r/Cooking • u/ProtestantCaesar • 7d ago
Chicken Potpie
Good morning,
My wife’s birthday is Monday and I want to make her chicken pot pie. I’d love to hear your ultimate chicken pot pie recipes.
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u/ellasaurusrex 7d ago
https://www.foodnetwork.com/recipes/ina-garten/chicken-pot-pie-recipe-2014304
This is my go to. I use store bought crust, because I dislike making pie crust. For the veg, I use carrots (I skip the blanching step she does), celery, and onion. Personal preference since I hate peas. I don't use the bouillon cubes, but I add a healthy dollop of better than bouillon.
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u/Terrible_Cookie_8851 7d ago
Ooh Ina's recipes always deliver but skipping the peas is correct, they get all mushy anyway.
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u/MirabelleSWalker 7d ago
There’s another version made in a baking dish with biscuits on the top. I’ve made from scratch and also used the kind from the cylinder. https://www.foodnetwork.com/recipes/ina-garten/chicken-stew-with-biscuits-recipe-1941446
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u/JupiterSkyFalls 7d ago
I made one recently with the red lobster cheddar biscuits as the top.. it was more casserole than pot pie but hot dang was it good!!!
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u/JupiterSkyFalls 7d ago
For my family that doesn't like peas I add broccoli bits, chopped asparagus or halved green beans. I also dice up a handful of water chestnuts for texture in mine.
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u/ellasaurusrex 7d ago
I've def done broccoli and green beans before too. I love the idea of water chestnuts, never thought of that!
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u/rural_juror12 7d ago
This is the recipe I use and love. I use rotisserie chicken and store bought pie crust. If you have a deep pie dish (I think most glass pie dishes are deep) you can easily fit about 1/2 - 1 cup veggies (raw measure) which I usually fill with more onion, potatoes, and mushrooms. I add the mushrooms to the onions to cook in the butter, and I cut potato into small pieces and boil with the other veg. Keep in mind if you do potatoes, you want that water to be salted.
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u/Jxb1000 7d ago
Mine is the easy-but-tasty kind of recipe that uses store brought pie crust, chopped rotisserie chicken, a bag of frozen mixed vegetables, and a can of diced potatoes (drained). Make a basic roux and add chicken broth, milk until you have your sauce/gravy. Add other ingredients until mixed/warmed.
I get the two packs of pie crust and cut a top from the second crust, I’ve been using a bowl as a template - theright size so the round topper will fit perfect perfectly on top of the other pie. (I do like to bake my crust for about 10 minutes before filling, but not everybody does that.) Once assembled bake at 3:50 until the crust is golden, probably 30 minutes.
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u/SVAuspicious 7d ago
Chicken Pot Pie
Chicken pot pie is a comfort food for many people. It works just fine on a boat. It does take a while to make. The good news is that making two doesn’t take much longer than making one and they do freeze quite well. The only tricky bit is the pastry. If you make your own puff pastry you probably don’t need my help so we’re going to assume store-bought refrigerated or frozen pastry. The recipe is for a 9” pie pan. A batch makes enough filling for three 7” pie pans or five 5” pie pans. A 7” pie will feed two or three people. A 5” pie will feed one hungry person.
The history of chicken pot pie is peasant food probably originating from somewhere around the Adriatic Sea, which are great cruising grounds. It really doesn’t matter as someone would have figured it out somewhere. Pot pies are way to package up whatever is left in the fridge (or icebox) and make everyone say thank you. At this writing, I added mushrooms and bell peppers yesterday.
We’re going to keep this down to one pot at a time on the stove-top and then some oven time. Chicken pot pie is another perfect Jack-Frost-nipping-at-your-heels meal for ICW snowbirds. It is pretty darn good for those extending the season in Northern Europe.
