Chicken pot pie recipe?

[Anonymous]

Anonymous wrote:

Anonymous[b wrote:]The Red Truck Bakery chicken pot pie is the Platonic ideal of chicken pot pies. They sell frozen, ready-to-bake ones at their locations in Marshall and Warrenton, but it’s easy enough to make from scratch at home.

1 1/4 lb. boneless, skinless chicken breasts
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 tablespoon finely chopped fresh rosemary
6 tbs. unsalted butter
1 1/2 cups chopped yellow onions
6 tbs. flour
2 cups chicken broth
1/2 cup heavy cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup chopped carrots
5 oz. frozen peas
1/4 cup finely chopped fresh parsley
Double pie crust - Red Truck uses their own scratch made crust, but for ease you can use good quality store bought (Village Piemaker has an excellent frozen crust)
1 large egg, whisked with 1 tablespoon water
Sea salt and coarsely ground black pepper

Preheat the oven to 400 degrees.

Rub the chicken breasts with the olive oil and sprinkle with salt, pepper, and rosemary. Arrange on a rimmed baking sheet and bake just until cooked through, 15 to 20 minutes. Let cool, then coarsely chop into large pieces.

In a large saucepan over medium-low heat, melt the butter. Add the onions and cook, stirring, until translucent, 10 to 15 minutes. Whisk in the flour and cook, whisking continuously, until you end up with a thick roux, about 2 minutes. The mixture will brown slightly while you continue to whisk but don’t let it burn.

Still whisking, gradually add the broth. Make sure the mixture is blended completely and the roux isn’t stuck to the sides of the pot. Reduce the heat to low and add the cream, salt, and pepper. Whisk for another minute or so, remove the pan from the heat, and, using a wooden spoon or spatula, stir in the carrots, peas, parsley, and chopped chicken. Let cool.

Line casserole dish with pastry. Pour filling into crust. Lightly brush the rim of the dough with the beaten egg and then place second crust on top of pie. Gently pinch the edges of the top and bottom crusts together to seal. Trim any excess dough to about 1/2 inch around the outside edge of the dish. Roll the outside edges toward the top of the pan, just inside the rim, and crimp with your fingers or a fork.

Place dish on a foil-lined pan to catch any spills. Lightly brush the top crust with the egg wash and cut 4 slits in the center. Sprinkle lightly with sea salt and coarse black pepper.
Bake 30 minutes at 400 degrees. Rotate the pan, then bake another 20 to 30 minutes until the mixture is bubbling out of the slits and the crust is golden. If the edges of the pastry are browning too quickly, loosely cover with a strip of foil that you mold around the edge of the pie.

Let cool slightly and serve.

[/b]



blah blah blah

buy pre made pie shells
Skillet cook chicken
add in carrots, onions, peas
add in cream of mushroom soup
pour into pie shell/put another pie shell on top

Done. freeze. heat a 375

Yeah, chicken pot pie is a staple in our house and I make like 2-3 between September and April each year.

I get a rotisserie chicken (the seasoning on the chicken helps to season the gravy) and chop up half a chicken. The one difference is my family doesn't like cream of mushroom soup and a gravy is easy to make. I also use the Pillsbury freezer pie shells, which work fine. I keep a couple in the freezer all winter long. My wife grows basil and oregano in our garden, so fresh chopped basil and oregano go in with the veggies. But dried works.

Saute chopped onions and minced garlic in fat of your choice (I usually keep bacon fat or duck fat in the fridge and use whatever is there)
Add frozen carrot/pea or carrot/pea/corn mixture.
Add chopped chicken. Heat. Add fresh chopped basil, oregano, take off heat.

Put first pie crust in pie plate, bake according to instructions.

Make roux. Melt butter. Add equal portion flour. Stir until it forms roux.
Add Lipton Onion Soup mix, add canned/boxed chicken stock. Stir until it makes gravy. Add Better than Bouillon to taste.
Stir in the chicken mixture.
Pour into baked pie shell.
Put second shell on top. Cut holes or slits in top shell to vent. My kids like when I cut out jack-o-lantern faces.
Bake until second shell is cooked and gravy is bubbling out of shell.

Serve.

