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| I usually bag left over chicken & turkey; it's easiest if you cut it & measure when you 1st bag it this way you know when you have enough to use for a pie. If I bake a chicken; I will save the pan drippings & add it to the pot pie boil.
1 package (10 oz) frozen mixed veggies (I also add lima beans) 1/3 cup margarine 1/3 cup flour 1/3 cup chopped onion 1/2 teaspoon salt 1/4 teaspoon pepper 1 3/4 cups turkey or chicken broth (1 can) 2/3 cups milk 2 1/2 to 3 cups cup up cooked turkey or chicken pie crust shells - use deep for bottom - regular for top; or you can buy the Pillsbury rolled crust to use for the top rinse veggies under cold water
Fill pie crust - & top
I usually double the recipe to make 2 pies. |
Follow-Up Postings:
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| Yummm - do you deliver?? seagrass |
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| Why do you boil that for about an hour before making it for 35 to 40 minutes? Doesn't that make the vegetables more like mush than vegetables? I do a similar pot pie, but also add a couple of stalks of chopped celery to the onion and use fresh carrots and only frozen peas....no lime beans LOL! The best pot pie is made with leftover gravy, stretched if needed with a bechamil. |
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| Linda, I have to disagree with you. Imagine that. LOL!!!! I know that many like chicken/turkey potpies made from leftovers, but when I made a pot pie I start from scratch. Cook the chicken in broth, partially cook the vegetables in the same broth and then use the broth to make the bechamel/cream sauce, topped with an herb pastry or puff pastry. Either works for me. |
Here is a link that might be useful: Thibeault's Table
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| Ann, that's a good idea to add sweet potatoes. We like carrots but the SP sounds like a nice change. The make ahead gravy thickened a bit more works very well for potpies. We just made a few for the freezer using my new mini pie pan & they held up really well popping out of the pan using top/bottom crusts. /tricia |
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| This is timely. My precious grandson asked if I had any "food pies". I didn't know what that was; my DD told me that it was pot pie; I guess fruit isn't "food". He had a pot pie at Boston Market and now loves them. |
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| This is the only recipe I will use ever again. It is delicious, supposed to be a knock off of Marie Calendar's recipe. CHICKEN POT PIE 2 Cups Water In a large sauce pan or Dutch oven, combine the Water, Chicken Breast Meat, Carrots, Celery, and Onion. Bring to a boil, reduce heat and simmer for 10 minutes, stirring occasionally. Add Chicken Bouillon, Pepper and Butter. Stir Flour and Corn Starch into the Cream, and stir into the Chicken Mixture. Simmer another 3 minutes, or until thickened. Add Peas and remove from heat. Place prepared crust into a 9" pie plate and ladle in the filling, top with a second crust, cut in several vents for steam. Seal crust and flute edges. Place on a baking sheet and bake in a preheated 400 degree oven for 40 minutes, or until crust is golden and filling is bubbly. Let stand 15 minutes before serving. Steve |
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| I loved Marie Marie Callender's pot pie until I read the nutrition information! How can they get that much fat and sodium into one little pie! ;) |
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| Love pearl onions in chicken pot pie (probably in my top five comfort foods!). Some good looking recipes. I think my favorite top crust is puff pasty though. :) |
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| I love pearl onions too & added them last night when I made it. I have not done it totally from scratch yet. My hub & kids loves this version; I originally started making them to get rid of leftover chicken & turkey; especially the dark meat & they're a hit with everyone. I'll do variations of what I put in besides the frozen veggies- pearl onions; lima beans; I've added fresh carrot. I use sweet onions; Vidalia if I can get them. I use the recipe as a base then go from there. Pan drippings make a huge difference in the flavor. I normally freeze pan drippings & when I'm cooking; break a chunk off & throw it in. I should have rewritten it- depending on what time I start; I don't put the veggies in while I let it simmer. I simmer it longer because there seems to be a difference in the taste of the sauce then doing it for less time. The pies on the blog look yummy! I'll have to try puff pastry for the top; that sounds good; hub will probably scream though. Does not like the Pillsbury rolled crust for some reason & notices any little change I make to the pies. |
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- Posted by sayhellonow (My Page) on Wed, Nov 9, 11 at 16:11
| Here's a quickie, Mix together and pour into pastry shell: 2 cans mixed veggies, drained Top with another pastry shell and bake until bubbly & golden. I would always prefer fresh ingredients, but this one is really quick and pretty tasty. Carolyn |
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| Ann.......there are 2 kinds of pot pie...one you make to use up the leftover turkey because you are sick of hot turkey sandwiches.....and the other that you make just because you want a lovely chicken pot pie for dinner.....that's when I simmer the whole chicken breast in chicken broth, and when done, remove the meat from the bones and toss that back into the pot and simmer longer!\ Afterr eading this thread this morning, I was going to do that for dinner....but then remembered I have a meeting from 5 to about 6:30....so that will be another day... |
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