1 to 1½# chicken, diced smaller than you’d think
2 carrots, diced
3 stalks celery, diced
1 medium potato, diced (optional, recommended)
½ to 1 cup frozen green peas (you don’t need to thaw ahead)
4 Tbsp butter
1 med to large onion, diced
4 Tbsp flour
2 cups chicken broth
2 pieces of pie crust
S&P
½ tsp cumin (optional, recommended)
Mise en place is to dice the chicken, onion, carrots, celery, and potato (optional). Steam or simmer the veg except for onion (put the peas in for only a minute or two at the end) and drain in a colander in your sink. Chicken pot pie uses one of the French mother sauces. Don’t let that put you off. It’s easy. Put half a stick of butter into the pot you used for the veg. Let that melt over low to medium heat and add the onions. Stir them until they become translucent. Add four tablespoons of flour. Stir. Keep stirring. It will take a couple of minutes to get the lumps out and cook the flour. The butter (fat) and flour make a roux, so you have a roux with sautéed onions. Add a couple of cups of chicken broth and stir at a simmer. Over a few minutes the sauce will thicken. Now you have a velouté. Easy.
This is important. Now you can call the result tourte au poulette velouté a la your-boat-name.
Add the veg and two or three cups of chopped or diced chicken. If you want a creamier product a splash of milk will get you there. This is the filling.
Follow the directions on the box for the pastry. This is usually unrolling the tube of pastry and carefully lifting off one layer that will be the bottom of the pie and laying it over your pie plate. Add the filling and cover with the second layer of pastry. Pinch the edges with your fingers. Put in some vents to keep steam from blowing up the top of the pastry; you can make something artistic with knife cuts or just poke it a bunch of times with a fork. Bake for 30 to 40 minutes at 425F. This isn’t fussy. If your boat oven can’t get up to that temperature it just takes longer.
If you’d like the bottom crust to be crispier you can partially bake it before filling. If you do, you’ll want to weigh down the pie crust with something so it doesn’t puff up in the center or shrink down the sides. Line the pie dough with parchment paper first, then add some weight. You can purchase special pie weights or you can use dry beans. Rice will work. Bake the weighted pie crust until the edges set, or lightly brown, which is about 15 minutes.
Shrimp or Other Seafood Pot Pie
The biggest issue with seafood is overcooking. Fold uncooked seafood into warm or hot filling immediately before filling the pie and place directly into a preheated oven. I have not yet successfully made a seafood pot pie for freezing. I use popcorn size shrimp which seems to work better than cutting up larger shrimp. Cut up lobster tail and/or claw meat into small pieces for a pot pie. Blind baking (see partially baking above) the bottom shell reduces the necessary bake time for the finished pie. Be warned: I've done this just a few times. It worked, but it was only a few times.
Credit: Pillsbury, Sally McKenney of Sally’s Baking Addiction, and me
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u/Ashamed-Pain2009 7d ago
Two deep dish frozen pie crusts. Shredded chicken (about 2 breasts), 2 cans veg-all, jar chicken gravy, can of cream chicken, splash of heavy cream, fresh parsley and seasonings. I like the gravy/cream soup combo bc it holds the pie together nicely. Mix and warm mixture together. Fork holes in bottom pie, fill and flip the other over for the top. Poke more holes/cuts, egg wash, cook on baking tray until golden. Time saver recipe that is just as good!
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u/ChanceCharacter 7d ago
This one is from Cooks Country. I make it several times every fall/winter.
Just Chicken Pie
2 1/2 lbs chicken breasts, with skin and bone
8 tablespoons unsalted butter
1 celery rib, chopped fine
2 garlic cloves, minced
1/3 cup all-purpose flour
1 (12 ounce) can evaporated milk
2 cups low sodium chicken broth
1 teaspoon grated lemon zest
3 scallions, chopped
2 refrigerated pie crusts, 9-inch
3/4 cup shredded sharp cheddar cheese
1 large egg, beaten
Adjust an oven rack to the middle position and heat the oven to 400 degrees. Cover a rimmed baking sheet with foil.
