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