Anyone have any recipes for a GREAT Chicken Pot Pie?

Question

I'm thinking I can use a Baking Dish with Philo Dough..I know I used Philo Dough for a chickeny think called spanokopea a few years ago and it turned out OK. What kind of Stuff goes into a Traditional Chicken Pot PIE??? In thinking Corn and Peas, but what else besides the chicken? What would you use for the base/sauce? Chicken Broth? What About spices? Would you use creamed corn?

Thanks

Any other suggestions for the dough?

Answer 1

i second the bisquick recipe!!!

it's super easy and my whole family of 5 loved it!!

Answer 2

Use your Pillo Dough instead of what is given in the recipe below:

Chicken Pot Pie

INGREDIENTS:

2 1/2 cups diced cooked chicken

2 ounces sliced mushrooms, about 1/4 cup

1 1/2 cups frozen peas and carrots or mixed vegetables

1/4 cup chopped onions

1/2 can cream of chicken soup

Heavy Cream

.

Topping

.

1 cup biscuit mix

1/4 cup shortening

3/4 cup milk

PREPARATION:

Put chicken, vegetables, salt and pepper in casserole. Add soup and stir, adding cream a little at a time until desired consistency is reached. Blend shortening into biscuit mix and add 3/4 cup milk, stirring until smooth. Pour batter over top of casserole. Bake 45 min at 375°. Cool for 10 to 15 minutes before serving.

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Chicken Pot Pie

4 sheets frozen puff pastry

1 egg, beaten

4 chicken breast halves, or 2 cups leftover cooked chicken

Seasoned salt and pepper

2 tablespoons cooking oil

1/3 cup butter

2/3 cup all-purpose flour

1 quart heavy cream

1/4 cup chicken base

1 tablespoon minced garlic

1/2 small yellow onion, minced

1 cup frozen green peas, cooked

1 cup chopped cooked carrots

Pinch fresh grated nutmeg, optional

Crust:

Preheat oven to 350 degrees F.

Cut each sheet of frozen puff pastry into 1-inch strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Brush beaten egg onto each lattice square. Bake for 5 minutes, or until dough has risen and turned light golden brown. Set aside until ready to assemble pies. Leave oven on at 350 degrees F.

Filling:

Season chicken with seasoned salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and saute until cooked through. Remove from heat and cut into chunks. Alternatively, you may use precooked chicken.

In a large saucepan, melt butter and then slowly add flour, stirring until consistency of peanut butter, but not brown like a roux. Slowly add cream and keep stirring. Add chicken base, garlic, and onion and stir until thickened. Add peas, carrots, nutmeg, if using, and cut up chicken. Remove from heat. Fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square. Bake for 5 minutes or until bubbly. Any remaining pie filling may be frozen

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3 whole (6 split) chicken b*****s, bone-in, skin-on

3 tablespoons olive oil

Kosher salt

Freshly ground black pepper

5 cups chicken stock, preferably homemade

2 chicken bouillon cubes

12 tablespoons (1 1/2 sticks) unsalted butter

2 cups yellow onions, chopped (2 onions)

3/4 cup all-purpose flour

1/4 cup heavy cream

2 cups medium-diced carrots, blanched for 2 minutes

1 (10-ounce) package frozen peas (2 cups)

1 1/2 cups frozen small whole onions

1/2 cup minced fresh parsley leaves

For the pastry:

3 cups all-purpose flour

1 1/2 teaspoons kosher salt

1 teaspoon baking powder

1/2 cup vegetable shortening

1/4 pound cold unsalted butter, diced

1/2 to 2/3 cup ice water

1 egg beaten with 1 tablespoon water, for egg wash

Flaked sea salt and cracked black pepper

Preheat the oven to 350 degrees F.

Place the chicken b*****s on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Spri

Answer 3

This is The Recipe i got off of the Bisquick box that i use all the time

Its the easy and fastest one that i have found. It only takes 45 minutes. When other recipes are 2 hours with prep.

