Chicken pot pie from scratch (or almost)?

13 years ago

I was going to make chicken pot pie tonight after seeing Pi day thread, I've got boneless skinless breasts, cream of chicken soup and frozen mixed veggies but can't seem to find a recipe using raw chicken. Only leftover or canned cooked chicken. Any ideas how long to cook chicken (cubed) in the condensed soup (how much water)? before adding veggies and a (bisquick) biscuit topping? I want to make sure it's not undercooked!

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Comments (12)

diinohio
13 years ago
ajsmama, I think you could gently poach the chicken breasts in about two cups of water, or chicken broth along with some rosemary, celery leaves or thyme, whatever you have on hand and salt and pepper. When cooked chop the chicken into chunks and add to the frozen vegetables. Then to the cooking liquid maybe add some chicken base and thicken with a corn starch slurry. Top with the bisquick. Two cups of liquid fits my pie pan exactly. I don't make a creamy chicken pot pie, so this is how I make mine.

Di
Lars
13 years ago
The chicken will cook better if you just poach it in water - that way you will not scorch the soup. Depending on the size of the cubes, I would expect it to be done in 15 to 20 minutes in simmering water. You can then use the cooking water in the pie filling. You can tell the chicken is done when it is completely opaque, but since you will be cooking it again, it should definitely be fully cooked after 30 minutes in the oven.

To poach the chicken, make sure you have enough water so that the chicken pieces will be separate and not stick to the bottom or sides of the pan. You can make a veloutÃÂ© sauce with the leftover cooking liquid, which you could use instead of the condensed soup or just serve on the side.

