I noticed on the 2fer thread someone mentioned chicken pot pie.
I have never made this and would love a recipe for it.
When a kid we ate frozen pot pies sometimes but quickly learned they are loaded with calories, fat, and all kinds of unwanted stuff.
So I haven't eaten one in decades!
I did like them and would love to know how to make a beef pot pie or chicken pot pie : )
I make a double crust chicken pot pie. You can make your own crust or you can use store bought pie crust in the refrigerated section of your grocery store.
1 med. onion
2 tbsp butter
(vegetables of choice)
1 stalk celery
peas & carrots (you can use the frozen mixed veggies)
1 cup peeled, chopped potato
1 cup ckn broth
1/4 cup white wine (opt.) sometimes I just use extra ckn broth
2 tbsp cornstarch plus 2 tbsp water
1 can cream of mushroom soup, undiluted
1 cup shredded cheddar cheese
1/4 cup sour cream
1 egg yolk, lightly beaten
1 tbsp milk
Cook ckn & onion in large skillet with butter until onion is tender.
stir in vegetables and and broth/white wine. Bring to boil.
Cover, reduce heat, cover and simmer for 15 more minutes.
Combine cornstarch and water in a separate cup, stir until smooth, and then add to skillet.
Bring to boil, stirring constantly. Remove from heat. stir in soup, cheese, and sour cream. (Cheese makes it yummy!)
Prepare pie pans. Add bottom crust. Pour in half of mixture. top with pie crust. Cut off excess crust, seal, crimp edges, and cut air vent slits in top crust.
Brush top of crust with egg yolk & milk mixture
Bake 400 degrees for 35 min. until golden.
shield pastry with foil during last 5 min. to prevent browning if necessary.
This makes a deep dish. This recipe will actually make two Ckn pot pies if you are using pie pans. I like to freeze one or share it with a neighbor.
I pinned this on Pinterest but haven't tried it yet:
This is how I make mine.
I start by making a gravy/white sauce. The basic recipe would be about 3 TBSP butter, melted, then stir in 3 TBSP flour. Wisk for a few minutes until butter is bubbling and flour is "cooked," then add about 1.5 cups milk. (I think these measurements are about right. I never measure, and I cook for a family of 7, of which I'm the only female, so I never make one of anything.)
In actuality, I use coconut oil instead of butter and chicken broth instead of milk, but two of my kids have milk allergies. This is how I'd do it normally.
The milk or broth is wisked in gradually, adding more each time the mixture becomes really thick. When I've added enough that it's the right consistancy, I add the other pot pie filling ingredients, like chopped cooked chicken and whatever veggies I'm using. Usually my veggie choice is dictated by whatever is leftover in my fridge. Peas and carrots would be my favorite combination, if I weren't allergic to peas. Our family is also dictated by food allergies, you see.
Then I season the mixture to taste. If your family is used to processed food, don't be afraid to add a ton of seasonings. Even if you have to add a lot of salt, it's still better than frozen food. I add sea salt, lots of pepper (chicken loves pepper), garlic powder, onion powder, and usually basil. Sometimes a squirt of lemon juice, too.
Then you get a pie plate into which you've already laid the bottom crust for a pie. You can make it from scratch or buy it. Fill the pie plate with the chicken mixture, then top with other crust, cut slits in the top for steam to escape (very important), and crimp the edges.
I always have to look up the temperature and the time for my pot pie. The recipe above is probably right. If you buy a pie crust, you'll see it right on the box.
There are lots of variations for putting the crust in deeper casseroles or all kinds of things. You can find lots of recipes on the Internet and just substitute the ingredients you want to use with the concept offered in the recipe.
That's the proper way to make a "real" chicken pot pie. Usually I don't feel like doing all that. I have to make the crust from scratch, due to the allergy issue, and I usually don't feel like it. So I make the filling as I described and make sure that it's heated to simmering. Then I make a biscuit dough. (You could use canned biscuits here if you wanted.) I cut the biscuits into squares because I'm way too lazy to make circles with a biscuit cutter. I put the very hot chicken stuff into a greased casserole, then I top with the biscuits, putting about 1 inch space between the biscuits. I bake that as long as the biscuits are supposed to be baked (17 minutes at 400 degrees for the recipe I use). It's important that the stuff under the biscuits be very, very hot, or the biscuits just won't cook through.
Another option is to put the filling in a pan and top with homemade or canned biscuits. It will be lower fat.
: ) Virgin Coconut Oil is my new favorite thing.
As a butter substitute on a roll and then toasted is TOO good. Yummm.
Started trying it for my mom with Alzheimers but just started(just discovered it) and not doing it every day so sorta defeating my purpose all by myself : /
Not as healthy but super easy.
4 cups cooked chicken shredded
1 can cream of potato soup
1 can cream of chicken soup
1 can vegall
8 oz sour cream
Refrigerated Pillsbury pie crusts (red box)
Mix both soups together, then add chicken, next add sour cream (I never use the whole container), last add drained can of vegall being careful not to break veggies. Add a little pepper. Put mixture in pie plate with one pie crust on bottom and the other on top. Bake on 350 for 30 mins or so until crust is golden.
Not healthy, but quicker.
Boil 2-3 chicken breasts or use canned chicken (yucky) and strip
1 can of cream of chicken soup
3/4 can of chicken broth
small can of peas and carrots
cut up some potatoes or not
add whatever other veggie you want (corn?)
salt and pepper
take 1 cup of milk w/ 1 c self rising flour, mix and pour on top of chicken mixture. melt a little butter and pour over biscuit.
Matter of fact, we are having this tomorrow, my dd 7 will be making it this time :)