Chicken pie was virtually the only edible dish I was served at school in England, so huge fan, and, as usual, you introduce new ideas to a classic. I have an Appalling Question, but I'm currently iced in in WI, so here goes: Do you consider using dried tarrragon in this (a) Acceptable or (b) The Mark of the Beast? asking for the usual friend . ..
I love chicken pot pie. I’ve been in the habit of making chicken and biscuits (instead of pie crust, I’ll just make biscuits and bake them on top!) and I love putting broccoli inside because no one but me likes peas in my fam 😅. But now I will need to grab some puff pastry next time at the store! Highly recommend broccoli or green beans for the non-pea lovers.
Two questions: 1. Made a triple batch of AR’s chicken with lemon and dates for dish at supper club, not all got eaten, can I repurpose this chicken for pot pie filling? 2. A gluten free friend is coming over for dinner, can I make the gravy with gluten free all purpose flour or that won’t work? I’ll obviously need to find gluten free puff pastry or she’s just going to have to have filling while the rest of us enjoy the real thing. Tell me your thoughts!
I started really loving chicken pot pie after eating at The Pie Store in Montclair, NJ…I started making curry pies, and this will be my first non-curry pie! A few observations: I used chicken thighs, and they weren’t fully cooked when crispy and brown. Maybe I used too high of heat, but regardless I just added in as usual careful to treat as raw meat. I added cooked cubed rutabaga, and used less broth (about 2 cups total)…Alison’s warning about a soupy filling is true. I remember watching them make pies at the Pie Shop, and the filling was so thick it could be piled up in a pyramid, but it always turned out just perfect. Follow her pea advice…I like peas and one cup was almost too much.
10" cast iron skillet worked perfectly - really oversize the dough and droop over to almost touching the surface the skillet is on before going into oven...put a foil underneath for safety!
Oof, peas. But fennel sounds like a reasonable stand-in!!!
To make this as a gift (for friends with a new baby, who can't reasonably be asked to return anything) would it be crazy to bake in a foil pie plate?
Chicken pie was virtually the only edible dish I was served at school in England, so huge fan, and, as usual, you introduce new ideas to a classic. I have an Appalling Question, but I'm currently iced in in WI, so here goes: Do you consider using dried tarrragon in this (a) Acceptable or (b) The Mark of the Beast? asking for the usual friend . ..
I love chicken pot pie. I’ve been in the habit of making chicken and biscuits (instead of pie crust, I’ll just make biscuits and bake them on top!) and I love putting broccoli inside because no one but me likes peas in my fam 😅. But now I will need to grab some puff pastry next time at the store! Highly recommend broccoli or green beans for the non-pea lovers.
Love chicken pot pie. I've made it a couple times. A lot of effort, but worth it.
It is a family favorite in our household. Can't wait to try Alison's version.
wonderful Alison and I would say the tarragon is a must. Leeks take it to another level and I would have both chicken AND mushrooms.
I can’t wait to make this! AR, how do we feel about a Marie Calendar-inspired Bottom Pie Crust?
I made this last night. It is so good!!! It's all I ate yesterday AND today.
Two questions: 1. Made a triple batch of AR’s chicken with lemon and dates for dish at supper club, not all got eaten, can I repurpose this chicken for pot pie filling? 2. A gluten free friend is coming over for dinner, can I make the gravy with gluten free all purpose flour or that won’t work? I’ll obviously need to find gluten free puff pastry or she’s just going to have to have filling while the rest of us enjoy the real thing. Tell me your thoughts!
How far ahead can this be made? Tks
I just made this last night and it was INCREDIBLE
I started really loving chicken pot pie after eating at The Pie Store in Montclair, NJ…I started making curry pies, and this will be my first non-curry pie! A few observations: I used chicken thighs, and they weren’t fully cooked when crispy and brown. Maybe I used too high of heat, but regardless I just added in as usual careful to treat as raw meat. I added cooked cubed rutabaga, and used less broth (about 2 cups total)…Alison’s warning about a soupy filling is true. I remember watching them make pies at the Pie Shop, and the filling was so thick it could be piled up in a pyramid, but it always turned out just perfect. Follow her pea advice…I like peas and one cup was almost too much.
10" cast iron skillet worked perfectly - really oversize the dough and droop over to almost touching the surface the skillet is on before going into oven...put a foil underneath for safety!
Seriously the best damn pot pie I've ever eaten, everyone I serve it to says the same thing! Alison Roman never disappoints!
My pie was really liquidy, did not thicken up at all but I followed the measures exactly. Anyone else have this issue?