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Dec 4, 2005 03:59 PM

Easy, pre-made pie dough?

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A friend ate last night at her friend's house, and she served her Thanksgiving leftovers in the form of a Turkey Pot Pie. I've always liked meat pies, and I am intrigued at getting rid of my turkey leftovers this way. I often buy Marie callendar's turkey pot pies; why not make my own? Thing is, I'm definetly a lazy sort, and I don't want to go thru all the dough-kneading and flour-clouds of making proper pie dough. I've heard there are ways of using commonly available doughs that make decent pies. I believe it's those cardboard tubes you buy in the market, and slam them on the table edge to pop them open. But, specifically, which such doughs make easy pie doughs? And wile were at it, how bout a good chicken/turkey pot pie recipe? You know, with that great yellow gravy. TIA!

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  1. The best pre-made pie dough that is commonly available is pillsbury, in the box. not the kind already in a pan. It is rolled up. If you follow the directions about thawing properly it is actually a quite decent crust.

    A wonderful older lady who makes excellent pies here in my little town led me - literally by the sleeve - to this product in our grocery while we were chatting and I was fretting about having to make a couple of pies and not really having much time.

    2 Replies
    1. re: Betty

      I agree, thats a pretty good, easy crust. As far as a recipe for good chicken or turkey pot pie, try the Alton Brown recipe at Foodnetwork--I really like it and it's easy, tho he, I believe, makes it with puff pastry. I've always made it with an easy crust and have liked the results.

      1. re: jackie

        Ok thanks, that Pillsbury is what I want. And on their page below, there's an easy meat pie recipe too. I'll try that tomorrow.


    2. Don't overlook some old time simplicity.


      1. There's a great one from "Julia and Jacques Cooking at Home" that was published in the NYT a while back. Chicken-Tarragon Pot Pie flavored with leeks. It's fantastic, and not that hard to do if you just use a pre-cooked rotisserie chicken and frozen pastry. I'm going to be trying it over the weekend with the Dufours pastry that everybody raves about.