Get THIS: chicken pot pie without the baking!1 ***UPDATE/outcome in Post #12***

[UTUSN]

Last edited Mon Jan 1, 2018, 03:45 PM - Edit history (3)

ON EDIT: This is the Reddit video that kicked this off for me, with O.P. below the asterisks:
https://gfycat.com/ComfortableBreakableGypsymoth

Previously, I had no concept of the ingredients being cooked separately, rather my imagination was that "pot pie" popped out somehow in one piece. This video was a revelation for showing the filling in a dish with BISCUITS on the side!1

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Repeating, among many other things I am not a gourmet/sophisticated/expert-whatever. I sat my mother down and interviewed her to salvage her recipes for when she was gone, and for the next several years I stuck to them, but then later struck out on my own and modified them with latter day Hippie/health-food "improvements" (leaving the skins on vegs, non-fat). My favorite tip was from a DUer, when Mom's recipe said, "Heat the oil until it SMOKES" and somebody jumped on my ass and said, "Do NOT, that releases carcinogens," and then came the even more constructive tip, "I am a dude, German, but a chef and know the correct temperature, heat until the little waves form; that is the correct temperature."

Anyway, I love chicken pot pie but never thought about making it myself, thought it was too baking complicated. But on Reddit, somebody posted a pic of the chicken and vegs in a pan with BISCUITS on the side. NO *pie* - get it?!1

So googling the recipes, am going to try something or other of the ingredients, with a separate popping of the biscuits!1

https://www.bettycrocker.com/recipes/easy-chicken-pot-pie/df0d82fa-a1de-4bc6-8952-a4a2533baf75
Ingredients:
1 2/3 cups frozen mixed vegetables, thawed
1 cup cut-up cooked chicken
1 can (10 3/4 oz) condensed cream of chicken soup
1 cup Original Bisquick™ mix
1/2 cup milk
1 egg

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https://www.pillsbury.com/recipes/classic-chicken-pot-pie/1401d418-ac0b-4b50-ad09-c6f1243fb992

Filling
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables, thawed

STEPS:
In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

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http://www.foodnetwork.com/recipes/ina-garten/chicken-pot-pie-recipe-2014304

4 to 6 cups of cubed chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.

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[UTUSN]

1. Here's the Reddit video

Last edited Thu Dec 28, 2017, 02:33 PM - Edit history (1)

Pan (skillet) (fry?) the chicken, olive oil. Separately: pan - celery, carrots, flour, broth - simmer 10 mins. Heavy cream, peas.

It goes on to add biscuits and all into the oven. For me, skipping this, biscuits separately.

https://gfycat.com/ComfortableBreakableGypsymoth

[left-of-center2012]

2. I buy the Marie Callender frozen ones

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[UTUSN]

4. Haha, yeah, that's what I've done, and NOW on second thought, why go to the trouble, besides:

I just don't GET the FLOUR thing (what to do with it, how to do it, the works)!1 The thing about the Marie product is that the meat is sort of nervey or something. What about Boston Market, or better going out to Cheddars for the yummiest.

[Nac Mac Feegle]

6. OK, the "flour thing":

What you're doing is making a roux, a thickening agent for the sauce. The sauce in this case is a veloute. When the water is evaporated out of the butter, you're left with the butter fat, when combined with the flour on a 1 to 1 basis, and toasted a little, the resulting past will thicken the broth and cream/milk. Yumminess results. Sauces provide moisture, flavor, and color to a dish.

If you want to spend some time on Youtube and Wikipedia, look up roux, mother sauces, Béchamel, and Veloute.

You might find that something you took for granted or relegated to the background is actually a lot more important that you originally thought. And with a bit of practice, kind of fun.

[UTUSN]

8. Thanks!1 I've appreciated the yumminess of the FLOUR done by others, but not the mechanics

Clearly, you know your flour. However, I'm way below the science level (thickening, evaporated, properties of fat et al.). I'm at the level of having to know what to do with it in the most basic detail, haha.

So I'm fairly much resolved to go the Callender/Boston Market route!1

[Floyd R. Turbo]

5. I loved those until they were made microwaveable. The texture and taste isnt the same! 😢

[Historic NY]

3. Humm might be my next meal...

my supermarket sells the cut up rotisserie chicken & turkey, from the days before left overs.

[PennyK]

7. I make the first one

With the Bisquik topping. Husband loves it! I have two small pie pans, and the recipe nets me one for the freezer.

[UTUSN]

9. Kudos to you for the care and effort!1

[Historic NY]

10. I made the first one it was quite good....

Next time I will add an extra can of the soup, it was a little dry & will make a little more topping. I used a sq. casserole.

[UTUSN]

11. Wow, I'm shaming myself into doing it after all!1

[UTUSN]

12. ***UPDATE*** - For new year tried something NEW: Used the FLOUR, made the SAUCE!1

This was a riff on the Pillsbury recipe, with modifications.

My usual first step with older, and my family, recipes is to Hippy-IZE, meaning generally substituting "health foods" and olive oil for butter/lard and leaving vegetable skins and non-fat. These days, I'm using grapeseed oil instead of olive oil, due to a tip on a t.v. cooking show that olive oil is not good for cooking at higher temperatures, plus the grapeseed oil has a clean taste.

So in this recipe, subbed: grapeseed oil for butter; Bisquit for flour; whipping/heavy cream (so much for the non-fat) for milk; added celery; added garlic powder and cumin to the spices.

As I said, my low tech "cooking" has not included FLOUR and SAUCES. So starting with the cooked oil left over from the onions, added the chicken broth and heavy cream, then the Bisquit - and SURPRISED myself that something like a sauce eventually showed up. Added the cooked chicken and veges and voila!1 The biscuits were on their own in the toaster oven, and laugh if you will but this turned out yummy!1

I hope that my small adventures make up for the naivete with a wink of entertainment!1