Chicken Pot Pie Recipe?

[so lucky]

Anyone have a favorite chicken pot pie recipe they would like to share? I would like to make it as healthy as possible, if that isn't an oxymoron. I have just never caught on to making this homey-sounding dish. It's about time. :/

 

[dfr1973]

No set recipe, but ...
leftover chicken meat, with stock/drippings made into gravy
leftover veggies, of the steamed-style variety, buttered is okay but I don't do any other seasonings
pie crust or biscuit dough

put it into a casserole dish or pie pan then bake until done ... I've always been told original pot pies were a way to do up leftovers. Of course, same for casseroles.

 

[Wannabefree]

Wish I could help, but I've never made it either My mom used to make it, and she just put whatever she wanted to in it. Peas onions, etc. When she made hers best I remember it was when she had leftover chicken and dumplings which became the base, she just reheated until the dumplings fell apart and tossed in some peas and carrots and onion and sometimes a few potatoes, let it thicken a bit more, and that was the filling. She always made her own pie shells too. so I don't have a specific recipe, but I think I could make it if I ever needed to. I never did care much for chicken pot pie though, so I have never made it. Makes me wonder if DH likes it...

 

[sufficientforme]

This is my favorite, it is the top rated Chicken pot pie on food.com submitted by Vincy Bramblett. My family DEVOURS this! Of course I change it up a little because I have to hide the onions etc, but this is a great starting point.
Chicken pot pie
1 cup potato , diced
1 cup onion , diced
1 cup celery , diced
1 cup carrot , diced
1/3 cup melted butter
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chicken , cooked and chopped
2 pie crusts (either store bought or your own recipe) Better with homemade!

Directions:

1
Preheat oven to 400F.
2
Saute onion, celery, carrots and potatoes in butter for 10 minutes.
3
Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
4
Combine broth and half and half.
5
Gradually stir into vegetable mixture.
6
Cook over medium heat stirring constantly until thickened and bubbly.
7
Stir in salt and pepper; add chicken and stir well.
8
Pour into shallow 2 quart casserole dish and top with pie shells.
9
Cut slits to allow steam to escape.
10
Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

*forgot to mention, if I am feeling rushed for time I will use canned potatoes and frozen pea/carrot mixture (defrosted) in place of the fresh ingredients. That way you can eliminate some of the butter. Also I have used fat free half and half without anyone noticing OH, and I don't ever use a teaspoon of salt, probably half. Geez I missed a lot when I typed this the first time.

 

[so lucky]

They all sound yummy! thanks. Will try it out this weekend. Sufficientforme, your recipe kind of implied that the two crusts are used on top, with none on the bottom. Is that correct?

 

[sufficientforme]

I have done it both ways, I prefer double crust on top because no one here likes it soggy on bottom!

 

[so lucky]

Oh, I second that! I even have a difficult time keeping a regular pie from having a soggy bottom.

 

[me&thegals]

Here's my all-time flexible favorite. Just use whatever veggies you have on hand. I do it with asparagus, spinach and sugar-snap peas in the spring; beans, carrots and potatoes in summer; celeriac, sweet potatoes, and kale in the fall. It's all good

Best-Ever Chicken Pot Piecant help bragging this up since the whole family loved it!

The following is a pretty flexible recipe that made
2 pies (1 for the freezer). Feel free to cut the recipe in half, change up the veggies or just use what you have on hand.

2 turnips, peeled and chopped
1 rutabaga, peeled and chopped
1 potato, chopped
3 stalks celery, sliced
1 cup leftover asparagus, cooked, chopped
1 onion, diced
1 bunch green garlic or 3 cloves garlic or teaspoon garlic powder
2 carrots, peeled and chopped
4 cups leftover chicken, chopped

Heat large frying pan to medium heat. Add 1 T oil. Dump all ingredients into pan and stir-fry until somewhat tender. Dump half into pie plate or 9-10 round cake pan, greased. Repeat in other pan.

For broth:
Take a 2-cup measuring cup and put in 2 cubes of chicken bouillon or equivalent of paste. Add 1 T flour and 1 cups cold water. Stir until dissolved. Heat in microwave 2 min, whisking every 30 seconds or so to avoid lumps. Pour over vegetables in pan. (NOTE: This makes enough for 1 pierepeat instructions for second pie).

For crust:
1 cups flour (I used whole-wheat pastry flour)
tsp salt
cup oil
3 tbsp milk

Place all ingredients bowl. Mix with fork until well blended. Grab a handful of the mixture, pat into a flattish 1/3 patty in your hand and plop it on top of the veggie mixture in the pie pan. Repeat, placing pieces of dough like a puzzle until the top is generally covered. It does not need to be perfect!

Bake at 350-375 for approximately hour. Check on pie and take out when it is bubbly and the crust is browned.