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Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie is from The Anzilotti Families' Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Filling:
4-5 pounds bone in chicken or about 3 pounds boneless
4 cups chicken broth
2 medium carrots peeled and halved
2 medium onions peeled and quartered
1 large bay leaf
6 oz small mushrooms
2 large stalks celery
3 tbsp butter
¼ tsp plus 2 tsp flour
½ cup heavy cream
1½ tsp poultry seasoning (Bells brand poultry seasoning is preferred)
1 tsp salt
¼ tsp pepper
1 cup frozen green peas

Pie crust / Biscuit Dough:
(If you don't want to make your own dough, you can use canned biscuits or a ready made pie crust sheet. I often just make Hungry Jack Biscuits or buy rolls and serve them on the side . It is easier, and quicker but I have included the recipe for the traditional pie top.

1½ cups flour
2 tsp baking powder
1¼ tsp sugar
¼ tsp salt
¼ cup plus 2 tsp solid vegetable shortening
½ cup milk

Directions:
Directions:
Filling:
Poach chicken :
In large stock pot, add the chicken, broth,carrots, onion, bay leaf and cook on medium high heat
Bring to a boil, reduce heat to medium; cover and simmer for 20 minutes; skim foam from surface.
Add the mushrooms and celery; cover and simmer about 15 minutes until chicken is cooked and vegetables are tender
Remove vegetables and chicken; chop when cooled enough to touch;set aside while making the rest of the filling
Strain 2 cups of broth and set aside

Melt butter in large pan.
Stir in flour until well combined and smooth
Let this mixture come to a bubble, stirring while it heats; it will be a bit golden but shouldn't brown
Stirring or whisking constantly gradually add the 2 cups broth and then the cream.
Cook over medium stirring until thickened
Add the seasonings and the chopped vegetables.
Add the frozen green peas- combine well.

Spoon mixture into a deep 1½ quart deep casserole dish if making it a crust top pie or a deep 2 quart dish for biscuit topped.


Pie crust/ biscuit topper:

Mix flour baking powder,sugar and salt in a medium sized bowl.
Cut in shortening until mixture resembles coarse crumbs
Stir in milk then beat with a wooden spoon until a softened dough forms
Turn out dough onto a lightly floured surface and roll or pat to a ½inch thickness - large enough to cover top of casserole dish

For biscuit top use a biscuit cutter or juice glass to cut out biscuits to place on top

For crust top pot pie:
Moisten rim of casserole dish with water; place prepared crust over top of filling mixture. Press to seal edges then use a sharp knife to cut 3-4 small slits in the middle to allow steam to escape
Bake at 450º about 15 minutes - until golden brown

For biscuit top:
Arrange uncooked biscuits on top of warm filling in casserole dish
Bake at 400 º for about 20 minutes until biscuits are golden brown

If using biscuits or rolls on the side , you can just warm the filling in the original pan until ready to serve and put it in the casserole dish to serve with out putting it in the oven....it loses the "pie effect " but is still good. You could serve it over egg noodles for a chicken and dumpling meal.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
I've made this for years and vary it a bit each time depending upon how much of each of the ingredients I have on hand.
I tend to use a bit more poultry seasoning than stated and almost always add more seasoning after it is cooked.
I believe I got the basic recipe from a magazine such as Women's Day but don't remember. I do remember that when I first made it it reminded of the chicken pot pie I had during summers at Camp Allegheny in White Sulphur Springs WV. I think there was even a camp song about it. The biscuits aren't the same but the filling is pretty close.

 

 

 

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