Best 3 Old Fashioned Chicken Pot Pie Recipes
Indulge in the timeless classic of American comfort food with our collection of old-fashioned chicken pot pie recipes. These pies embody the essence of warmth, nostalgia, and hearty goodness. Picture golden-brown, flaky crusts encasing a luscious filling of tender chicken, an array of colorful vegetables, and a rich, savory gravy that binds them all together. Each recipe offers a unique twist on this beloved dish, ensuring that every bite is a delightful journey into culinary history. Whether you prefer a classic chicken pot pie with a buttery crust, a creamy version made with a velvety béchamel sauce, or a healthier variation featuring a whole-wheat crust and an abundance of fresh herbs, we have a recipe to satisfy your cravings. Embark on a culinary adventure as you explore these treasured recipes and create a comforting and memorable meal that will be cherished by your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
OLD FASHIONED CHICKEN POT PIE
This recipe was given to me by my best friend. It is wonderful, comforting and smells great as it bakes!
Provided by PINK ROSES
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
- In a large bowl, combine chicken, vegetables, potato soup and milk. Season with pepper, thyme, parsley and salt to taste. Pour filling into pie shell. Cover with top crust. Seal edges and cut several slits in the top to allow steam to escape.
- Bake in the preheated oven for 25 to 30 minutes, or until golden brown.
Nutrition Facts : Calories 702.1 calories, Carbohydrate 39 g, Cholesterol 120.9 mg, Fat 40.1 g, Fiber 5.7 g, Protein 43.2 g, SaturatedFat 10.8 g, Sodium 897.8 mg, Sugar 1 g
OLD FASHIONED CHICKEN POT PIE IN A PAN
From start-to-finish, this is a "feel good" dinner--it screams "Home Cookin'" and "I love you!"...in sweet tones, of course! Use your bread machine for the dough (like I do) or make from scratch on your own (more brownie points!). Not a "fast" or "simple" recipe...but WELL-WORTH the effort (wait'll you hear the sighs of delight---you'll know what I mean). COOKING time does NOT include bread-machine cycle.
Provided by Debber
Categories Savory Pies
Time 1h45m
Yield 1 13x9 pan, 8-10 serving(s)
Number Of Ingredients 32
Steps:
- FOR THE CRUST.
- Place all ingredients in your bread-maker (according to manufacturer's directions, mine go in "liquid first"); program for "Dough" or "Manual" then press "Start.".
- The dough will be very sticky at first (like biscuit dough); it will firm up by the end of the kneading time.
- While the dough is kneading, prepare the filling.
- FOR THE FILLING.
- Cook chicken breasts in your normal way (I use water & cooking sherry), reserve broth and separate fat if you can (used in the Gravy).
- Melt butter in hot pan, saute onion & carrots until lightly browned, add celery, saute until limp-ish.
- Dump veggies and chicken into large bowl.
- FOR THE GRAVY.
- Melt butter and fat (USE ALL BUTTER IF YOU DIDN'T SEPARATE THE FAT FROM THE BROTH) in same pan (as veggies), whisk in the flour.
- S-L-O-W-L-Y add the reserved broth, continually whisking out the lumps.
- Whisk in the cream and S & P.
- Turn off the heat, stir in meat & veggies.
- FOR THE GLAZE:.
- In a small bowl, mix egg and water, beating to a frothy mess; set aside.
- ASSEMBLY.
- Lightly spray or butter a 13x9 pan; pour chicken/gravy mixture into this dish.
- Transfer bread dough to a floured work surface; knead by hand five times (count 'em); now let it rest for five minutes (this works, trust me).
- Flour a rolling pin and roll dough into a 10 x 14-inch rectangle; do NOT over-work the dough, light touches are best!
- Use a pizza cutter or knife to cut rolled-out dough into two-inch squares or diamonds if you're really creative!
- Place squares/diamonds on top of the chicken-veg-gravy mixture in the pan--aim for a cobblestone look (overlap them a bit).
- Brush generously with egg glaze (this will give the dough a nice brown--slightly shiny--finish).
- Put into a COLD oven, turn heat to 350 (the dough will rise a bit while the oven heats); bake 35-45 minutes--the dough will be a lovely rich brown color.
- Let rest about 5 minutes before serving.
- With a green salad or a fruit salad on the side you have climbed to the top of the pedestal!
OLD FASHIONED CHICKEN POT PIE
What could be homier than this creamy pot pie with its old- fashioned quilted crust? A great way to use up leftover chicken!
Provided by Laneclara1111
Categories Savory Pies
Time 55m
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- Adjust oven racks to divide oven into thirds. Preheat oven
- to 425oF. Spray large baking sheet and an 8" square
- baking pan with nonstick cooking spray.
- To prepare topping, in small bowl, combine 3/4 cup of the
- flour, the baking powder, salt and baking soda; stir in
- buttermilk and margarine quickly (mixture will be lumpy).
- Turn dough out onto prepared baking sheet. Sprinkle
- fingertips with the remaining 1 teaspoon flour; pat dough
- into a 7 1/2" square. With sharp knife, score dough into 8
- squares. Bake in upper third of oven, 10 minutes, until
- lightly browned but not fully baked through. Remove
- topping from oven; set aside. Leave oven on.
- To prepare filling, in medium saucepan, melt margarine; add
- carrots, minced onion and celery. Cook over medium heat,
- stirring frequently, 3 minutes, until lightly browned. Add
- 1/2 cup of the broth; bring liquid to a boil. Reduce heat to
- low; simmer until carrots are tender.
- In small bowl, with wire whisk, combine the remaining 1 cup
- broth, the milk and flour, blending until flour is dissolved;
- strain and add to carrot mixture. Stirring constantly,
- bring mixture to a boil over medium-high heat; reduce heat
- to low. Simmer 10 minutes, stirring frequently. Stir in
- chicken, baby onions, peas, lemon juice, mustard, salt,
- pepper, thyme, marjoram and sage.
- Transfer chicken mixture to prepared baking pan. Place
- topping over chicken mixture; bake in upper third of oven
- 15 minutes, until topping is golden brown and filling is
- bubbling.
Tips:
- Use a variety of vegetables. This will give your pot pie a more complex flavor and texture. Some good options include carrots, celery, onions, peas, and corn.
- Don't overcook the chicken. Otherwise, it will become tough and dry. Cook it until it is just cooked through, or until it reaches an internal temperature of 165 degrees Fahrenheit.
- Make sure the sauce is thick enough. If it is too thin, it will not hold together well in the pot pie. If it is too thick, it will be difficult to eat. The sauce should be thick enough to coat the back of a spoon.
- Use a deep dish pie plate. This will ensure that the pot pie has enough room to rise and cook evenly.
- Brush the top of the crust with milk before baking. This will help it to brown and give it a shiny finish.
Conclusion:
Old-fashioned chicken pot pie is a classic comfort food that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a delicious chicken pot pie that your whole family will love.
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