My "recipe" includes frozen veggies, jarred gravy, frozen pie crusts and chopped chicken (the chicken I roasted).
I don't bake the bottom crust first. I mix the veggies and gravy and chicken and add to the pie crust. I roll out the top crust, cut out small vent shapes, and then drape it on top and crimp it.
I know, it is bogus, but my kids and dh love it.

Jo

I don't very often use a bottom crust particularly in such a shallow container as a 9 by 13 pan.
The mere thought of how this might be served confuses me. Unless the filling is so thick as to be able to be cut into squares, you will be serving pie crust and spooning filling onto it.
I don't use a recipe for my potpie, I make a white sauce using chicken broth that has been reduced by half....half of the liquid chicken broth and half milk or half and half.
Then I sautee some onion in a little butter, and add veggies, carrot buttons, broccoli, celery slices mushroom slices and sautee until all it cooked crisp/tender.
Then I add an equal amount of diced chicken or turkey as I have veggies, add enough of the sauce to moisten all...put it into the casserole of my choice and top with biscuit crust. Either home made, bisquick or from a pop can, cut in half so they are thinner.
Bake at 375 for 40 minutes or so, or until the crust is browned.
This will work in a 9 by 13 just serve some biscuti and top with filling.
Linda C

I'm a biscuit chicken pot pie maker too. Basically the same "recipe" as Linda. I don't use a recipe either.

I top with my homemade biscuits which are already baked and just heat long enough in the over to get it all bubbly.

Grace

To lighten mine up a bit, I use a mashed potato upper. Potatoes, some light butter, a little bit of chicken stock and a dash of milk.

Sue

I'd skip the bottom crust, there's just no way to get it crispy, with the gravy from the filling soaking into it, and, as someone else mentioned, cutting a 9 X 13 with a bottom crust would be next to impossible. Here's what I'd suggest, put the filling in the pan, cover with the crust of your choice, but make a double batch of crust and bake off some extra squares of it on a baking sheet. That way, if anyone needs more than their 'share' of crust you'll have extra. Or you could place a square of the extra crust on each plate before you add the pie and top crust.

Ann_T has a good recipe with an herbed crust (top crust only), but I omit the sweet potatoes that she uses and substitute other vegetables. I've only made it once, and so I'm not an expert at this, as this dish is rather alien to me. I never had it until a couple of years ago when Ann posted her recipe with a beautiful photograph!

If Ann doesn't post her recipe, I could probably post it for you, but I expect that she will see this. Hopefully, she will still have the photo!

Lars

I've gotten rave reviews for Ina Garten's Chicken Stew with Biscuits (although I usually just make my own biscuit recipe and serve them separate from the stew). My dh splits a biscuit, drops it in the bottom of his bowl and spoons the stew over the top, calling it upside down pot pie. Plus that way you don't have soggy crusted leftovers!

Bri

Here is a link that might be useful: Chicken Stew Recipe

This is the best chicken pot pie I've ever had. The recipe is from my BIL, but I think he got it from a cookbook, but I can't say which one. The one change to the recipe I made is that I use more chicken stock for the gravy as there's not enough going by the amounts in the recipe - to me anyway. I'd add a least a cup more stock, maybe more - all the boiling with the veggies reduces it too much. This does not use a bottom crust - I'm with the others. Don't think it's worth it (the idea of baking a plain crust separate is a great one! Thanks for that!) and I don't think it'd work in a 13 x 9 pan anyway. Amounts aren't always given - you can use more or less chicken and/or onions for example.

Chicken Pot Pie:

Boneless chicken breasts
Bouquet Garni
White boiling onion (or chopped white onion)
2 Cups sliced carrots and celery
1 10 oz package frozen peas
½ Cup butter
2 Cups half & half
Flour to thicken
Salt & pepper
2 pie crusts
Beaten egg for wash

Boil chicken with bouquet garni. Remove chicken, set aside to cool, then chop into cubes. Measure 2 ½ cups broth and add carrots, onion and celery. Simmer 10 minutes. Drain reserving broth. Heat butter and add flour. Cook for a minute or two. Add half & half, s&p, and broth. Cook to boiling. Add cubed chicken and vegetables. Pour into 13 x 9 pan. Cover with pie crusts crimping edges. Brush with egg wash. Bake at 400 for 40 minutes.

