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Old 06-05-2006, 12:05 PM   #1
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ISO TNT Chicken Pot Pie recipe

I want to make some homemade (mini) Chicken Pies and freeze them. I guess my current thoughts are leaning toward the 'bland'. I've seen recipes that have mixed veggies, cream of chicken soup, and cubed chicken. I guess I could get some FRESH veggies that I like and cut them up small. I don't know.

Does anyone have a recipe that might be a little spicy or less 'usual' ?

Thanks in advance.

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Old 06-05-2006, 12:10 PM   #2
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Here's a great recipe. It doesn't have a lot of liquid like a traditional chicken pie. It's a great basic recipe that you can add some heat to. Also, you can make individual pies in ramekins and rework the pie crusts to fit.



Chicken Dinner Pie


2 9” Pie Crusts
2 Tb Butter
2 Tb Flour
1 tsp Salt
1/8 tsp Pepper
1/8 tsp Thyme
1/2 C Chicken Broth
1/2 C Light Cream
2 C Cooked, Cubed Chicken
10 Oz Frozen Peas & Carrots
8 Oz Canned Whole Onions

Preheat the oven to 425 F.

Place one of the piecrusts into a 9” deep-dish glass pie plate.

Melt the butter in a large saucepan over low heat.

Blend in the flour, salt, pepper and thyme.

Cook over low heat until the mixture is smooth and bubbly.

Remove from the heat and stir in the chicken broth and cream. Heat to boiling, stirring constantly. Boil for one minute while stirring.

Stir in the chicken and vegetables.

Pour the mixture into the piecrust. Cover with the second crust.

Crimp the edges and cover the edges with foil to prevent burning.

Remove the foil for the last 15 minutes of cooking time.

Bake for 25 to 40 minutes or until golden brown.
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Old 06-05-2006, 12:27 PM   #3
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There is not need to use soup unless you want convenience.

A regular white sauce made with chicken stock and milk, flavored with herbs you like is a good starting point. I flavor mine with thyme, sage, garlic, bay leaves and add some sherry at the end.

If you wanted something different, you could flavor it with cheese, or mustard, or other herbs or spices. You could also use white wine or vermouth, sherry or ....well, a lot of different things.

Though fresh vegetables are a great thing, in a pot pie I usually use frozen. Frozen vegetables are generally equal to or better than fresh in terms of nutrition and quality, since they are flash frozen right after picking/processing. Since they will be in sauce, IMO there is no really good reason to use fresh if the vegetables you want to include can be purchased frozen.

Flavor the poaching water to boost the flavor of the chicken you use.

I add crushed dry rosemary leaves to the crust. This adds an interesting layer of flavor.
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Old 06-05-2006, 01:00 PM   #4
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Thanks for the recipe and your suggestions.
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Old 06-08-2006, 01:52 AM   #5
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Here's the one I make. It's delicious! Though I usually just make a huge pan, but I'm sure it'd be easy to make minis. It has a homemade parm cheese crust. Yum! Chicken Pot Pie
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Old 06-08-2006, 11:10 AM   #6
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Chicken Pies

Chicken gravy is another way to go, in place of white sauce or soup; or hash browns in place of potatoes. A good pie I tried (Marie Callendar's?) from memory, had chicken, mushrooms, peas, carrots and parmesan cheese somewhere is the mix. Here are some ideas:

http://www.pillsbury.com/recipes/sea...chicken%2bpies

Chicken and Sweet Leek Pie with Flaky Pastry
http://www.leitesculinaria.com/recip...icken_pie.html

Chinese Chicken Pot Pie (Frozen stir-fry veggies might be good)
http://www.hormel.com/recipes/kitche...0Pot%20Pie.htm

Chick ´N Corn Mini Pies (Cream cheese sounds good)
http://www.pillsbury.com/recipes/Sho...aspx?rid=25331

Turkey (Chicken) Torta
http://www.eatturkey.com/recipe/recipe.cgi/1/10903

Torta Rustica - You could try chicken in place of sausage.
http://www.gourmetfoodplaza.com/Cook...rtaRustica.htm

B'stilla - Delicious Moroccan Pie. I recall some recipes posted on this site.
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Old 06-17-2006, 07:52 AM   #7
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Using the freshest ingredients will always add a little to the dish. This is the chicken pot pie I like to make:

Grate russet or sweet potatoes. Wring out most of the liquid, add a small spoonful of flour, some salt and pepper and mix together . Press a thin layer of the potato into the bottom and up the sides of oiled ramekins, brush potato lightly with olive oil (making sure you don't dislodge the potato from the side of the dish) and bake off in the oven until crisp. This is your "crust".

Meanwhile, saute your favorite root veggies in a mixture of olive oil and butter (I like scallions and garlic). Add your other favorite veggies. I like fresh carrots, celery, red peppers, corn and peas. Cook through. Make sure you have enough fat in the pan, then add flour (no need to remove veggies) and stir together, lightly cooking the roux. Add milk or cream to make a nice sauce. Add spices of choice. My favorites besides salt and pepper are lots of dried thyme, a bit of oregano, a pinch of marjoram, and nutmeg. Add cut up cooked chicken. Let all of this simmer together until the veggies are the texture you desire and the chicken in hot. Spoon into potato crusts and serve immediately (otherwise crusts gets soggy). Use your favorite bread to soak up the sauce.
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