Wish I could help, Janet. But this is something I just throw together as I go along.

Generally it includes diced cooked chicken, celery, cooked diced potatoes, cooked peas, cooked corn, cooked diced carrots and whatever else is handy and seems to fit. Salt, pepper, garlic, appropriate other seasoning. All of this is mixed with either a veloute or bechamel sauce, capped with a pie crust and baked.

Sometimes instead of a pie crust I use a mashed potato crust.

Jan, I have one from an old McCalls magazine (when it was a LARGE mag) I'll Post it when I get home tonight. It's very good, I sometimes precook the broth and chicken and freeze it and make it up later. It's topped with bisquits, only has peas, carrots and small onions in with the chicken and broth/sauce.

debby

This is a bit non-traditional but its what we make all the time and we like it a lot.

SUZIE'S CHICKEN POT PIE

2 Cups chicken, uncooked, cut in small pieces
1 Cup Broccoli, cut in small pieces
1/2 Cup sliced Carrots
1/2 Cup sliced Celery
1/2 Cup diced Onions
3 Tablespoons Butter
3 Tablespoons Flour
2 Cups Milk
1 Cup Grated Parmesan Cheese
2 Chicken Boullion Cubes (or 2 teaspoons "Better Than Boullion")
Your favorite pastry for top and bottom pie crust

Directions
Place bottom pie crust in 9" pie pan.
Simmer chicken in water for 5 minutes, add vegetables and simmer 5 more minutes. Drain.
In another saucepan, melt butter, add flour, whisk and cook for 5 minutes.
Add milk and boullion and simmer until thick then add cheese and mix well.
Add chicken and vegetables. Mix well and pour into pie crust.
Top with second pie crust. Prick with fork or cut small hole in top crust to vent. Brush with beaten egg.
Bake @ 400 degrees for 45-50 minutes til golden brown.

Janet,
It just so happens I'm making pot pie to take to a gathering tonight.
I don't have an actual recipe, but use about the same ingredients each time.

I've cooked two IQF chicken thighs, with skin, and two IQF bonless, skinless chicken breasts, with bay leaf and salt.
I lifted them out of the broth and they are cooling.
Next step is to peel and dice two medium potatoes, dice a stalk of celery, an onion, and a bit of garlic, then cook these in the broth about 15 - 20 minutes. then add about a cup of frozen mixed vegetables, cover and cook 5 more minutes. Season with the herbs of your choice, thyme, sage, etc.
While that cooks, prepare a bit of flour,(2 Tbsp.) and 2/3 cup of milk or water. Stir to make a thickening, then while the broth and vegetables are still cooking, stir in the thickening. Reduce heat and let cook for a few minutes.
Now its ready to go into a casserole and top with crust, or biscuits, and then into a preheated oven. It only needs to bake long enough to bake the topping. The temp should be 450 for the biscuits, or 375 or 400 for the crust.

I hope this helps.

Jan

If you don't mind a little extra work this is my favourite Chicken Pot Pie recipe. I adjust the filling depending on what I feel like. But I always cook fresh chicken breasts and use the broth to cook the rest of the ingredients. I don't like it made with leftover chicken. You can top it with

Home Cookin Chapter: Recipes From Thibeault's Table

Chicken Pot Pie With Herbed Crust
=================================
Pie can be topped with herbed crust or with Puff pastry

Dough
1 1/2 cups all purpose flour
2 Tablespoons chopped fresh thyme
1/2 teaspoon salt
4 Tablespoons cold butter, cut into
1 inch pieces
1/4 cup cold solid vegetable
shortening cut into bits
1/4 cup ice water
Chicken filling
4 Large chicken breasts
5 Cups chicken broth
2 Teaspoons black peppercorns
2 bay leaves
4 springs fresh thyme
3 Large garlic cloves
2 Small carrots cut into 3/4 inch cubes
1 Small leek cut into 1/2 inch thick
pieces (about 2 cups)
1 Large sweet potato
1 or 2 stalks of celery
2 or three large baking potatoes cut
into 1 1/2 inch pieces
1 Cup frozen peas
Sauce
4 Tablespoons butter
5 Tablespoons all purpose flour
1 Cup heavy cream
2 Tablespoons chopped fresh thyme
salt and pepper
. Use any combination of vegetables. I have added fresh green beans cut
into 1/2 inch pieces.

Cook the chicken in a soup pot with the broth, peppercorns, bay leaves,
thyme and garlic. Bring to a boil over high head. Reduce the heat to
low and simmer very gently until the chicken is cooked.

Remove the chicken from the pot and let cool. Remove meat from bones.
Strain broth to remove peppercorns and herbs. Bring strained broth to a
boil and add leeks, celery and carrot. Cook a couple of minutes and
then add sweet potatoes and regular potatoes. Remove vegetables from
broth to a bowl with the chicken and set aside.