Lisa

I have been making this dish we call country chicken pot pie for years and its always a winner and one that I often take to friends with new babies or are sick and even to funeral lunches.
Trouble is its not really a recipe (that is so like me LOL)

I always make it in a lasange size pan-usually disposable foil. I always make 2 one to keep and one to freeze-or give away.

I start with making a bread stuffing...generally celery, onion butter broth and bread cubes.
I make it very moist so I can line the baking dish with it. I use my clean hands to level out the stuffing to make a crust and work it up the sides of the pan. I then bake it for 20-25 minutes until browned.

While its baking I whip up a batch of creamy mashed potatoes, Generally I like my mashed potatoes rustic and chunky but for this dish they are better if they are creamy. Set aside and allow to cool.

Then, much like Linda I make a stew of chicken, and veggies and my sauce is also like Lindas and I just add what I have...if I have mushrooms they go in if I have corn it goes in ect...see I told ya there is no recipe LOL!

I pour the stew into the stuffing crust and top with the whipped potates....I use a piping bag or even a zip bag with the tip cut off. I dot the top with butter and bake for 35-45 minutes ate 325 until bubbly.

Let it sit for a few minutes before serving, cut into hearty squares and serve with a simple side salad.

Cheers!
Susie

Susie,

Thank you! My family will love your 'country chicken pot pie'. I never thought to line the pan with stuffing. Great idea.

/tricia

I thank you all for you recipes and suggestions. I think I will leave out the bottom crust as per suggestions. I need to feed about 16 adults and 4 children so I was going to go with those large size 9x 13. A disposable pan sounds great and yes thanks for the tip about baking extra crust separately. They all love the crust part.

Sapphires

Just wondering... nobody adds any spice such as poultry seasoning, sage, or savory? I've never eaten chicken pot pie but my daughter likes it. I was thinking of making some but think that it would lack flavor without poultry seasoning.

I forgot to mention to Sapphire and everyone that around here chicken pot pie isn't really a casserole at all but rather a chicken stew make with flat dumplings (noodles).

I think it would also be great to take to a large gathering....both adults and children would enjoy it!

Sapphires...there is an Amish market near me where you can get the dumplings. Its on Cottman Ave just off Busleton but its only open Thur Fri and Sat.You can also head over to NJ just over the tacony bridge and up rt 130 north to the "marketplace" in Willingboro-they also have the Amish vendors...but then again you can always go to Reading Terminal LOL!!
(do I mention that place enought here??)

Its so gloomy and chilly here that I would love something homemade like that!!

As for seasoning, I pretty much use onion and celery carrots and garlic if I am simmering the chicken for use in this dish...I also add bay and parsley, easy on the salt but heavy on the pepper....I have even been known to toss in a peirced jalapeno into the simmer.
If I am using the meat from a roasted chicken then its already pretty well seasoned.

Next time I make it I will try adding some extra poultry seasoning....thanks for the tip!!

Cheers!
Susie

I really thought I had a pic in my files but I can't seem to find it.

Hey check this out!!!

Here is a link that might be useful: amish recipes

Sapphires, I normally use just a top crust. Either

I used the deep pie dish that Teresa sent me a few years back. Love this dish.

I agree with Lars. Since I've made AnnT's Chicken Pot Pie I've never used any other recipe. So Good.

Chicken Pot Pie With Herbed Crust
=================================
Dough
1 ½ cups all purpose flour
2 Tablespoons chopped fresh thyme
½ teaspoon salt
4 Tablespoons cold butter, cut into
1 inch pieces
¼ cup cold solid vegetable
shortening cut into bits
¼ 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 ¾ inch cubes
1 Small leek cut into ½ 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 ½ 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 ½ 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 toside 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.

From Thibeault's Table