Again.....no recipe....just method.
You need cooked chicken gravy ( I would say cream gravy....but....) some veggies and crust.
I could be "fancy-dancy" and start you with the recipe for roasted chicken bones to get the raw material for a good non dairy gravy....but why not just get some canned chicken broth, a quart, and cook it for a bit with some onion and a bit of celery, a clove of garlic, some parsley stems and a splash of white wine.....cook it for a good 40 minutes, strain and reduce to about 2 1/2 cups.
Then brown some chicken breast and some boneless thigh in a little oil...add some of that broth and simmer about 20 minutes until done.
Now to make a gravy...
Remove the chicken from the pan and thicken the broth with flour.....use 2 T flour per cup of broth....mix the flour with 1/2 cup of cold broth and slowly stir into the bubbling hot broth.
Add cut up chicken ( remember the breasts and thighs?) and some cooked carrot buttons and unciooked frozen peas....and a dash of worcherstershire.
Make a basic pastry...
I use 1/2 cup butter to 1 1/2 cups flour, 1/2 tsp salt and 4 T water....or enough to form a ball of dough, Chill and roll out.
BUT...I prefer a biscuit crust.....and find biskwick is fine! Mix according to directions, pat out a crust to cover your casserole, sprinkle with grated parmesan and bake until browned and bubbley.
Linda
C

I make this recipe for my family when ever they want CPP. There are no leftovers!

Deep Dish Chicken Pot Pie

2 to 3 lrg skinless,boneless chicken breasts
1/2 cup poppy seed dressing (we use Olde Cape Cod brand)
1 lrg onion, chopped
1 stalk celery, chopped
2 carrots, sliced
1 lrg potato, cut into chunks
4 TBSP margarine (you can use veg. oil)
1/4 cup flour
2 cup chicken stock
3/4 tsp dried sage
salt and pepper to taste
2 Pillsbury pie crusts or your own home made ones for a 9" deep dish pie pan

In a fry pan cook the chicken breast in the poppy seed dressing. Set aside. In a fry pan melt margarine over medium heat, cook onion, celery, and carrots for about 5 minutes. Sprinkle flour over veggies and cook 1 minute or so. Slowly add chicken stock stirring until sauce has thickened. Salt and pepper to taste. Add potatoes and sage. Remove chicken from dressing and cut into chunks and add to veggie mixture. Set aside. Line bottom of pie pan with first crust. Add veggies and chicken mixture. Top with second crust and seal edges. Make 2 or 3 vent holes in top.
Bake in a preheated 350 degree oven for about 70 minutes. Enjoy!

PS-you'll notice we don't put peas in our CPP. No one likes the peas cooked in the pie. You can add them if you wish. NancyLouise

Here is my favourite, great made with the

Home Cookin Chapter: Recipes From Thibeault's Table

Chicken Pot Pie With Herbed Crust
=================================

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.

Can you not use lactose free milk or add the drops to some cream? When I think chicken pot pie I think of a creamy sauce. The recipe for Marie Callendars chicken pot pie calls for 1 c of cream. Can he usually eat it without problems?

Thanks guys. Those all sound delish. Ann are you a professional food photographer - your photos make me drool!!

dreamhouse, while it's easier to say lactose intolerance - most people know it means to avoid dairy - he is actually allergic, not anaphalactically - TG - but enough to make him avoid dairy.

Yup he used to love the MC chicken pot pies but definitely cannot touch them anymore.

I make 2 we like the one I roast a chicken,add corn,peas,potatoes,carrots till done ,takle chicken out ,pick bones,put pulled chicken back in with drippings,veggies.I take a measure cup,add flour,water add to drippings.Yo make a gravy,I like to put boullion cubes or paste for extra flvor,I then put 1 pack of busquits on top bake.mmmEverything is already cooked so just bake till buquits are done.
I love boiled pot pie I make own pasta.

Ann,
I made your recipe using veggie chicken and biscuits rather than crust for supper tonight. It was delicious!! Thank you. Judy

You're welcome Judy. I make it

Ann

Dinner tonight was a resounding success!! I used Lindac's method for the most part - we're in the middle of a Blizzard and I wasn't running to the store for missing ingredients.

I sauteed some onions celery and garlic, added 4 cups of homemade chicken stock I had in the freezer and a "splash of wine" and let it simmer away for 25 minutes while I browned the chicken in my big fry pan. Then I poured the stock over the chicken, I could just see the fond form the base of a yummy gravy, and simmered 12 more minutes till the chicken was cooked through. I added a bag of frozen mixed veggies - corn, peas, carrots and beans - and a dash of Worstershire sauce and cooked 5 minutes till the veggies were thawed. After that I took out all the solids, added some flour to the remaining broth, whisked for a couple of minutes put the solids back in and adjusted the seasoning. Finally I added it to a crust I had in the freezer and topped with puff pastry again also from the freezer, trimmed, put the trimmed bits on the top and baked for 20 minutes at 400.

Everybody said it was outstanding!!

Next time I will try Ann's with the herb crust.

Nancylouise - will yours work with any other dressing?

Loves2Cook, what a beautiful pie. Love the crust. Did you make a double crust using the puff pastry or regular pastry for the bottom crust?
Ann

Yep loves, I imagine you could use an Italian dressing or roasted red pepper dressing. Something that gives the chicken an extra flavor boost. Thanks for this post. We have a snow storm coming this afternoon and CPP sounds like a warm and comfy dish for dinner. Better get my grocery shopping done in the morning! NancyLouise

Ann, I am embarrassed to say that I used a Pillsbury crust for the bottom [Gasp] lol and puff pastry for the top. Just laid the sheet over the pie, didn't fold, crimp or anything else. Trimmed off the corners and put them on the top.

I feed a lot of people so I actually made two pies and then as this one was about to be sliced I yelped and went to grab the camera so I could get the picture.

There are only crumbs left.