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Mar 12, 2009 04:51 AM

Chicken Pot Pie recipe?

Anyone have a recipe for making a kosher chicken pot pie?

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  1. I can give you a starting point - beyond that it's best to improvise. In my house, it's usually a last-minute thing (good way to get rid of leftovers) but I've done them dozens of ways. Safeway makes a pareve pastry pie crust, others are also available. In a pinch, it's as as simple as shredding a rotisserie chicken, adding some frozen vegetables (peas and carrots) and then the "gravy" (I use a can of chicken broth and a can of RichWhip heated together in a saucepan with a few spoonfuls of cornstarch added in to thicken it).

    Then bake the empty pie crust for about 10 minutes (to keep the bottom from getting soggy from the filling), mix the chicken, vegetables and gravy and fill. I then roll a second crust flat and place it over the top. Pinch the edges together with the bottom, make some slits in the top and return it to the oven for about 45 minutes, or until the crust is browned.

    That's the 10-15 minute prep version. Like I said, there are countless variations. You can use leftover brisket (and use beef broth as a base), you can do a shepherd's pie with ground beef/lamb and top it with mashed potatoes. The process is very simple, the creativity is in what you do with the fillings.

    8 Replies
    1. re: ferret


      We also use the Safeway crusts. Why would anyone think that kosher pot pies should be any different to make than nonosher is beyond me. The mechanicals and most of the ingredients are exactly the same, substitute for others, and go to any cookbook. This is one of the most ubiquitous foods out there. And interesting recent development is the crustless pot pie, just covered with crust but without a bottom one (filling straight into the pie tin). We have found that we can provide a top crust with just a layer of puff pastry sheet, purchasable almost anywhere. Or we can stick puff pastry sheet over the Safeway pie crust to cover the pie, and have it simple and easy, without the rolling and hassle of pie dough.

      1. re: ganeden

        The recipe I have uses milk. That's why "anyone" who had never made a pot pie before might think kosher pot pies might be different.

        1. re: memememe

          As noted, RichWhip or any non-dairy (and pareve) creamer is an acceptable substitute for milk. It's not ideal, but it provides a reasonably creamy mouth feel (and imparts no real flavor, good or bad). I've never tried to use soy milk as a substitute, mostly because it's nearly impossible to find a pareve or non-flavored soy milk. However, I've tried to make pot pie without the milk substitution (just thickening the broth) and it just wasn't good, so while the RichWhip doesn't really add much, not using it subtracts a lot.

          1. re: ferret

            I've always made it with just a top "crust", not a bottom. Crust is in quote marks because I use a biscuit topping flavored with herbs, soy milk rather than the milk the recipe calls for. That gets dropped by spoonfuls on top of the filling. Since the filling isn't entirely covered, steam can escape and the biscuits don't get especially soggy on the bottom, just comfortingly melty.

            1. re: Kochav

              One of the better variants is a milchig salmon pot pie (salmon fillet in a cream sauce with thinly sliced leeks and dill - puff pastry on top).

              1. re: ferret

                That sounds divine. Got a recipe? Searching on salmon pot pie turns up recipes that sound right, until I get to the clam juice.

                1. re: Kochav

                  Pretty easy, saute the leeks in butter (add salt, pepper and lemon to taste) until they're slightly soft, add cream and reduce. You can also add thinly sliced fennel, if you like.

            2. re: ferret

              Parve soymilk is readily available, and I assume far healthier and lower fat, than RichWhip. Trader Joe's is just one of many available brands of parve and non-flavored. You probably need to look for the shelf stable brands, not the refrigerated ones, for parve, but I know they are available at many places (not only Trader Joe's). I use it all the time for parve cooking, and it's always good.

      2. I've used a great recipe from about. com. I replaced the non-dairy creamer with soy milk and varied the vegetables used..turnips, parsnips, mushrooms, peppers

        1. The Gourment cookbook (big, yellow cover) has a recipe that does not use dairy in the sauce. Except for the roux, but I use olive oil for that. I top mine with a puff pastry sheet. No need to improvise with other ingredients - this recipe is great. You might even be able to find it on epicurious.