Chicken Pot Pie
Does anyone out there have a good recipe for Chicken Pot Pie? I'm talking a traditional one with peas, carrots, potatoes, and a nice creamy sauce. Do you use store-bought pie crust or make your own? Should crust for a savory pie be different than the one I make for a sweet pie? Thanks!
I've done it with a cornbread topping which was good and much easier. I don't follow a recipe, though. I normally make chicken stock w/ a whole chicken (pull out the chicken and take off the meat, throw the bones back in and make finish the broth). Drain the broth, put it back on stove w/ veggies. Take veggies out when cooked. Make white sauce/gravy w/ broth, add meat and cooked veggies (which I cooked in the broth). After all that, if I can't be bothered to make a pie crust (usually I'll make it), I just top w/ cornbread batter and bake.
My wife saw this on TV and we found the recipe on the web. (Where else?)
Taste of America
22 AUG 06
2 cups carrots
2 cups celery
1/2 pound butter
1/2 pound flour
2 quart chicken stock
1 1/2 pound frozen peas
2 1/2 pound white chicken breast
Salt and pepper
Directions: Grill or bake the chicken. Next, dice the chicken and put aside. Place butter and vegetables into a pot and sauté until the vegetables are al dente. Next, add the flour to make a roux*, making sure the flour and butter are combined together leaving no lumps. Add the chicken stock. Bring the stock to a boil, then turn down to simmer. Cook the veloute** until it becomes thick and the flour cooks out of the chicken gravy. This should take approximately 15-20 minutes. Add the diced chicken and thawed peas. Mix well, adding salt and pepper to taste. Put the mixture into dishes and cover with puff pastry. Bake at 350 degrees, until the puff pastry rises and turns golden brown.
*Roux: A cooked mixture of flour and a fat used as a thickener in a sauce or soup.
**Veloute: An extremely smooth creamy sauce of various stock bases thickened with a roux.
These notes are from our experience with this recipe. Your results may differ. teehee
Notes: Season the chicken before cooking. We used herbs de provance. Cut it up in slices before cooking for faster, more even cooking. We seasoned it, “browned” it in a skillet, then poached it in chicken broth. Have the chicken stock hot before adding it to the roux, and add it slowly. Use the broth from cooking the chicken, which may need strained. Needs a BIG pot to put it all together.
I like to use puff pastry as a crust, and sometimes instead of chicken pie I make it chicken stew and make big fluffy bready dumplings to cook on top at the end. Just use the recipe on the back of the Bisquick box. Very good comfort food with butter and the chicken gravy. Maybe that is what I should have made tonight but that would mean going to the store...it is cold, rainy and I did not want to go out.
I know this is going to sound weird, but the one I use is from a Weight Watchers cookbook. Of course, the original calls for a very sparing amount of store bought biscuit on top, instead of a crust; I either make a homemade biscuit top or use a store bought crust. I second the Pillsbury crust mentioned above, and I am somewhat picky though not fanatic (I did grow up making homemade, same for biscuits; have never found store bought biscuits that were acceptable, but always buy pie crust now. However, store brand crusts are not good, in my experience, buy Pillsbury or Pet-Ritz, etc.) This is delicious, and chicken pot pie is one of my favorite foods, so I take it pretty seriously.
2 cups carrots, sliced
2 cups mushrooms, sliced
1 cup celery, sliced
1 cup onion, sliced
Saute in some butter; per recipe, cover to steam until tender and reduce need for butter. I've also added peas quite often, and I'm sure potatoes would be fine too, and corn. Adjust the flour and broth to allow for more, if you add more veggies.
Sprinkle with about 3 T of flour, stir and cook about a minute. Stir in 1/4 tsp of poultry seasoning and 1/4 tsp of pepper.
Add 3 cups of chicken broth, and stir, simmering, until thickened.
Stir in about a pound of cooked chicken (I've used a stewed chicken or cut up chicken breasts and sauteed them).
Put in a casserole and put the biscuit topping or crust on and bake about 10-15 minutes, at 375 or 400, until the topping is browned. Or, as noted, bake the topping separately on put it on top on the plates.
My family and I love this.
I strongly suggest using a bit of poultry seasoning in whatever sauce you make. I ran across a recipe some years ago using this and have not made pot pies without it since. It really enhances the flavor. And, I always use frozen/rolled pie crusts. I'm a great cook but a lousy baker. I'm the only person I know who can ruin a *No Fail Pie Crust* recipe....tee hee.
Here's the one I use most often. Sometimes I use a premade crust that I have on hand and sometimes puff pastry as Candy does. The only think dif. I do with this recipe is I use more of my own veggies, but the sauce in this recipe is great. Also, I do from time to time use shredded leftover roast chicken breast(from a store bought roast chicken.)
Best one we ever had was with a base of classic coq au vin made with a real rooster (my organic supplier gave it to us because she didn't know what to do with it), threw out the rooster after it gave up its goodness, added free range breast meat, finished with the usual lardon, mushroom, onion garnish, then baked off with pate brisee crust. Not perhaps true to the recipe's origins, but way, way over the top -- people's eyes were rolling back in their heads.