ISO: ISO chicken pot pie recipe?
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I couldnt find a thread, but here's my 2 cents...McCall's Chicken Pot Pie
McCall’s Chicken and Vegetables Pot Pie
McCall’s Magazine, May 1978
Makes 8-10 servings
5 lb. roasting chicken, cut up
1 large onion, peeled and quartered
3 celery tops
3 parsley sprigs
2-1/2 tsp. salt
10 whole black peppercorns
1 bay leaf
8 small carrots, pared and halved crosswise (1 lb.)
12 small white onions, peeled (1 lb.)
1/2 cup flour
1 tsp. salt
1/8 tsp. pepper
1/2 cup milk
One recipe pie crust dough
2 tbl. butter, melted
Prepare chicken and vegetables: Wash chicken under cold water and place in large kettle with quartered onion, celery, parsley, 2-1/2 tsp. salt, peppercorn, bay leaf and 2 cups water. Bring to boiling; reduce heat and simmer, covered for 1-1/2 hours. Remove chicken from broth and cool. Remove meat from bones in large pieces - meat should measure about 5 cups. Strain the stock, skim off fat and measure. Add water if necessary to make 4 cups of liquid. Put stock in medium saucepan. Add carrots and small onions, covered, for 20 minutes. Strain. Liquid should measure 3 cups. In small bowl, combine flour, salt and pepper. Stir in milk until smooth. Add to stock in pan and bring to boil, stirring. Reduce heat and simmer 8 minutes, or until sauce is thick. Add chicken and vegetables. Turn into a round 3-quart casserole. Preheat oven to 400 deg. Roll pie crust on lightly floured surface to form a circle 1/2” larger all around than top of casserole dish. Place pastry on top of casserole, turning under edge and crimping decoratively; press to rim of casserole to seal as you go. With a serrated knife, make 5 or 6 slits for air vents in the crust. Brush surface of pastry evenly with melted butter. Bake 35 to 40 minutes or until crust is golden and the mixture bubbles through the slits.
McCall’s Chicken and Vegetables Pot Pie
McCall’s Magazine, May 1978
Makes 8-10 servings
5 lb. roasting chicken, cut up
1 large onion, peeled and quartered
3 celery tops
3 parsley sprigs
2-1/2 tsp. salt
10 whole black peppercorns
1 bay leaf
8 small carrots, pared and halved crosswise (1 lb.)
12 small white onions, peeled (1 lb.)
1/2 cup flour
1 tsp. salt
1/8 tsp. pepper
1/2 cup milk
One recipe pie crust dough
2 tbl. butter, melted
Prepare chicken and vegetables: Wash chicken under cold water and place in large kettle with quartered onion, celery, parsley, 2-1/2 tsp. salt, peppercorn, bay leaf and 2 cups water. Bring to boiling; reduce heat and simmer, covered for 1-1/2 hours. Remove chicken from broth and cool. Remove meat from bones in large pieces - meat should measure about 5 cups. Strain the stock, skim off fat and measure. Add water if necessary to make 4 cups of liquid. Put stock in medium saucepan. Add carrots and small onions, covered, for 20 minutes. Strain. Liquid should measure 3 cups. In small bowl, combine flour, salt and pepper. Stir in milk until smooth. Add to stock in pan and bring to boil, stirring. Reduce heat and simmer 8 minutes, or until sauce is thick. Add chicken and vegetables. Turn into a round 3-quart casserole. Preheat oven to 400 deg. Roll pie crust on lightly floured surface to form a circle 1/2” larger all around than top of casserole dish. Place pastry on top of casserole, turning under edge and crimping decoratively; press to rim of casserole to seal as you go. With a serrated knife, make 5 or 6 slits for air vents in the crust. Brush surface of pastry evenly with melted butter. Bake 35 to 40 minutes or until crust is golden and the mixture bubbles through the slits.
