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Oct 16, 2007 03:50 PM

Your favorite chicken pot pie?

I'm looking for inspiration... what is the best chicken pot pie you ever had? Recipe?

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  1. one with a puff pastry crust

    1. Jfood's chicken pot pie

      Left over chicken or three single breasts
      1 onion diced
      6 T butter
      1/ 3 C flour
      2 ½ C chicken broth
      1 pkg peas and carrots (last time I used a 160z bag of peas, carrots, corn and beans)
      Pepperidge Farm puff pastry (One sheet)
      1 egg white (optional)
      Herb de Provence

      · Begin to defrost the puff pastry. This will take about 40 minutes
      · Heat stock in a pot until simmering
      · Melt butter in sided 10-12” pan and cooked onions over medium heat for 15-20 minutes stirring every minute or so.
      · Add flour and continue to cook over medium-low heat for 2 minutes, stirring constantly. The color should be like blonde hair.
      · Add simmering stock to mixture, whisk until smooth and continue to cook until smooth, at least 1-2 minutes. Season with ~1teaspoon salt, ½ teaspoon pepper and 1 teaspoon Herb de Provence
      · Add chicken, and vegetables. Mix completely.
      · Place in Corningware round or oblong baking dish
      · Place Puff pastry on top of baking dish and press around. Cut of square corners.
      · Paint with egg white
      · Bake at 350 degrees for 40-45 minutes until golden brown

      1. Since I am the only one in this house that will eat it, I love the Pepperidge Farms frozen roasted chicken pot pies. They are very good, lot of chunks of chicken and vegetables, and a very tender, flaky crust. It has to be cooked in the oven, no microwaving.

        OTOH, if I could get someone else to eat it I would definitely try jfoods recipe. Sounds good to me.

        2 Replies
        1. re: danhole

          I don't know if it matters to you, but I'm scared away by the calorie count of the PF pies--the nutrition info is for 1/2 pie! I agree they are tasty, though!

          1. re: coney with everything

            Actually I usually only eat one half at a time. Believe me, this is not something I eat on a regular basis! It's a "comfort" food for when my DH is gone and I am left to fend for myself, and that doesn't happen often! LOL!

        2. Not too long ago, I asked for pot pie help on here - feel free to find the thread...But, I did similar to what jfood wrote (but my mom told it to me over the phone, instead)...

          I got everything I needed at Trader Joes - I used a little over 1/2 a bag of their peas/carrots/corn/green beans mixture, the rest of a roasted chicken from Wegmans, and all that good stuff.

          the only addition I would do the next time is before I put it into the cassarole dish, add something acidic like white wine, sherry, or lemon juice. just a splash. I didn't use herbs de provance - i had fresh stuff around, so i used sage, thyme, and a bay leaf (which i took out before putting into the oven).

          the puffed pastry at TJ's was good.

          3 Replies
          1. re: Jeserf

            glad to hear J.

            The acid touch sounds nice and the tongue is telling jfood that a dash of sherry would be the best of those listed. Cooking around mrs jfood sage allergy is a little adventurous this time of year and your sage/thyme/bay trifecta sounds awesome.

            1. re: jfood

              I don't have sherry in the house (though it is worth me going out to buy), but I think any acid would work even if sherry is the best idea.

              omit the sage! a little paprika might also be tasty.

              I would also probably consider putting in or topping the dish with parsley to make it look fresher than a regular casserole.

              1. re: jfood

                i'll expand a tad bit more on how i modified, as reminded by the recipe below..

                i sauteed the onion with 2-3 stalks of celery, diced. the crunch lasted and i could taste the flavor in the whole dish. yum.

                i also didn't "pie" it, i topped a casserole dish with the puffed pastry, in case that wasn't clear (below mentions pie vs. topped i wanted to clarify)

            2. I like the one from Cook's Illustrated, the crust just goes over the frying pan that you make the filling in

              2 Replies
              1. re: ErikaK

                I just read CI's 30 minutes meals for chicken pot pie where they make the chicken fillling on the stove and bake the pie crust on a sheet. When finished, put the pie crust on the filling. I wonder how that turns out. Has anyone tried it? Is this the one you tried? I like when the crust absorbs the filling in the baking process.

                My easy go-to is corn bread for the crust. It absorbs the chicken filling, too.

                1. re: ErikaK

                  I love theirs, too, though it's not fast (I make the one from The Best Recipe, not the Quick Recipe one). It's very good with either the pie crust or the biscuit topping. I'm not fond of puff pastry on my pot pie-hard to eat.