Here is the recipe I use. It came from this site, but it was before I wrote down who provided it!

CHICKEN POT PIE
2 cups cooked chicken OR turkey-cubed
2 med. carrots - sliced thin
1 cup frozen peas
1 rib celery - sliced thin
1 cup frozen pearl onions
2 cups chicken broth, lot fat, low salt
1/3 cup butter
1 medium onion, chopped
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
2/3 cup milk
1- 9" un-baked pie crust (ready made)
1 Tablespoon butter

Place chicken/turkey, carrots, and celery in a 2-quart saucepan. Pour just enough water over to cover all. Bring to a boil over medium-high heat, reduce heat to medium, and simmer until meat is cooked through. Add peas to pot and simmer for 1 minute. Drain water from pan, reserving 2 cups of the water; set aside meat and vegetables.

In a 2-quart saucepan over medium heat, cook onions in 1/3 cup butter until soft; stir in flour; slowly whisk in reserved water and milk; stir in bouillon, salt, pepper, and celery seed. Simmer sauce until thick; remove from heat; set aside.

Lightly grease a 9" pie plate. Spread cooked chicken and vegetables evenly into plate and then pour prepared sauce over them. Center pie crust over pie; fold over edge of plate and pinch with a fork to seal; and prick holes in top of crust.

Bake in a 425° oven for 20 minutes. Cover edges of the crust with aluminum foil and bake an additional 10-15 minutes, or until crust is golden brown. Rub 1 Tablespoon butter over top of hot crust. Cool for 10 minutes before cutting.

Note: I’ve had pot pie served at a nice restaurant using a shallow soup bowl and a center circle of pie crust. Very pretty and convenient, but be sure to use an oven-going bowl.

I made Turkey pot pie yesterday based on a recipe from the Land O' Lakes website. I prefer a two crust pie because that's what I had as a child, and chicken/turkey pot pie is comfort food for me. I used what I had, which was the last two pie crusts from the freezer, leftover turkey, leftover peas, one baking potato, bag of frozen mixed carrots, broccoli, cauliflower, can of cream of chicken soup and some homemade turkey broth. I just mixed all the filling ingredients in a bowl and added broth until it was the "soupiness" I wanted, added seasoned salt and fresh ground pepper and baked.

It came out wonderfully, and I reheated it for lunch today.

Enjoy your pot pie, whichever way you choose to make it.

Which way you like Chicken Pot Pie is a personal preferance. Since I prefer lots of flaky pastry I want a bottom and sides crust, just like a regular pie, with a circle of the same pastry covering the top. If the insides is what you like best, you may not care for all of that pastry.

Beverly

I just made Turkey Pot Pie last week. Opted for a single crust in a Corning Ware casserole dish. I love pie crust but we don't need the extra fat.

I use only a top crust and often use mashed potatoes or phyllo dough.

Sue

I have a quick one and delicious.I like to bake chicken, turkey.Add a few potatoes in with chicken About 1 hour before I take it out I add 2 bags frozen veggies,chop potatoes add,Take out of the oven remove meat,veggies ,leave juices in pan,add 1-2 boullian cubes.,make a gravy add all back in.place in casserole place busquits on top.Bake for how long busquits call for ..easy good.

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

Another option is to bake in small individual bowls and top with red lobsters garlic/cheese biscuit. Very good that way.

My pot pie has always been a "leftover" based meal, I didn't realize that people cooked chicken on purpose to have pot pie until I started posting here!

So, I use two crusts, a top and a bottom. I take whatever protein is leftover (beef, chicken, turkey, and I have a recipe that uses fish too) and whatever vegetables are leftover and chop them up. I make a roux with some onions, sauteed until soft and sometimes a clove of garlic. I add homecanned stock (chicken or beef, depending on the meat), half and half stock and milk if it's chicken or seafood. Pour it into the crust and bake it at 375 for an hour to an hour and a half, until it's done and depending on whether it's a deep dish pie or less full.

I know Ann T has a nice herb crust recipe for her pot pies and although Grandma used to bake biscuits on top of a dutch oven full of beef stew, if we used biscuits we just made the chicken/beef glop and put it over hot biscuits.

Annie