> I have never used canned chicken, but see no reason why it can't be used.
> After all, the chicken I put in the pie is already cooked. I'm very fussy
> about texture, so I cook each vegetable indidually in chicken broth until
> I get precisely the degree of doneness I prefer. I make a gravy using a
> browned roux made with butter (you could use schmaltz), flour, and broth
> that I've cooked the vegetables in. Combine chicken, vegetables, and
> gravy, and season as desired. Tarragon is nice, or a bit of poultry
> seasoning, or thyme. Unless you use salf-free broth, you probably won't
> need much if any salt. A bit of freshly ground black pepper.
>

Texture is important to me in meat. The only canned meat that I can eat
enjoy is a can of salmon (good quality) with a little mayo and dill weed;
whereas it is not important to John. I told him if he bought that canned
chicken that he might as well fix it himself :-)) -- well you know the rest
of the story, it's chicken-pot-pie. I won't go with a good chicken broth
that comes with making one's own, but use the brand that a poster
recommended (comes in a plastic cup). But I will make a roux; and that's a
good idea to cook each vegetable individually in chicken broth. Texture
(degree of doneness) with vegetables does concern John; interestingly, he is
the meat eater and I the vegetable eater, so texture to us is more important
in the different preferred food groups -- hmmm.

Had to look up the word, schmaltz -- I'll use butter ;-)
Thanks for the temperatures for the chicken-pot-pie. I'll be wrapping
aluminum.
Wayne.
Dee