe perhaps 10 years ago and have been making it ever since. I make the creamed chicken and then pour into small pie tins. I cover with pie crust and bake. It is always sooooo good.
I like this site because, generally, the ingredients are posted as grams or precise measurements (i cup chopped peppers, etc.). However, I observed in this recipe the author listed an ingredient as "one medium onion". That is pretty subjective because my idea of medium and yours may be quite different. Just sayin..................... :)
I've been making this recipe for several years. We like it. But it always seemed like there wasn't enough filling for a 9x13 pan. Today I doubled the recipe thinking I'd freeze half for later. Then I read the instructions to use 2.5 quarts of creamed chicken. That's ten cups. I measured it out, and it turns out that double the recipe for the creamed chicken is ten cups.
I had always assumed that one recipe of the creamed chicken would go into one recipe of the pot pie. Lesson learned!
hmmm.
a 9x13 pan (atypical for a 'pot pie'...) is 177 square inches
ten cups = 144.4 cubic inches - will fill a 9x13 pan to a depth of 1.23 inches - which I agree is pretty skimpy for a 'pot pie'
a 9x9 will fill to 1.77 inches depth
better still,
a 8x8 will fill to 2.25 inches - that'd be my choice.
Let start with the creamed chicken. We'll need two cups chicken broth, 4 tablespoons of butter, 1/2 cup all purpose flour, 1-1/2 cup whole milk, 2 tablespoons sherry, 1/2 teaspoon nutmeg, lemon juice and white pepper.
Cube (or shred) previously cooked chicken (1-1/2 whole chicken breasts [3 breast halves] work well) into bite size pieces and place on side.
Melt butter in sauce pan or saucier over low heat.
Pour flour in, whisk for one minute, and remove from heat. Don't worry if it looks lumpy.
Add 2 cups chicken broth and whisk until smooth.
Add milk and whisk over medium heat until simmering. Remove from heat and scrape the sides of the saucepan with a heat-proof spatula. Whisk vigorously to break and chunks and return to medium heat for one more minute.
Turn off heat and mix in chicken & sherry until evenly distributed. Add lemon juice, nutmeg, salt and white pepper to taste.
Now that we have creamed chicken, prepare the ingredients for chicken pot pie: 2 tablespoons butter, 1 chopped medium onion, 1-1/2 cup chopped carrots, 1/4 cup chopped celery, 3/4 cup peas, 3 Tbs. minced fresh parsley. Peas and carrots can be be the frozen kind. Thaw in water and drain.
When butter is foaming, add onions, celery, and carrots and cook until tender, about five minutes.
Stir vegetables (including parley and peas) into creamed chicken and pour mixture into a 9x13-in. baking pan.
After making biscuit dough, cut and layout all the biscuit pieces to cover the pot pie.
Using a pastry brush, brush beaten egg over the surface of the pot pie crust to give it a brown color after baking.
After baking for 25 to 35 minutes at 400°F, the crust should be golden brown and the chicken mixture should be bubbling. Your pot pie is now complete and ready to serve.