Lars
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No soup chicken pot pie.
Q
Comments (7)
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
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journey through chicken pot pie :o) (pic heavy)
Q
Comments (20)
Thanks everyone. I'm still eating it.... I would call this a success, but I did learn some things for next time. At least use onion powder if I don't have an onion, and be a little more generous with the salt. I'm adding both of those each serving now, and it really helps. I'm glad other people wondered what coarse meal looks like, that made me smile :o) Sewhappy, thanks for the suggestion.... Plastic wrap is not my friend, and I think for me at least using it in that manner would be harder than cleaning the worktop surface of the portable dishwasher. I scraped the dough off with a plastic pan scraper, and then just brushed the loose stuff into the trash... so much easier than trying to wash with a sponge and getting a gluey mess everywhere! Duane, I agree. I have made things before (think pumpkin stuffed ravioli) that were not worth the effort to cook them, nor the clean up process. When I make something big, it is because I want to, I never force myself to.... sometimes I am very glad I did, and other times, even halfway through the process, I mutter, "why oh why" or "never again!" I hate finishing a project and thinking "Man, I should have bought that, it would have tasted better and saved me all this work!" Annie, you like every food, don't you? :o)
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LOOKING for: Tried and true chicken pot pie
Q
Comments (9)
If you don't mind a little extra work this is my favourite Chicken Pot Pie recipe. I adjust the filling depending on what I feel like. But I always cook fresh chicken breasts and use the broth to cook the rest of the ingredients. I don't like it made with leftover chicken. You can top it with , the or with . Home Cookin Chapter: Recipes From Thibeault's Table Chicken Pot Pie With Herbed Crust ================================= Pie can be topped with herbed crust or with Puff pastry Dough 1 1/2 cups all purpose flour 2 Tablespoons chopped fresh thyme 1/2 teaspoon salt 4 Tablespoons cold butter, cut into 1 inch pieces 1/4 cup cold solid vegetable shortening cut into bits 1/4 cup ice water Chicken filling 4 Large chicken breasts 5 Cups chicken broth 2 Teaspoons black peppercorns 2 bay leaves 4 springs fresh thyme 3 Large garlic cloves 2 Small carrots cut into 3/4 inch cubes 1 Small leek cut into 1/2 inch thick pieces (about 2 cups) 1 Large sweet potato 1 or 2 stalks of celery 2 or three large baking potatoes cut into 1 1/2 inch pieces 1 Cup frozen peas Sauce 4 Tablespoons butter 5 Tablespoons all purpose flour 1 Cup heavy cream 2 Tablespoons chopped fresh thyme salt and pepper . Use any combination of vegetables. I have added fresh green beans cut into 1/2 inch pieces. Cook the chicken in a soup pot with the broth, peppercorns, bay leaves, thyme and garlic. Bring to a boil over high head. Reduce the heat to low and simmer very gently until the chicken is cooked. Remove the chicken from the pot and let cool. Remove meat from bones. Strain broth to remove peppercorns and herbs. Bring strained broth to a boil and add leeks, celery and carrot. Cook a couple of minutes and then add sweet potatoes and regular potatoes. Remove vegetables from broth to a bowl with the chicken and set aside. Make sauce, by melting butter in a saucepan over low heat. Add flour and then cooking stirring frequently with a whisk, until the mixture develops a nutty smell, about 2 minutes. Slowly add half the broth to the roux, whisking constantly until the sauce thickens. Add the rest of the broth along with the cream and chopped thyme. Increase the heat to moderate and allow the sauce to simmer, stirring occasionally, until it is well steeped with the flavour of thyme. Remove the pan from the head. Add the vegetables and chicken to the sauce. Add frozen peas. Season with salt and pepper. Spoon filling into the pan. Cover with pastry, trucking in edge to seal to side of pan. Reroll the dough trimmings and cut out several leaf shapes to decorate. Make small incisions in the crust to allow steam to escape. Bake in a 375 degree oven until crust in golden brown, for about 50 minutes.
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LOOKING for: Skillet Chicken Pot Pie - America's Test Kitchen
Q
Comments (2)
I found two different recipes: one has a pastry topping and the other has a biscuit topping. Which one were you looking for? Skillet Chicken Pot Pie 1/2006 Substitute 3 to 3 1/2 pounds of bone-in, skin-on chicken parts for the whole chicken, if desired. We recommend chilling the rolled and shaped dough in the freezer. The dough can be prepared the day before and refrigerated. The chicken and vegetables can also be prepared the day before. Serves 6 to 8 Dough 1 2/3 cups unbleached all-purpose flour (8 1/4 ounces), plus additional for work surface 3/4 teaspoon table salt 10 tablespoons unsalted butter (1 1/4 sticks), cold, cut into 1/2-inch pieces and frozen for 10 minutes 2 tablespoons sour cream 4 - 6 tablespoons ice water Chicken and Vegetables 1 teaspoon vegetable oil 1 whole chicken (about 4 1/2 pounds), cut into 4 pieces (2 breast pieces, 2 leg quarters, wings discarded) and trimmed of excess fat 24 frozen pearl onions , thawed, drained, and patted dry, about 1 cup, or 5 ounces, (to prepare fresh, see instructions below) 1 medium onion , cut into 1/2-inch pieces (about 1 cup) 4 medium carrots , cut into 1/2-inch pieces (about 1 1/2 cups) 3 medium ribs celery , cut into 1/2-inch pieces (about 1 cup) Table salt and ground black pepper Sauce 4 1/4 cups low-sodium chicken broth 4 tablespoons unsalted butter 1/2 cup unbleached all-purpose flour 3/4 cup heavy cream 3/4 cup frozen peas (unthawed, about 3 1/2 ounces) 2 teaspoons fresh lemon juice 1 teaspoon minced fresh parsley leaves 1 teaspoon minced fresh thyme leaves Table salt and ground black pepper 1. TO MAKE THE DOUGH: Process flour and salt together in food processor until combined, about 3 seconds. Add butter and pulse until size of large peas, about six to eight 1-second pulses. 2. Mix sour cream and 4 tablespoons ice water in small bowl until combined. Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses. Repeat with remaining sour cream mixture. Pinch dough with fingers; if dough is floury, dry, and does not hold together, add 1 to 2 additional tablespoons water and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses. 3. Turn dough onto work surface. Shape into ball and flatten to 5-inch disk; wrap in plastic and refrigerate until firm but not hard, 1 to 2 hours. (Dough can be refrigerated overnight.) 