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Chicken Pot Pie - Looking for recipe

Dragonfly

Dragonfly

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Anybody have a killer CPP recipe?

Something not real exotic, but seriously major on the comfort food scale?
 
Yes, Costco they come in stock around this time of year.. best I've ever had! Seriously
 
I have an excellent recipe. Give me a few to find it, and I'll post it.
 
The recipe calls for 2 1/2 pounds chicken breasts and thighs, but I just use breasts. I used to boil them, but that is a pita to me, so what I have been doing lately is slightly browning them on each side in a small amt oil, and sprinkling seasoned salt on them, then putting them in the crock pot on high for around 4 hours. This tenderizes them perfectly imo.

I'll write the recipe as it is in the book, but I use a few different vegetables than it calls for. The main thing (imo) is a good sauce.

2 1/2 pounds cooked chicken, diced
2-3 homemade chicken broth
6 tbsp. butter
6 tbsp. flour
1 1/4 cups half and half
1/2 tsp dried thyme (if desired)
salt and pepper to taste
(make a sauce by melting the butter, stirring in the flour til smooth, then add 2 cups broth, then add the salt, pepper, and thyme, and add half and half, stirring to smooth it while it thickens, then more broth, if the sauce is too thick)

1/2 cup frozen pearl onions
1/4 pound of sliced mushrooms
1/4 cup diced celery
3 medium carrots, sliced
1 cup frozen peas

( I like diced potatoes, and substitute them for the mushrooms)

Before I add the veggies to the sauce, I stir fry them a little to caramelize the onion, and slightly brown the diced potatoes and celery.

Add veggies and chicken to sauce and stir to mix well. The recipe calls for puff pastry, but I just use pie crust- usually a Pillsbury crust from the refrigerated section. I either make one large deep dish pie, or sometimes, I cut the pie crust into smaller circles and make several single serve pies. I bake it at 375 to 400 degrees for about 35 to 45 minutes.
 
lizzie said:
The recipe calls
Click to expand...

Eevnin' Lizzie,

Looks like a great recipe. Does it survive freezing ?

Any idea how four hours in a crock pot computes to a pressure cooker ?

There's a Duncan Hines inside every man... he usually only shows at a grill or campfire; mine also hits the kitchen as needed. :)

The apron stands, by itself in the corner covered with memories of past feasts and PB&J sammiches; awaiting a Chicken Pot Pie adventure in cooking.

:mrgreen:

Thom Paine
 
Thom Paine said:
Eevnin' Lizzie,

Looks like a great recipe. Does it survive freezing ?

Any idea how four hours in a crock pot computes to a pressure cooker ?

There's a Duncan Hines inside every man... he usually only shows at a grill or campfire; mine also hits the kitchen as needed. :)

The apron stands, by itself in the corner covered with memories of past feasts and PB&J sammiches; awaiting a Chicken Pot Pie adventure in cooking.

:mrgreen:

Thom Paine
Click to expand...

I haven't frozen it, but I'd bet it holds up well- I would just vacuum pack it to keep it from getting freezer burn.

As for pressure cooking- I haven't used a pressure cooker in about 30 years now. From what I remember, I bet it could do the job in about 30 minutes or so.

I don't cook nearly as much as I used to, but lately, I've been getting the urge once again. In fact, I went with my mom on our every-other-Thursday thrift store trip a couple of days ago, and found several cool old cookbooks, lol. Looking forward to trying a few of the recipes. :mrgreen:
 
Thanks a bunch Lizzie. You da bomb. :rock

Tell me something though, how does a pearl onion differ from other kinds of onions? Like perhaps a vidalia onion?
 
Dragonfly said:
Thanks a bunch Lizzie. You da bomb. :rock

Tell me something though, how does a pearl onion differ from other kinds of onions? Like perhaps a vidalia onion?
Click to expand...

