The Ultimate Chicken Pot Pie Recipe
 ...been there, tried that ...is way too thin although if you do, brush with egg white. But again, don't do it. Making your own takes 5 minutes.
This was SOOOOOOO EASY and mr j originally didn't want me to try it b/c he said I'd screw it up  ......but this is now one of his favs. 
The Perfect Pie Crust (used it for my apple pie too and it was awesome!!!) This one is nice, thick, and so yums! * 1C shortening * 2 1/2C flour * 1t salt * 1C COLD water 1. Mix shortening, flour& salt with fork until crumbly. Add as much water as needed to hold together (just do so a tablespoon at a time). Makes 2. 2. Roll gently, one crust at a time, on a floured surface to about an inch larger than pie plate (preferably deep dish). Fold carefully in half. Lift to pie plate and unfold and fit to pan. Trim bottom crust to edge of rim, fill, and top with crust about 1/2" larger than rim. Tuck top crust under bottom along rim. Pinch together or use fork. Bake at 400 for 6 min before using. filling: # 1lb cubed boneless chicken breast halves or I used 1C of tyson premade grilled chicken # 1C sliced carrots # 1C frozen green peas # 1/2C sliced celery # 1/3C butter # 1/3C chopped onion # 2/3C flour # 1/2t salt # 1/2t garlic powder # 1t poultry seasoning # 1/2t pepper # 3.5C chicken broth # 1 1/3C milk Oven 375 In a saucepan, bring water to boil and combine chicken, carrots, peas & celery. (Note: for more flavor boil in chicken broth instead of water. Boil 15 min. Remove from heat, drain & set aside. Then over medium heat, cook onions in butter. Stir in flour, salt, garlic powder, poultry seasoning, pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. Place the chicken mixture in bottom pie crust. 
Pour hot liquid mixture over until it reaches the top. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. 
Bake until golden brown 40-45 min. Let cool for 10 before slicing and serving.  |
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| Ms J, you missed your calloing in life, you shoulda been a photographer for a cookbook company
looks yummy! |
...not putting the recipes IN the cookbook??? 
BTW, I suck majorly at picture taking. Half my pics have sauce dripping down or are too embarrassing to post. I just don't put effort in it considering we're minutes from eating it when I take the pic. My husband who doesn't even "try" always has better pics than me. |
| Well, YES, the recipes too. But your pics do always look yummy! |
| It does look yummy and I love chicken pot pie. Wonder if you could use phyllo for the crust? |
| oooh, like a Moroccan Pastilla...................oh yum, that's been awhile.
(Oven died today. Time to call the Magtag repairman. No chicken pot pie for awhile...........or a Pastilla!!) |
| I've never heard or know what a pastilla is. Hmmm... interesting!
your oven died? oh my... so whatcha eating tonight? |
Well,  it started out as chocolate mint brownies but of course I never follow a direction (even baking) so it came out too moist. Went to put it back in for another 5 minutes when the malfunction crept up. It's been an on and off problem, no pun intended, so appears to be a real ON problem.
Dinner was already scheduled a pan seared chicken breast, simmered in orange juice, shredded and then added celery, scallion, almonds, and asian seasonings, stuff into a nice bun. Easilly feeds two with leftovers. That was OK, no oven. But was going to do some Greek potatoes, you know olive oil, lemon, garlic oregano.........but ended up using micro to cook potatoes and then finishing them in a cast iron skillet......much faster!! Good save. Fruit compote for dessert. Yes, no healthy green veggies.....celery/scallions don't count?? Well, maybe tomorrow. Anyway the soupy brownies are in the freezer firming up (probably now frozen) will be cut and stored in freezer. Husband prefers them that way. Gosh they are yummy but I must keep out of them. |
| This is just an example of a Pastilla....sometimes Bastilla. If I remember the NY Times Cookbook (old) also has a recipe....much less complicated. Read this and get the idea.....you can wing it if you don't want to spend all day making it. I do a much appreviated version.....obviously.