4. TO ROAST CHICKEN AND VEGETABLES: Adjust oven racks to lower-middle and upper-middle positions; heat oven to 450 degrees. Heat oil in heavy-bottomed 12-inch ovenproof skillet over medium-high heat until oil just begins to smoke; swirl skillet to coat evenly with oil. Brown chicken pieces skin side down until deep golden, 3 to 4 minutes; turn chicken pieces and brown until golden on second side, 3 to 4 minutes longer. Transfer chicken to large plate; drain all but 1 tablespoon fat. 5. Set skillet over medium heat. Add pearl onions and cook, stirring occasionally, until browned, about 3 minutes. Increase heat to medium-high and add onion, carrots, celery, and salt and pepper to taste; cook, stirring occasionally, until vegetables begin to brown, 2 to 3 minutes. Return chicken pieces to skillet skin side up and place in oven on lower-middle rack. Roast until thickest part of breast registers about 160 degrees on instant-read thermometer and thickest part of thigh and drumstick registers about 175 degrees, 18 to 25 minutes. Using potholder or oven mitt, remove skillet from oven. Transfer chicken to platter and let rest 1 hour. Set skillet with vegetables aside. 6. TO ROLL OUT THE DOUGH: (If dough has been chilled longer than 2 hours, let stand at room temperature for 15 minutes before rolling.) Dust 16 by 12-inch sheet of parchment paper liberally with flour; roll, flute, and cut vent holes according to illustrations above. Transfer parchment and dough to baking sheet; chill in freezer until ready to use, at least 30 minutes (or refrigerate for 1 hour). 7. TO MAKE SAUCE AND ASSEMBLE PIE: While chicken rests, return skillet with vegetables to medium-high heat. Add chicken broth and any juices from chicken platter and bring to simmer, scraping sides and bottom of skillet with wooden spoon to loosen any browned bits. Pour contents of skillet through medium-mesh strainer set over large bowl; transfer vegetables from strainer to separate bowl and refrigerate. After fat rises to surface of broth, 15 to 20 minutes, skim with ladle or large spoon and discard. (You should have about 3 1/2 cups broth.) 8. When chicken has rested, remove and discard skin. Using fingers or fork, pull chicken off bones into 2-inch shreds and 1-inch chunks; refrigerate until ready to use (you should have about 4 1/2 cups chicken). Wipe skillet clean; melt butter over medium-high heat until foaming. Stir in flour and cook, stirring constantly, until mixture darkens slightly and becomes fragrant, about 1 minute. Slowly whisk in broth and cream and bring to boil; reduce heat to medium and simmer, stirring constantly, until sauce is thickened and coats back of spoon, 8 to 10 minutes. Off heat, add chicken, reserved vegetables, peas, lemon juice, parsley, thyme, and salt and pepper to taste; gently stir to combine. Remove dough from freezer, lift off parchment paper, and place dough on top of filling. Bake on upper-middle rack at 450 degrees until crust begins to brown around edges, about 15 minutes; reduce heat to 375 degrees and continue to bake until crust is golden brown and filling bubbles, 15 to 20 minutes more. Let cool 15 minutes before serving. Skillet Chicken Pot Pie with Biscuit Topping 10/2006 If you dont have time to make your own biscuits for the topping, then use packaged refrigerated biscuits and bake them according to the package instructions. We prefer the flavor of Pillsbury Golden Homestyle Biscuits but you can use your favorite brand (you will need anywhere from 4 to 8 biscuits depending on their size). Serve this pot pie right from the skillet, or transfer the mixture to a large pie plate and top with the biscuits. Serves 4 Biscuits 2 cups unbleached all-purpose flour (10 ounces), plus extra for the work surface 2 teaspoons sugar 2 teaspoons baking powder 1/2 teaspoon table salt 1 1/2 cups heavy cream Filling 1 1/2 pounds boneless, skinless chicken breasts Table salt and ground black pepper 4 tablespoons unsalted butter 1 medium onion , minced (about 1 cup) 1 rib celery , sliced thin 1/4 cup unbleached all-purpose flour 1/4 cup dry vermouth or dry white wine 2 cups low-sodium chicken broth 1/2 cup heavy cream 1 1/2 teaspoons minced fresh thyme leaves 2 cups frozen peas and carrots , thawed 1. For the biscuits: Adjust an oven rack to the upper-middle position and heat the oven to 450 degrees. 2. Whisk the flour, sugar, baking powder, and salt together in a large bowl. Stir in the cream with a wooden spoon until a dough forms, about 30 seconds. Turn the dough out onto a lightly floured work surface and gather into a ball. Knead the dough briefly until smooth, about 30 seconds. 3. Pat the dough into a 3/4-inch-thick circle. Cut the biscuits into rounds using a 2 1/2-inch biscuit cutter or cut into 8 wedges using a knife. 4. Place the biscuits on a parchment paper-lined baking sheet. Bake until golden brown, about 15 minutes. Set aside on a wire rack. 5. For the filling: While the biscuits bake, pat the chicken dry with paper towels and season with salt and pepper. Melt 2 tablespoons of the butter in a 12-inch skillet over medium heat until the foam subsides. Brown the chicken lightly on both sides, about 5 minutes total. Transfer the chicken to a clean plate. 6. Add the remaining 2 tablespoons butter to the skillet and return to medium heat until melted. Add the onion, celery, and 1/2 teaspoon salt and cook until the onion is softened, about 5 minutes. Stir in the flour and cook, stirring constantly, until incorporated, about 1 minute. 7. Stir in the vermouth and cook until evaporated, about 30 seconds. Slowly whisk in the broth, cream, and thyme, and bring to a simmer. Nestle the chicken into the sauce, cover, and cook over medium-low heat until the thickest part of the breast registers 160 degrees on an instant-read thermometer, 8 to 10 minutes. 8. Transfer the chicken to a plate. Stir the peas and carrots into the sauce and simmer until heated through, about 2 minutes. When the chicken is cool enough to handle, cut or shred it into bite-sized pieces and return it to the skillet. Season the filling with salt and pepper to taste. 9. For serving: Place the cooked biscuits on top of the skillet or individual servings.
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dcarch7 d c f l a s h 7 @ y a h o o . c o m
13 years ago
Use a meat thermometer to check.