[Anonymous]

You know what’s also delicious? Chicken pot pie soup

[Anonymous]

Anonymous wrote:

Anonymous[b wrote:]The Red Truck Bakery chicken pot pie is the Platonic ideal of chicken pot pies. They sell frozen, ready-to-bake ones at their locations in Marshall and Warrenton, but it’s easy enough to make from scratch at home.

1 1/4 lb. boneless, skinless chicken breasts
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 tablespoon finely chopped fresh rosemary
6 tbs. unsalted butter
1 1/2 cups chopped yellow onions
6 tbs. flour
2 cups chicken broth
1/2 cup heavy cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup chopped carrots
5 oz. frozen peas
1/4 cup finely chopped fresh parsley
Double pie crust - Red Truck uses their own scratch made crust, but for ease you can use good quality store bought (Village Piemaker has an excellent frozen crust)
1 large egg, whisked with 1 tablespoon water
Sea salt and coarsely ground black pepper

Preheat the oven to 400 degrees.

Rub the chicken breasts with the olive oil and sprinkle with salt, pepper, and rosemary. Arrange on a rimmed baking sheet and bake just until cooked through, 15 to 20 minutes. Let cool, then coarsely chop into large pieces.

In a large saucepan over medium-low heat, melt the butter. Add the onions and cook, stirring, until translucent, 10 to 15 minutes. Whisk in the flour and cook, whisking continuously, until you end up with a thick roux, about 2 minutes. The mixture will brown slightly while you continue to whisk but don’t let it burn.

Still whisking, gradually add the broth. Make sure the mixture is blended completely and the roux isn’t stuck to the sides of the pot. Reduce the heat to low and add the cream, salt, and pepper. Whisk for another minute or so, remove the pan from the heat, and, using a wooden spoon or spatula, stir in the carrots, peas, parsley, and chopped chicken. Let cool.

Line casserole dish with pastry. Pour filling into crust. Lightly brush the rim of the dough with the beaten egg and then place second crust on top of pie. Gently pinch the edges of the top and bottom crusts together to seal. Trim any excess dough to about 1/2 inch around the outside edge of the dish. Roll the outside edges toward the top of the pan, just inside the rim, and crimp with your fingers or a fork.

Place dish on a foil-lined pan to catch any spills. Lightly brush the top crust with the egg wash and cut 4 slits in the center. Sprinkle lightly with sea salt and coarse black pepper.
Bake 30 minutes at 400 degrees. Rotate the pan, then bake another 20 to 30 minutes until the mixture is bubbling out of the slits and the crust is golden. If the edges of the pastry are browning too quickly, loosely cover with a strip of foil that you mold around the edge of the pie.

Let cool slightly and serve.

[/b]



blah blah blah

buy pre made pie shells
Skillet cook chicken
add in carrots, onions, peas
add in cream of mushroom soup
pour into pie shell/put another pie shell on top

Done. freeze. heat a 375

Some of us actually like our food to taste good.

[Anonymous]

If you are open to new types/ non-traditional. Brazilian chicken pot pie is good. https://www.oliviascuisine.com/brazilian-chicken-pot-pie-empadao-de-frango/

[Anonymous]

I do a quick version with a rotisserie chicken.

I also do batched mirepoix in fall/winter. I take a whole head of celery and a mess of carrots, and roast them whole in the oven. Toss in a few onion quarters. When they are done and cool, I batch freeze them.

To make pot pie, toss a frozen bag of mirepoix veggies in a skillet with butter. Add a bay leaf, and ample amounts of whatever herbs I fee like. Toss with flour, and add homemade chicken stock for gravy. Maybe some cream. Take the meat off a rotisserie chicken, discard the skin, save the bones. Throw the meat into the pan. Add frozen veg.

Put the chicken stew into a baking pan and top with a sheet of frozen puff pastry. While it's baking, I throw the chicken bones into my instant pot with water and make a new round of chicken stock.

[Anonymous]

The pie place on Glebe has a good one ready to bake.

[Anonymous]

I've always thought I hated chicken pot pie.

I recently had the Costco one at a relative's house and I actually really liked it.

But seeing the instructions, and the bickering about the instructions, is reminding me of why I don't like it.

[Anonymous]

this isn't a dupe for the chicken out recipe with the mashed potatoes though- i love chicken pot pie but that one was my intro to 'white' people food that was comforting. Maybe doing a layer a la shepherds pie and then a crust on top??

