Chicken Pot Pie
Southwestern Chicken Pot Pie
Granny's Chicken Pot Pie
Mrs. Hering's Chicken Pot Pie
Chicken Pot Pie with Chive Mashed Potato Crust


Chicken Pot Pie

Texas Home Cooking - Cheryl Alters Jamison & Bill Jamison
Serving Size : 6

1/2 cup half and half
2 cloves garlic -- chopped
1 jalapeno -- seeded and chopped
4 whole cloves
3 tablespoons unsalted butter
1/2 onion -- chopped
2 ribs celery -- chopped
1/2 green bell pepper -- chopped
3 cups chicken stock
1 1/2 cups carrots -- diced
1 cup pearl onions
1 small red potato -- diced
1/2 cup frozen corn -- defrosted
1/2 cup frozen peas -- defrosted
1 1/2 pounds boned and skinned chicken breasts -- cut in small cubes
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dry mustard
3 tablespoons fresh parsley -- minced
1 Never Fail Pie Crust recipe

Prepare pastry for two crust pie. Roll dough out to cover a 9 inch pie
pan.
Preheat oven to 400 degrees.
In a small pan, over low heat, warm the half and half with garlic,
jalapenos and cloves until tiny bubbles just surface around the edge. Remove
from heat and set aside.
Melt butter in a large saucepan, over medium heat, and saute onion and
bell pepper until soft, about 2 - 3 minutes. Pour chicken stock into pan and
bring to a simmer. Stir in the carrots, pearl onion and potato and cook 10
minutes. Add the corn and continue cooking 3 minutes longer. Stir in peas
and remove pan from heat. Using a slotted spoon, remove all vegetables from
the pan and set aside.
Return broth to low heat and add chicken. Poach for 3 - 5 minutes. using
a slotted spoon remove chicken from broth an place with vegetables. Measure
remaining stock, bring to a boil, and reduce to 1 1/2 cups.
In a small bowl combine flour, salt, pepper and mustard. Whisk into broth
and bring to a boil, whisking, until thickened. Strain half and half,
discard spices, and add to broth. heat through. Mix sauce into vegetables.
Place bottom crust into a 9 inch pie pan and pour in the filling. Cover
with the second crust and cut in a few steam vents. Bake for 20 minutes at
400 degrees then reduce heat to 350 and bake an additional 30 minutes
longer.



Southwestern Chicken Pot Pie

Serving Size : 12

2 cups chicken breast -- cooked and shredded
1 15 oz. can black beans -- rinsed and drained
2 cups frozen corn -- thawed
1 1/2 teaspoons chili powder
1/4 teaspoon garlic powder
1 15 oz. can diced tomatoes -- undrained
1/8 teaspoon cayenne pepper
1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup egg substitute
3/4 cup 2% low-fat milk
2 tablespoons vegetable oil
1 4 oz. can diced chilies -- drained
1 cup reduced-fat cheddar cheese -- grated
fat free sour cream -- for garnish
salsa -- for garnish
shredded lettuce -- for garnish

Preheat oven to 425 degrees and lightly coat a 3 quart shallow baking
dish with cooking spray.
In a medium bowl combine chicken, black beans, corn, chili powder, garlic
powder, tomatoes and cayenne and stir gently to combine. Set aside.
In a large mixing bowl combine cornmeal, flour, baking powder and salt.
Add egg substitute, milk and oil, stirring to blend. Stir in chilies and
cheese.
Place chicken mixture in the center of the prepared baking dish then drop
batter, by tablespoonful around the outside of the baking dish.
Bake 30 minutes, or until cornmeal is golden brown. Serve warm topped
with sour cream, lettuce and salsa, if desired.




Granny's Chicken Pot Pie

Crust
1 cup all-purpose flour -- divided
3 tablespoons ice water
1 teaspoon cider vinegar
1/4 teaspoon salt
1/4 cup vegetable shortening
Filling
3 cups chicken stock -- divided
1 pound red potatoes -- diced
1 cup sliced carrots
2 teaspoons butter
1/2 cup shallots -- chopped
1/2 cup all-purpose flour
2 cups cooked chicken breast halves -- chopped
1 cup frozen green peas
3/4 teaspoon salt
1/4 teaspoon dried thyme
1 dash pepper
vegetable cooking spray
2 teaspoons milk, 2% lowfat

Crust;
Lightly spoon 1 cup flour into dry measuring cups; level with a knife.
Combine 1/4 cup flour, ice water, and vinegar in a small bowl. Combine 3/4
cup flour and 1/4 teaspoon salt in a large bowl; cut in shortening with a
pastry blender or 2 knives until mixture resembles coarse meal. Add vinegar
mixture; stir just until moist. Press mixture gently into a 5" circle on
heavy-duty plastic wrap; cover with additional plastic wrap. Chill for 15
minutes. Roll dough, still covered, into a 13x10" oval. Place dough in
freezer 5 minutes or until plastic wrap can be easily removed.
Preheat oven to 400 degrees.

