Chicken Pot Pie recipes - what's your favorite?

[Anonymous]

Blind bake. I put the bottom crust in to the oven while I make the gravy and filling. Then fill, cover with top crust and bake again.

[Anonymous]

Brazilian chicken pot pie
https://www.oliviascuisine.com/brazilian-chicken-pot-pie-empadao-de-frango/

[Anonymous]

I use a recipe from Whole Foods that uses a rotisserie chicken, but I adapt it to my liking. I like leeks instead of onions, potato instead of mushrooms in my CPP. And I like a lot of veggies, but only a little chicken. Mmmm, I love chicken pot pie!

[Anonymous]

Anonymous wrote:Blind bake. I put the bottom crust in to the oven while I make the gravy and filling. Then fill, cover with top crust and bake again.

OP here - how long do you BB for? Also, do you use beans or pie weights when you BB?

[Anonymous]

I *always* use rotisserie chicken. I also use homemade chicken broth, so I guess the salt content washes out? The picked-over rotisserie bones go in the bones bag in the freezer, and when I have a few carcasses, I make stock.

I do a fast chicken pot pie.

Sautee onion with a bay leaf. Dust with flour. Add chicken stock. Add frozen veg. Add rotisserie chicken. A boatload of herbs - I like sage and thyme.

Top with frozen puff pastry or with biscuits.

[Anonymous]

I top the pie with a puff pastry lid. Most of the time I cook the lid separately and then place it on the finished pie or cook individual lids. This ensures that the pastry is always crisp and doesn't fall into the pie as it's cooking.

I also always add a little sherry or Chinese rice wine to the filling. And I'll use whatever veg I have on hand. So sometimes chicken and mushroom, sometimes chicken and leek, or carrot and celery, etc.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Blind bake. I put the bottom crust in to the oven while I make the gravy and filling. Then fill, cover with top crust and bake again.

OP here - how long do you BB for? Also, do you use beans or pie weights when you BB?

I bake about 15 minutes, but I do it by sight. I have three pyrex pie plates. Instead of using beans or pie weights, I put the bottom crust in one pie plate, then put another pyrex pie plate on top. This way I can see the pie shell when baking. When I put them in, after about 5 minutes, the crust will look rather greasy and wet. That's the fat (butter or oil) melting and softening. I bake until it that wet look goes away and it looks more dry like a crust. Somewhere ballpark 15+ min, depending on the mixture and temp of the oven.

If you use a refrigerator dough crust (which I sometimes do to save time for a weekday pot pie), then I bake according to the instructions on the box.

[Anonymous]

Smitten Kitchen, 100%.

BUT… I really do not love pot pie. The crust is always disappointing. If you want something in the truly spectacular comfort food category - and much less work - try the Alison Roman chicken and dumplings on NYT. It’s beyond amazing.

[Anonymous]

Anonymous wrote:Smitten Kitchen, 100%.

BUT… I really do not love pot pie. The crust is always disappointing. If you want something in the truly spectacular comfort food category - and much less work - try the Alison Roman chicken and dumplings on NYT. It’s beyond amazing.

Thanks for the rec!

[Anonymous]

Anonymous wrote:I did this one years ago and loved it. https://smittenkitchen.com/2014/10/better-chicken-pot-pies/

I love this one too!!

[Anonymous]

OP here, thank you all for the recommendations! I'm excited to try since CPP is one of my winter faves.

[Anonymous]

I have made from scratch pot pie, and no one eats it. I make my mom's old recipe with poached chicken, vegetables, broth and 1 can of cream of celery soup, and everyone eats it. So I now make the latter all the time and make everyone happy.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Blind bake. I put the bottom crust in to the oven while I make the gravy and filling. Then fill, cover with top crust and bake again.

OP here - how long do you BB for? Also, do you use beans or pie weights when you BB?

I bake about 15 minutes, but I do it by sight. I have three pyrex pie plates. Instead of using beans or pie weights, I put the bottom crust in one pie plate, then put another pyrex pie plate on top. This way I can see the pie shell when baking. When I put them in, after about 5 minutes, the crust will look rather greasy and wet. That's the fat (butter or oil) melting and softening. I bake until it that wet look goes away and it looks more dry like a crust. Somewhere ballpark 15+ min, depending on the mixture and temp of the oven.

If you use a refrigerator dough crust (which I sometimes do to save time for a weekday pot pie), then I bake according to the instructions on the box.

Thank you for the advice - I never seem to time BB correctly but will try this.

[Anonymous]

Anonymous wrote:Smitten Kitchen, 100%.

BUT… I really do not love pot pie. The crust is always disappointing. If you want something in the truly spectacular comfort food category - and much less work - try the Alison Roman chicken and dumplings on NYT. It’s beyond amazing.

That Alison Roman recipe is AMAZING.

[Anonymous]

Anonymous wrote:I *always* use rotisserie chicken. I also use homemade chicken broth, so I guess the salt content washes out? The picked-over rotisserie bones go in the bones bag in the freezer, and when I have a few carcasses, I make stock.

I do a fast chicken pot pie.

Sautee onion with a bay leaf. Dust with flour. Add chicken stock. Add frozen veg. Add rotisserie chicken. A boatload of herbs - I like sage and thyme.

Top with frozen puff pastry or with biscuits.

What biscuits do you use?