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Can I freeze this?
This recipe is now my favorite. I have tried many but they seemed to be missing something. Instead of individual pie, I made deep dish. And butter milk bisquits with the potpie…
I want to know if I can put this in an 8″ x8″ glasss dish? Don t have the small single serve bowls. Thanks
Hi, Vanessa! Yep, that should work just fine! It also looks like another person used a 10-inch pie plate! Enjoy!
VERY GOOD!! Family loved it and gave it a 100/10! Will definitely make again and again!
This recipe is so good. I made 2 versions one as written, except I substituted a gluten free 1:1 flour for the a-p flour, commercial plain cashew milk for the cow milk and lard for the vegetable shortening. Yummy good. Delicious. The second used the same substitutions but I made the crust with all lard and substituted olive oil for the butter in the filling to make this one completely dairy free. They were both hits and got raves from every single guest. I used 2 cup ramekins and each recipe yielded 5 large servings. We all had trouble stopping when we felt full, they all tasted so good. One guest said this is one of the best things she’s ever eaten. Thanks so much for this great recipe!
I made this but altered somethings to speed up the cooking. I used chicken breast I cooked in boiling water for 15-20 min. Then I used some frozen vegetables as well as onion and celery. Lastly I used store bought crust and cooked the bottom crust first and baked the rest.
It was delicious. I was a little nervous the filling wouldn’t fit in my 10inch pie shell but it did.
I want to try the homemade pie crust next time. :)
Im like Marlene speed things up. Use store bought crust and also just make one pie. Now to spice things up buy a 1lb package of cooked crawfish tails and a 1lb pkg of alligator meat. Cut these packs in half and freeze the left over half (enough for two pies). Now you don’t have to cook the chicken. Cut the alligator into bite size pcs as they are a bit large. Use cajun seasonings for flavor (Tony Chachere’s). You will start using it all the time anyway. Great on salads.
The alligator will cook during the baking time. At least mine always has, guess you could brown it if one wanted. Last trick do not tell anybody it is alligator until after they have eaten it. Same with the tails if you have a lot of the ichy type people around. Just say chicken with tiny shrimp. Let them know later after they have eaten their second helpin. lol
How many cups of chicken for filling?
Hi, Chris! I’d estimate about 6 to 7 cups of shredded chicken.
Yum yum yummy yum yum! This recipe is so delicious. To speed things up I take a few shortcuts but not on the filling which is so good that I could put a siphon in my mouth and have someone pour it down my throat —- it’s that good. I buy Pillsbury refrigerated dough and an already made super tender and delicious rotisserie chicken. I have made this recipe 2 times in 60 days and my family can’t get enough. I also purchased larger ramekins, put the pot pies together and froze them uncooked. Now my family can just pop them in the oven when they want one. My son cooked a frozen one and it turned out great. I’m all about this recipe.
Is it possible to use a non-dairy milk? (I’d like to try flaxmilk, but am not sure it would work in this recipe.)
Hi, Laura! I think that if your flaxmilk has the same basic consistency as whole milk, and as long as it’s not too sweet, you’ll be fine! (I once tried making a recipe similar this one using coconut “half-and-half” and it tasted too sweet to eat! Yuck!)
I use cashew milk a lot for baking and cooking. My dairy free daughter is highly sensitive to all milk products. The cashew milk has a consistency closest to whole milk and doesn’t impart a sweet or off flavor to the final product.
The best I’ve found to cook with is Trader Joes soy creamer.
It actually tastes like half and half!
I use it in place of milk, cream, and heavy cream.
Lower fat & cholesterol+ i prefer the flavor it imparts – rich and creamy.
Also, I’d like to make this recipe, but don’t use shortening because
of the hydrogenated oil – can I sub all butter? And if so how much?
Carla, I used coconut oil instead of the shortening and it was fabulous
My guy LOVED this recipe!!! Ps: I started cooking last December 2017 after reading your Enewsletter for years. Everything I have made from Simply Recipes has been a hit including this one. My only modification- I used puff pastry that I purchased from Whole Foods (Dufour?) and limited the total salt addition to 1/2 tsp. Perfect!