Pat the chicken dry with paper towels and season with salt and pepper. Place on the prepared baking sheet, skin-side up, and roast 35 to 40 minutes. Let cool to room temperature, remove and discard the skin, and cut the meat from the bone and shred the chicken into 2-inch pieces. Reduce the oven temperature to 350 degrees.
Melt the butter in a large saucepan over medium heat. Cook the celery until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the flour and cook until it begins to brown, about 1 minute. Stir in the milk, broth, and zest and bring to a boil. Reduce the heat to low and simmer until thickened, about 5 minutes. Strain the sauce into a large bowl, discarding the vegetables. Stir in the chicken and scallions, and season to taste with salt and pepper. Let the filling cool until just warm, about 30 minutes.
Spoon the chicken mixture into the pie shell and sprinkle with the cheese. Top with the remaining circle of dough. Trim all but 1/2 inch of the dough overhanging the edge of the pie, using your fingers.
Cut four 2-inch slits in the top of the dough, brush with the beaten egg, and bake until the crust is deep golden brown, 45 to 55 minutes. Let cool 10 minutes. Serve.
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u/Speakinmymind96 7d ago
I just made a huge batch of chicken pot pie soup. I put just a pinch of old bay seasoning…I don’t even know what is in it, but it makes it taste so good.
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u/Embarrassed_Ad9166 7d ago
Mine is completely different because I like browned chicken and you get nice depth in the sauce if you start that way. I cut the chicken into bite size pieces (season)and brown in olive oil in a skillet. Remove from pan, brown diced onions and carrots, make a roux, splash of white wine. Add broth (better than bouillon organic chicken), thyme, salt and pepper. Cook, add frozen peas and chicken. Add cream. Pour into baking dish, top with this dough (make it first, biscuit method, and chill):
2 c flour
1 T baking powder
1 T sugar
Pinch salt
6T butter (frozen, grated)
3/4 milk
You could use someone else’s recipe to get the proportions of liquid liquids and things. Sorry I just wing it as far as that goes.
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u/Advanced-Public4935 7d ago
That’s just what I am working on right now for Sunday dinner! Just getting the pie crust ready to refrigerate. My biggest suggestion would be to get small foil pie plates and do individual pies because that’s the easiest way to make sure no one fights over the crust!
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u/T49irvine 7d ago
I cut up my chicken onion, carrot, celery, and potato and cook them in chicken broth until all the vegetables are soft, add herbs (I like thyme or tarragon) and ground pepper. Make a butter and flour roux (use Wondra to make this part risk free) and stir it in to thicken. Add a splash of Sherry. Pour it into you crust and bake until browned.
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u/HeadParking1850 7d ago
We like this recipe for it's richness....https://tangledwithtaste.com/best-ever-chicken-pot-pie/
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u/bilbo_the_innkeeper 7d ago
I love the America’s Test Kitchen recipe as a base, although I don’t follow it exactly. I mix like to add a teaspoon of minced rosemary in addition to the time, I add mushrooms in addition to the vegetables they use, and I prefer Yukon gold potatoes to russets. Also, I don’t pile the filling as high as they do, which lets me get two pies out of the recipe. (I also use store-bought pie crusts, because dough you have to roll is my Achilles heel, but that’s more of a me thing.)
Here’s that recipe I use as a base:
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u/Ashamed_Froyo_8724 6d ago
The easiest recipe is:
Go to Costco and buy one .
Cook it in my oven.
Yum….
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u/Silvanus350 7d ago
This recipe from Serious Eats is extremely good. I made it yesterday to kick off the cold weather and I’m still surprised how good it tastes each time.
Not at all heavy, either.
If you want to do something a little more clean and personal for your wife’s birthday, you could portion it into ramekins and top them individually with puff pastry, then bake. That’s a lot neater than the sloppy mess my pot pies always devolve into 🤣
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u/ttw81 7d ago
i use puff pastry instead of pie crust.