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous[b wrote:]The Red Truck Bakery chicken pot pie is the Platonic ideal of chicken pot pies. They sell frozen, ready-to-bake ones at their locations in Marshall and Warrenton, but it’s easy enough to make from scratch at home.

1 1/4 lb. boneless, skinless chicken breasts
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 tablespoon finely chopped fresh rosemary
6 tbs. unsalted butter
1 1/2 cups chopped yellow onions
6 tbs. flour
2 cups chicken broth
1/2 cup heavy cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup chopped carrots
5 oz. frozen peas
1/4 cup finely chopped fresh parsley
Double pie crust - Red Truck uses their own scratch made crust, but for ease you can use good quality store bought (Village Piemaker has an excellent frozen crust)
1 large egg, whisked with 1 tablespoon water
Sea salt and coarsely ground black pepper

Preheat the oven to 400 degrees.

Rub the chicken breasts with the olive oil and sprinkle with salt, pepper, and rosemary. Arrange on a rimmed baking sheet and bake just until cooked through, 15 to 20 minutes. Let cool, then coarsely chop into large pieces.

In a large saucepan over medium-low heat, melt the butter. Add the onions and cook, stirring, until translucent, 10 to 15 minutes. Whisk in the flour and cook, whisking continuously, until you end up with a thick roux, about 2 minutes. The mixture will brown slightly while you continue to whisk but don’t let it burn.

Still whisking, gradually add the broth. Make sure the mixture is blended completely and the roux isn’t stuck to the sides of the pot. Reduce the heat to low and add the cream, salt, and pepper. Whisk for another minute or so, remove the pan from the heat, and, using a wooden spoon or spatula, stir in the carrots, peas, parsley, and chopped chicken. Let cool.

Line casserole dish with pastry. Pour filling into crust. Lightly brush the rim of the dough with the beaten egg and then place second crust on top of pie. Gently pinch the edges of the top and bottom crusts together to seal. Trim any excess dough to about 1/2 inch around the outside edge of the dish. Roll the outside edges toward the top of the pan, just inside the rim, and crimp with your fingers or a fork.

Place dish on a foil-lined pan to catch any spills. Lightly brush the top crust with the egg wash and cut 4 slits in the center. Sprinkle lightly with sea salt and coarse black pepper.
Bake 30 minutes at 400 degrees. Rotate the pan, then bake another 20 to 30 minutes until the mixture is bubbling out of the slits and the crust is golden. If the edges of the pastry are browning too quickly, loosely cover with a strip of foil that you mold around the edge of the pie.

Let cool slightly and serve.

[/b]



blah blah blah

buy pre made pie shells
Skillet cook chicken
add in carrots, onions, peas
add in cream of mushroom soup
pour into pie shell/put another pie shell on top

Done. freeze. heat a 375

Some of us actually like our food to taste good.

Was thinking the same…

[Anonymous]

Anonymous wrote:I don't have a good recipe but I have often wanted to replicate the chicken pot pie from Chicken Out that used to be where Millie's is now on Mass Ave in DC. Chicken Out's pot pie was amazing. Full of mashed potatoes and veggie goodies rather than goo and gravy. Yum

Their chicken noodle soup was so good too. I miss it!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous[b wrote:]The Red Truck Bakery chicken pot pie is the Platonic ideal of chicken pot pies. They sell frozen, ready-to-bake ones at their locations in Marshall and Warrenton, but it’s easy enough to make from scratch at home.

1 1/4 lb. boneless, skinless chicken breasts
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 tablespoon finely chopped fresh rosemary
6 tbs. unsalted butter
1 1/2 cups chopped yellow onions
6 tbs. flour
2 cups chicken broth
1/2 cup heavy cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup chopped carrots
5 oz. frozen peas
1/4 cup finely chopped fresh parsley
Double pie crust - Red Truck uses their own scratch made crust, but for ease you can use good quality store bought (Village Piemaker has an excellent frozen crust)
1 large egg, whisked with 1 tablespoon water
Sea salt and coarsely ground black pepper

Preheat the oven to 400 degrees.

Rub the chicken breasts with the olive oil and sprinkle with salt, pepper, and rosemary. Arrange on a rimmed baking sheet and bake just until cooked through, 15 to 20 minutes. Let cool, then coarsely chop into large pieces.

