C (husband) loves my chicken pot pie. I decided to be a rebel and make it different way though to see if he noticed! :) The only/main difference is in how the filling is made. In one recipe, you simply use cream of chicken soup and in the other you make your own cream of chicken-like mixture. I kind of prefer the do-it-yourself way, but C prefers the easy way, which is nice sometimes too :)
The more involved, rebel recipe can be found here.
- 1 pound skinless, boneless chicken breast halves – cubed
- 1 cup sliced carrots Note: I put in one can of drained peas and carrots for all veggies.
- 1 cup frozen green peas
- ½ cup sliced celery Note: Omitted.
- 1/3 cup butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon celery seed
- 1¾ cups chicken broth
- 2/3 cup milk
- 2 (9 inch) unbaked pie crusts
The recipe says to cube and then boil the chicken. I’ve boiled and pan fried the chicken in a little olive oil and I don’t really have a preference. If you do decided to boil the chicken though, throw some bouillon cubes in the water and use that as your chicken broth ingredient :) The advantage to starting out with cubed meat is that you don’t have to burn your hands trying to cut it into cubes once it’s cooked. The trickiest part with this one is making enough filling and getting it to the right consistency. The reviewers at Allrecipes suggest doubling the sauce ingredients, with which I agree. There’s nothing worse than a dry pot pie! They’re supposed to gooey and creamy, not pasty, so I definitely suggest making more filling. You make this kind of like you make the roux discussed in the Cheeseburger Soup post, except you’re adding chicken broth and milk as well.
The sauce looks disgusting, kind of like um..well, I won’t go there for those of you with a weak stomach. Trying to increase readership you know, so I don’t need to turn the five of you who aren’t my momma away ;) ha! But really, it’s good. Very flavorful. However, C doesn’t like the onions in it! I guess you could just omit those if your family isn’t big on onions, but I think it gives it a lot of flavor. The recipe says to put the chicken in the bottom and pour the sauce on top. Why? We don’t know. I mix it all together and then put it in the crust.
Popping the second pie crust from it’s tin is tricky and I destroyed many a crust before getting the hang of it. This could be totally in my head, but I find that the Walmart brand deep dish frozen crusts work best. Keep the second crust in the freezer until about five minutes before you’re ready to use it. Place it on top of the other crust with the pot pie in it and use your fingernails to pull the tin away from the crust, moving around the tin freeing little areas as you go. It usually pops out before you even make it all the way around. Make sure to gently poke some holes in the top with a knife! Place the pie on a cookie sheet to prevent drips from making you have to clean your oven!
Beautiful! Aesthetically, it’s kind of hit or miss. Sometimes they come out pretty like this one did, but sometimes I’ve got explosions and glops of pie falling onto the cookie sheet below.
Pot Pie numero dos is here.
- 1 recipe pastry for a 9 inch double crust pie
- 1 carrot, chopped Note: I just use one can of drained peas and carrots.
- 1 head fresh broccoli, chopped Note: Omitted.
- 2 boneless chicken breast halves, cooked and chopped Note: 1lb.
- 1 (10.75 ounce) can condensed cream of chicken soup Note: I use 98% fat free.
- 2/3 cup milk
- 1 cup shredded Cheddar cheese
- ½ teaspoon salt
The only changes I make to this except for the ingredients noted above is the cooking time and temperature. If I need to make this in a hurry, I stick with the 425° and 30 minutes. However, if I have time, I lower the temp to about 350° and cook it for 45 minutes to an hour. Either way is ok, I just prefer the second option if I have time :) Hope you enjoy! C LOVES the second version of pot pie.
Would I make this for someone else?: Yes! Either one of them depending on how much time I had. The first one takes a little longer to make.