any good ideas for homemade pot pie?

Chicken Pot Pie Recipe #127109

Quick and easy. This is our tag team dish with chicken rice soup that we use for leftover chicken and serve together with the soup. With leftover chicken pot pie, as it dries out the soup also helps to act as a gravy and wet it down some. Also see Meat Pie recipe (to follow) for alternatives. Nothing exact here either. More or less of just about any ingredient won't hurt a thing. Enjoy making it!

Filling

1/2 lb chicken meat (diced into 1/2-inch cubes)

1/2 cup carrots (diced into 1/2-inch cubes)

1/2 cup green peas

1/2 cup mixed vegetables (your preference of type or just add more carrot or peas)

1 large potato (peeled and diced into 1/2-inch cubes)

2 tablespoons cornstarch (or to desired texture)

1 teaspoon salt (or to taste)

2 chicken bouillon cubes (or 1 can chicken stock)

3 cups water (or to desired texture)

Crust

3 cups flour

2/3 cup vegetable shortening (cold)

1/2 cup butter (cold)

1 teaspoon salt (or to taste)

1/2 teaspoon garlic powder (optional)

1 teaspoon dried onion flakes (optional) or onion powder (optional)

4 ice cubes

2 tablespoons virgin olive oil

1/4 cup whole milk

6 servings Change size or US/metric

Change to: servings US Metric

1 hour 30 mins prep

Filling:.

Mix water, bouillion cubes, salt, and potato in a sauce pan and boil over medium heat until the potatoes just start to soften.

Add vegetables to the pan and boil an additional 5 minutes or so, then reduce heat to simmer and very gradually stir in corn starch. Gauge starch until mixture has a medium gravy texture or as you would desire for pie filling.

Finally, add meat and simmer without stirring while you make the crust. Either add water or corn starch to adjust texture if necessary.

Crust:.

In a large mixing bowl, blend flour, salt, and garlic/onion (if used). Dice vegetable shortening and butter to small pieces and distribute evenly in flour. Either cut in or with an electric mixer, mix shortening and butter into flour to obtain a flaky granular mixture.

With a large spoon, break ice cubes in your hand and distribute the chips throughout the flour mixture. Blend ice in until fully incorporated and melted into the flour.

Split the mixture into 2 sections sufficient to make a crust and covering. Flour a flat surface and roll sections with a floured rolling pin until good size for pie pan and cover. For a nice touch, slice the cover section into 1" strips to make a weave or criss-cross patterned top.

Preheat oven to 350°F.

Lightly grease a pie tin (or dish) and form the pie crust into the tin, leaving loose edges all the way around the tin. Rub the olive oil inside the entire crust as it sits in the tin.

Recheck the consistency of the filling and adjust as necessary. Pour the filling into the pie crust, leaving enough room to add the covering.

Lay a full covering (or weave strips) of crust across the top of the pie. Pinch the edges where the upper and lower crust meet to form a seal all the way around the pie. Once sealed, trim excess crust to edge of pie tin. Knife holes into the crust cover to relieve pressure during cooking.

Brush milk thoroughlly and generously across entire upper crust of pie, then place in oven. Cook for about 30 minutes or until crust is golden brown.

1

Easy Chicken Pot-pie

Serves 6

1-2/3 cups frozen mixed vegetables, thawed

1 cup cut-up cooked chicken

1 can (10 3/4 ounces) condensed cream of chicken soup

1 cup Original Bisquick mix

1/2 cup milk

1 egg

Heat oven to 400 degrees F. Stir vegetables, chicken and soup in ungreased 9-inch pie plate. Stir remaining ingredients until blended. Pour into pie plate. Bake about 30 minutes or until golden brown.

*Diced potatoes can be added

You can use 2-3 cups of any cooked meat you like

Add 1 can mixed vegetables or 1-2 cups thawed frozen vegetables

Add 1 can prefered cream soup

Add seasoning to taste

either put in a crust or use the bisquick recipe on the package

Bake at 350 for 45-50 minutes

Try shrimp or crab with cream of mushroom, it's great

This is a quick easy pot pie recipe

I box of Pillsbury ready made pie crusts.

2 -3 large chicken breasts

1 can of mixed vegetables

I jar of chicken base

2-3 diced potatoes

Boil chicken until done. Drain, save broth, dice chicken. Add back to pot, add diced potatoes and boil about 10 minutes. Add vegetables, then mix 1/4 Cup cold water and 2 tbsp. flour, mix until not lumpy. Slowly add to broth and mix well, taste for flavor. Add 1 tsp at a time and taste for flavor.

Line a casserole dish with one Pillsbury crust. Fill with chicken pot pie mix. Top with remaining crust and seal edges. Cut 4 slits in top and bake at 350 until top is golden brown. This is quick and easy for working moms. this is one of my husbands favorites.

boil a cut up chicken, DE-bone and use meat only or buy canned chicken 2 cans veggies, veg-all (with potato's) 1 reg can cream of mushroom soup 1 reg can cream of chicken soup salt, pepper I precook bottom only of pie crust so it doesn't become soggy. (Don't cook it all the way brown) Take it out, fill it with the stirred up mixture, top it with the other crust, cut a slit in the top crust for vent and put in the over 375 until it looks brown like pies do. Good luck

I'm not much of a cook but Boston Market has great pot pies...

Got 17 recipes for mini-pies: the contents of these pies go well into a larger one:

http://www.jannekes.eu/quiche/index.html

(you'll find brie, pear, tomato, salmon, chicken and more!)

Enjoy the baking

Pot goes better in brownies, i always find.

Try this website www.about.com/food