I doubt that they differ wrt taste. I just use a sweet onion and chop it up. Pearl onions look pretty, but imo, aren't worth the extra expense, when I already have onions here at the house. :lol:
 
lizzie said:
The recipe calls for 2 1/2 pounds chicken breasts and thighs, but I just use breasts. I used to boil them, but that is a pita to me, so what I have been doing lately is slightly browning them on each side in a small amt oil, and sprinkling seasoned salt on them, then putting them in the crock pot on high for around 4 hours. This tenderizes them perfectly imo.

I'll write the recipe as it is in the book, but I use a few different vegetables than it calls for. The main thing (imo) is a good sauce.

2 1/2 pounds cooked chicken, diced
2-3 homemade chicken broth
6 tbsp. butter
6 tbsp. flour
1 1/4 cups half and half
1/2 tsp dried thyme (if desired)
salt and pepper to taste
(make a sauce by melting the butter, stirring in the flour til smooth, then add 2 cups broth, then add the salt, pepper, and thyme, and add half and half, stirring to smooth it while it thickens, then more broth, if the sauce is too thick)

1/2 cup frozen pearl onions
1/4 pound of sliced mushrooms
1/4 cup diced celery
3 medium carrots, sliced
1 cup frozen peas

( I like diced potatoes, and substitute them for the mushrooms)

Before I add the veggies to the sauce, I stir fry them a little to caramelize the onion, and slightly brown the diced potatoes and celery.

Add veggies and chicken to sauce and stir to mix well. The recipe calls for puff pastry, but I just use pie crust- usually a Pillsbury crust from the refrigerated section. I either make one large deep dish pie, or sometimes, I cut the pie crust into smaller circles and make several single serve pies. I bake it at 375 to 400 degrees for about 35 to 45 minutes.
Click to expand...

maybe a little "fresh" nutmeg.
 
Dragonfly said:
Anybody have a killer CPP recipe?

Something not real exotic, but seriously major on the comfort food scale?
Click to expand...
It is not chicken, but because we are heading towards Thanksgiving....

Either buy or prepare a pie crust.

Layer slices of leftover turkey, stuffing, and cranberry sauce (we like whole berry) Pile high and cover with the second crust.

Bake at 400 degrees for about 45 minutes (or until crust is golden brown)

Some people that have tried mine and made their own have doctored theirs up with peas, gravy, or other assorted leftovers - but most just go back to the basic pie.
 
lizzie said:
The recipe calls for 2 1/2 pounds chicken breasts and thighs, but I just use breasts. I used to boil them, but that is a pita to me, so what I have been doing lately is slightly browning them on each side in a small amt oil, and sprinkling seasoned salt on them, then putting them in the crock pot on high for around 4 hours. This tenderizes them perfectly imo.

I'll write the recipe as it is in the book, but I use a few different vegetables than it calls for. The main thing (imo) is a good sauce.

2 1/2 pounds cooked chicken, diced
2-3 homemade chicken broth
6 tbsp. butter
6 tbsp. flour
1 1/4 cups half and half
1/2 tsp dried thyme (if desired)
salt and pepper to taste
(make a sauce by melting the butter, stirring in the flour til smooth, then add 2 cups broth, then add the salt, pepper, and thyme, and add half and half, stirring to smooth it while it thickens, then more broth, if the sauce is too thick)

1/2 cup frozen pearl onions
1/4 pound of sliced mushrooms
1/4 cup diced celery
3 medium carrots, sliced
1 cup frozen peas

( I like diced potatoes, and substitute them for the mushrooms)

Before I add the veggies to the sauce, I stir fry them a little to caramelize the onion, and slightly brown the diced potatoes and celery.

Add veggies and chicken to sauce and stir to mix well. The recipe calls for puff pastry, but I just use pie crust- usually a Pillsbury crust from the refrigerated section. I either make one large deep dish pie, or sometimes, I cut the pie crust into smaller circles and make several single serve pies. I bake it at 375 to 400 degrees for about 35 to 45 minutes.
Click to expand...

