We had a quickie version of this last night. It's always a hit and the horde rarely leaves any uneaten. We make it without a bottom crust (fewer carbs that way) and it's just as good as if it had one.
Boil or bake a chicken and debone it. For a 9 x 13 pan of pie, I use two breasts or a breast and a thigh and leg. Cut the chicken into bite sized pieces and put it into a large bowl. To that add one can of cream of mushroom soup and one can of cream of chicken soup (or use homemade equivalents as I do) and enough milk to make it all smooth and creamy. Add seasonings to taste; I use garlic pepper seasoning salt, a bit of sage, basil and some chopped garlic. Mix well and add vegetables. You can use any kind you want but in the effort to save on carbs I generally use leftover green beans and broccoli, a little bit of cooked carrot, and some cooked squash. Once it's all mixed well, set aside.
To make the crust, into a large bowl put put 3 cups flour, 1/4 to 1/2 cup milk, about 1/2 tsp salt, and about a teaspoon of baking powder. Mix all that well. You might need to add more flour or more water to get the consistency right. You want it about like biscuit dough. If you want the top crust to be fluffy rather than flat, add more baking powder. Roll the dough out to about 1/8 inch thickness. It doesn't have to be perfect but try to get it roughly the size and shape of your pan.
Put the soup/vegetable/chicken mixture in the pan first then gently lay the rolled out crust on top of it. If it doesn't go to the edges don't worry about it. It will be scarfed down, anyway! If I'm in a hurry, rather than roll the crust, I just put dollops of dough on the top of the soup mixture. That works well, too.
Once it's assembled pop it into a 350 degree oven and bake til the top is light brown. We usually have this with a salad and it's a hearty and frugal meal, specially when leftovers are used.
Homemade chicken pot pie
January 4th, 2007 at 04:00 pm
January 4th, 2007 at 04:26 pm 1167927970
Do you make a white sauce and add chicken bullion?
Thanks.
PS, I make my chicken pot pie pretty much the same way. I only use a top crust, but make it in a round casserole dish. I'm not feeding four guys, though, only two!
January 4th, 2007 at 04:41 pm 1167928891
2 cups dry milk
3/4 c. cornstarch
1/4 c. chicken or beef granules
1/2 tsp. crushed thyme (optional but good)
1.2 tsp. basil
1.2 tsp dry parsley
1/4 tsp. granulated garlic
3 shakes of onion powder
Mix and store. To use: Put 1/3 c. dry mix and 1 c. water in a pan, add mushrooms, chicken, celery, whatever and heat till it thickens. This makes the equivalent of 1 can of cream of whatever soup.
January 4th, 2007 at 05:25 pm 1167931544
January 4th, 2007 at 05:55 pm 1167933309
The only time I use it regularly is for a ham and scalloped potato crock pot recipe that calls for a can of cream of "something" soup to be spooned on the top. Next time I make it, I will use this recipe. Thanks for sharing.
January 5th, 2007 at 04:41 am 1167972098
Is there an approximate time you start checking for doneness?