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)

2 boneless skinless chicken breasts
water (about 1 qt.)
stock (store bought, organic aseptic container)
Better Than Boullion (my first time using it) about 1 Tbls.
poultry seasoning, black pepper, pinch basil,
fresh sage, thyme
salt
carrots
celery
pearl onions, 1/2 red onion
yukon gold potatoes
peas
mushrooms

for later:
evaporated milk; water/flour mixture to thicken

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.

Crust: I made the recipe per the box, for drop biscuits, which was my
first mistake, as it was too soft. Pressed it into an 8x8 glass cake
pan to see what would happen and it got all puffy. So, I decided to
let it bake, and then I transferred it to a big deep dish bowl, where
I did my best to smash it into the sides and bottom.

Once the crust was ready (it wasn't pretty but it looked like it might
work) I added the evaporated milk, brought the stew back to a boil and
slowly added the flour-water to thicken. It tunred out to be a HUGE
amount of stew, so I only used about half of it in this small pan. The
rest I set aside for my second try. Once it was a good consistancy, I
poured it on the crust and dropped some more of the biscuit dough on
top, then put it in the oven for about 15 minutes.

The result was delicious, if not pretty. Since I had some left over
biscuit dough, I added more mix to firm it up, then pressed it into a
smaller baking dish. This time, I think I'll get the desired effect.
I'm so proud that it's all natural, all fresh, since most of the veg
and the fresh herbs came from the Farmer's Market. I'm sorry I
couldn't have been more precise with my measurements for the groups'
sake! Oh, and the Better than Boullion-great stuff! And no MSG! I'm
glad I decided to give it a try.

Anybody have any tips? It was fun, but is the definition of trial and
error. I'm only glad that I didn't try to put the stew on the unbaked
crust!

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

On Sun, 9 Dec 2007 12:50:03 -0800 (PST), Jen >
wrote:

>Crust: I made the recipe per the box, for drop biscuits, which was my
>first mistake, as it was too soft. Pressed it into an 8x8 glass cake
>pan to see what would happen and it got all puffy. So, I decided to
>let it bake, and then I transferred it to a big deep dish bowl, where
>I did my best to smash it into the sides and bottom.
>
>Once the crust was ready (it wasn't pretty but it looked like it might
>work) I added the evaporated milk, brought the stew back to a boil and
>slowly added the flour-water to thicken. It tunred out to be a HUGE
>amount of stew, so I only used about half of it in this small pan. The
>rest I set aside for my second try. Once it was a good consistancy, I
>poured it on the crust and dropped some more of the biscuit dough on
>top, then put it in the oven for about 15 minutes.
>
>The result was delicious, if not pretty. Since I had some left over
>biscuit dough, I added more mix to firm it up, then pressed it into a
>smaller baking dish. This time, I think I'll get the desired effect.
>I'm so proud that it's all natural, all fresh, since most of the veg
>and the fresh herbs came from the Farmer's Market. I'm sorry I
>couldn't have been more precise with my measurements for the groups'
>sake! Oh, and the Better than Boullion-great stuff! And no MSG! I'm
>glad I decided to give it a try.
>
>Anybody have any tips? It was fun, but is the definition of trial and
>error. I'm only glad that I didn't try to put the stew on the unbaked
>crust!

Next time don't try to make a bottom crust... just put the pot pie
into a casserole dish and drop the soft biscuit mix on top - it'll be
delicious and a little more healthy...

Oh pshaw, on Tue 11 Dec 2007 07:23:44a, Karen AKA Kajikit meant to say...

>
>

To me, a pot pie requires a shortcrust pastry crust, both top and bottom.
Otherwise, it's a type of cobbler or a stew with biscuits on top.

For a try pot pie, I form and prebake the bottom crust, then fill it and
put on the the top crust and bake until filling is hot and top crust is
done.



--
Wayne Boatwright

Date: Tuesday, December(XII) 11th(XI),2007(MMVII)

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