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I always just use left over stew!!! :)
which is usually
Add flour in the pan
Add a splash of cider vinegar to deglaze
actually whatever is ripe in the garden sometimes...
Lol occasionally i'll add a few packets of dry brown gravy to thicken
Whatever spices are fresh
can you tell i never use recipes or measurements?!
I've got a new mini-pie recipe using muffin pans that I want to try, but I haven't tried it yet so I can't pesonally vouch for it. I find mine are often bland, too. Or the vegetables have a bitey, bitter taste. Which is too bad because I really like pot pies.
Thanks outlawheart...I get it, dump it all in stir in some flour and broth, stick a top crust on it and you're good to go. I don't have any venison, the yams would certainly help, maybe the cider vinegar too. I was thinking if I added some lean ground pork...
I have a simple kind of non traditional one that we love, it's very easy to make. Often I make this from leftover baked chicken or leftover a rotisserie chicken I picked up. You can make as much or as little as you want depending on how much you have to add. The crust is my answer to not really liking a pastry top. I always pick away the pastry and eat the inside so I decided one night to add cornbread mix and it was great!
Rotisserie chicken de-boned or leftover baked chicken
bag of frozen vegetables (I try to find one with broccoli and carrots and usually add a can of water chestnuts, I know odd choice lol, but I love the crunch it adds. For years I could find the frozen bag of all three, but I can't find it anymore so now I just drain them and add a can)
Chicken stock (about 2 cups, depends on how much pot pie you want to make)
red pepper (I'm from Louisiana, we have to have it hot!)
Bag of corn muffin mix and the ingredients to prepare (usually egg and milk) or sometimes I make a recipe from scratch depending on time
These are rough instructions without specific measurements, but I think it's easy enough to put together. Also, it's hard to say what size dish.
1. De-bone the chicken.
2. Prepare a baking dish (you want something that closely fits the amount of food your eating, I usually use a pyrex, the topping is heavy and will sink) by spraying with Pam or your preferred greasing method. Pour in your vegetable choices and mix in the chicken. Sometimes I add salt and pepper to the veg and chicken depending on how it was previously prepared.
3. Saute the onion in some olive oil until tender.
4. Add some flour (a couple of tablespoons) and seasonings to your liking. This is my quick version of a thickening base (can't think of the proper term). Slowly add some chicken stock stirring well and making sure there are no lumps. How much liquid you add at this step determines how loose/thick the base of your pot pie will be. You need enough liquid to cover your filling ingredients, but not too much. Sometimes I add some milk or cream to make a richer base, other times I just do the stock (usually I use low/no sodium bouillon). When you get your desired consistency pour over chicken and vegetables. You may need to add some liquid or take some out just depending on your preference. You need enough so the baking doesn't dry out the vegetables, but not too much because the topping sinks.
5. Carefully pour the liquid and stir in the onions and liquid so everything is mixed well.
6. Prepare corn muffin mix following package directions.
7. Pour this over the filling mixture. It doesn't usually cover the entire mixture, there are gaps in places depending on how you pour. You do want to be careful and go slow and move around because it will sink. I usually have enough vegetables and chicken so it sits mostly on that.
8. Bake according to corn muffin instructions. It make take a few minutes more because of the liquid. I usually take it out when it's browned to our liking.
We love this version. I somehow feel less guilty enjoying it without the pastry crust and I love cornbread dipped in anything!
I don't make it often but I do a top and bottom crust in a deep pie pan or a 9x9 pan.
Veggies are sweet onion, red bell pepper, chopped celery, diced carrots, diced yukon gold potato and frozen peas at the end right before filling. Herbs are flat leaf parsley, thyme, bay leaf then salt and pepper. I saute the veggies in a little butter--firm veggies first then add the tender ones a little later and the herbs, salt and pepper. Once all veggies are tender I remove to a bowl. Add about 3-4 T butter, melt and 3-4 T flour to cook down and form a roux. Whisk in equal parts cream and chicken stock--eyeball the amount so you don't end up with too much sauce. Whisk while bringing to a boil to thicken. Add in veggies and cut or shredded rotisserie chicken. Fold in frozen peas and a little more fresh chopped parsley. Let cool a bit, covered.