Chicken and Turkey Pot Pie with Pepper Biscuit Topping
I never have turkey around so I use all chicken
http://www.foodnetwork.com/recipes/sandra-lee/chicken-and-turkey-pot-pie-with-pepper-biscuit-topping-recipe/index.html
I never have turkey around so I use all chicken
http://www.foodnetwork.com/recipes/sandra-lee/chicken-and-turkey-pot-pie-with-pepper-biscuit-topping-recipe/index.html
This is my favorite, originally posted by Curious-- I made it last night!
I bake it in a 9 x 13 pyrex pan
CHICKEN POT PIE WITH BISCUIT CRUST
For the filling
4 cups chicken broth
3 carrots, cut crosswise into 1/4-inch slices
3/4 pound red potatoes, quartered lengthwise and cut crosswise into 1/2-inch pieces
2 large ribs of celery, cut crosswise into 1/2-inch pieces
2 1/2 cups cubed cooked chicken (the meat from a 3-pound chicken)
1 onion, chopped
3/4 stick (6 tablespoons) unsalted butter
6 tablespoons all-purpose flour
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon freshly grated nutmeg, or to taste
1/2 cup minced fresh parsley leaves
For the biscuit crust
1 1/3 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening, cut into bits
1/3 cup grated sharp Cheddar
1 large egg
about 1/3 cup buttermilk
an egg wash made by beating 1 large egg yolk with 1 tablespoon milk
Make the filling:
In a saucepan bring the broth to a boil, add the carrots, the potatoes, and the celery, and simmer the vegetables, uncovered, for 10 to 15 minutes, or until they are tender. Transfer the vegetables with a slotted spoon to a large bowl, reserving the broth, and add the chicken to the bowl. In another saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened, add the flour, and cook the roux, stirring, for 3 minutes. Add 3 cups of the reserved broth in a stream, whisking, reserving any remaining broth for another use, and bring the mixture to a boil, whisking. Add the thyme and simmer the sauce, stirring occasionally, for 5 minutes. Stir in the nutmeg, the parsley, and salt and pepper to taste, pour the sauce over the chicken mixture, and stir the mixture gently until it is just combined. Transfer the mixture to a 2-quart shallow baking dish or divide it among four 2-cup shallow baking dishes. The filling may be made 1 day in advance and kept covered and chilled. Bring the mixture to room temperature before continuing with the recipe.
Make the biscuit crust:
Into a bowl sift together the flour, the baking powder, the baking soda, and the salt, add the butter and the shortening, and blend the mixture until it resembles meal. Add the Cheddar and toss the mixture. Into a liquid measuring cup break the egg, add enough of the buttermilk to measure a total of 1/2 cup, and beat the mixture with a fork. Add the egg mixture to the flour mixture, stirring until the mixture just forms a dough, gather the dough into a ball, and on a floured surface pat it out 1/2 inch thick. Cut out as many rounds as possible with a 2-inch fluted round cutter dipped in flour, gathering the scraps and patting the dough out again in the same manner.
Arrange the rounds on the chicken mixture, brush the tops of the rounds with the egg wash, and prick the rounds with a fork. Bake the pie in the middle of a preheated 450°F. oven for 15 to 25 minutes, or until the biscuits are puffed and golden and the filling is bubbling.
Serves 4.