You will not under cook or overcook.

dcarch
annie1992
13 years ago
Like the prior posters, I wouldn't even try to cook the chicken in the soup. I never used canned soup so I can't say for sure, but I also think it would be easily scorched.

I'd poach the chicken first, be certain it is done, then add the vegetables and whatever sauce you are using, whether it is a thickened broth from cooking the chicken or the soup, top it with the biscuits, and bake.

I never made pot pie from anything except leftover chicken and when I came here and Ann T cooked chicken especially for pot pie, I was amazed, it had never occurred to me that you could just cook chicken especially for pot pie, LOL.

Grandma used to take vegetables, chicken and gravy and put that over biscuits, but pot pie was always made with regular pie crust. I like biscuits or puff pastry just as well.

Annie
2ajsmama
Original Author
13 years ago
I've already cubed the chicken and thrown it in a heavy stoneware baking pan (and then in the fridge while I was waiting for a reply/seatching the Internet).

Think I can turn oven on to 350, add a couple cups of water or broth to the pan and "poach" the chicken in that? How long to cook before adding soup (no more water) and veggies?

Gee, who would have thought it would be so hard to find a recipe where the chicken isn't already cooked?

Thanks for the quick responses.
wizardnm
13 years ago
I usually make a chicken pot pie from leftover roasted chicken. But there are times when I need cooked breasts, I usually cook them in water with seasonings and onion, celery and carrot, then I save the broth for whenever I need it. I have never made a pot pie with canned soup, just to salty for me.

Checkout the link below for what you are doing.

Nancy

Here is a link that might be useful: How to prepare boneless, skinless chicken breasts
Annie Deighnaugh
13 years ago
If you have a microwave, cook the chicken cubes in there in a bowl....give them a couple of minutes then stir and a couple of more minutes...you may have to do it once again, depending on your oven and how much chicken you have. You can cook until juices run clear, chicken can be slightly pink in the center as it will cook more in the sauce. Drain the juices away before using....it'll be moist and tender for your pot pie.
2ajsmama
Original Author
13 years ago
Thanks - I was nervous about it taking a long time, so at 4 I threw it in a cold oven with some pan drippings (skimmed of most fat, but full of gelatin) I had in a jelly jar in the fridge from the last time I roasted chicken. I usually make my own chicken soup so didn't have any broth in the house. Added 1C of water and turned the oven on to 350. 15 minutes later stirred (chunks sticking together - I put a lot of chicken in the pan!) and it was almost done, added a bit more water and now I am going to thicken it with a roux, add some milk and the frozen veggies. I am sure this will be done before DH gets home, I will have to hold it in the oven and make the topping last minute!