1/2 lb phyllo dough 4 chicken breast or whole chicken 2 small onion 1 1/2 teaspoons salt 1 teaspoon fresh thyme 2 cups water 1/4 cup mushroom 1 potato 1 carrot 1/8 cup green peas 1/8 cup corn 1 cup almond, ground 1/4 cup brown sugar 2 teaspoons cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1 cup butter or margarine 6 egg 2 garlic clove 1 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons fresh mint or parsley Directions 1THE CRUST: If frozen, thaw out 1/2 pound (half a package) philo dough in the refrigerator for at least 8 hours. 2THE MEAT FILLING: In a large pan, combine chicken, 1 small onion (coursely chopped); 1 1/2 teaspoons salt, 1 teaspoons fresh thyme (or 1/8 teaspoons dried); and 2 cups of water. At this point, you could also add any vegetables you like such as mushrooms (sliced); green peas, a potato (peeled and cubed); a carrot (peeled & diced); kernals of corn; etc. Bring to a boil and then simmer until chicken completely cooked, but not dry......please! ......40+ minutes. Cook, remove skin and bones, chop. (can do just 4 breasts, by chopping first, simmering 20-30 minutes...easier) 3THE NUTS: Preheat the oven to 350ºF. Place 1 cup almonds (finely chopped) in a shallow baking pan. Bake, stirring occasionally until golden brown (10-15 minutes). Cool. 4THE SPICES: In a small bowl, mix 1/4 cup brown sugar, 2 teaspoons cinnamon, 1/2 teaspoons ground ginger, and 1/4 teaspoons ground nutmeg (I don't use ginger and maybe a pinch nutmeg) 5THE ONION MIXTURE: In a large frying pan, cook 1 small onion (finely chopped), in 3 tablespoons butter or margarine until limp but not browned. 6THE OTHER FILLING: In a medium bowl, whisk together 6 eggs; 2 cloves of garlic (finely chopped); 1 teaspoons salt; 1/4 teaspoons black pepper (freshly ground); and 2 tablespoons fresh mild mint or parsley (chopped). Add to the ONION MIXTURE (from above) and cook over low heat, stirring occasionally, until eggs are softly set. Remove from heat. Phew, still with me?? 7THE PASTILLA: Melt 1 cup butter . Use a brush to grease a 9-inch springform pan generously. Unroll the sheets of the filo dough so that they lie flat. Cover the dough with waxed paper and a wet paper towel so that they don't dry out. Line the pan with 1 sheet of dough, allowing the dough to extend over the edge of the pan. Brush the piece of dough generously with butter. Top with another piece of dough and brush with butter. Continue this until you have 8 layers of butter-brushed filo dough. 8FILLING THE PASTILLA: For the filling, add a layer of THE MEAT FILLING (from above), THE OTHER FILLING (from above), and then THE NUTS (from above). Sprinkle THE SPICES (from above) over the nuts. 9Fold the remaining sheets of filo dough to fit the pan. Reserve 2 sheets for the topping. Stack the filo over THE NUTS, brushing each layer with butter. Fold the edges of the filo sthat extend beyond the pan in toward the center. Top with the last 2 sheets of filo, folded to fit the pan; tuck any protruding edges down inside the rim of the pan. Brush with the remaining butter. 10Using a razor blade or small sharp knife, cut through the top layers of the dough down to THE NUTS to mark the pie in 8 wedge shapes. 11Bake until well browned and heated through (45 minutes to an hour). 12Remove the pan sides. 13Sift confectioner's sugar and 1/2 teaspoons cinnamon over the top. Serve immediately, cut into wedges. PS, just of the heck of it I sometimes add currants to the filling, that's a shocker |
Mrs J your oven is so clean 
I've never had my own oven before. Now I want one! ! Oh, the pie looks lovely too  |
Hint of Mischief wrote: Mrs J your oven is so clean
I've never had my own oven before. Now I want one! ! Oh, the pie looks lovely too I was equally impressed with the clean oven! There will be NO pictures taken of food in my oven. How do you not have an oven?? Don't you bake a cake or need one for other foods? Is this normal in the UK? (Sorry for all the questions ) |
Hint of Mischief wrote: Mrs J your oven is so clean
that was the first thing I noticed....I even brought my lap top over to where Stacey is and said "how the heck does she keep her oven so clean with all the cooking she does?" Honestly Mrs J....there must be some drug you can take for that over-cleanliness problem you have  |
| Yeah really... Kim mentioned how clean it is, and I said "Yeah, disgusting isn't it?" |
| Yeah me too, I was even checking out the oven racks! Surely a self cleaning oven and an OCD cleaning lady. |
| Sheepieboss, I debated making mint brownies yesterday! I will have to now. I made three brownie recipes yesterday (deep dish, regular brownie, and blondies). Been making them weekly for about a month (experimenting). I wanted the mint but Mr. J is the crankiest eater.
