Anyone have good Pot Pie Recipes? Chicken, Beef, Turkey?
The secret to a good pot pie (never tried beef, but will add it to my "next" as I do like Shepperd's Pie) is to make it moist.
I usually use boneless chicken breast--2 to 2 1/2 lbs--(or leftover turkey) and simmmer slowly, on low, in Chicken stock until tender.
Remove and allow to cool a little
Then cut into pieces
Put into bowl and Add veggies (canned or frozen though canned are usually cheaper and just as good) whichever you like (I prefer mixed).
Usually 2 cans is sufficient...Oh and don't forget to drain!
Then add whatever spices you prefer. Me: (A LITLLE...as you can always addd more) Salt, pepper, onion powder, sage and poultry seasoning.
Now add (choice) chicken gravy or canned condensced soup....one or 2 depending on how much you need.
If using soup, might need to add some chicken stock.
Mix with hands and you can tell how creamy/moist it is...should be not too wet or to dry.
Taste to see if need to add any more spices
Transfer to pie plate (I like disposable aluminum ones which makes cleanup easier)
Cover with pie crust (again I use store bought) and poke a few vent holes.
Bake in pre-heated oven (350-375) for 30-40 min until crust is golden brown.
Bon appetit!
Recipe for Marie Callender’s Chicken Pot Pie
Ingredients:
***Filling***
2 cups water
14 ounces boneless, skinless chicken breasts, cut into 1/2-inch pieces
2 carrots, peeled and cubed
2 ribs celery, sliced
1 medium onion, chopped
2 tablespoons chicken bouillon granules
1/4 teaspoon black pepper
1/4 cup butter
4 tablespoons cornstarch
1 tablespoon flour
1 cup heavy whipping cream
1 cup frozen peas
***Crust***
2 cups flour
1 teaspoon salt
2/3 cup shortening
5 tablespoons cold water, more as needed
Directions:
To make the filling: In 4-quart saucepan combine water, chicken, carrots, celery and onion. Bring to a boil. Reduce to a simmer and cook 10 minutes, stirring occasionally. Add chicken bouillon, pepper and butter. Dissolve cornstarch and flour into whipping cream and stir into chicken mixture. Simmer 3 minutes stirring frequently until thickened. Add peas and set aside.
To make the crust: Heat oven to 400 degrees F.
Combine flour and salt. Using pastry blender, cut in shortening until particles the size of small peas form. Sprinkle one tablespoon of water at a time over flour mixture and toss with fork to blend. Add enough water to hold the dough together. Form into 2 balls. Roll out bottom crust on floured surface to 1 inch larger than inverted 9-inch deep-dish pie plate. Lift dough off floured surface by rolling onto rolling pin and unroll over pie plate. Ease the dough into the plate loosely and press in place. Trim bottom crust even with edge of plate.
To assemble: Pour filling into bottom crust. Roll out top crust, cut slits for steam to escape. Cover filling with top crust and fold top crust under bottom crust. Seal crust and flute edge. Bake in a 400 degree F oven for 35 to 40 minutes or until the crust is golden brown and filling is bubbling. Let stand 15 to 20 minutes before serving.
Chicken Pot Pie
(2Qt Casserole Dish)
Saute 1 cup of each Onions, Carrots, Potatoes in 1/3 cup butter - then stir in 1/3cup flour.
Stir in 2 cups chicken broth then 1 cup milk.
Stir until thick
Add salt, pepper, (scrape or two of nutmeg), 2t Sherry
2 cups cooked chicken
Place in casserole dish - top with crust
400’ for 40-50 minutes.
Variations:
Use buttermilk instead of regular: to make measure 1T vinegar in cup fill rest with milk to equal 1 cup. Let rest to thicken
I’ll throw in mushrooms, green beans, etc. for variety.
(I put nutmeg in all white/cheese sauces - just a little(not even measurable), you don’t want to taste it but it seems to level/merge the ingredients - making it taste like the second day - when all white sauce foods taste better:)