When the bottom crust of the pie is in the pan, rub with cold butter all over. Ladle into pie shell, cover with top crust, cut some slits for steam, crimp or pinch together. Bake at 350 for 35-45 min on a baking sheet/center rack. I use a glass see through pie pan or baking dish so I can see how the bottom is browning. I've made this in a 9x13 using 4 rolls of pie crust for a larger gathering. I don't make it often because of the calories but once a year in the winter is OK:lol: I've also used 1/2 & 1/2 instead of heavy cream. I've made it thinner and served it as a cream of chicken pot pie soup too:lol:
I was raised with margarine and converted when I began I buy my own groceries:lol: I do scale it back depending on application. Baking is exact, cooking not so much. The butter layer on the bottom crust is to help keep the liquid filling from making it soggy. When I make the 9x13 pan, it only end up being about 1 stick all total for everything from sauteing veggies, coating pie crust and making roux. I found the recipe on food.com and it is a go big and get on a treadmill type of recipe/meal:lol:
Hi MaryMcP. This is the recipe I use & it is quite good. It was passed on to me by my sister.
3 tbsp. butter
1/2 cup chopped onion
3 tbsp flour
1 tsp salt
1/4 tsp pepper
1/2 tsp thyme (I don't use this)
1 cup chicken broth
1 cup light cream (20%)
2 cups cubed cooked turkey or chicken
1 cup sliced carrots
1 cup cubed potatoes
3/4 cup frozen peas
Melt butter in large saucepan over low heat. Add chopped onion & cook until softened. Blend in flour, salt, pepper & thyme. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in chicken broth & cream. Heat to boiling, stirring constantly. Boil & stir 1 minute. Stir in chicken/turkey & vegetables.
Pour into pastry lined dish (if using a bottom crust). Cover with second crust. Bake @ 425º for 35-40 minutes or bubbling & golden brown.
- I usually steam or boil my veggies for just a couple of minutes first. You might need to add a bit more cream if your filling seems too thick. You want enough sauce for it to cook.
Thanks everyone. I'm going to keep track of this thread and try again soon. Adding some butter would help, the recipe I used had none and maybe some cream with the broth will help. I'll report back when I've made the new batch.
The cornbread topping is a keeper! Thanks bloomheaven. To add some flavor to the already prepared bland filling I opened a jar of pickled red cabbage I made a couple of months ago. It really added some Zing! to every bite.
Thanks again to all the suggestions, I'll try this again soon with some of the above additions.
I have never made a Pot Pie of any sort----just a disclaimer! I CAN cook, though...
Yesterday--I made a whole new batch of Chicken Stock. About 2 gallons of it. I ran out of it with all the TH, Giv. cooking...
I went to my local farm Store and bought 6 chicken backs---a bag of Chicken breast bones---
two big Turkey necks---and some giblets...
Cooked them half the day! With herbs and seasonings... When done--I fished out all the bones and "junk"
and had a BIG cookie sheet full of bones and remnants of all the meat.
Spent at least 2 hours picking every possible, edible bit of meat out of it. Also--all the fat chunks of carrots.
SO--this ended up being a chicken/Turkey combination of meats. A lg. amount! NO biggie!
SO! Looking at my lg. container full of all the meat bits and carrots--I thought of making Pot Pies...
My brain just works that way! Forever resourceful!
Now I need some advice. The meat mixture already has all the cooked onions and celery and meat in it.
Also a lot of the broth and seasonings. Seems perfect for Pot pies...just need to add some peas and corn--or whatever...
I already have 2 packages of Pillsbury refrigerated pie crusts. Good???
If I make these Pot Pies--I want to make the small ones. Like--one serving...
I realize I will need to add more veggies--like peas and celery. I will also need to thicken the contents
a bit with flour and milk and whatever else...Maybe even a can of Cream of Chicken soup--UGH!
Checked out several recipes on All Recipes .com--as well as on Cooks.com.
Basically--I need some assurance that this plan would work OK. I am a "recycler" and hate to throw good
food out. Always need to find something else to do with it...SO! Pot Pies is it!!!!
A few red pepper flakes will reduce the bland, as will a shot of Worchestshire sauce (in beef) or wine. I use Portabellas for earthiness, and this time of year will throw in broccoli, cauliflower or even brussel sprouts for a nice surprise.
Another interesting twist for chicken or turkey instead of CoC soup is cream cheese, chevre, or even sour cream. Really steps up the flavor and the richness.
Gita that should work out great! Maybe you already made them by now, if so let us know how they came out and what recipe you went with. I have 2 chicken breasts in the freezer and i've been thinking about pot pie lately. :) maybe friday when i don't have to work nights.
Took me a lot of time to "concoct" the filling...It was all the left-over meat pickings fron the Th. Giv, Turkey carcass
I took home...
I have to say--the filing does not look too appealing----kind of all mush! But--it tastes OK.