Gourmet
January 1991
http://www.epicurious.com/recipes/recipe_views/views/11056
I bake it in a 9 x 13 pyrex pan
CHICKEN POT PIE WITH BISCUIT CRUST
For the filling
4 cups chicken broth
3 carrots, cut crosswise into 1/4-inch slices
3/4 pound red potatoes, quartered lengthwise and cut crosswise into 1/2-inch pieces
2 large ribs of celery, cut crosswise into 1/2-inch pieces
2 1/2 cups cubed cooked chicken (the meat from a 3-pound chicken)
1 onion, chopped
3/4 stick (6 tablespoons) unsalted butter
6 tablespoons all-purpose flour
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon freshly grated nutmeg, or to taste
1/2 cup minced fresh parsley leaves
For the biscuit crust
1 1/3 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening, cut into bits
1/3 cup grated sharp Cheddar
1 large egg
about 1/3 cup buttermilk
an egg wash made by beating 1 large egg yolk with 1 tablespoon milk
Make the filling:
In a saucepan bring the broth to a boil, add the carrots, the potatoes, and the celery, and simmer the vegetables, uncovered, for 10 to 15 minutes, or until they are tender. Transfer the vegetables with a slotted spoon to a large bowl, reserving the broth, and add the chicken to the bowl. In another saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened, add the flour, and cook the roux, stirring, for 3 minutes. Add 3 cups of the reserved broth in a stream, whisking, reserving any remaining broth for another use, and bring the mixture to a boil, whisking. Add the thyme and simmer the sauce, stirring occasionally, for 5 minutes. Stir in the nutmeg, the parsley, and salt and pepper to taste, pour the sauce over the chicken mixture, and stir the mixture gently until it is just combined. Transfer the mixture to a 2-quart shallow baking dish or divide it among four 2-cup shallow baking dishes. The filling may be made 1 day in advance and kept covered and chilled. Bring the mixture to room temperature before continuing with the recipe.
Make the biscuit crust:
Into a bowl sift together the flour, the baking powder, the baking soda, and the salt, add the butter and the shortening, and blend the mixture until it resembles meal. Add the Cheddar and toss the mixture. Into a liquid measuring cup break the egg, add enough of the buttermilk to measure a total of 1/2 cup, and beat the mixture with a fork. Add the egg mixture to the flour mixture, stirring until the mixture just forms a dough, gather the dough into a ball, and on a floured surface pat it out 1/2 inch thick. Cut out as many rounds as possible with a 2-inch fluted round cutter dipped in flour, gathering the scraps and patting the dough out again in the same manner.
Arrange the rounds on the chicken mixture, brush the tops of the rounds with the egg wash, and prick the rounds with a fork. Bake the pie in the middle of a preheated 450°F. oven for 15 to 25 minutes, or until the biscuits are puffed and golden and the filling is bubbling.
Serves 4.
Gourmet
January 1991
http://www.epicurious.com/recipes/recipe_views/views/11056
I can't find my cookbook; it was one of the Silver Palates. REALLY good chicken Pot Pie
I cheated and used the store made pie crust. It was wonderful. Made it last year during a snow storm. I wish I could find the recipe; it was a "wow" by the neighbors that walked over for chili and chicken pot pie.
I cheated and used the store made pie crust. It was wonderful. Made it last year during a snow storm. I wish I could find the recipe; it was a "wow" by the neighbors that walked over for chili and chicken pot pie.
melissa-dallas
Well-known member
dawn_mo
Well-known member
I saw a recipe for a chicken pot pie with a rustic crust that looked really good.
I will try and find it and post it. I posted the link, it was from Pillsbury. I think I like the idea of the rustic crust more than I would like this actual recipe. Maybe use a good filling with a homemade rustic crust? That sounds like a dinner for us next week.
http://www.pillsbury.com/recipes/rustic-chicken-pot-pies/78204965-5356-4969-99e7-51bd7924821b/
I will try and find it and post it. I posted the link, it was from Pillsbury. I think I like the idea of the rustic crust more than I would like this actual recipe. Maybe use a good filling with a homemade rustic crust? That sounds like a dinner for us next week.
http://www.pillsbury.com/recipes/rustic-chicken-pot-pies/78204965-5356-4969-99e7-51bd7924821b/
late to this, but Ina Garten's Chicken Stew with Biscuits is quite good and could be topped with
crust as well. I baked the biscuits seperately when I made this, then topped the hot casserole with them.
http://www.foodnetwork.com/recipes/ina-garten/chicken-stew-with-biscuits-recipe/index.html
crust as well. I baked the biscuits seperately when I made this, then topped the hot casserole with them.
http://www.foodnetwork.com/recipes/ina-garten/chicken-stew-with-biscuits-recipe/index.html