Bisquick Chicken Pot Pie::

1 2/3 cups frozen mixed vegetables, thawed

1 cup cut-up cooked chicken

1 can (10 3/4 oz.) condensed cream of chicken soup

1 cup Original Bisquick

1/2 cup milk

1 egg

Preparation Preheat oven to 400°F. Mix vegetables, chicken and soup in ungreased 9" pie plate.

Stir remaining ingredients until blended. Pour into pie plate.

Bake about 30 minutes or until golden brown.

TIPS:: I usually use the Lois Rich Chicken, it speeds the prep time up and is juicy and great chicken.

Answer 4

In the search box of your computer click on chicken pot pie. You will get more recipes than you will ever care to read. Some of them will be dandies.

Bon apetit

Answer 5

OMG YES!!!my sister made this recipe up from scratch omg i cannot get enough of it she went to university and my fam was so sad cuz we wouldnt have her chiken pot pie n e more but here is the recipe

     !RAQUEL DANCHO'S AH-MAZING CHIKEN POT PIE!

makes 2, 9" pies

My mom's Crust

3c flour

-1/3 tsp salt

-1/2 tsp sugar

-1/2 tsp baking powder

*1+1/4 c lard(room temp.)

^1egg

^1 tbsp vinegar

^fill till 3/4 c water

Sift first -4 ingre. together. add lard w/ pastry mixer, then w/ hands. separate mix ^'s add to first mix, w/ spatula or hands. divide into 2 even sections.take 1/3 of each section for pie crust top and rest for bottm.

TASTIEST FILLING

4 large chiken brest (uncooked, cubed)

1 large onion(shredded in food processor)

1 large potato (uncooked, cubed)

1 can Cambells chunky Clam Chowder

1 can Cambells cream of chiken

1+1/2 c carrots

1+1/2 c peas

1/4 c margarine

1c shredded old C.heddar cheese

1c P.armesean cheese

spices:salt, pepper parsley,onion powder, garlic powder, basil, tamari

1/8 tsp cayenne pepper

preheat oven 375'F convection bake or 400'F normal bake

preferably convection bake

cook potatoes in boiling salted water till soft

cook chiken in med. sauce pan w/ onion and 1/2 tsp of all spices+1/8 cayenne pep. cook on med 'til chiken is cooked

if veg. are fresh boil them in water or steam til done. if frozen thaw first

place done veg. w/ cream of chiken and clam chowder and 1 tsp of all spices(or 2 preference) add cooked chiken, cooked potatoes and margarine. mix together. add P. cheese+C. cheese, mix thoroughly, divide mix into 2 onto both unbaked pie crusts. butter edges and cover w/ unbaked pie crust top, press around edges to seal with fork. make sure to prick several holes w/ fork in pie crust

Bake 30 min, serve hot

If wanting to add mushrooms to pie do the following:

INSTEAD of 1 can cream of chiken, add 1 can cream of mushroom

downsize 1+1/2 c of carrots and 1+1/2c of peas to 1 c each only. and add 1 c of sliced canned mushrooms

note-most amazing flavorful delicious pie ever!!!!!!!!!!!!!

please try it took 4ever to write down

PLEASE, PLEASE, PLEASE try this ah-mazing recipe and e-mail me at [e-mail] and tell me how it turns out!!! it rly is great ull fall in love

Answer 6

Its the best, I promise.. Just make sure you use fresh fresh fresh herbs!

Ingredients

    * ¼ cup olive oil

    * ½ cup chopped celery

    * ½ cup chopped carrot

    * 2 tablespoons chopped garlic

    * 2 tablespoons chopped shallot

    * ½ cup chopped asparagus (blanched*)

    * ½ cup chopped onion

    * ½ cup corn

    * ½ cup snow peas

    * ¼ teaspoon salt

    * ¼ teaspoon black pepper

    * 5 cups chicken stock

    * ½ cup + 1 tablespoon heavy cream

    * 1/3 cup sweetened condensed milk

    * 6 cooked chicken breast halves, diced

    * 1/3 cup cornstarch

    * ¼ cup water

    * 6 tablespoons unsalted butter

    * 2 tablespoons chopped fresh rosemary and thyme

    * 2 sheets frozen puff pastry, thawed

    * 1 egg

im tooo tired to type method, sure you'll figure it out