After reading Dragonfly's request for a Chicken Pot Pie recipe and you delivering. I got hungry as it sounded so good. Only thing Mother Hubbard's cupboards are bare at the moment and in dire need to go to the market. But ....still the pot pie was weighing heavily on my mind. :) Sooooo I noticed a can of cream of chicken soup in the pantry along with the last can of corn. In the freezer I had a bag of peas and three small boneless chicken breasts. There was one onion left in the bin and 2 red potatoes and one Russet potato. I grabbed them as well. In the crisper there were three stalks of celery and two good size carrots. I first mixed the can of cream of chicken soup with a can of milk and placed it into a 9-13 glass baking dish. I cleaned and cut up the carrots and steamed them in a steamer for microwaves for 4 minutes. I did the same with the potatoes I had diced for about 5 minutes. I dumped both into the cream of chicken mixture. The chicken breasts I cooked on top the stove with the leaves from the three stocks of limp celery I found in the crisper with a half of the last onion and a bay leaf, salt and pepper. Simmered them on low in a little water for about 20 minutes, 10 minutes on both sides. Let them rest for about 10 minutes and then cut them up into petite chunks. Tossed them into the baking dish with everything else. Two of the limp pieces of celery I diced up fine and toss it into the mix as well as a quarter of the last onion. I drained the can of corn and threw it in for good measure as well as a very generous handful of frozen peas. What to do for a crust? Well don't have any ready made around and I'm out of Crisco (like a lot of things) so I used a drop biscuit recipe that called for butter, cut the recipe in half and spooned the dough on top the mixture and baked it at 400 for 50 minutes till the sauce was really bubbling and the bisquits were golden brown. I spooned it out inverting the biscuit to be the bottom crust with all the chicken and veggies on top. It rocked. So thank you for inspiring me to create something new out of almost nothing. Cheers!
 
vesper said:
After reading Dragonfly's request for a Chicken Pot Pie recipe and you delivering. I got hungry as it sounded so good. Only thing Mother Hubbard's cupboards are bare at the moment and in dire need to go to the market. But ....still the pot pie was weighing heavily on my mind. :) Sooooo I noticed a can of cream of chicken soup in the pantry along with the last can of corn. In the freezer I had a bag of peas and three small boneless chicken breasts. There was one onion left in the bin and 2 red potatoes and one Russet potato. I grabbed them as well. In the crisper there were three stalks of celery and two good size carrots. I first mixed the can of cream of chicken soup with a can of milk and placed it into a 9-13 glass baking dish. I cleaned and cut up the carrots and steamed them in a steamer for microwaves for 4 minutes. I did the same with the potatoes I had diced for about 5 minutes. I dumped both into the cream of chicken mixture. The chicken breasts I cooked on top the stove with the leaves from the three stocks of limp celery I found in the crisper with a half of the last onion and a bay leaf, salt and pepper. Simmered them on low in a little water for about 20 minutes, 10 minutes on both sides. Let them rest for about 10 minutes and then cut them up into petite chunks. Tossed them into the baking dish with everything else. Two of the limp pieces of celery I diced up fine and toss it into the mix as well as a quarter of the last onion. I drained the can of corn and threw it in for good measure as well as a very generous handful of frozen peas. What to do for a crust? Well don't have any ready made around and I'm out of Crisco (like a lot of things) so I used a drop biscuit recipe that called for butter, cut the recipe in half and spooned the dough on top the mixture and baked it at 400 for 50 minutes till the sauce was really bubbling and the bisquits were golden brown. I spooned it out inverting the biscuit to be the bottom crust with all the chicken and veggies on top. It rocked. So thank you for inspiring me to create something new out of almost nothing. Cheers!
Click to expand...

Creating a meal out of practically nothing is the mark of a great cook! :thumbs: I had a lady watching my children while I worked, and she could fix a meal out of nothing too! She was amazing.....
 
polgara said:
Creating a meal out of practically nothing is the mark of a great cook! :thumbs: I had a lady watching my children while I worked, and she could fix a meal out of nothing too! She was amazing.....
Click to expand...
You are so kind. But it takes someone to inspire to make something out of almost nothing. First thing on my to do list is go to the market. I'm out of everything!
 
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