Your favorite chicken pot pie?
I'm looking for inspiration... what is the best chicken pot pie you ever had? Recipe?
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
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.
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.
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.
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 dish...so i wanted to clarify)
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.
I like Ina's recipe the best: http://www.foodnetwork.com/food/cda/r... So good, but obviously not good for you! Although, what fun is a chicken pot pie if it's good for you! I make my own adjustments- I leave out the pearl onions, and I add a celery stalk (with the leaves) small diced and a minced garlic clove to the onions when I saute them.
The recipe I use is from Weight Watchers cookbook, astonishingly enough.
2 T butter, 2 cups each thinly sliced mushrooms and carrots, 1 cup each onion and celery, saute. (Add peas and corn if desired, I sometimes do.) Add diced cooked chicken. Add 2 - 3 T flour and 1/4 tsp each pepper and poultry seasoning, and continue to saute briefly, then add about 2 2/3 cups hot broth.
Several possibilities for topping it- they bake it with biscuit dough on top, which I sometimes do, other times I use pie crust (usually cooked separately and put on as I serve). If using biscuit dough, you can put it on the pie mix in an oven proof dish and bake until done. If using pie crust, either finish cooking on the stove or in the oven.
I am a pot pie devotee, and I really like this low fat version, it is very satisfying. (And no, I'm not one of those people who usually likes the low fat version!)
I think mushrooms are one of the keys to the depth of flavor this has. And maybe the celery. You could always sub a milk/cream product for some of the broth if desired. Or use more butter.
I made this recipe 4 or 5 times last year, it was SO GOOD! Even though it calls for an Herb Crust: http://www.epicurious.com/recipes/foo... -- I just used store bought and it was fine. One other note, I made the pies in individual soufle cups so everyone gets their own crust and their own little serving. A regular soufle or casserol dish would work just as well.
Chicken and Fall Vegetable Pot Pie
4 pounds chicken breasts with skin and bones
4 to 6 cups canned low-salt chicken broth
3 large carrots, peeled, cut into 1/2-inch pieces
1 pound turnips, peeled, cut into 1/2-inch pieces
1 large bunch turnip greens (about 8 to 10 ounces), center stem cut away, leaves cut into 1-inch pieces
1/4 cup (1/2 stick) butter
3 medium leeks (white and pale green parts only), sliced
2 large shallots, minced
2 tablespoons minced fresh thyme
1/2 cup all purpose flour
1/2 cup dry white wine
1/2 cup whipping cream
Butter 4-quart oval baking dish. Place chicken breasts in heavy large pot. Add just enough broth to cover chicken. Bring broth to boil; reduce heat to low. Cover pot and simmer until chicken is just cooked through, skimming surface occasionally, about 20 minutes. Using tongs, transfer chicken to plate and cool.
Add carrots and turnips to chicken broth in pot. Simmer uncovered until vegetables are just tender, about 10 minutes. Using slotted spoon, transfer vegetables to prepared baking dish. Add turnip greens to broth and cook just until wilted, about 1 minute. Using slotted spoon, transfer greens to colander; drain well. Add to vegetables in baking dish.
Strain broth; reserve 4 cups. Remove skin and bones from chicken. Cut meat into 1/2- to 3/4-inch pieces. Add chicken to vegetables in baking dish.)
Melt butter in same pot over medium heat. Add leeks, shallots and thyme. Sauté until tender, about 8 minutes. Add flour and stir 2 minutes. Stir in 4 cups broth and white wine. Increase heat to high and bring to boil, stirring constantly. Add cream and boil until sauce thickens enough to coat spoon, whisking frequently, about 6 minutes. Season with salt and pepper. Pour gravy over mixture in dish. Stir to blend. Cool 45 minutes. (Filling can be made 1 day ahead. Cover and refrigerate.
Position 1 rack in top third of oven and place baking sheet on bottom rack in oven; preheat to 400°F. Roll out crust dough on parchment paper to 15x10 1/2-inch rectangle. Using paper as aid, turn dough over onto filling. Trim dough overhang; tuck dough edge inside dish. Roll out dough scraps to 1/4-inch thickness. Cut out leaf shapes. Brush bottom of cutouts with water and place on crust; cut slits in crust to allow steam to escape.
Place pot pie on top rack and bake until crust is golden and gravy is bubbling, about 50 minutes. Let stand 10 minutes before serving.