Chicken Pot Pie

I hated Chicken Pot Pie as a kid. Chicken Pot Pie was usually code for “babysitter” and a date night for my parents. And it usually came in a Stouffer’s box. Nothing against Stouffer’s, of course, but “babysitter” usually meant “Heather” and we hated Heather. So – needless to say, I’ve always harbored a bad association with Chicken Pot Pie. (Oh, and Heather, if you’re reading this, which I know you aren’t…. kids like games, not CMT.)

Gardner never had bad associations with Chicken Pot Pie – so, when we found ourselves buying heaping amounts of whole chicken (how can you resist when it’s $.99/pound on sale??) he wanted to make it. I knew that if I made the crust and he didn’t put too much fattening stuff in the filling, it’d be better than Stouffer’s, but I didn’t realize that I would come to LOVE Chicken Pot Pie. The recipe posted here is compliments of Cooks Illustrated, and is completely responsible for my change of heart.

Also – we’re looking forward to spring and the tulips that seem to cover every inch of Williamsburg during the spring months, but I think we might actually miss the deliciously hearty dishes we’ve grown accustomed to this winter…. so this post is the beginning of our farewell to the hearty dishes of winter. (I say beginning because, knowing Williamsburg, after today’s temperatures hit 50, we’re bound to see another snow flurry before the tulips are in full bloom.)

Recipe: Chicken Pot Pie

7 responses to “Chicken Pot Pie

  1. This looks fantastic! Makes me wish we were in Williamsburg enjoying some with you!

  2. Hey Kevin- Thanks for the recipe and the variation – sounds like it would be great as well.

  3. Excellent idea! We recently bought Southern Biscuit brand AP flour (because it was the most frugal, but what a great name…) but that would be perfect with a biscuit topping on pot pie.

  4. It’s not necessarily gourmet, but it is frugal, made from pantry ingredients and comforting on a cold day or any day.

    …if you like tuna, you might like this chicken pot pie alternative made from vegetables and pantry goods:

    Tuna Pot Pie

    1 or 2 cans of tuna packed in water, drained (no salt preferred)–amount depends on how much tuna you’d like in the pie or how big you make it)

    1-2 cans of creamed corn–amount depends on how big you make the pie

    Carrots, celery, potato and onion, cut into pot pie sized bites



    Pastry or biscuit dough to cover

    1. Cook vegetables together in water till they are tender.

    2. Drain vegetables. (Save/Freeze vegetable stock for other uses.)

    3. Mix drained vegetables with drained tuna and place mixture in greased casserole dish.

    4. Pour creamed corn over vegetable/tuna mixture and add salt and pepper to taste.

    5. Cover with pastry or biscuit dough.

    6. Bake at 400 degrees for pastry or at 323-350 degrees for biscuit dough 30 minutes or until crust is done and casserole is heated through.


  5. Tip: If you have a good biscuit recipe, you can substitute it for the pastry crust. Place pot pie filling into casserole dish, roll out the biscuit dough to about 1/2 inch or so and place the biscuit dough on top of the pot pie filling. Bake at 325-350 until top crust is done and filling is heated through.

  6. That looks delish! I had chicken pot pie for the first time only last year, it’d be great to make at home. Glad that you were able to overcome your bad experience, and love the food for what it is =).

    ~Kurious Kitteh

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