Filling;
Bring 2-1/2 cups chicken stock to a boil in a medium saucepan. Add potato
and carrot; cook 2 minutes. Drain mixture in a colander over a bowl,
reserving cooking liquid. Melt butter in a large nonstick skillet over
medium heat. Add shallots; cook 3 minutes. Lightly spoon 1/2 cup flour into
a dry measuring cup; level with a knife. Combine 1/2 cup flour and 1/2 cup
chicken stock; stir with a whisk. Add to skillet. Stir in potato mixture,
reserved cooking liquid, chicken, peas, 3/4 teaspoon salt, thyme, and
pepper. Cook 10 minutes. Remove from heat; cool slightly. Spoon chicken
mixture into a 1-1/2-quart casserole dish coated with cooking spray. Remove
1 sheet of plastic wrap from dough. Place dough on top of chicken mixture,
pressing to edge of dish. Remove top sheet of plastic wrap. Cut 5 slits in
top of crust to allow steam to escape. Gently brush crust with milk. Bake
for 45 minutes or until golden. Let stand 10 minutes

Source:
"rec.food.recipes"




Mrs. Hering's Chicken Pot Pie


Serving Size : 4

1 frozen puff pastry sheet -- thawed
3 tablespoons butter -- or chicken fat
1/4 cup all-purpose flour
2 cups chicken broth
1/2 teaspoon salt
fresh ground black pepper -- to taste
3/4 pound cooked chicken breast half -- cut into strips
1/4 cup frozen peas -- thawed
1/4 cup cooked carrots -- diced

Heat oven to 450 degrees and cut circles from puff pastry to fit the tops
of four 1 1/2 cup individual baking dishes. Cut 2 slashes in each circle and
set aside.

Heat the butter in a medium saucepan, over medium high heat, and whisk in
the flour. Cook, whisking, 1 minute. Whisk in broth, whisking until smooth.
Heat mixture to a boil and cook until thickened, about 2 minutes. Add salt
and pepper to taste.

Stir in chicken, peas and carrots and divide mixture among baking dishes.
Top each dish with a pastry round, tucking in the edges. Bake until pastry
is golden, about 25 minutes.

Source:
"Chicago Tribune Good Eating Section"

NOTES : Classic pot pie served in the Walnut Room Restaurant of Chicago's
Marshal Fields Department store, now a Macy's.




Chicken Pot Pie with Chive Mashed Potato Crust

Diane Phillips
Serving Size : 6




4 tablespoons butter
1/4 cup onion -- finely chopped
5 tablespoons all-purpose flour
3 cups chicken stock
1 cup carrots -- 1/2" dice
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sage
1 cup milk
1 cup frozen corn kernels -- thawed
1 cup frozen peas -- thawed
2 cups cooked chicken
1 recipe Chive Mashed Potatoes
CHIVE MASHED POTATOES
2 1/2 pounds russet potato -- peeled and cubed
5 tablespoons butter
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chives -- chopped
1/4 cup heavy cream

Filling:
In a 4 quart saucepan, melt the butter and saute the onion for 2 minutes,
until it begins to soften. Add flour and whisk until it bubbles. Gradually
whisk in broth, whisking until it is thick and smooth, about 3 minutes. Add
carrots, salt, pepper and sage, stirring until sauce begins to simmer.
Simmer 5 minutes. Add milk, corn, peas and chicken simmering another 3
minutes. Pour the filling into a 3 quart casserole and refrigerate until
ready to bake.
Crust:
Place potatoes in a 4 quart saucepan with water to cover and boil for
15 - 20 minutes or until tender. Drain and return to hot pan. Shake pan over
medium heat to dry potatoes. A 4 tablespoons butter, salt, pepper and chives
mashing potatoes to desired smoothness. Blend in cream. Spread potatoes over
chicken filling, dot with remaining 1 tablespoon butter and bake 30 - 40
minutes, or until potatoes are golden brown, in a preheated 375 degree oven.

Source:
"Comfort Food Under Cover - Pot Pies"

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