I need a new chicken pie recipe

[kristilew]

I've always used the one on the box of pillsbury pie crusts, but the truth is, I just don't like it anymore. Does anyone have a good made-from-scratch chicken pie recipe? (No cans of soup!)

[MazdaUK]

I can't remember the exact details, but I have a nice Chicken pie recipe at home. I'll post it later - I seem to remember you thicken the white sauce with brown flour (which gives a nice taste).

[greeneeyes]

I like the Bisquick chicken pot pie recipe and it can be found on their site. The recipe from WDW's 50's Prime Time Cafe is on page 151 in the recipe thread, everybody here love that! :thumbsup2

EDIT: post 2254 located on this page...click here (http://www.disboards.com/showthread.php?t=1575103&page=151)

[liamsaunt]

I love, LOVE the Barefoot Contessa's chicken pot pie recipe. Sometimes I make it with the biscuits as written, and sometimes I just use purchased puff pastry. It is SOOOO yummy! Here is a link to the recipe:

http://www.foodnetwork.com/recipes/ina-garten/chicken-pot-pie-recipe/index.html

[piratesmate]

Somehow I don't think of chicken pie as a made-from-scratch dish because there's so little work involved. For years I used a variation of Betty Crocker's turkey pie & substituted chicken. But a few years ago, we found that we really liked the flavor of the Heinz chicken or turkey gravy in the jar...so I use that. Why mess with white sauce when theirs tastes better? ;)

For what it's worth, this is what I use:

Leftover Chicken Pie

1 jar chicken gravy
½ c water
2 Tbl flour
1/8 tsp pepper
1 tsp chicken bouillon
½ tsp parsley
1/8 tsp garlic powder
2 c cooked chicken
2 c potatoes
2 c mixed vegetables
prepared pie crust

Mix gravy, water, flour, pepper, bouillon, parsley & garlic in a large bowl. Stir in chicken, potatoes & veggies. Pour into ungreased casserole. Top with pie crust & seal edges. Cut slits in top & bake at 425 for 30 min, until crust is golden brown & liquid bubbles through slits.

We prefer canned potatoes, but if I'm out I'll just nuke a couple and then peel & cube them. I also prefer to use a bag of frozen mixed veggies, but again, when I'm out I'll just use some peas & green beans & nuke some fresh carrots. The cooking time for this depends on much of this meal being made from leftovers.

[Imzadi]

How about using the crescent rolls in a can or a phylo dough crust?

[MazdaUK]

I wish we could still get crescent rolls in a can - I used to love doign the PC chicken and cranberry wreath. I might make the filling as a pie, come to think of it, or like sausage rolls :goodvibes

[kristilew]

Thanks, everyone!:goodvibes

[MazdaUK]

Chicken and broccoli pie

1oz butter
2 carrots, diced
1 onion, skinned and chopped
4oz button mushrooms
1oz plain wholemeal flour
15 fl oz milk
1lb boneless skinned chicken, cut into strips or chunks
6oz broccoli, in florets and blanched
grated rind of 1/2 lemon
2tbsp fresh cream
salt and pepper
8oz frozen puff pastry, thawed (or whtever pie crust you prefer - it only goes on the top. I make shortcrust with 6 oz flour and 3 oz butter)

1. Melt butter in large saucepna and lightly fry carrot, onion and mushroom for 8 mins stirring occasionally (don't allow to burn!)
2. Stir in flour and cook for 1-2 mins. Gradually add milk and stir contiuously until sauce thickens, boils and is smooth. Simmer gently for 3-4 mins
3. Add chicken, broccoli, lemon rind and cream to sauce. Season to taste and pour into a lightly greased 2 pint pie dish.
4. Roll out pastry and top pie. Brush with a little milk and bake in preheated oven at 400F, 200C gas 6 for 25 mins until pastry os golden brown. Serve at once!