In a large saucepan over medium-low heat, melt the butter. Add the onions and cook, stirring, until translucent, 10 to 15 minutes. Whisk in the flour and cook, whisking continuously, until you end up with a thick roux, about 2 minutes. The mixture will brown slightly while you continue to whisk but don’t let it burn.

Still whisking, gradually add the broth. Make sure the mixture is blended completely and the roux isn’t stuck to the sides of the pot. Reduce the heat to low and add the cream, salt, and pepper. Whisk for another minute or so, remove the pan from the heat, and, using a wooden spoon or spatula, stir in the carrots, peas, parsley, and chopped chicken. Let cool.

Line casserole dish with pastry. Pour filling into crust. Lightly brush the rim of the dough with the beaten egg and then place second crust on top of pie. Gently pinch the edges of the top and bottom crusts together to seal. Trim any excess dough to about 1/2 inch around the outside edge of the dish. Roll the outside edges toward the top of the pan, just inside the rim, and crimp with your fingers or a fork.

Place dish on a foil-lined pan to catch any spills. Lightly brush the top crust with the egg wash and cut 4 slits in the center. Sprinkle lightly with sea salt and coarse black pepper.
Bake 30 minutes at 400 degrees. Rotate the pan, then bake another 20 to 30 minutes until the mixture is bubbling out of the slits and the crust is golden. If the edges of the pastry are browning too quickly, loosely cover with a strip of foil that you mold around the edge of the pie.

Let cool slightly and serve.

[/b]



blah blah blah

buy pre made pie shells
Skillet cook chicken
add in carrots, onions, peas
add in cream of mushroom soup
pour into pie shell/put another pie shell on top

Done. freeze. heat a 375

Some of us actually like our food to taste good.

And some of you are nasty!

[Anonymous]

I have been making chicken pot pie for over 20 years. I started with recipes from Martha Stewart and America’s Test Kitchen - and my version has evolved from the techniques and ingredients from these two recipes. I start by poaching a whole chicken, which gets deboned - reserving the deboned meat and returning the carcass to the pot to make a really good concentrated stock (add onions, celery, carrots, peppercorns, salt). The stock is really important! I also make my own pastry crust, with extra folds, so that it’s very flaky. The filing is a roux with a little dry Sherry and lots and lots of cracked pepper + all of the poached chicken, carrots, celery, small new potatoes, and whatever else I have on hand A sometimes mushrooms, sometimes peas. I keep the filling on the looser side (adjust by adding more water, milk, or stock) and I always check for seasoning right before covering with pastry. Bake at 400F for 20 minutes and then 375 for another 30-40, or until filling is bubbling through the vents. So good (if I do say so myself!)

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous[b wrote:]The Red Truck Bakery chicken pot pie is the Platonic ideal of chicken pot pies. They sell frozen, ready-to-bake ones at their locations in Marshall and Warrenton, but it’s easy enough to make from scratch at home.

1 1/4 lb. boneless, skinless chicken breasts
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 tablespoon finely chopped fresh rosemary
6 tbs. unsalted butter
1 1/2 cups chopped yellow onions
6 tbs. flour
2 cups chicken broth
1/2 cup heavy cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup chopped carrots
5 oz. frozen peas
1/4 cup finely chopped fresh parsley
Double pie crust - Red Truck uses their own scratch made crust, but for ease you can use good quality store bought (Village Piemaker has an excellent frozen crust)
1 large egg, whisked with 1 tablespoon water
Sea salt and coarsely ground black pepper

Preheat the oven to 400 degrees.

Rub the chicken breasts with the olive oil and sprinkle with salt, pepper, and rosemary. Arrange on a rimmed baking sheet and bake just until cooked through, 15 to 20 minutes. Let cool, then coarsely chop into large pieces.

In a large saucepan over medium-low heat, melt the butter. Add the onions and cook, stirring, until translucent, 10 to 15 minutes. Whisk in the flour and cook, whisking continuously, until you end up with a thick roux, about 2 minutes. The mixture will brown slightly while you continue to whisk but don’t let it burn.

Still whisking, gradually add the broth. Make sure the mixture is blended completely and the roux isn’t stuck to the sides of the pot. Reduce the heat to low and add the cream, salt, and pepper. Whisk for another minute or so, remove the pan from the heat, and, using a wooden spoon or spatula, stir in the carrots, peas, parsley, and chopped chicken. Let cool.

