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Chicken Pot Pie without a crust?

nbermas Apr 11, 2008 02:20 PM

I want to make it without the top crust and use more chicken and veggies, is this ok and what are some good recipes? Thanks

  1. l
    Lenox637 Apr 11, 2008 02:26 PM

    I'd use a typical chicken and gravy with peas and carrots. I think that the top would dry out and be crusty.

    1. k
      karykat Apr 11, 2008 02:45 PM

      Or, the other thing to do would be to make it without the bottom crust. And put a pie or cobbler crust on the top. Then you don't have the drying out problem Lenox mentions.

      But am not sure if that fits your conception well enough.

      3 Replies
      1. re: karykat
        MMRuth Apr 11, 2008 02:47 PM

        That was my first thought as well.

        1. re: MMRuth
          Candy Apr 11, 2008 02:50 PM

          Me too. No bottom crust and a nice puff pastry top which will puff up and be airy and light and give a nice flaky crunch.

          1. re: Candy
            randyjl Apr 11, 2008 03:42 PM

            Puff pastry on chicken pie, NO WAY for us in Texas! Everyone has his taste, but good old pie crust is the best. If someone does not like the crust, they can remove it.

      2. dockhl Apr 11, 2008 03:17 PM

        Doesn't it then become a kind of "Chicken a la King" ?

        3 Replies
        1. re: dockhl
          chowser Apr 11, 2008 04:50 PM

          That's what I thought, too, if you don't bake it.

          If baking is important, I've made it w/ a corn bread batter on top which would keep it moist.

          1. re: chowser
            Sooeygun Sep 18, 2008 08:45 AM

            I make my favourite biscuit recipe, pat it out and cut it in pieces to fit on top. Then bake until the topping is done.

            1. re: Sooeygun
              alkapal Sep 20, 2008 08:59 AM

              my brother-in-law just made some, super-easy, using pillsbury flaky canned biscuits on top. he said he should have halved them, as the full biscuit didn't cook through completely.

              i'd rather skip a bottom crust, because it is usually soggy (and to me, a waste of calories).

        2. Uncle Bob Apr 11, 2008 04:30 PM

          Make your filling well seasoned using all the veggies and chicken you want!
          Bake your very best homemade biscuits...Open the biscuits up...ladle the filling over the top....A good dash of black pepper...a few shakes of Louisiana Hot Sauce, or Tabasco, and...


          1. s
            soupkitten Apr 11, 2008 04:59 PM

            you could use mashed potatoes/mashed mixed root veggies instead of the top crust.

            2 Replies
            1. re: soupkitten
              Infomaniac Sep 17, 2008 07:35 PM

              second the mashed potatoes

              1. re: Infomaniac
                hummingbird Sep 17, 2008 08:35 PM

                Me too with the mashed potatoes.

                Tonight made it and served over noodles as it wasn't very cold.

                But it maybe this weekend and will do it with potato topping.

                Also like it with puff pastry at times too.

            2. s
              Super Salad Apr 12, 2008 04:43 AM

              I make Alton's curry chicken pot pie http://www.foodnetwork.com/food/recip...
              but use a few sheets of sliced filo dough instead of puff pastry. I take the filo dough and roll them together and then slice through the roll. Then I sort of scatter on top of the pie. It gives a nice crispness for the top but doesn't add much in the way of calories, heaviness, or starch.

              1. w
                wayne keyser Sep 17, 2008 08:55 PM

                Make the filling separately on the stove. The crust, whether small or large, would be pretty much the same as for a "tart", and made separately you can do your best with it and then fill it when ready to serve.

                1. stilton Sep 18, 2008 02:07 AM

                  Wouldn't this be a sort of creamy chicken stew? If you're going to bake it, cover the dish with foil or parchment paper to prevent the top from skinning over and drying out, or bake it with cheese sprinkled on top for a nice non-pastry crust. Buttered breadcrumbs would be nice too.

                  3 Replies
                  1. re: stilton
                    missfunkysoul Sep 18, 2008 06:03 PM

                    chicken pot pit without a crust is actually a really common PA dutch thing. they make it on the stovetop with big square egg noodles, and it is YUMMY!

                    1. re: missfunkysoul
                      Will Owen Sep 18, 2008 07:11 PM

                      And the noodles are called "potpie"!

                      I don't think there's any bad thing you can do with chicken, veges, gravy, and some kind of tasty starchy thing nohow, as long as it's done right. I'm just marking time here until chicken-and-dumplings-or-whatever weather.

                      1. re: Will Owen
                        mschow Sep 20, 2008 08:37 AM

                        I was just at an Amish market yesterday and you are both correct. The chicken pot pie they sell is thick with lots of potatoes, carrots, chicken and the pot pie noodles. They also sell the pot pie noodles dried in a bag at the Amish Market. Delicious cold weather food.

                  2. toodie jane Sep 20, 2008 06:58 AM

                    for a good texture difference w/o the trouble of a crust, crumble some sturdy bread slices by rolling them between your palms, held over the dish. Drizzle (tiny stream) some olive oil over and sprinkle with a few pinches of thyme an a tiny pinch of salt.

                    or use your favorite crackers, crumbled over. Makes a nice 'crust'.

                    If you are going to boost the veg quotient, add more sauce, too. You want it a bit soupy.

                    1. jfood Sep 20, 2008 08:49 AM


                      This may sound crazy but jfood loves chicken pot pie and always bakes without the crust. He also bakes the crust on a baking sheet in the same oven at the same time. Then they unite on the plate for people who want the crust. Here's jfood's favorite 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 16oz pkg peas, carrots, corn and beans
                      Pepperidge Farm puff pastry (One sheet)
                      Salt & Pepper
                      Pennzy’s Old World Seasoning

                      · 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.
                      · Add flour and continue to cook, stirring constantly, over medium-low heat for 2 minutes, until you obtain a blondish color.
                      · Add simmering stock in several batches to mixture, whisk after each until smooth. Season with ~1teaspoon salt, ½ teaspoon pepper and 1 teaspoon Old World Seasoning
                      · Remove from heat and add chicken, and vegetables. Mix completely.
                      · Place in Pyrex baking dish
                      · Place Puff pastry on top of a baking sheet that has been sprayed with Pam
                      · Bake both at 350 degrees for 40-45 minutes until pastry is golden brown

                      1. alkapal Sep 20, 2008 09:05 AM

                        i like jfood's idea of cooking separately. but i'd prefer a crispier biscuit rather than the puff pastry. (although i adore chick a la king in the puff pastry shells).

                        ....but there is something about that gooey intermingling from the crust cooked in contact with the chicken/gravy/veg. something quite comforting..... (maybe it is nostalgia for crummy frozen pot pies that i had as a kid at home, when my mom and dad went out to dinner at the elk's club.)

                        2 Replies
                        1. re: alkapal
                          jfood Sep 20, 2008 09:15 AM

                          The choice on serving allows the crust to stay dry'ish on top, half/half by half covering with the chicken mixture or moist if you spoon the chicken mixture on top of the crust.

                          1. re: jfood
                            toutefrite Sep 20, 2008 12:03 PM

                            jfood, does it freeze well like this in its cooked state? And would it be better reheated on the stove or in the oven, or am I just being a dork by wondering?

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