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What is your definition of a good chicken pot pie?

As a fundraiser for our school, we have a bake sale that has really become a "frozen dinner for tired working parents" sale. My chicken pot pies always sell out but I'd like to rethink them this year. In the past, it has been a top crust only, all butter pie crust dough filled with large chunks of chicken breast, peas, and carrots in gravy. I make everything from scratch.

So what do you think makes a perfect chicken pot pie?

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  1. Not to say that this is the perfect chicken pot pie, but if you want to throw a wrinkle into things, how about a cornbread topping crust?

    1 Reply
    1. re: ipsedixit

      Well, yours certainly sounds good. How likely is your audience to go for more exotic options? Chicken and mushroom pie is an English staple, as is chicken and leek pie. And Moroccan chicken pie is essentially a pot pie with ingredients like cinnamon and raisins. Maybe something with curry? Google will give you recipes.

    2. Chicken pot pie is what it is.Yours sounds excellent
      minor offerings,biscuits make a great top and maybe a starch in,?potatoes,parsnips or butternut squash

      1. What a great idea, and pre-made chicken pot pies sound like a tasty option for a quick dinner you don't have time to prepare. To me, a buttery, flaky crust and moist chicken are most important. I like to use rotisserie chicken when I make it - less fuss, and you get a nice mix of dark and white meat. I prefer a double crust, but a top-only pot pie is more health conscious and probably bakes more consistently.

        Mmm, I think chicken pot pies are on the menu in the coming week now! :)

        1. Butter crust, both top and bottom if time and calories are available. Sauteed carrots, onions, and celery. Corn is particularly good in it. If there are peas, they have to be tender and sweet. I sometimes just leave them out. Homemade stock for the sauce. Fresh thyme.

          6 Replies
          1. re: sandylc

            I agree - I love corn in a chicken pot pie.

              1. re: Uncle Bob

                That's interesting - I've read other folks stating unequivocally that peas are the ONLY vegetable in a proper chicken pie. I won't go that far, but I don't care for corn in there, either.

                I've also read (from one of my favorite restaurant critics) that including dark meat is just cheap and nasty, and in fact our area's big chicken-pie restaurant charges extra for white-meat-only pies. I asked the waitress one day what they'd charge for DARK-only; she laughed and said they don't do that, but she wished they would! So I am not alone …

                1. re: Will Owen

                  with you Will Owen, I don't want corn in my CCP either and do expect peas in there. my preference for the chicken in there is mixed but I'm sure that's not the norm, most probably prefer white meat but the flavor to me is in the dark meat, so 1/2&1/2 is perfect. also my personal preference for the gravy is a thick white milk gravy, chicken broth included to make a subtle marriage to the chicken and vegs in the CCP

                  now that I stumbled on to this thread again, I know what I'm making for dinner tonight...CCP.

              2. re: sandylc

                Yes, needs top and bottom crust, for me. I always feel a little cheated when there's no bottom crust.

                1. re: pine time

                  bingo pine time...............me too

              3. My filling includes white breast meat, peas, carrots, potatoes a cream of chicken gravy. I make a lattice crust top. No bottom. Occasionally I add pearl onions. I like ground black pepper in my gravy. If I was going to go out on a limb and guild the lily for a school group I might consider adding sweet pototoe cubes in place of the Idaho.