I used to eat those Swansons individual pot pies as a kid (my mom doesn't really cook), Dad likes the Marie C's but they are way too fatty/unhealthy.

I never think of using my microwave to cook anything besides frozen veggies, scrambled eggs, or boil water! I will have to do that next time.

Thanks for the help.
skeip
13 years ago
This is the best scratch recipe I have ever made for CPP. I will never make another!

CHICKEN POT PIE

2 Cups Water
14 Ounces Boneless, Skinless Chicken Breasts, cut into ÃÂ½Ã¢ÂÂ 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
ÃÂ½ 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 9Ã¢ÂÂ 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
2ajsmama
Original Author
13 years ago
Thanks for the recipe Steve. I did end up using the can of 98% fat free (but loaded with other bad stuff I'm sure) cream of chicken soup. The sauce was just too thin without it (guess I didn't use enough roux). I sauteed some onion and added the flour to that, then milk, some of the broth, then stirred it into the chicken, then added the soup and cooked a bit longer til DH got home, nuked the frozen veggies 3 minutes, drained and added them, made the Bisquick topping and cooked it 10 more minutes. Topping was nice and fluffy but bland - next time I'll add rosemary or something (DD is picky so I was afraid to try). She ate it, though not the green beans or peas. Said "it tastes better than it looks."
User
13 years ago
As Annie mentioned, I cook chicken specifically to make a chicken pot pie. I don't care for it made from leftover chicken.

I top it with a thyme pastry, puff pastry or homemade biscuits.

Chicken Pot Pie

Pie can be topped with herbed crust , Puff pastry, or topped with biscuits.

Dough
1 1/2ÃÂ½ cups all purpose flour
2 Tablespoons chopped fresh thyme
1/2 teaspoon salt
4 Tablespoons cold butter, cut into
1 inch pieces
1/4 cup cold solid vegetable
shortening cut into bits
1/4 cup ice water
Chicken filling
4 Large chicken breasts
5 Cups chicken broth
2 Teaspoons black peppercorns
2 bay leaves
4 springs fresh thyme
3 Large garlic cloves
2 Small carrots cut into 3/4 inch cubes
1 Small leek cut into 1/2 inch thick
pieces (about 2 cups)
1 Large sweet potato
1 or 2 stalks of celery
2 or three large baking potatoes cut
into 1 1/2 inch pieces
1 Cup frozen peas
Sauce
4 Tablespoons butter
5 Tablespoons all purpose flour
1 Cup heavy cream
2 Tablespoons chopped fresh thyme
salt and pepper

Use any combination of vegetables. I have added fresh green beans cut into 1/2 inch pieces.

Cook the chicken in a soup pot with the broth, peppercorns, bay leaves, thyme and garlic. Bring to a boil over high head. Reduce the heat to low and simmer very gently until the chicken is cooked.

Remove the chicken from the pot and let cool. Remove meat from bones. Strain broth to remove peppercorns and herbs. Bring strained broth to a boil and add leeks, celery and carrot. Cook a couple of minutes and then add sweet potatoes and regular potatoes. Remove vegetables from
broth to a bowl with the chicken and set aside.

Make sauce, by melting butter in a saucepan over low heat. Add flour and then cooking stirring frequently with a whisk, until the mixture develops a nutty smell, about 2 minutes. Slowly add half the broth to the roux, whisking constantly until the sauce thickens. Add the rest of the broth along with the cream and chopped thyme. Increase the heat to moderate and allow the sauce to simmer, stirring occasionally, until it is well steeped with the flavour of thyme. Remove the pan from the head. Add the vegetables and chicken to the sauce. Add frozen peas. Season with salt and pepper.

Spoon filling into the pan. Cover with pastry, trucking in edge to seal to side of pan. Reroll the dough trimmings and cut out several leaf shapes to decorate. Make small incisions in the crust to allow steam to escape.

Bake in a 375 degree oven until crust in golden brown, for about 50 minutes.

Here is a link that might be useful: Chicken Pot Pie with Crust Options
colleenoz
13 years ago
I poached two whole chicken breasts in the microwave the other day. Placed in a foodsafe bag, zapped at 3/4 power for 4 mins a side, perfectly cooked and moist.

Chicken pot pie from scratch (or almost)?

Comments (12)

diinohio

Lars

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