Chicken Pot Pie - Columbia Falls,MT

I like to do mine with only a top crust and for that I use frozen puff pastry.
It's sooooo yummy. I also like pea pods instead of just peas.
S.

I have a homemade one I make that is easy and my family loves it. My daughter LOVES chicken pot pie and eats the frozen ones as well. The recipe is listed below, I used it as a guide and added/deleted items to suit our taste.

When I make this, I make 2 and freeze 1.

4 boneless chicken breasts
2 pie crusts
10 oz frozen veggies (I use peas & carrots, steam so they don't go in frozen but not fully cooked)
1 can cream of mushroom soup
1 can cream of chicken soup
1 small onion chopped (I saute mine in butter first)
2 T butter

Boil chicken for 20-30 minutes (Preferably in good chicken stock, I keep this homemade and on hand). If you don't have good stock, add chicken boullion, onion, carrot, celery, salt and pepper to the water to season the chicken. Drain (SAVING the broth for another use...this keeps well and freezes well) Cut the chicken up into bite sized pieces.
Combine chicken, veggies, soups, onion and butter. Season with salt, papper or favorite seasoning.

Line pie pan with 1 crust, Pour in mixture. top with remaining crust, seal and trim edges.

Bake at 350 until hot and bubbly (about 40 minutes)

This is super easy and very tasty. EDIT: my recipe is NOT low fat. I cook with oil, real butter, etc. I'm sure you could adjust to a lower fat.

Hope you enjoy.

I use a similar recipe as TF--- but I cook the chicken in a pan, not boil it---and 2 cans of cream of chicken (no mushrooms)-- I also use the frozen mixed veggies (peas/corn/carrots/lima beans)-- and I let them thaw a bit but don't stress over them still being cold--- and I mix in little bit of shredded cheddar with teh soup

Here's one that is lower in fat that my husband and I really like and is very easy to make.

1 lb boneless chicken breast, cut into 1" pieces
1/4 kraft zesty italian reduced fat dressing
4 oz. Neufchatel cheese, cubed
2 tbsp flour (I add 3 to make it a little thicker)
1/2 cup chicken broth
1 pkg. frozen mixed veges thawed (I like the carrot, corn, green bean and lima bean mixture)
1 refrigerated pie crust

Preheat oven to 375
Cook chicken in dressing for 2 mins. Add Neufchatel cheese; cook and stir until melted. Add flour; mix well. Add broth and veges; simmer 5 mins.

Pour mixture into deep dish 10-inch pie plate. Cover with pie crust; flute edges. Cut slits in crust to vent.

Bake 30 mins

2 cooked chicken breasts cut into small chunks, 2 cans mixed veggies, 2 thawed pie crusts, 1 can cream of chicken soup, 1/2 cup milk

mix everything & pour into pie crusts, place the 2nd pie crusts on top, poke some holes in it, cinch both pie crusts together, bake on 350 for about 45 min

ok so here is a twofer recipe lol. I always make chicken pot pie after I make chicken and dumplings. so here goes

Chicken and dumplings
boil about 6 chicken breasts till cooked thru move chicken to another dish
add in about 2 tablespoons of wylers chicken granules. bring to boil. cut/slice chicken into whatever size you want them to serve. (reserve 2 chicken breasts) put into bottom of pan of broth. make dumplings according to recipe on side of bisquick box. make the dumplings and serve with mashed potatoes and corn. save the extra gravy that is left at the end of the meal.

Chicken pot pie
dice the two chicken breasts that you saved. mix into left over gravy from chick and dumplings. I cook a bag of mixed vegetables and mix in stir them up good. I use frozen pie crusts. put some flour in the bottom put gravy/veggie/chicken mixture add a little more flour on top to thicken it up. bake following directions on the pie package. (I think its 400) till top is browning. I always cover the outer edges of the crust with foil so it doesn't burn. I don't use cream soup stuff. )

I agree with Tara, the Paula Deen recipe is really good. I add sage instead of the nutmeg and we like potatoes in ours so I cook a couple of potatoes and cube them . Just add these with the rest of the veggies..

I use a roasted chicken from the grocery store when I am in a big hurray.

This is my favorite pot pie recipe. I first got it from my cousin, but then made a bunch of changes. It is just perfect now and I always get asked for the recipe when I make it for others. I usually double the recipe and freeze one of the pies (before cooking it) for another day. Good luck!

Chicken Pot Pie from S.
*Preheat oven to 425 degrees

(filling)
1/3 c. butter
1/3 c. flour
½ clove garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
1 & 1/2 c. water
2/3 c. milk
2 tsp. chicken bouillon granules
2 c. cooked cubed chicken
1 c veggies: frozen peas, frozen corn, cooked carrot pieces
2 peeled potatoes, cooked and in chunks

1. In saucepan, melt butter over med heat. Stir in flour, garlic, salt &
pepper, until it forms a thick paste.
2. Gradually add water, milk, & bouillon, stir for 2 min, or until creamy,
remove from heat & stir in chicken and all veggies.
3. Set aside.

(pastry)
1 & 1/3 c. flour
1 tsp. celery salt
8oz. cream cheese
1/3 c. cold butter

1. Combine flour and celery salt.
2. Cut in butter and cream cheese until crumbly. Work into ball.
3. Roll 2/3 of dough ball into 12" square & place into 8" baking dish.
4. Pour filling.
5. Roll remaining dough, place on top. Trim & seal edges, cut slits into
pastry top.
* Bake 30 minutes, or until pastry is golden brown.

I did this one a few weeks ago- http://www.foodnetwork.com/recipes/ina-garten/chicken-pot.... Very yummy! I used chicken breasts and actually used ready made pie crusts because I was in a hurry. My MIL usually uses Filo dough, and that is also delish!

