Recipe help

J&K10910 · November 2012

Does anyone have a chicken pot pie recipe that doesn't use flour or cream soup in the filling? I used to have a recipe that used evaporated milk (or sweetened condensed, can't remember), but I can't find it.

lauralaur · November 2012

Don't know if this will help you or not, but H and I always make this chicken pot pie recipe in the slow cooker with gravy:

http://www.bettycrocker.com/recipes/slow-cooker-chicken-n-stuffing-pot-pie/237841fa-de6a-49b6-ac9f-3d73dfd2e171?sr=2&st=7#/?term=chicken+pot+pie&pi=1&mr=20

but instead of stuffing we just make Bisquick biscuits and pour it over.

anna.oskar · November 2012

I tried this one that's similar to what lauralaur posted: http://www.bettycrocker.com/recipes/hearty-chicken-pot-pie-gluten-free/78b0ab8f-a1c1-43a3-8258-e0bb35751d55

It's really good but doesn't have a flaky crust really and that's what I miss most about pot pies. Hopefully someone has a recipe because I'd love one.

EDIT: Where'd lauralaur's post go? I'll find out. She posted this

Don't know if this will help you or not, but H and I always make this chicken pot pie recipe in the slow cooker with gravy:

www.bettycrocker.com/recipes/slow-cooker-chicken-n-stuffing-pot-pie/237841fa-de6a-49b6-ac9f-3d73dfd2e171?sr=2&st=7#/?term=chicken+pot+pie&pi=1&mr=20  but instead of stuffing we just make Bisquick biscuits and pour it over.

dtbluv · November 2012

I don't have any recipes on hand, but you can substitute cornstarch for flour as a thickening agent. Just use half as much cornstarch as you would flour, and since you can't just dump it in the pot, stir the cornstarch together with room temp. water or broth and add it to the sauce-y stuff, making sure to stir it all in. When you bring it to a boil or simmer (usually makes it to that temp in the oven) the cornstarch will thicken the liquid.

Also, I can pretty much guarantee whatever recipe you did have called for evaporated milk, sweetened condensed is super thick and sugar-y.

J&K10910 · November 2012

I know I can use cornstarch, but I've never liked the way it's turned out in pot pie for some reason.

The one you posted looks good though, Anna. Hmmmm...

Loopyseven · November 2012

I know you said you didn't like how it turned out with cornstarch, but here's a recipe for a make your own cream of whatever soup. You can use cornstarch as the thickening agent instead of flour.

http://onceamonthmom.com/homemade-cream-of-something-soup/

Not sure how it would work/taste in a pot pie, but arrowroot and xantham gum are also alternative thickening agents, but I'm not sure how those would work if making a cream soup or pot pie filling.

J&K10910 · November 2012

Hmmm, interesting, Loopy. I might try that regardless, for other things too. Thanks!

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