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My review
Chicken Pot Pie II
340
CORWYNN DARKHOLME
"This is a very hearty and flavorful pot pie!!"
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Ingredients
servings 666Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- In a large saucepan over medium high heat, combine the chicken meat, chicken broth, salt and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear.
- Remove the chicken and let cool. Pour the remaining chicken broth mixture into a measuring cup. Let stand; spoon off fat. Add enough milk to the broth mixture to equal 2 1/2 cups. Cut chicken into 1/2 inch pieces.
- In the same pan, melt butter or margarine over medium heat. Add the onion and celery. Saute, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture. Simmer, stirring constantly, until the sauce thickens and boils. Add the chicken, vegetables, parsley and thyme. Pour mixture into a 1 1/2 quart deep casserole dish.
- Preheat oven to 400 degrees F (200 degrees C).
- Roll out pastry 1 inch larger than the diameter of the casserole dish on a lightly floured surface. Cut slits in the pastry for venting air. Place pastry on top of casserole. Roll edges and cut away extra pastry; flute edges by pinching together. Reroll scraps to cut into decorative designs. Place on top of pastry. Brush pastry with beaten egg and bake in the preheated oven for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.
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Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 375476 Ratings
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Most helpful positive review
12/27/2002
I made this in a pinch, not having any creamed soup for the chicken pot pie I normally make. This has replaced the old recipe I used. It isn't as easy as the one with the cream of chicken soup...
Most helpful critical review
2/7/2011
I only give this three stars because it was so bland. I really loved the texture and the ingredients, and I followed the recipe to a 'T'. But after it came out of the oven, both my husband and...
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12/27/2002
I made this in a pinch, not having any creamed soup for the chicken pot pie I normally make. This has replaced the old recipe I used. It isn't as easy as the one with the cream of chicken soup...
1/21/2006
10+++Stars. Restaurant quality and better. First I baked two pie crusts(Pillsbury-ready crusts..much easier) in 9 inch pie plates. Then I made the filling. I used 1 can chicken broth w/roasted...
11/30/2001
This was one of the most delicious recipes for Chicken Pot Pie-worth the work. I served this to my mother in law and husband and they both loved it. It takes a little bit extra work, but it's w...
10/24/2002
Excellent - one of the best around. Instead of milk - I used whipping cream (made it much richer tasting). Also - DON'T USE FROZEN VEGS - pick up red potatoes, fresh carrots, and fresh green bea...
3/1/2006
This is what a real pot pie should taste like. I subbed cut up rotisserie chicken, puff pastry for the crust, and added diced par-cooked potatoes. I would disagree with reviewers who subbed/adde...
10/4/2006
FAB-U-LOUS!!!!! Very tasty. I followed some of the previous suggestions and used light cream instead of milk and added potatoes, salt & pepper. I skipped the herbs because I didn't want them t...
1/4/2003
Easy recipe, spouse loved it! I actually made them in single souffle ramekins (put these on a baking sheet for overflow) so each of my guests had their own pot pie.
2/19/2006
The pie turned out really well. To avoid having the filling turn out watery (as I've read some people remark) I used one can chicken broth (instead of 1 cup) with one can of condensed cream of ...
2/17/2003
This was my first real attempt at cooking a meal for my parents and brother (my mom is a great cook, so I never really bothered trying). I made a couple of changes (adding potatoes and carrots ...