Spent a lot of time creating 4 pie-crust dough circles out of One 9" pie crust...Trim here...smush there...
It was a lovely couple of hours spent do9ng what I love to do most...Preparing something to cook...
I went through 3 packages of refrigerated Pie Crust dough. Lots of trim here--add there to make ot all come out OK.
Had one for supper tonight. It tasted really OK. Just that, the average person would not like the mushy insides of it.
The taste is there--but not the eye-appeal...
2 boneless chicken breasts cubed
1 Tbsp. canola oil
Salt & pepper to taste
2 Tbsp. butter
2 onions, chopped
3 carrots, peeled and sliced
4 celery, sliced
1 1/2 cup of peas
6 Tbsp. of minced fresh parsley
Preheat oven to 400 def. Add chicken, olive oil, salt and pepper to a pan. Sauté until chicken is done. Sauté butter, onions, carrots, and celery in Dutch oven until onions are translucent. Throw in peas, parsley, and cooked chicken. Stir and remove from heat. Drop tablespoons of Quick Drop Biscuits recipe on top of potpie mixture. Bake until chicken is bubbly and topping is brown, 25 to 35 minutes.
Potpie topping - Quick Drop Biscuits
1 cup of whole wheat flour
2/3 cup of buckwheat flour
Dried or fresh Thyme leaves
Dried or fresh Rosemary leaves, chopped
1 Tbsp. of baking powder
1 tsp. salt
In a separate bowl, whisk together:
2/3 cup of milk or rice milk
1/3 cup of canola oil
Add wet ingredients to dry and mix. Should give a sticky, thick batter. Use spoon to put on top of potpie mixture.
Here's a recipe I copied today from allrecipes.com. I plan to try this next time I get a rotisserie chicken. It got excellent reviews. One reviewer said she added broc florets, sliced almonds and a tablespoon of sherry to enhance it, and I'll probably do the same when I make it. I'll report back here when I do.
CHICKEN POT PIE
Yield: 6 Servings
• 1/4 cup butter
• 1 small onion, chopped
• 3 celery ribs, chopped
• 3 carrots, chopped
• 2/3 cup frozen peas
• 3 tablespoons chopped fresh parsley
• 1/4 teaspoon dried thyme
• 1/4 cup all-purpose flour
• 2 cups lower-sodium chicken broth
• 2/3 cup half-and-half cream
• salt and ground black pepper to taste
• 3 cups cooked chicken, cut into bite-size pieces
• 1 (16.3 ounce) can refrigerated flaky-style biscuits (such as Pillsbury Grands®)
• 1 egg yolk, beaten
• 1 tablespoon water
1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
3. Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
4. Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.
Ok!! I should've taken pictures, but i threw together a pot pie the other night, and it just turned out amazing.
I had a pie crust left over from Christmas, that i just had to roll out
i started with two medium Russet (diced small) potatoes that i pan fried with onion and butter. Once they were slightly browned i added venison stew meat but you could add dicey chicken breast or ground beef or stew meat.
As this was browning i began to add seasoning. I used some bell's and salt and pepper, a bit of Dinosaur BBQ foreplay rub ( because i put it in everything, if you are ever in Syracuse you HAVE to try dinosaur...i digress) i added some chopped garlic in oil. Then i added one small can of condensed cream of mushroom soup, about a 1/4 cup of water and stirred in some veggies (corn, peas, there wasn't a lot of room left over for more! Lol) of course i tasted it multiple times till i was satisfied, preheated the oven at 350° and rolled out my
crust. I left the edges that hung over on the pie to roll up over top and keep in all the good
After it was rolled out i sprinkled shredded cheddar cheese on the crust, then layered some of the meat mixture, a layer of the cheese, and repeat until full. Topped with cheese and rolled the crust over top and because all the ingredients were hot and fully cooked i baked it until the crust was flaky golden brown and the cheese on top was just a little darker and bubble because i
I use the second night of a pot roast only have to cook more carrots and potatoes since we love them and eat all the first night, Cut the roast in bite size pieces and add frozen peas.
Love the Pillsbury frozen biscuits for a topping. Just get the pot pie mixture to room temp. with the biscuits on top since they are frozen. Bake in 350 degree oven for 45 minutes and check the bottoms of the biscuits. If they are brown on top and not done on the bottoms, I put a foil on them and cook for another 15 minutes.
I use those frozen biscuits for a lot of things. Biscuits and gravy etc. They are wonderful. Now I am not talking about the ones in the tubes.