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Chicken pot pies?

My entire family has suddenly developed an obsession with chicken pot pies. I've never made one. I'm looking for tips and not-too-complicated recipes for the classic American Swanson-type pot pie. Thanks!

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  1. Here's Mark Bittman's version... He makes a CPPCobbler. I read this last week and saved it for future reference. The future is here:
    http://www.nytimes.com/2010/03/10/din...

    3 Replies
    1. re: Gio

      You know, this was one of Bittman's few recipes that sound totally unappealing to me. Thickened with cornstarch - strike one. And biscuit-topped savory pies just aren't my thing.

      I've never followed a recipe for it, because it's so forgiving. The classic version to me means lots of vegetables, though I'm not a fan of potatoes or peas in this dish. More onion than you think it needs, plus carrots and celery. I usually add a little garlic. Sage and thyme, or poultry seasoning if you prefer. Mix together with chunks of cooked chicken in chicken broth. Thicken with roux or just plain flour shaken in a mason jar with milk (that's how granny used to do it) till it's starting to hold together really well, and turn it into a regular unbaked pie crust (made without sugar). Top with a second crust and bake till the crust is brown.

      It's a pretty hard dish to mess up, I think. Keeping the chicken covered with sauce means it won't dry out even if you use all white meat.

      1. re: dmd_kc

        Why is thickened with corn starch a show stopper?

        1. re: Quine

          I don't like the glossy, Chinese-restaurant type sauce it gives in a dish like this. Just personal preference.

    2. Mine is simple. Take leftover chicken cleaned from the bones or use a rotisseried chicken from the grocery store. Place the meat in a casserole. Put whatever veggies you're using -- I like carrots, potatoes and boiling onions -- in a container and steam for about 5 minutes for large two-bite sized pieces. Reserve the water used for steaming. Add these veggies to the casserole. Top with frozen peas and anything soft like mushrooms. Sprinkle on chopped parsley and herbs.

      Now make a roux with some butter and flour. Stir in the veggie water and any poultry juices plus chicken broth to make a thickish gravy which will be thinned during cooking as the veggies give up additional juices. I season the gravy and not the veggies or chicken. Pour over the items in the casserole and stir to combine.

      Top with whatever strikes your fancy: a pastry crust, a slab of biscuit dough, individual rolled or dropped biscuits, layers of filo brushed with butter. Vent if your crust encloses the whole top but I like the slab of biscuit with about a 1" margin exposed for the gravy to bubble up around it. Brush with cream or buttermilk and bake about 30 minutes in a hot oven about 375˚.

      7 Replies
      1. re: rainey

        I prefer using uncooked diced chicken (as does Bittman). It contributes more flavor to the gravy than does leftover cooked meat. I discovered this when making chicken a la king. Initially I used leftover cooked chicken but didn't like the fact that the pieces were in shreds by the time I'd finished all the stirring and thickening. When I started using skinless, boneless, raw chicken, not only was the texture better, with distinct pieces of meat, but I noticed that the whole dish tasted more chicken-y.

        1. re: greygarious

          I've never cooked the chicken in the pie. I've poached breasts to make a CPP (as it's known at my house) but, in practical fact, it's how I use up an already cooked chicken.

          Doesn't mean that your way doesn't have more flavor -- I'm willing to believe that if you tell me so.

          But I don't have any stringiness. I cut everything in very large chunks. I cut carrots in at least 1 1/2" lengths and everything else correspondingly large. That's why I steam them a bit first. And that works for us to have a very hearty texture.

          1. re: rainey

            Yes, shredding is more of an issue with chicken a la king and other stew-like dishes that involve considerable stirring. Pot pie requires comparatively little. I mentioned this because it was in dealing with the a la king shredding issue that I discovered a preference for the flavor when uncooked chicken is used. In any "creamed" chicken dishes, if I am starting with cooked chicken I add a little Better Than Bouillon chicken base to jack up the chicken flavor.

            1. re: greygarious

              Do you have your a la king recipe handy?

              1. re: karykat

                Sorry, almost everything I cook I do by whim and eye. I've never looked at an a la king recipe so I can't recommend one.

              2. re: greygarious

                Shredding isn't a problem if you just don't stew the already-cooked chicken with your sauce/gravy and vegetables. I thicken everything the way I want it, put my veggies in and get them started, and then at the very very last, just before topping with the crust, I stir through my chunks of chicken. If it's chicken a la king, I just warm it through at that point. If it's CPP, it gets topped and into the oven. Never have a problem with stringy chicken that way.

          2. re: rainey

            I've had something similar but the topping was using a roll of biscuits from the fridge (i.e. Pillsbury Buttermilk Biscuits, etc.) that you break open and place evenly on top, which also leaves some "venting" of the chicken/veggies.

          3. I made CPP this week for the first time. I wasn't in the mood for making pastry so I have to admit to buying pastry shells in foil cos we like pastry underneath too and ready rolled frozen for the top.

            I used a rotisserie chicken cut up, parboiled potatoe cubes, fried celery onion and mushrooms, mixed all the vegetables together with a little cajun seasoning, tabasco, salt and pepper then made a white sauce with nutmeg, combined all and baked. Came out great.

            2 Replies
            1. re: smartie

              Yes. It's actually a very easy dish to throw together so well worth using fresh veggies.

              Glad you had good success!

              1. re: smartie

                ooh I can't believe I spelled potato with an e! I also added peas.

              2. Ina Garten's Chicken Stew with biscuits is heavenly and easy too.

                1. Jfood 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 (or any dry seasonings you like)

                  • 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, cover with foil.
                  • Place Puff pastry on top of a baking sheet that has been sprayed with Pam
                  • Bake both in a 350 degrees oven for 40-45 minutes until pastry is golden brown

                  Then serve a nice mound of filling and lace a pice of puff pastry on top.

                  2 Replies
                  1. re: jfood

                    http://chowhound.chow.com/topics/585552

                    Incredibly helpful thread on Ina Garten's Chicken Pot Pie ... now known in our home as "Put Put Pie".

                    1. re: jfood

                      Thanks for your recipe, JFood...nine months later....

                      Minnesota is covered in snow. Temps tonight will be sub zero. I am starting my cooking soon. Only adjustments, I think, will be to add 1 cup cream and reduce chicken broth by 1 cup, and use sage for seasoning. I love pot pies with puff pastry crusts!