This is different that a traditional pot pie, but its a recipe that we like a lot.

SUZIE'S CHICKEN POT PIE

2 Cups chicken, uncooked, cut in small pieces
1 Cup Broccoli, cut in small pieces
1/2 Cup sliced Carrots
1/2 Cup sliced Celery
1/2 Cup diced Onions
3 Tablespoons Butter
3 Tablespoons Flour
2 Cups Milk
1 Cup Grated Parmesan Cheese
2 Chicken Boullion Cubes (or 2 teaspoons "Better Than Boullion")
Your favorite pastry for top and bottom pie crust

Directions
Place bottom pie crust in 9" pie pan.
Simmer chicken in water for 5 minutes, add vegetables and simmer 5 more minutes. Drain.
In another saucepan, melt butter, add flour, whisk and cook for 5 minutes.
Add milk and boullion and simmer until thick then add cheese and mix well.
Add chicken and vegetables. Mix well and pour into pie crust.
Top with second pie crust. Prick with fork or cut small hole in top crust to vent. Brush with beaten egg.
Bake @ 400 degrees for 45-50 minutes til golden brown.

Turkey Pot Pie

Ingredients:
1 recipe pastry for a double crust pie ( ise the Boxed on in the refrigerator section)
4 tablespoons butter, divided
1 small onion, minced
2 stalks celery, chopped
2 carrots, diced
3 tablespoons dried parsley
1 teaspoon dried oregano salt and pepper to taste
2 tsp Better than Boullion Chicken Base
2 cups water
3 potatoes, peeled and cubed
1 1/2 cups cubed cooked turkey
3 tablespoons all-purpose flour
1/2 cup milk

Directions:

1. Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.

2. Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.

3. In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.

4. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F and continue baking for 20 minutes, or until crust is golden brown.

Alternative:

Pour the Turkey Veg mixture into a casserole dish, bake at 350 for 20 minutes and top with a sheet of puff pastry that has been baked separately on a baking sheet.

I make this almost every week.

I preheat the oven to 350, cut three carrots into cubes about the size of peas, start the carrots boiling in a saucepan of water, cut up the chicken, make two cups of well seasoned* white sauce, add half a 10 oz. package of frozen peas to the boiling carrots, take off the heat when it returns to a boil, combine the carrots & peas with the chicken and white sauce in a mixing bowl, pour into a 9" square ceramic baking dish, top with one ready-made pie crust rolling the overhang to sit inside the dish, cut a "C" (or a "T") into the top of the crust and bake for 30 minutes.

* I season the white sauce generously with salt and black pepper and add just a touch of nutmeg and cayenne. If I can taste either of the latter two I've added too much.

I make a pretty basic sauce....
sautee 2 tablespoons of finely chopped onion in 2 Tablespoons of butter and when soft, add 2 T flour, stir and cook about 30 seconds and add a cup of chicken broth, ( does canned chicken broth count as soup?...home made is best....and in a pinch you can use a teaspoon of Better than Boullion or Penzy's soup base) and stir until thickened, add a cup or milk and 2 oz of cream cheese, cut up into small pieces and heat until dissolved. Turn off heat.
In another, pan, sautee 1/4 cup chopped celery and 1/4 cup fresh mushroom slices in 1 T butter until softened and add to the sauce.
peel and slice 2 carrots into buttons and par cook in water to cover until just soft ( I use the micro for 1 minute at full power)drain and add to sauce. Add 1/2 cup frozen peas and 2 cups cut up cooked chicken. Warm and put into 1 1/2 qt baking dish and top with a biscuit crust. I often use bisquick according to the directions for biscuits on the box and add 1 tsp dry parsley. Pat out about 1/4 inch thick and top the casserole, sprinkle with a little paprika and grated parmesan cheese. Bake at 350 until browned and bubbling.
Linda C

Mudlady , I pretty much just wing mine but there are some good sounding recipes on this thread.

I tried dozens of recipes before I found this one. I will never look any further. I'm not much for following recipes to the letter, but with this one I do. If I'm too lazy to do the whole pie crust thing it's great over rice or puff pastry shells, or even toast!

MARIE CALLENDER CHICKEN POT PIE

2 Cups Water
14 Ounces Boneless, Skinless Chicken Breasts, cut into ½" pieces
1 Cup Diced Carrots, about 2 Carrots,
1 Cup Sliced Celery, about 2 Ribs
1 Cup Diced Onion, about 1 medium Onion
3 Tablespoons Chicken Bouillon Granules
½ Teaspoon Ground Black Pepper
4 Tablespoons Butter
4 Tablespoons Corn Starch
1 Tablespoon Flour
1 Cup Heavy Cream
1 Cup Frozen Peas

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

Made this one just before Christmas and it is excellent! I omitted the frozen little onions because I don't like them.

Ina Gartens Chicken Pot Pie

3 whole (6 split) chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes
1 (10-ounce) package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley leaves

For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper

Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.
Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Linda