Line casserole dish with pastry. Pour filling into crust. Lightly brush the rim of the dough with the beaten egg and then place second crust on top of pie. Gently pinch the edges of the top and bottom crusts together to seal. Trim any excess dough to about 1/2 inch around the outside edge of the dish. Roll the outside edges toward the top of the pan, just inside the rim, and crimp with your fingers or a fork.

Place dish on a foil-lined pan to catch any spills. Lightly brush the top crust with the egg wash and cut 4 slits in the center. Sprinkle lightly with sea salt and coarse black pepper.
Bake 30 minutes at 400 degrees. Rotate the pan, then bake another 20 to 30 minutes until the mixture is bubbling out of the slits and the crust is golden. If the edges of the pastry are browning too quickly, loosely cover with a strip of foil that you mold around the edge of the pie.

Let cool slightly and serve.

[/b]



blah blah blah

buy pre made pie shells
Skillet cook chicken
add in carrots, onions, peas
add in cream of mushroom soup
pour into pie shell/put another pie shell on top

Done. freeze. heat a 375

Some of us actually like our food to taste good.

And some of you are nasty!

“Nasty” like “blah blah blah”? I’d agree.

[Anonymous]

I’ll adapt this recipe— and top it with puff pastry.

https://natashaskitchen.com/chicken-pot-pie-soup/

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous[b wrote:]The Red Truck Bakery chicken pot pie is the Platonic ideal of chicken pot pies. They sell frozen, ready-to-bake ones at their locations in Marshall and Warrenton, but it’s easy enough to make from scratch at home.

1 1/4 lb. boneless, skinless chicken breasts
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 tablespoon finely chopped fresh rosemary
6 tbs. unsalted butter
1 1/2 cups chopped yellow onions
6 tbs. flour
2 cups chicken broth
1/2 cup heavy cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup chopped carrots
5 oz. frozen peas
1/4 cup finely chopped fresh parsley
Double pie crust - Red Truck uses their own scratch made crust, but for ease you can use good quality store bought (Village Piemaker has an excellent frozen crust)
1 large egg, whisked with 1 tablespoon water
Sea salt and coarsely ground black pepper

Preheat the oven to 400 degrees.

Rub the chicken breasts with the olive oil and sprinkle with salt, pepper, and rosemary. Arrange on a rimmed baking sheet and bake just until cooked through, 15 to 20 minutes. Let cool, then coarsely chop into large pieces.

In a large saucepan over medium-low heat, melt the butter. Add the onions and cook, stirring, until translucent, 10 to 15 minutes. Whisk in the flour and cook, whisking continuously, until you end up with a thick roux, about 2 minutes. The mixture will brown slightly while you continue to whisk but don’t let it burn.

Still whisking, gradually add the broth. Make sure the mixture is blended completely and the roux isn’t stuck to the sides of the pot. Reduce the heat to low and add the cream, salt, and pepper. Whisk for another minute or so, remove the pan from the heat, and, using a wooden spoon or spatula, stir in the carrots, peas, parsley, and chopped chicken. Let cool.

Line casserole dish with pastry. Pour filling into crust. Lightly brush the rim of the dough with the beaten egg and then place second crust on top of pie. Gently pinch the edges of the top and bottom crusts together to seal. Trim any excess dough to about 1/2 inch around the outside edge of the dish. Roll the outside edges toward the top of the pan, just inside the rim, and crimp with your fingers or a fork.

Place dish on a foil-lined pan to catch any spills. Lightly brush the top crust with the egg wash and cut 4 slits in the center. Sprinkle lightly with sea salt and coarse black pepper.
Bake 30 minutes at 400 degrees. Rotate the pan, then bake another 20 to 30 minutes until the mixture is bubbling out of the slits and the crust is golden. If the edges of the pastry are browning too quickly, loosely cover with a strip of foil that you mold around the edge of the pie.

Let cool slightly and serve.

[/b]



blah blah blah

buy pre made pie shells
Skillet cook chicken
add in carrots, onions, peas
add in cream of mushroom soup
pour into pie shell/put another pie shell on top

Done. freeze. heat a 375

Some of us actually like our food to taste good.

And some of you are nasty!

Nasty like cream of mushroom soup!