We’ve used the Cook’s Illustrated recipe from the New Best Recipe book several times now, and it is simply scrumptious. Homemade savory crust, simple veggies (carrots, celery, onions, peas), shredded chicken, chicken broth and milk instead of cream. The only change is that I’ve decided using a rotisserie chicken for the filling is a) easier and b) more moist and tasty.
We can eat half of a 13x9 pan in one sitting. I’m considering buying small baking dishes just for the purpose of serving this recipe to guests as individual pies. The presentation from the big pan is not so impressive. But, really, who cares? It’s just that good. Instead of going out to dinner for our 10th wedding anniversary, it’s Chicken Pot Pie at home. With a fine Ridge zin.
Sounds similar to what I make. I just use a Bisquik crust(drop biscuits) and I also use chopped Yukon Gold potatoes, chopped, boiled for a few minutes, drained and dried, tossed with a bit of oil and roasted with a finish under the broiler.
Weird Al Yankovic played a concert; afterwards, who came backstage but Paul McCartney. Macca declared himself a huge fan and ask why Weird Al never covered one of his songs. Weird Al replied that he already had one in mind: he would cover Live and Let Die - as Chicken Pot Pie.
McCartney wouldn’t authorize it because he’s a vegetarian.
I’ll second the Cooks Illustrated version. I amp up the rosemary just a bit by adding a fresh sprig on top during baking. I also add mushrooms because they are awesome and we have lots around from foraging. I have a batch of morels in the fridge right now…hmmm:)
We are quite fond of pot pies in the Bodoni household. Leftover chicken tends to be recycled into chicken’n’dumplings, by demand, but we do have beef, pork, and turkey pot pies. Also tuna pot pies, which are also frequently demanded. I keep a can or two of Cream of Celery soup on hand for tuna pot pie, in fact.
I can’t make a pie crust from scratch to save my life, so I depend on the frozen ones from Pet-Ritz.
I use my mother’s method of making a very simple chicken (or whatever) veggie soup (carrots, peas, onions, celery, potatoes and sometimes corn), thickening it with cornstarch, putting it in a shallow casserole dish and topping with rolled biscuit dough before baking.
I’ve been working on a Chicken a la King recipe which I consider just a chicken pot pie that happens to be served over biscuits, thus allowing an overwhelming ration of sauce to crust. It was kind of a disanster when ?i served it to my sister and nephews, but I think the whole old school 1950ness of the recipe kind of fucked with their heads.
Also, I used way too much chicken, and all of it was skinless boneless breast meat, so it came out too dry. It did not reheat well. Next time I’m going with darkmeat, maybe even with drumsticks and thighs with BONES AND SKIN! BRAHAHAHAHAHA!
Also, I put in frozen corn which was way too sweet. Next time I’m going with carrots, green beans and frozen peas.
I got the recipe froms some fat obnoxious bitch (with a voice that makes you want to stick chopsticks in your eyes) on the Food Network, but don’t tell anyone.
Instead of this, replace the soups with a cream/milk + chicken broth base. Start up a roux with equal parts butter and flour, add the cream/milk to it (slowly, to avoid lumps, stirring all the while), then add the chicken broth. You can amp up the chicken flavor by adding bullion granules or base, too.
I have a recipe that went about it this way, instead of using soups, and it was miles better.
I don’t have the recipe on me as I’m at work, but I’ll try to remember to post it later. Otherwise, the Cook’s Illustrated one sounds similar (but which I’ve never tried, even though I have that cookbook) - if you could find that, give it a go.