Enjoy!
T.
www.ReadandGrow.com

My mother uses the recipe from the Barefoot Contessa on Food Network and I must say it is the BEST I have every had. One note that my mother gave me though is to be sure to follow the recipe to a T. She has tried a couple of shortcuts and the pot pie was not as good.

Happy eating.

Here is the recipe I use...

2 cans cream of chicken soup
1/2 cup milk
1 bag frozen vegetables
2 cups coooked and diced chicken
1/2 tsp pepper
2 frozen pie shells

Thaw pie shells one flat and the other in a pie pan
approx 10 minutes

Mix Cream of chicken soup and milk
Add defrosed vegetables
Mix in cooked and diced chicken

Pour into pie crust. Cover with other crust and pinch edges of two crust together.

Bake at 375 for 30-40 minutes until crust is golden brown.

I agree with those who said Ina Garten's (Barefoot Contessa) recipe. Here is the one I use: http://www.foodnetwork.com/recipes/ina-garten/chicken-ste...
I know that it says Chicken Stew with Biscuits but I make a pot pie out of it. It is by far the BEST pot pie I have ever tasted. I have served it to so many people and I always get asked for the recipe. It is a little time consuming but well worth it! It is creamy and good chicken flavor and with crust is such a treat. Here is what I change from the recipe: I use Philsbury pre-made crust (I have found it is the best). I put one crust on the bottom of a pie dish and bake it according to the directions on the box. (I have tried not baking it and it ends up soggy) I make the "stew" but I leave out the pearl onions because I have found it to taste too oniony with them included. I shred my cooked chicken because I find it soaks up the flavor better. Put the "stew" on top of the baked crust then top with another crust. Bake at 375 for about 30-40 minutes until bubbly. Perfect everytime!

http://www.foodnetwork.com/recipes/paula-deen/hurry-up-ch... is the easy version

http://www.foodnetwork.com/recipes/paula-deen/lady-and-so... A more complex one.

I made both and they are wonderful

Brandy, I've been making this recipe for years and is a favorite at our house. It isn't as difficult as it sounds and the crust is to die for. Hope that you enjoy! J.

UNFORGETTABLE CHICKEN POT PIE

Pie Filling:

2-3 cups cooked boned chicken, cut into small pieces
¼ cup butter
1 ½ cup chicken broth
1/3 cup flour
1 cup milk
½ tsp. salt
10 oz. package frozen peas & carrots or mixed vegetables
Pepper to taste

In a large skillet, melt butter; stir in flour, salt and pepper. Add broth and milk; cook and stir until thickened. Add chicken and vegetables. Set aside while you prepare the curst.

Crust:

2 ¼ cup flour
1 tsp. salt
1-2 tsp. celery seeds
2/3 c. canola oil
1 tsp. paprika
5 Tbsp. ice cold water

Stir dry ingredients together. Stir in oil and 5 Tbsp. ice cold water. Divide dough into 2 parts. Roll dough between sheets of waxed paper and place bottom crust in a large pie pan. Pour in filling. Place top crust over the filling and crimp the edges. Cut slits in the crust so that the steam can escape. Bake at 400° for 30-40 minutes or until pastry is golden brown. Let sit for at least 10 minutes before serving so that the filling has time to set up.

I use this one all the time. The basic recipe is from the Better Homes and Gardens cookbook. My modifications are in parentheses. I always make it with the modifications because it makes it a heartier meal. My family and friends love it when I make this.

Biscuit-Topped Chicken (or Turkey) Pot Pie

1-10 oz pkg frozen peas and carrots (1-16 oz pkg frozen broccoli or green beans)
1/2 c chopped onion
1/2 c fresh mushrooms (optional depending on who will be here for dinner)
1/4 c butter (1/4 c butter or olive oil)
1/3 c all-purpose flour
1/2 tsp salt
1/2 tsp dried sage, marjoram, or thyme, crushed (1/2 tsp thyme - I have never tried it with sage or marjoram)
1/8 tsp pepper
2 c chicken broth (if using turkey, I change this to turkey broth)
3/4 c milk
3 c cubed cooked chicken or turkey (4 c cubed cooked chicken or turkey)
1/4 c snipped fresh parsley (1/4 c snipped fresh parsley or 1/4 c dried parsley)
1/4 c diced pimento (NO pimento)
1 pkg of 6 refrigerated biscuits (1 recipe baking powder biscuits)

1. Cook veggies according to pkg directions. (Just leave them frozen or let the pkg sit out to thaw when you want a little less work.)

2. In a saucepan, cook onion and mushrooms in butter or oil until tender. Stir in flour, salt, thyme, and pepper. Add checken broth and milk all at once. Cook and stir until thickened and bubbly. Stir in veggies, chicken/turkey, and parsley. Cook until bubbly.

3. Pour mixture into 6 10-oz casseroles. (OR, just pour it into either an 8x8 baking dish if you like thicker portions or a longer baking dish if you want smaller portions. I also like a 2 or 2 1/2 qt baking dish for this.)

4. If using the refrigerator biscuits, cut the biscuits into quarters and arrange atop bubbly chicken mixture in individual casseroles or on the baking dish. If using the baking powder biscuit recipe, simply spoon the mixture on top of the pot pie in dollops.

Since the filling is already cooked, bake at the temperature recommended for the biscuits until done. If you can't find a temp for the biscuits, try 400 deg for about 15 min or until biscuits are golden.

Baking Powder Biscuits

2 c all purpose flour
2 Tbsp baking powder
1/4 tsp salt
1/3 c shortening
3/4 c milk

Stir all dry ingredients together thoroughly. Cut in shortening until mixture resembles course crumbs. Make a well in the center. Add the milk all at once. Using a fork, stir just until moistened.