A nice chicken pot pie is one of my favorite comfort foods. You can find some really tasty ones in the frozen food aisle and certain fast food chains specializing in chicken also make a good one, from what I have heard.
With leftover roasted chicken, plus some vegetables, you can put one together at home or you can start from scratch with a boiler. If you like making pie crusts, that's great, I would get one of the pre-made ones though.
(1) 2 to 2 1/2 pound, chicken
2 cups water
1/2 cup white wine
1 stalk celery, sliced
1 carrot, peeled, sliced
1 shallot, peeled, chopped
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
4 slices crisp bacon, crumbled
2 hard-boiled eggs, peeled, quartered
1 medium onion, peeled, diced
2 tablespoons chopped parsley
1 1/2 cups mushrooms, cleaned, quartered
3 tablespoons butter
3 tablespoons flour
2 cups reserved stock
Salt and pepper
3 tablespoons cream
2 frozen puff pastry shells (from 10-ounce package), defrosted
1 egg yolk
Wash chicken; pat dry. Place in large saucepan with water, wine, celery, carrot, shallot, 1/2 teaspoon salt and poultry seasonings. Bring to a boil; reduce heat to low. Cook 40 minutes or until cooked through. Strain; reserve stock. Cool chicken; skin, bone and cut into 1-inch pieces. Combine chicken, bacon, eggs, onion, parsley and mushrooms in a 9-1/2-inch pie plate and set aside.
Melt butter in medium saucepan. Add flour; cook, stirring constantly, until bubbly. Add stock, salt and pepper; cook, stirring constantly, until thickened. Stir in two tablespoons of cream. Pour over chicken mixture.
Lightly flour pastry cloth. Stack puff shells one on top of other; flatten with heels of hands to 4-inch circle. Very carefully roll with floured rolling pin to 9-1/2-inch circle; place on top of pie. Turn edge of crust under; do not attach to pie pan. Cut small circle from center of crust to serve as steam vent. Roll scraps for decoration. Cut into leaf shapes, place on crust.
Beat together egg yolk and one tablespoon cream; brush crust well.
Preheat oven to 425 degrees, bake for 20 minutes. If crust begins to brown too quickly, cover lightly with foil. Serve hot.
Chicken Pie Mexican Style
1 small onion, finely chopped
1 tablespoon butter or margarine
3 to 4 small tomatoes (1 pound), peeled, chopped
Salt and pepper
2 or more green chile peppers, peeled and chopped
1/2 cup cooked peas, fresh or frozen
1 tablespoon chopped parsley
2 cups cut-up, cooked or canned chicken
Unbaked 9-inch pie crust with thick outside edge
Cook onion in butter until tender. Add tomatoes, salt and pepper; cook over medium heat until thick. Stir in rest of ingredients and pour into pie crust. Bake at 400 degrees for 20 to 30 minutes, until browned.
Egg and Bacon Pie
Unbaked 9-inch pie crust
1/2 cup of cheese
2 tablespoons butter or margarine
2 or 3 onions, peeled, chopped
6 slices bacon, chopped
2 cups milk
Salt and pepper
1/2 teaspoon dry mustard
2 teaspoons chopped parsley
Line deep 8-inch pie plate with pastry.
Heat butter in sauté pan. Add onions and bacon, fry 3 to 4 minutes.
Beat eggs in bowl. Add cheese and milk, drained onions and bacon, plus remaining ingredients. Pour into pastry shell and bake at 375 degrees for 35 to 40 minutes. If desired, extra slices of bacon can be broiled and used as garnish.