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.