This took forever, but it was AMAZING. Very much worth it. I struggled a bit to roll out the dough, so maybe next time I will separate it out into 6 portions before I put it in the fridge. It was very stiff when it came out and broke apart when I was rolling it. So I put it in the microwave on half power for 10 seconds. Then he became a little too soft. I may just leave it out at room temperature for 5 to 10 minutes next time. Still very good though!
I love these pot pies! I decided to make a large batch and froze most of them. What is the best way to cook the frozen pot pies?
I’ve made this a couple of times and loved it. However, I find getting the meat off of the chicken a rather time consuming process. Would cooking the stock in a pressure cooker until the meat falls off the bone be a viable method, or would that overcook the chicken? Recipes for making bone broth suggest adding vinegar, specifically apple cider vinegar. The vinegar seems to help extract nutrients from the bones. Would vinegar be a good idea in this broth? Would white wine vinegar work?
Hello “Author” if you make it with a pressure cooker, please let us know how it turns out for you!
Making with pressure cooker worked out so AWESOME! Great new way to make this amazing pot pie better!!
Oh man, I just about died and went to heaven with my first bite of this pie. It smelled phenomenal the whole time. I used dried thyme (1/2 tsp) and diced gold potatoes (thrown in with the onions, carrots, etc.) and a 4 lb chicken, so we put it in a 11 x 15, but I think it was a little big. Next time we’ll do the 9 x 13 probably since we don’t have ramekins. I ended up using maybe 2 or 2.5 tbsp of water for the crust dough, a little less than what the recipe calls for. Oh yeah, and after you’ve done all the work, don’t forget the egg wash, it’s simple, but if you don’t do it, it’s very pale and sad-looking, not to mention unappetizing to look at.
This is my new favorite way to cook a whole chicken! This pie is to die for. I never thought I’d be able to make a chicken pot pie from scratch and even on the first go, thanks to these great instructions and help from the comments, it was a huge success!
I think this would be heavenly with Thanksgiving leftovers too. I can’t wait to make this again and again for my friends and family. Thanks, Elise!
I’m so glad you like it Michelle! Love the idea of making it in one large casserole dish.
In the filling of this recipe,it calls just for milk (1 1/2) cups,but in the method it calls for chicken stock,that is alot of liquid,is this recipe correct?
Yes, the recipe is correct. You add 2 1/2 cups of the stock.
Would mixing the dough in a stand mixer work? Don’t have a food processor any more.
A stand mixer would not work. You can use a pastry blender, a hand tool, instead. If you don’t have one of those either, and I suspect you don’t, there are two other methods you can use.
1. Freeze the butter and grade the frozen butter, as you would cheese. The shortening can be chilled in the freezer and then mixed in with your hands. Add both fats to the dry ingredients, mix, then add the water as directed.
2. Take softened butter and roll it between two sheets of parchment paper until it is very thin. Place on a cookie sheet and freeze until solid. Break the butter into small chunks and proceed with the shortening, ect. as above.
Is It possible to use all butter? I never have shortening in the house. I buy it for a specific recipe, then it sits and the rest of it goes rancid. Want to try all butter.
Hi Sandi, sure you can use all butter, no problem!
I would like to try this recipe for our family christmas dinner :-) Do you think it is possible to prepare and fill the pot pies a day in advance or at least in the morning without the bottom crust going limp? Thanks and merry x-mas!
Hi Diana, I haven’t made this dish in advance so don’t know what to tell you. Chicken pot pie is one of those dinners you can get in the freezer section at the grocery store, so perhaps it will work fine.
Made it last night–it was generally liked, however I had pretty similar problems to tamaraleah, with a fairly crumbly crust and a trifle liquidy filling. In the food processor, I ended up having to put in three or four additional tbsp of water in before it would hold together.
Thanks for the recipe!