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Best chicken pot pie recipe?

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I'm craving a traditional chicken pot pie with a regular top and bottom crust -- no frozen puff pastry or filo dough or biscuit dough. Epicurious doesn't seem that helpful in this case. Does anyone know of a great traditional recipe -- there seem to be several different methods from stewing a whole chicken to cooking chicken breasts in cream to roasting chicken breasts. Some recipes call for sauteeing the vegetables first, others don't. Some use a lot of heavy cream, others mostly broth and milk. Help!

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  1. Have you ever made a double crust pie? I'm sure it would be the same. The main problem with putting a bottom crust on a pot pie is that it may turn out soggy so try finding a recipe for chicken pot pie and making the filling a little less liquidy than it would usually turn out. I like to cook the root vegetables with butter and thyme, adding flour to make a roux and then add some stock and let it thicken. Sometimes I may add some milk and frozen peas. I think you should then just lay out a pie crust in a pie pan, add the filling and then add the top crust and trim and shape and bake at 400 for 40 minutes (that's the basic pie crust time and temp. Good luck, I myself am actually searching for a puff pastry pot pie for I usually add a regular crust and want to try something new.

    1 Reply
    1. re: digkv

      I actually just made some pot pie filling right now and actually added some white wine after making a roux. I highly recommend adding white wine as it adds a light touch of acidity that really helps the pot pie as I've always felt that the filling could be a bit heavy. Also, I used Trader Joe's chicken stock concentrate and added twice the amt of concentrate to liquid which gives it such a nice chicken flavor that you don't even need cream.

    2. I saw on TV where a restaurant made it in a small pot and placed the crust only on top. When it was done, they removed the crispy crust first and placed it on the plate, then dumped the contents on top, an open-faced version. The crust stayed crispy on the bottom, and it looked good!

      1. One tip I've never tried, but which intrigues me, is to put the pie pan on a pizza stone for the first 15 to 30 minutes of cooking to make sure the bottom crust is cooked and not soggy.

        1. I make mine with just a top crust for which I use baking powder bisquits. Take your basic biscuit recipe roll it out and cut the dough into round biscuits. Top the pie with about 6 of the biscuits and make sure they are touching each other. When the pie is cooked, scoop out each serving and invert it on a plate so that the crust is on the bottom -- delicious!

          1. I love Alton Brown's Curry Chicken Pot Pie
            http://www.foodnetwork.com/food/recip...

            He says to use puff, but I use a refridgerated pie crusts. One on top, and one on bottom. Just make his filling, make the pie, and bake it until it's bubbly and brown. Yummy.

            1. I have made the one from Cook's Illustrated, the crust is only on the top though but you do use pie crust. I just put the crust on top of the skillet I cooked the filling in & popped it in the oven. It was really good.