On Dec 9, 12:50 pm, Jen > wrote:
> I have been endeavoring to make a great homemade chicken pot pie that
> is healthier and better than those on the market. I wanted it to have
> a crust made from baking mix (I am using Trader Joe's brand) as
> opposed to pie crust, since I am trying to completely stay away from
> all things partially hydrogenated. Here's what happened on my first
> test: (sorry but I am terrible with amounts/measurements)
> [snip ingredients]

> Water, stock, veggies, seasonings, herbs in pan, bring to boil.
>
> Sauteed the chicken with all the spices on both sides, about 5 minutes
> each side. Then added some water and simmered for another 5 min. or
> so. Cubed the chicken, then added all to the boiling water. Cover;
> simmered for about 1 hour. [snip the crust]

So you made a soup/stew, it seems. I think of pot pie differently,
though I don't know that my approach is any more valid than yours.
Instead of making a stew and pouring it
between bottom and top crusts, I cook the ingredients (sweat the
veggies in a little oil and butter, poach the chicken) and fold them
into a velouté sauce. Then cover with a crust and bake. Mine usually
gets a few scrapes of nutmeg, too. I don't use a bottom crust because
I don't find it possible to keep it from sogginess and because I serve
it over rice anyway. -aem