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Oct 26, 2006 07:15 PM

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!

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  1. Joy of Cooking has a good one. I use store-bought pie crust--Pillsbury rolled frozen--and I find it works just fine. But I'm not picky about crusts.

    1. I actually bake Pillsbury biscuits on the top as my "crust"

      1. 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.

        1. Barefoot Contessa has an amazing recipe that is also made w/biscuits on top for a crust. Really, really good. I'm not sure if you can get it online, it's in one of her cookbooks I have --I think the "family style" one.

          1. It's a small detail, but a nice amount of fresh thyme in the sauce makes a world of difference - everyone who's tried mine raves about note it adds. Also, shredding the chicken as opposed to dicing it makes it really nice and saucy.