Sorry, Cooking For Engineers has reorganized. This page isn't going to display quite right anymore... You will be redirected immediately or click here to be forwarded immediately.

Thursday, June 24, 2004

Recipe File: Traditional Chicken Pot Pie

Perhaps there's no comfort food as comforting as a nice hot chicken pot pie. It's also a breeze to make. Chicken Pot Pie is comprised of three recipes: the toppping or crust (Pie Crust or Biscuits), Creamed Chicken, and additional vegetables.

Since the topping can be anything fluffy or flaky (I like a basic rolled biscuit top), I won't cover this recipe here.

Let start with the creamed chicken. We'll need two cups chicken broth, 4 tablespoons of butter, 1/2 cup all purpose flour, 1-1/2 cup whole milk, 2 tablespoons sherry, 1/2 teaspoon nutmeg, lemon juice and white pepper.

Cube (or shred) previously cooked chicken into bite size pieces and place on side.

Melt butter in sauce pan or saucier over low heat. Pour flour in and whisk.

After one minute, remove from heat and add 2 cups chicken broth.

Whisk until smooth.

Add milk and whisk over medium heat until simmering. Remove from heat and scrape the sides of the saucepan with a heat-proof spatula. Whisk vigorously to break and chunks and return to medium heat for one more minute.

Turn off heat and mix in chicken & sherry until evenly distributed. Add lemon juice, nutmeg, salt and white pepper to taste.

Now that we have creamed chicken, prepare the ingredients for chicken pot pie: 2 tablespoons butter, 1 chopped medium onion, 1-1/2 cup chopped carrots, 1/4 cup chopped celery, 3/4 cup peas, 3 Tbs. minced fresh parsley. Peas and carrots can be be the frozen kind. Thaw in water and drain.

Melt butter in nonstick skillet over medium heat.

When butter is foaming, add onions, celery, and carrots and cook until tender, about five minutes.

Stir vegetables (including parley and peas) into creamed chicken and pour mixture into baking pan.

Now top with either pie crust or biscuit dough. I usually use biscuit dough because I like the fluffy texture.

After making biscuit dough, cut and layout all the biscuit pieces to cover the pot pie.

Using a pastry brush, brush beaten egg over the surface of the pot pie crust to give it a brown color after baking.

After baking for 25 to 35 minutes at 400°F, the crust should be golden brown and the chicken mixture should be bubbling. Your pot pie is now complete and ready to serve.

Chicken Pot Pie
Creamed Chicken
4 Tbs. buttermeltcombine over low heatcombinebring to simmerScrape sidescook one minutemix inseason to taste
1/2 cup all purpose flour
2 cups chicken broth
1-1/2 cups whole milk
3 chicken breast halves, cookedcube
2 Tbs. sherry
1/2 tsp. nutmeg
lemon juice
white pepper

Chicken Pot Pie
2 Tbs. buttermeltsautemixpour into 9x13 panlay on topbake at 400°F for 25 min.
1 medium onion, chopped
1-1/2 cup carrots, chopped
1/4 cup celery
3/4 cup peas
3 Tbs. parsley, minced
2-1/2 quarts creamed chicken
2 cups crust dough
Copyright Michael Chu 2004

posted by Michael Chu @ 6/24/2004 01:04:25 AM   12 comments
Toggle Printer Friendly   Toggle commentsPost a Comment  


At 10:02 PM, Eric said...

Not that making biscuit dough is that hard (I liked the recipe here) a quick and easy substitution is filo dough from the freezer section. Cut it before you bake the dish, it'll be easier to serve.

At 2:06 AM, Anonymous said...

stop eating the bird, f#*ker

At 3:03 AM, Anonymous said...

haha, i'm going to go get some more meat now just because you said that.

At 9:28 AM, Anonymous said...

mmm.. much better than Ramen.

At 12:14 PM, Anonymous said...

nice recipe notation, you're one smart "cookie" :D

At 8:19 PM, Anonymous said...

I tried this one tonight. It worked very well, expect at the stage of combining flour with the melted butter. My flour hit the butter and absorbed it, turning into a yellow mush that wasn't even remotely whiskable. I quickly added the broth to smooth it out, but obviously I missed something at that stage.

BTW, think this could be modified into a homey cream of chicken soup? Maybe with some more milk or broth?

- kitcat

At 12:07 AM, Michael Chu said...

The flour does clump when you throw it onto the butter. Use the whisk to break up the ball of flour that forms and kind of use it to work the butter evenly into the flour. It'll become sort a paste shortly. Don't worry about that step too much.

To make a creamed chicken (for serving over noodles or rice), simply use 1/3 cup flour instead of 1/2 cup.

To make a cream of chicken soup, I would just add more milk. Probably another 1-1/2 cup to 2-1/2 cup depending on preference.

At 4:02 PM, Anonymous said...

This Recipe is the pits... Period. *gag*

At 6:56 AM, Anonymous said...

I think that this is a great recipe. Most recipes for chicken pot pie produce unflavorful gravy, but this one is good. I used a puff pastry crust, and made individual pies. Also, I added 2 4.5 oz. jars of whole mushrooms (drained).

At 7:49 AM, Anonymous said...

Best pot pie recipe that I've found.

At 10:07 AM, Summer said...

I love making pot pies in individual ramekins. (In fact, I like making everything in individual ramekins. And pot pies especially.)

At 8:42 AM, Anonymous said...

Made this last night. Great recipe, and exceedingly thorough instructions, as usual (says the hyper-analytical lawyer).

Next time, I will back off the nutmeg a bit and add a bit of garlic when I saute the vegetables. Otherwise very satisfactory. Perfect consistency on the cream sauce.


Post a Comment

<< Home