Anonymous wrote:

Anonymous wrote:I start with mirepoix, add mushrooms, then cream, parmesan S/P and some red pepper flakes till it tastes good, then add in a LOT of chicken. The mixture should not be soupy.

I use refrigerator pie crust, too. The star is what's inside.

OP here - any advice on how to get bottom of pie to bake? Do you blind bake it? If so, for how long?

Top crust only. If you must have a bottom crust I would definitely blind bake with foil so it doesn’t brown.

I make it from a Cook’s Illustrated recipe.

The White Chicken Pot Pie from The NY Times!! Best I’ve ever had.

Anonymous wrote:I start with mirepoix, add mushrooms, then cream, parmesan S/P and some red pepper flakes till it tastes good, then add in a LOT of chicken. The mixture should not be soupy.

I use refrigerator pie crust, too. The star is what's inside.

OP here - any advice on how to get bottom of pie to bake? Do you blind bake it? If so, for how long?

I don’t use rotisserie chicken either. You need broth so might as well simmer a whole chicken anyway.

Anonymous wrote:

Anonymous wrote:https://natashaskitchen.com/chicken-pot-pie-recipe/

or https://www.foodnetwork.com/recipes/katie-lee/katie-lees-chicken-pot-pie-3262041

The biggest trick do not use Rotisserie chicken.

NP. Why is that?

It has a ton of salt not needed which changes the flavor. Rotisserie chicken has its own unique flavor profile which just makes a pot pie bland.

It is worth the time to cook the chicken yourself. Believe me, I am all for hacks normally.

Anonymous wrote:

Anonymous wrote:https://natashaskitchen.com/chicken-pot-pie-recipe/

or https://www.foodnetwork.com/recipes/katie-lee/katie-lees-chicken-pot-pie-3262041

The biggest trick do not use Rotisserie chicken.

NP. Why is that?

NP. You can use rotisserie chicken, but make sure you adjust for it. Rotisserie chickens are notoriously very salty when they cook them. If you are using bouillon or onion soup mix in your gravy, then you will have a very heavily salted pot pie due to the salt already in the chicken and then the salt in the bouillon. If you are using rotisserie chicken, then get unsalted/no salt added chicken broth/stock to make your gravy.

I wish Chicken Out was still a restaurant. I have fond memories of going to my pregnancy OB appointments on Mass Ave in DC followed by a chicken pot pie at Chicken Out. Theirs was filled with mashed potatoes rather than goo. Mashed potatoes, chicken, carrots, peas. Delish!

I start with mirepoix, add mushrooms, then cream, parmesan S/P and some red pepper flakes till it tastes good, then add in a LOT of chicken. The mixture should not be soupy.

I use refrigerator pie crust, too. The star is what's inside.

I make this one regularly and my whole my family loves it. I have a couple of tweaks. I add vegetarian chicken and frozen peas and corn. I add some of the mushroom umami seasoning from trader joes and I use better than bouillon for the vegetable broth. Sometimes I use puff pastry as the recipe calls for and sometimes I use pie crust. Both are good. The puff pastry isn't great for leftovers though.

https://lifecurrentsblog.com/moms-vegetarian-pot-pie/

OP here - thank you for the suggestions. They all look good and pretty simple. Will report back with my results.

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

Anonymous wrote:https://natashaskitchen.com/chicken-pot-pie-recipe/

or https://www.foodnetwork.com/recipes/katie-lee/katie-lees-chicken-pot-pie-3262041

The biggest trick do not use Rotisserie chicken.

NP. Why is that?

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

or https://www.foodnetwork.com/recipes/katie-lee/katie-lees-chicken-pot-pie-3262041

The biggest trick do not use Rotisserie chicken.

Looking for your favorite Chicken Pot Pie recipe. I recently made the Pillsbury one and it was very bland and the bottom didn't cook and was soggy. Would love to see other tasty options. TIA!