Chicken Pot Pie

[Hungry]

Charlie’s Chicken Pot Pie
TNT Nov 2006

2 Pkg. of Refrigerated pie crusts.
4 ea Slices bacon,
In large skillet over medium heat, cook bacon until crisp.
Crumble and set Aside
Reserve 1 tablespoon drippings in skillet.
ADD TO BACON DRIPPINGS
1 Cup chopped onions
1 Cup chopped celery
2 Cup Frozen vegetables (peas, carrots. G. Beans, Corn)
1 Cup Frozen French Fried potatoes (cut in to ½ inch pieces)
SAUTEE UNTIL TENDER. .
ADD
1 lb cooked Boneless, skinless chicken breast, in 1/2 inch pieces.
SEASON WITH
1/4 teaspoon Dried Thyme leaves
1/2 teaspoon rubbed Sage
1 teaspoon dried fresh Parsley
½ teaspoon Paprika
Stir in Seasonings until well blended. Continue heating over low.
ADD
1 Can cream chicken soup w/ 1 Can milk.
Mix well, may need additional milk for the proper consistency
ASSEMBLE AS FOLLOWS
1. Heat oven to 425 degrees. Prepare pie crust as directed on package.
2. Line 4 Corning ware dishes, 4” X 4” X 2”, with pie crust.
3. Spoon mixture into crust-lined dishes. Top with crumbled bacon.
4. Place on second crust and flute edges; cut slits or small designs in several places on top crust.
5. Place on sheet cake pan. (Gray or Brown)
Do not use an aluminum Air-Layered cookie sheet.
5. Bake at 425 degrees for 30 to 35 minutes or until crust is golden brown.
Let stand 10 minutes before serving.

BON APPETITE

 

[thumpershere2]

Sound yummy hungry and i saved it to make later this week. Does the bottom crust get mushy at all? Most pot pie recipes I see don't use a bottom crust.Thanks for posting.

 

[kitchenelf]

Thumper - sure, the bottom crust gets a little soggy even if blind-baked - but I still love 2 crusts.

 

[jkath]

adding bacon drippings sounds soooooooooooooooooo good!!

 

[Hungry]

Baking Pot Pie

Sound yummy hungry and i saved it to make later this week. Does the bottom crust get mushy at all? Most pot pie recipes I see don't use a bottom crust.Thanks for posting.

That was a major concern of mine. I have trouble getting the bottom crust to bake on a regular pie. However, I kept the oven rack at the middle section, where I a keep it most of the time.
The crust was beautiful, well done and slightly browned. Not a bit soggy. Maybe it was the 425 degree tempeature I used.

I had thought of buttering the bottom crust to perhaps prevent the soaking up of the filling. I Didn't do it and it was not necessary.

Enjoy,
Charlie

 

[Galleywench]

I made it for dinner last night and it was perfect!! No soggy bottoms

 

[shpj4]

Hungry thank you for sharing your receipe for Chicken Pot Pie.

Have a great day.

 

[Hungry]

Modify CP Pie

Charlie’s Chicken Pot Pie
TNT Nov 2006

2 Pkg. of Refrigerated pie crusts.
4 ea Slices bacon,
In large skillet over medium heat, cook bacon until crisp.
Crumble and set Aside
Reserve 1 tablespoon drippings in skillet.
ADD TO BACON DRIPPINGS
1 Cup chopped onions
1 Cup chopped celery
2 Cup Frozen vegetables (peas, carrots. G. Beans, Corn)
1 Cup Frozen French Fried potatoes (cut in to ½ inch pieces)
SAUTEE UNTIL TENDER. .
ADD
1 lb cooked Boneless, skinless chicken breast, in 1/2 inch pieces.
SEASON WITH
1/4 teaspoon Dried Thyme leaves
1/2 teaspoon rubbed Sage
1 teaspoon dried fresh Parsley
½ teaspoon Paprika
Stir in Seasonings until well blended. Continue heating over low.
ADD
1 Can cream chicken soup w/ 1 Can milk.
Mix well, may need additional milk for the proper consistency
ASSEMBLE AS FOLLOWS
1. Heat oven to 425 degrees. Prepare pie crust as directed on package.
2. Line 4 Corning ware dishes, 4” X 4” X 2”, with pie crust.
3. Spoon mixture into crust-lined dishes. Top with crumbled bacon.
4. Place on second crust and flute edges; cut slits or small designs in several places on top crust.
5. Place on sheet cake pan. (Gray or Brown)
Do not use an aluminum Air-Layered cookie sheet.
5. Bake at 425 degrees for 30 to 35 minutes or until crust is golden brown.
Let stand 10 minutes before serving.

BON APPETITE

I would like to hear from anyone that has tried this recipe.
I made this recipe again today and from the last time, I thought it needed more liquid. So-- I added a McCormick's Chicken Soup mix.

I ate one for supper tonight and I think it still needs more liquid. (I think of the ones you buy, they are very generous with the soup) Next time I make this, I will double the Cream of Chicken Soup and milk.

One other thing, the Corning ware dishes, 4” X 4” X 2” is too large of a serving. (for me)
I'm going to use the small aluminum pie pans next time.

Enjoy,
Charlie