Harvest Chicken Pot Pie
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Stephen S. November 1, 2020
I tweaked this, adding some potatoes and peas. But the core recipe is solid, although I also cut back on the stick to 1 cup.
Michele S. March 1, 2014
What are additional veggies do you recommend? Also, is the sage critical or could you use another herb?
adamnsvetcooking March 1, 2014
onions, root veggies (turnips est), kale… If you don't want to add it you don't have too.
helicopterina January 27, 2013
thanks again for the filling recipe. as a fellow kitchen traveller with a fear of pie crusts....i want to note that i tried your egg technique for the bottom part of the crust and it wasn't successful. bottom was mushy and soggy. next time i will try to do a little blind baking first before filling.
adamnsvetcooking January 27, 2013
Good to know. My husband in on a paleo diet kick so I havent been making a lot of crusts of late :(
helicopterina January 16, 2013
i used your filling recipe as a guideline for a slightly different version (no leeks in the house). started with a slow-cooked jammy base of onions, carrots and celery, along with some minced garlic. Then added pre-cooked and shredded chicken (leftovers from soup) plus your proportions with flour and stock. And lots of fresh thyme and sage, salt & pepper. The fililng tastes heavenly, and it is now resting until tomorrow night when I'll put it in my favorite savory pie crust recipe (very easy to make and uses saffron, olive oil and butter). Cannot wait to sample it after cooking off! Thanks!
tarahj October 17, 2010
I just made it last night. It's the essence of autumn.
Sagegreen September 30, 2010
Congrats on the ep, adamnsvetcooking! I look forward to making this later this fall.
luvcookbooks September 15, 2010
I use custard cups or small souffle dishes for individual servings of chicken pie. This is an inspiring version!! Keep trying with the crusts, there is nothing better than a home made pie crust. I do like Dufour Kitchen's Puff Pastry, though.
adamnsvetcooking September 16, 2010
Thanks luvcookbooks! There so many interesting crust recipes posted for the competition and I think I will be giving them a try! I very much like your raspberry rhubarb pie :)
TheWimpyVegetarian September 12, 2010
I love chicken pot pies and make them a lot of small individual ones in the fall and winter and then freeze them. I'm definitely trying your recipe. Looks really inviting!
Thank you! I haven't tired freezing pot pies, I will have to give it a try. Do you use ramekins for the individual servings?
TheWimpyVegetarian September 12, 2010
Exactly! The ramekins I use are about 3-1/2" in diameter and about 3" high. I fill the entire ramekin with the chicken pot pie filling that I've put together on the stove as you have. The only crust I do is on top when I do individual pies so people don't feel like they are getting a lot of crust and not so much filling. On the larger pies, I do a double crust as you do.
adamnsvetcooking September 13, 2010
Sounds good. I am going to give it a try this weekend. I love coming home after a long day of work and there is dinner ready to go!
mrslarkin September 12, 2010
Yum! My favorite savory pie. I must say, puff pastry intimidates me for some reason. Must get over my fear!
Haha...I am intimidated by the pie crust recipes. Some people just have talent for making them!
lapadia September 12, 2010
Love chicken pot pie, thanks for sharing your version - I like using puff pastry too!
Thank you! I am not a baker... and using puff pastry works wonders for me!
Sagegreen September 12, 2010
This looks delicious!
drbabs September 12, 2010
I can see that I'm going to be baking A LOT of pies this fall--great recipe!
drbabs October 17, 2010
I just saw this because I'm making this for dinner tomorrow night--thanks! I'm going to do it as ChezSuzanne said and put the filling in a ramekin and cover it with the pie crust.
drbabs October 18, 2010
Loved loved loved. Such a good pot pie. We ate it for dinner tonight and will have leftovers tomorrow night. Mine was very juicy--is that right? I also always think food needs acid so I added juice of 1/2 lemon to the filling. (Maybe that's why it was juicy?) We really loved it--great recipe.
adamnsvetcooking October 18, 2010
I am so happy that you tried it!! and even happier that you liked it! If you think it was too juicy do 1 1/2 cup or 1 cup of the chicken stock to get it to your desired consistency. Thank you for trying my recipe :)
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