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Thread: chicken pot pie

  1. #1
    Junior Member crafty3236's Avatar
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    Red face chicken pot pie

    do any of you have a tried n true recipe for chicken pot pie?
    if so could you share.......... thanks much

  2. #2
    Super Member Peckish's Avatar
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    How homemade do you want to get? I make a mean turkey pot pie, but I start with homemade crust and homemade turkey stock.

  3. #3
    Junior Member crafty3236's Avatar
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    that would be it, from crust up..
    .my husband swears by one that a co-workers wife made,but the workers not there anymore. I would like to make him one, but I dont know of a good one..............thanks for looking

  4. #4
    Senior Member ctmhjenn's Avatar
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    I make the recipe from America Cooks with Christopher Kimball. I had always wanted a super pot pie recipe and I definitely found one. This does NOT have a crust, but it definitely could be made with a top crust or I would use dumplings on the top. But this is a fantastic recipe, and you must use the soy sauce and tomato paste. They are only teaspoons but they really make the flavor pop. Go in to Cooks Country on the Internet and put in Chicken Pot Pie and it should pop up. Happy cooking and eatin.
    Gramma to Isabella and NEW baby brother Enzo!

  5. #5
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    I use the Moravian chicken pie that I found the recipe for years ago.
    2 ready pie crusts, I use pillsburys. or make your own.
    Cook your chicken, cool, pull apart and place in the crust. Add salt and pepper , several chunks of butter if you desire.
    Sprinkle 2 big tablespoons flour over the chicken, then cover chicken with broth that chicken was cooked in. Add your top crust, cut slits to vent, bake at 350 an hour or until crust is brown to your liking. I then use some of the broth to make gravy to put on the pie when you eat it. This is a very good recipe, very moist and tasty. I guess you could add some veggies to the pie but we would rather have it plain. Hope you enjoy it. You can use white or dark meat or a mixture of chicken as you desire.
    Doris1334

  6. #6
    Super Member lfw045's Avatar
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    I use 2 Pillsbury Pie crusts from the refrigerated section of the store. I set them out while I cut up leftover roasted chicken and set aside. I save the stock from the roasted chicken and use that to make chicken gravy with baby bella mushrooms. My dad can't have any added salt so I have to cook pretty much everything from scratch. That being said, I roll out one piece of crust in the bottom of a corningware casserole dish that has been sprayed with Pam. I poke it a few times with a fork. I then put a bit of gravy on top of that and start building the pie. Gravy, drained Veg-All vegetables with no added salt, chicken, gravy, vegatbles, chicken and then pour the rest of the gravy on top of it all and "shake" it down through the rest of the ingredients. I then roll the top crust on and tuck it in all the way around. I place it on a cookie sheet to protect the oven in case it spills over during cooking. I place it in a 400 degree oven and cook for 45 minutes.........YUMMMMMMMMMM. Add herbs and spices as you normally would to the gravy when you make it....at least that is what I do and I use, garlic and herbs without salt, sage, thyme and black pepper. Hope you like it! That's my rendention anyway...lol!
    Blessed are they that can laugh at themselves, For they shall never cease to be amused.

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  7. #7
    Super Member Peckish's Avatar
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    Okay here's mine. I put them in individual foil pie pans. My family loves the crust, so I've included it. I have to say the secret ingredient in mine is stock from smoked birds. It's absolutely divine. We smoke our own chickens, and get smoked turkeys from the butcher.

    Crust
    2 c flour
    1 t salt
    1/2 cup butter, very cold
    4 T lard
    ice water

    I pulse all the ingredients in my food processor, gradually adding the ice water until the mixture is crumbly.

    Filling
    Chicken or turkey, chopped
    homemade stock
    frozen peas & carrots
    chopped onions
    chopped celery
    chopped potatoes

    Saute the onions and celery in a little bit of butter. Add about 1/4 cup flour and make a roux. Gradually add stock to make a sauce. Simmer potatoes in the sauce about 5 minutes, don't allow them to get soft. Season as you wish (if I'm using smoked stock I don't season it at all. If I'm using regular stock I like to season with sage, thyme, pepper and salt.)
    Add the rest of the veggies and the meat. Fill the pie shell(s) and bake at 425 until GBD. (Golden Brown and Delicious!)
    Last edited by Peckish; 01-04-2012 at 08:09 AM.

  8. #8
    Power Poster BellaBoo's Avatar
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    The only recipe I use for Chicken Pot Pie is on the back of the Bisquick box. It's easy, economical and tastes great but I started making the recipe better by make my own cream of soup, I don't use the canned soups. In fact the recipes on the Bisquick box are a great starting point to eating better while not being overwhelmed. I sub all processed foods with fresh or made by me. I also make my own Bisquick mix because I use a lot of it and I use the ingredients I feel are better.
    Got fabric?

  9. #9
    Super Member Peckish's Avatar
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    Quote Originally Posted by BellaBoo View Post
    . I also make my own Bisquick mix because I use a lot of it and I use the ingredients I feel are better.
    Ditto!!! Who needs all the "extras" that go into Bisquick? Anyone want the recipe for that? I know it by heart!

    2 c flour
    2 T sugar
    2 T baking powder
    1 t salt

    Mix together and store in a sealed container. For pancakes, I add 2 eggs, 1/4 cup canola oil, and buttermilk.

    Bella, do you have a recipe for biscuits using your "bisquick" mix? I'd love to have it.

  10. #10
    Super Member KimmieH's Avatar
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    i would love the homemade bisquit mix too! please & thankyou

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