Looking for DanaIN (Marilyn) Pot Pie recipe.

cookingrvc

11 years ago

Hi Friends

DishesDone (Carol) is looking for a recipe for Pot Pie that was posted by DanaID (Marilyn) some time ago.

I've searched every which was and came up with nothing.

Tried to email Marilyn but it didn't work.

Anyone have her pot pie recipe?

Wishing you all a happy Thanksgiving.

Sue

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Comments (9)

beachlily z9a
11 years ago
Sue, I have saved a bunch of her recipes, but alas, no pot pie. Sorry I can't help!
Lars
11 years ago
Chicken Pot Pie from Marilyn

1/2 cup frozen peas
2 carrots sliced diagonally
1 celery stalk sliced diagonally
1/3 cup butter
1/3 cup flour
1/3 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup whole milk or cream
2 cups diced cooked poultry
4 individual pastry shells, baked or pie crust rolled out and cut rounds to top the pot pie

Combine vegetables and steam over boiling water or in microwave until tender; set aside. Melt butter over low heat. Blend in flour until smooth, cooking for 1 minute.

Add salt and pepper, stirring constantly. Gradually whisk in cold milk until blended and add broth. Heat to boiling stirring until mixtures boils; boil one minute. Stir in vegetables along with chicken. Pour filling into individual crust and serve immediately.

To make 4 individual pastry cups: Divide pastry dough into four equal parts; roll each into thin circle. Turn four oven-proof custard dishes upside down on a jelly roll pan or cookie sheet. Lay crust over the out side of each dish. Or just put crust into 4 foil pie pans. Using a fork, pierce dough. Bake at 400ÃÂ° until crust is golden and crisp.

Remove from oven; cool and remove shell from dish. Fill with hot filling and serve immediately.

posted Marilyn (DanaIN)

***This is what I saved
Lars
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I am going to use the pre-baked puff pastry idea myself in the future. Here is a to-die-for recipe for chicken potpie from Ina Garten. When I made it, I just used a "red box" pie crust (I'm so NOT a baker). I baked the filling as a whole double-crusted pie. Even though I used a deep dish pie plate, I had filling leftover. I froze that. Can't remember if I've used it yet or not - I'll have to go look lol! Ingredients: 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 Directions: 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. seagrass
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I often just wing it when making a pot pie, and usually just do a top crust. That said, this recipe is really, really, really good! I am not a big fan of frozen pearl onions, so I just sub chopped fresh onions. Ina Garten�s 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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I can't help you with the American Cafe recipe, but maybe this will help you out until you get the proper recipe. It's good! 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.
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LOOKING for: Vegetable Pot Pie.
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When making any faux chicken casserole dish, I think it's the stock that's the secret to getting a chickeny flavor. My personal favorite is: GREEN BROTH - Laurel's Kitchen by Laurel Robertson 1 onion, chopped 1 clove garlic 1 bay leaf 1/2 cup green split peas 2 T oil 2 qts hot water 1 large carrot, cut up 1 celery stalk, cut up l potato, cut up celery leaves Saute onion, whole garlic clove, bay leaf and split peas in oil until delicately brown. (Careful. Once the peas start to color they can burn fast.) Add water and veggies. Cover and simmer at least 30 min, longer if possible. Strain for a clear broth. Reserve the cooked carrots, celery and potato for other uses. Discard the rest. Salt to taste. (I add lots of salt in an effort to make it taste like the Campbell's Chicken Rice Soup of my childhood. :>) Once you've got a good base you can add whatever chopped veggies you want (the ones from the broth are handy) along with tofu or TVP or (my personal choice) Veat. Thicken with a paste of cornstarch and water. Pour into a casserole dish and top with the crust of your choice. I serve this with whole berry cranberry sauce.
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Carol Schmertzler Siegel
11 years ago
Thank you Sue for posting for me :) Much appreciated! And thank you Lars for the recipe. And Beachlily!

A very happy Thanksgiving to you all.
cookingrvc
Original Author
11 years ago
You rock Lars! Thank you. Love you guys.
Thanks beachlily
User
11 years ago
Hey Sue , how are you? So wonderful to see you post . Wishing you a very Happy Thanksgiving, clearly there is much to be thankful for!

PS I still make your dim sum and Roadhouse ribs on a regular basis
cookingrvc
Original Author
11 years ago
Hey Sharon ! I'm doing well. Hope you and family are doing well.

I am thankful every day. Last year was rough, but I got through it with the help of my wonderful family, friends, and great doctors and nurses.

So glad you're still enjoying my contributions to the site! I just made a big batch of Shu Mai and they were enjoyed.

Have a great Thanksgiving.

Sue
foodonastump
11 years ago
That sounds great, will definitely try it! Thinking maybe add a bit of fresh herbs and perhaps a splash of sherry? Any opinions about freezing, i.e. before or after baking? Sounds like something I'd like to have in the freezer.
User
11 years ago
Hi FOAS, I have made this many times and it really is a very pleasant dish but the addition of fresh herbs and sherry makes it really, really, good.

Sometimes I use leftover chicken but often I use freshly poached chicken.

In my opinion it is not a good freezer dish, totally assembled, because of the milk/cream...but that may be a personal hangup....lord knows I have them!

What I have done with great success is to freeze the filling sans the cream and added the cream while the puff pastry shells bake....I prefer it over pastry shells. ...aka Vol-au-vent ....rather than in a pie crust
annie1992
11 years ago
Hey, Carol! So you have leftover turkey, do you? (grin)

Sue, I'm glad to see you here again, I just made your ribs a couple of weeks ago, delicious as usual.

I love pot pie, but Elery cannot stand the stuff, so I won't be making that. He doesn't care for chicken and dumplings either, or creamed chicken over biscuits.

I dunno about him...

Annie

Looking for DanaIN (Marilyn) Pot Pie recipe.

Comments (9)

beachlily z9a

Lars

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Looking for DanaIN (Marilyn) Pot Pie recipe.

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