Make sauce, by melting butter in a saucepan over low heat. Add flour
and then cooking stirring frequently with a whisk, until the mixture
develops a nutty smell, about 2 minutes. Slowly add half the broth to
the roux, whisking constantly until the sauce thickens. Add the rest of
the broth along with the cream and chopped thyme. Increase the heat to
moderate and allow the sauce to simmer, stirring occasionally, until it
is well steeped with the flavour of thyme. Remove the pan from the
head. Add the vegetables and chicken to the sauce. Add frozen peas.
Season with salt and pepper.

Spoon filling into the pan. Cover with pastry, trucking in edge to seal
to side of pan. Reroll the dough trimmings and cut out several leaf
shapes to decorate. Make small incisions in the crust to allow steam to
escape.

Bake in a 375 degree oven until crust in golden brown, for about 50
minutes.

My family really likes this one, both for pot pies and shepherd's pie.

Becky
Lompoc, CA

* Exported from MasterCook *

Country Chicken Pot Pies

Recipe By :Southern Living Do-Ahead Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Tested and Approved

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chopped celery
1 cup chopped onion
1/3 cup butter or margarine -- melted
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half and half
4 cups cooked chicken -- chopped
2 cups frozen peas and carrots -- thawed
1 teaspoon salt
1/2 teaspoon pepper

Saute first 2 ingredients in butter in a skillet over medium heat until tender. Add flour; stir until smooth. Cook 1 minute stirring constantly. Add chicken broth and half and half; Cook, stirring constantly, until thickened and bubbly. Stir in chicken, peas and carrots, salt and pepper.

To prepare pastry mix flour and salt. Cut shortening into flour till the size of peas. Add water 1 tablespoon at a time and mix gently.

Divide basic Pastry into 8 equal portions. Roll 4 portions of pastry to 10 inch circle on a floured surface. Place in four 6 inch disposable pie pans. Divide chicken mixture over pastry in pans. Roll remaining 4 portions of circles over filling; fold edges under and flute. Cut slits in tops to allow steam to escape.

To Freeze; Cover tightly and freeze up to 1 month.

To Serve: Bake, uncovered at 400F for 1 hour or until crust is brown.

- - - - - - - - - - - - - - - - - - -

Thank you all so much for your help!! I was particularly interested in quantities and baking time/temp and once again, you folks have come through for me.

Ann - I've never heard of using sweet potatoes, but since I'm making this for my dad and he prefers sweet potatoes to regular, I may need to give it a try.

Again, thanks for you input!!

Janet

sorry Janet, got busy last night:
Chicken Pot Pie

5# chicken pieces
1 large onion, quartered
3 celery tops
3 parsley sprigs
2 ½ teaspoons salt
¼ teaspoon rosemary
10 peppercorns
1 bay leaf

Put above ingredients in a large stock pot with 2 cups of water (yes 2 cups).
Cover and bring to a boil. Reduce heat and simmer 1 ½ hours, Covered.

You can cool it at this time. Remove chicken pieces from pot, strip meat
Off bones and remove skin, leave in big to bite size pieces. Put in a 3 quart
Casserole.

Strain broth, it should measure out to 4 cups, if not add water. Put in sauce pan
And bring to a boil adding:

8 small carrots (I use half a bag of baby carrots now)
12 small onions
1 10 ounce package frozen peas

Cook for 8 minutes.

Mix together in small bowl:

½ cup flour
1 teaspoon seasoned salt
1/8 teaspoon pepper
½ cup milk

Add to simmering broth and vegetables, cook until thickened,
pour over chicken in casserole, mixing lightly.

Bisquits:

2 cups Bisquick
1 egg
½ cup milk

Stir together, then on lightly floured surface, lightly knead and pat
into ½ inch thickness, cut out 2 ½ inch circles and place on top of
mixture in casserole.

Bake at 425 degrees for 20 to 25 minutes. Careful it boils over some.

Debby

This is not a typical Chicken Pot Pie recipe but it is a wonderful dish, the ultimate in comfort food. It is a Mennonite recipe from the cookbook "Food That Really Schmecks". It's based on Mennonite recipes from the Kitchener/Waterloo area of Ontario but I think form posts long ago that this may be how folk in PA would think of pot pie.

Hinkle Pot Pie

2 Tbl butter
2 Cup flour
1/2 Tsp salt
2 well eggs Beaten
milk

Blend the butter with the flour, add the salt and the eggs and just enough milk to make a stiff dough, like pie paste.
Roll out as thinly as possible on a floured board and let stand for at least 1/2 an hour. Cut the dough into 1 1/2 inch squares.
Then: Peel 2 potatoes and slice then 1/4 inch thick.
Scrub a dozen, more or less tiny new carrots, remove enough peas from their pods to make 2 cups (I use frozen LOL! ).
Cut up 2 tablespoons of parsley.

When the chicken is tender cool and break in pieces. Put a layer of potatoes in a large kettle, then a layer of noodles, then one of the carrots and peas, sprinkle with salt, pepper and parsley, add a layer of chicken and then repeat ending with a noodle layer.Pour boiling chicken broth all over. Cover tightly and simmer for 20 minutes and don't uncover while the potpie simmers.