That chicken dish sounds soooooo good. I want it, but you'd have to post exact amounts. I can't do the "a little of this and that" recipes
The Pastilla sounds like something I'd love. I may experiment with it when Mr. J leaves the 6th. How long before they fix the oven? Quote: I've never had my own oven before
How does your house not have one? Do you just use a microwave? You need to ask hubby to get you one for Christmas!! They're a must. 
As far as the other comments, I'm very OCD. BTW, how does a self cleaning oven work? I have no idea what the clean button on the oven does or how it works. If I spill something, I immediately soak overnight and clean entire oven next morning. I hate burnt ovens. Makes me itch. |
Joahaeyo wrote: As far as the other comments, I'm very OCD. BTW, how does a self cleaning oven work? I have no idea what the clean button on the oven does or how it works. If I spill something, I immediately soak overnight and clean entire oven next morning. I hate burnt ovens. Makes me itch. ha ha thought so...when Sheepieboss mentioned self cleaning oven I told Stacey no way is Mrs. J using the self cleaning feature on her oven, she is washing her oven by hand....self cleaning ovens do not clean like you do Mrs. J! |
Joahaeyo wrote: Don't bother if you're not making your own pie crust *looks over at ms. phillsbury barney*
...Hey!  |
| yeah, I'm OCD about housekeeping too"
Obviously Cannot-bother Disorder. When is the oven repairman coming? Well, first I have to call him and that could take several weeks. Plus I refuse to have him here when I'm here so must wait until hubby home so the guys can bond. That just leaves Fridays. And opera season starts next month so between morning pool exercises on Fridays and napping before the late night operas in Santa Fe, no time for Mr. Maytage man to appear. So looking like......after Labor Day........but then there's the Grecian Festival..........so maybe the week before T'giving. |
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It's not that I don't have an oven, I've never had a new oven. We rented for years, so there are usually (used) white goods and in the house we have now, the lady who lived here before left hers here. It works so we kept it. But I really want my own new one. You guys really crack me up, I could not live without an oven |
SheepieBoss wrote: yeah, I'm OCD about housekeeping too"
Obviously Cannot-bother Disorder.
Me too |
| It's summer time, time for cool stuff. |
SheepieBoss wrote: When is the oven repairman coming? Well, first I have to call him and that could take several weeks. LMAO!! My oven has been out for, well, I actually don't remember how long . I shut the whole thing off at the box because of the annoying warning buzz, thus no stovetop either. Since I am a strong advocate of the "C" diet (coke, coffee, candy, cake , chocolate and cookies) and my husband can only eat very soft or pureed food I don't miss it. I'll get around to it eventually I suppose. |
| [quote="bestdogsx4
Since I am a strong advocate of the "C" diet (coke, coffee, candy, cake , chocolate and cookies) and my husband can only eat very soft or pureed food I don't miss it. [/quote] OOOOOHHHHH! My kind of diet! |
Quote: LMAO!! My oven has been out for, well, I actually don't remember how long . I shut the whole thing off at the box because of the annoying warning buzz, thus no stovetop either. Since I am a strong advocate of the "C" diet (coke, coffee, candy, cake , chocolate and cookies) and my husband can only eat very soft or pureed food I don't miss it. I'll get around to it eventually I suppose.
Before I married my hubby I asked "What do you fix yourself for dinner?"His response was, "Box of doughnuts and a 6 pack of Coke." Puzzled I said, "I thought that was breakfast." "That too." "What's lunch?" "Peanutbutter sandwiches and potato chips?" "What about vegetables?" "Potato chips." "Fruit?" "Kool Aid." On our first date he took me to dinner, where the menu was huge steaks and even larger ice cream sundaes. He was impressed I could finish off half a steer and still have room for a whole multi scoop dessert.......ha! Back then I was chopping wood, skiing downhill and cross country, etc. |
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