For the Media
Comforting Chicken Pies From Classic to Convenient
NASHVILLE, Tenn., February, 2006 - Only a few years ago, baking a homemade chicken pot pie was a labor of love. The chicken had to be cooked, vegetables chopped and crust made - but times have changed. There are so many convenient ingredients in the grocery stores these days that you can turn out a steaming chicken pot pie with very little precooking, peeling or chopping. "And by using self-rising flour or a biscuit mix, a quick biscuit topping or pour batter crust can be ready in minutes," observes Linda Carman, Martha White® baking expert.
Like many casseroles and one-dish meals, chicken pies are likely the tasty result of thrifty cooks stretching one chicken or hen to feed a big family. As a result, there are many versions of chicken pot pies.
In the South, some folks make a distinction between chicken pie and chicken pot pie. Chicken pies, also known as "Chicken and Pastry," are the savory versions of a fruit pie or cobbler, made with homemade crust and no, or very few, vegetables. Chicken pot pies typically include vegetables and have a top crust only. No matter what you call it, a one-dish-meal like chicken pot pie is perfect for today's busy families.
Ingredients
One of the best things about home cooking these days is that there are so many options for convenient ingredients like good precooked chicken. Rotisserie chickens are always handy for recipes, but there are many other precooked chicken products sold both in the frozen and fresh meat sections. If you are trying to economize, cook some chicken over the weekend and stick in the refrigerator or freezer. Then it's ready when you are.
The produce, freezer and canned food sections of the grocery store offer a wonderful variety of vegetables ready to add to your pot pie filling - even frozen onions already chopped.
For a creamy filling, ingredients such as condensed soups have been the traditional choice. But there are other options you can use, such as refrigerated and canned sauces or even sauce mixes.
For these pot pie recipes, we've taken the fuss out of the crust by using a convenient biscuit mix or self-rising flour. Easy Pickin' Chicken Pie has a crisp, buttery pour batter crust that has just three ingredients. Chicken Artichoke Pot Pie is topped with parmesan drop biscuits made with a package of biscuit mix and Sunday Chicken and Biscuit Pot Pie features a self-rising flour biscuit dough that can be patted out and cut with a biscuit cutter or into squares with a knife or pizza cutter.
From classic to contemporary, there are many wonderful recipes for chicken pot pies today. But no matter which one you prefer, there is no disputing the homey comfort of this American classic.
For more soothing chicken pie and casserole recipes, visit us at www.marthawhite.com
Sunday Chicken and Biscuit Pot Pie
Filling
1/4 cup butter
1 cup chopped onion
1 cup peeled, thinly sliced carrots
1/2 cup chopped celery
1/4 cup Martha White® All-Purpose Flour
1 cup chicken broth
1 cup half and half
1/2 teaspoon pepper
1/2 teaspoon dried thyme
3 cups chopped chicken
1 (9-oz) pkg. frozen sugar snap peas, thawed and drained
Dough
1 1/3 cups Martha White® Self-Rising Flour
6 tablespoons cold butter, chopped
1/2 cup milk
Preheat oven to 450° F. In a 10 1/2-inch cast iron skillet over medium heat, melt butter. Add onion, carrots and celery; cook until tender, about 5 minutes. Gradually add flour, stirring until smooth. Cook, stirring one minute. Gradually add chicken broth and half and half, cook over medium heat stirring constantly, until mixture thickens. Stir in pepper, thyme, chicken and peas. Cook stirring occasionally until hot, about 3 minutes. Reduce heat to low while preparing biscuits.
In medium bowl, cut butter into flour with pastry blender or two knives until butter is size of small peas. Add milk; stir with a fork just until soft dough forms. Turn dough out onto floured surface and pat to 1/2-inch thickness. Cut with biscuit cutter or into squares with a knife or pizza cutter. Place biscuits on hot filling.* Bake at 450° F. for 15 to 20 minutes or until biscuits are golden brown.
6 Servings
* For shiny, golden brown crust, brush tops of biscuits with milk before baking.
Chicken Artichoke Pot Pie with Parmesan Biscuits
Filling
1 tablespoon butter
8 oz. fresh sliced mushrooms
1 (16-oz.) jar prepared alfredo sauce
3 cups cubed cooked chicken
1 (10-oz.) pkg. frozen chopped spinach, thawed and squeezed dry
1 (14-oz.) can quartered artichoke hearts, drained
1/2 cup sour cream
1/2 teaspoon pepper
Dough
1 (7 oz.) pkg. Martha White° Quick and Easy Extra Rich Buttermilk Biscuit Mix
1/3 cup grated parmesan cheese
1/2 cup milk
2 tablespoon melted butter
Heat oven to 400° F. In 10 1/2-inch cast iron or other ovenproof skillet, melt 1 tablespoon butter. Add mushrooms and cook until lightly browned. Stir in alfredo sauce. Add remaining filling ingredients and stir. Heat over medium-high heat, stirring occasionally, until mixture is hot, about 3 minutes.
In small bowl, combine biscuit mix and parmesan. Add milk and 2 tablespoons butter; stir until soft dough forms. Drop dough by spoonfuls over hot chicken mixture in skillet* making about 12 biscuits.
Bake at 400° F. for 18 to 23 minutes or until biscuits are golden brown.
6 Servings
*Tip: If your skillet is not ovenproof, pour the hot filling into a greased 2 1/2 -quart baking dish.
Easy Pickin' Chicken Pie
Filling
3 cups cubed cooked chicken
1 1/3 cups frozen mixed vegetables, thawed
1 (10 1/4 -oz.) can condensed cream of celery soup
1 cup chicken broth
1/4 teaspoon pepper
Crust
1 cup Martha White¨ Self-Rising Flour
1 cup milk
1/2 cup butter or margarine, melted
Heat oven to 400° F. Grease shallow 2-quart baking dish. Spread chicken and vegetables evenly in bottom of greased dish.
In medium bowl, combine soup, broth and pepper; mix well. Pour evenly over chicken mixture. In another medium bowl, combine flour and milk; stir until smooth. Add butter; stir just until blended. Pour over chicken mixture.
Bake at 400° F. for 45 to 50 minutes or until golden brown. Let stand 10 minutes before serving.
6 Servings