Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Old Fashioned Chicken Pot Pie in a Pan Recipe
    Lost? Site Map

    Old Fashioned Chicken Pot Pie in a Pan

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    1 hr

    45 mins

    Debber's Note:

    From start-to-finish, this is a "feel good" dinner--it screams "Home Cookin'" and "I love you!"...in sweet tones, of course! Use your bread machine for the dough (like I do) or make from scratch on your own (more brownie points!). Not a "fast" or "simple" recipe...but WELL-WORTH the effort (wait'll you hear the sighs of delight---you'll know what I mean). COOKING time does NOT include bread-machine cycle.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 8-10

    Yield:

    13x9 pan

    Units: US | Metric

    The Top Crust

    The Filling

    Optional Filling Ingredients

    The Gravy

    The Glaze

    Directions:

    1. 1
      FOR THE CRUST.
    2. 2
      Place all ingredients in your bread-maker (according to manufacturer's directions, mine go in "liquid first"); program for "Dough" or "Manual" then press "Start.".
    3. 3
      The dough will be very sticky at first (like biscuit dough); it will firm up by the end of the kneading time.
    4. 4
      While the dough is kneading, prepare the filling.
    5. 5
      FOR THE FILLING.
    6. 6
      Cook chicken breasts in your normal way (I use water & cooking sherry), reserve broth and separate fat if you can (used in the Gravy).
    7. 7
      Melt butter in hot pan, saute onion & carrots until lightly browned, add celery, saute until limp-ish.
    8. 8
      Dump veggies and chicken into large bowl.
    9. 9
      FOR THE GRAVY.
    10. 10
      Melt butter and fat (USE ALL BUTTER IF YOU DIDN'T SEPARATE THE FAT FROM THE BROTH) in same pan (as veggies), whisk in the flour.
    11. 11
      S-L-O-W-L-Y add the reserved broth, continually whisking out the lumps.
    12. 12
      Whisk in the cream and S & P.
    13. 13
      Turn off the heat, stir in meat & veggies.
    14. 14
      FOR THE GLAZE:.
    15. 15
      In a small bowl, mix egg and water, beating to a frothy mess; set aside.
    16. 16
      ASSEMBLY.
    17. 17
      Lightly spray or butter a 13x9 pan; pour chicken/gravy mixture into this dish.
    18. 18
      Transfer bread dough to a floured work surface; knead by hand five times (count 'em); now let it rest for five minutes (this works, trust me).
    19. 19
      Flour a rolling pin and roll dough into a 10 x 14-inch rectangle; do NOT over-work the dough, light touches are best!
    20. 20
      Use a pizza cutter or knife to cut rolled-out dough into two-inch squares or diamonds if you're really creative!
    21. 21
      Place squares/diamonds on top of the chicken-veg-gravy mixture in the pan--aim for a cobblestone look (overlap them a bit).
    22. 22
      Brush generously with egg glaze (this will give the dough a nice brown--slightly shiny--finish).
    23. 23
      Put into a COLD oven, turn heat to 350 (the dough will rise a bit while the oven heats); bake 35-45 minutes--the dough will be a lovely rich brown color.
    24. 24
      Let rest about 5 minutes before serving.
    25. 25
      With a green salad or a fruit salad on the side you have climbed to the top of the pedestal!

    Ratings & Reviews:

    • on November 29, 2007

      55

      I wanted to show my son that home made Chicken Pot Pie was not only better tasting and more nutritious than the frozen, ready made Chicken Pot Pies he's been eating, but also that home made Chicken Pot Pie is not as difficult as he might have imagine. This recipe served the purpose. We were not disappointed and even I was surprised at how easy this was. We used a ready made pie shell and now I can't wait to try this recipe with the home made pie crust. You will not be disappointed! Thank you Debber for making me look like I knew what I was doing (this was the first time I ever made Chicken Pot Pie) and for making a believer out of my son!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Old Fashioned Chicken Pot Pie in a Pan

    Serving Size: 1 (333 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 713.0
     
    Calories from Fat 352
    49%
    Total Fat 39.1 g
    60%
    Saturated Fat 19.2 g
    96%
    Cholesterol 164.1 mg
    54%
    Sodium 877.5 mg
    36%
    Total Carbohydrate 56.2 g
    18%
    Dietary Fiber 3.4 g
    13%
    Sugars 4.4 g
    17%
    Protein 32.9 g
    65%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites