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Post by Maura on Apr 1, 2015 21:26:37 GMT
I’d like to make chicken pot pie. Do you first cook the meat and vegetables, then put them together, or put it all in raw and it will cook nicely in the oven?
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Post by solargeek on Apr 1, 2015 22:03:11 GMT
I have always used cooked left over chicken and in a pinch, canned chicken rinsed well. The peas and corn go in frozen, they will cook up fine. Carrots and potatoes (if you are using potatoes) I pre-cook to 1/2 done or so in the microwave - otherwise the crust gets too dark before they get soft.
Others may do it differently. In a horrible pinch one time, I started with Progresso chicken dumpling soup and added to it (walking away head down muttering "Bad Mom Bad Mom")
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Post by Maura on Apr 1, 2015 22:25:15 GMT
How about this Solargeek. My sister would use a pre made crust, put in a can of cream of chicken soup and a can of vegetable soup, then microwave. Her family loved it.
Thank you. I’ll precook the chicken to get a nice gravy.
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Post by Deleted on Apr 4, 2015 13:51:48 GMT
Thanks for the laugh & the memories. That sounds like my mom's "cooking." She worked FT & esp after she married a man with 4 kids to make 8 of us - it went further downhill. I fuss about fresh herbs too and laugh - mom threw poultry seasoning on anything that wasn't jello!
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Post by Maura on Apr 4, 2015 18:04:01 GMT
My mom is not a gourmet cook either and we all learned how to cook after we left the house. My mom’s spaghetti sauce was a can of tomato soup. I married an Italian and he laughed at me. After that, all sauce came from the garden, with 3 kinds of tomatoes, two kinds of peppers, celery,… I have since learned to use tomato paste or crushed tomatoes from the store. Such an adventure.
The chicken pot pie was a success. I put an inch of water into a little sauce pan, cut up two purple carrots for it, and then placed three chicken thighs on top. Covered and simmered, then had the bright idea of adding an onion, which I cut up and added. To the resulting broth I added leftover drippings and made gravy. Dumped it all into a pre made pie crust that I had along with frozen peas and baked. Made mashed potatoes to go over it. I’ll do it again, but omit the pie crust, just put mashed potatoes on the top and bottom.
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Post by wanda1950 on Apr 6, 2015 19:19:45 GMT
We love pot pies & I just use biscuits for the topping. Have to confess to using brown gravy mix for beef pies though. I usually just cook some chopped onions in butter or oil, add some flour, then broth till it thickens. Precook meat, carrots & potatoes & mix it in. I usually add some frozen or canned mixed vegetables. Usually it's leftover chicken or roast. My husband has trouble chewing roast so I whirl it in the food processor a few times & we all like it better--seems like the beef flavor gets spread better. Goes in hot so it only takes long enough to cook the biscuits.
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Post by Deleted on Apr 6, 2015 20:34:22 GMT
Brown diced chicken in Dutch oven (leftovers even better) with butter. Add onion and celery, chopped fine, sweat. Add potatoes, carrots and cross cut celery with 1" water, sprinkle on Mrs. Dash mix. Cook until just cooked through, add peas and sliced mushrooms, stir. Sift some flour over top and stir well. Drop biscuits on top and bake. Best to use a Dutch oven over coals. When biscuits are brown, dig in....James
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Post by sss3 on Apr 7, 2015 23:58:44 GMT
I have those pot pie tins from KFC. I'd like to make pot pies in this; no crust. How would that be handled? Grease tin or what to keep from sticking? Sandra Spiess
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Post by CherieOH on Apr 11, 2015 17:52:15 GMT
I only make pot pies when I have leftover turkey. I combine equal parts of gravy and cream of chicken soup to hold the meat, potatoes & veggies together. Served over biscuits, I call it chicken a la king. Served in a baking dish and topped with a piecrust, I call it pot pie.
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Post by chickenista on Apr 14, 2015 14:11:20 GMT
Leftover chicken, potatoes, carrots, onions, a smidge of celery (I use my dried, limas, corn and peas. It all goes in a pot for a good head start. Some milk and a bit of cream of chicken soup once it is 1/2 soft. Then into a casserole dish, topped with thyme biscuit dough and bake until the biscuits are done and the stuff in the bottom is bubbling up.
Mmmmmmmmmmm.
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Post by Cindy in NY on Apr 15, 2015 1:09:07 GMT
White sauce with whatever cooked vegs you like (potatoes and carrots here)and leftover cooked chicken or turkey. I do mine in ramekins and use only a top crust.
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Post by motdaugrnds on Apr 30, 2015 2:08:29 GMT
Now this is my favorite meal....
Every year I raise Jumbo Cornish X-Rocks, skin them and freeze all in ziplocks covered with water to take out the air...all except the breasts.
The breasts are always placed in a large roasting pan with about 2 inches of water in the bottom. They are sprinkled with a little sea salt or crushed dried seaweed and baked at 350 until meat is falling off bone. Then I set the meat aside to cool while I make a sauce out of the drippings.
Sauce: Chopped onions and smashed up wild garlic (making sure tough parts gone) Add handful of crushed dried nettle (a lot of iron as I have tendancy to be anemic) Add chopped mushrooms (whatever type I found throughout the year and froze) Add a thickening agent. I like Tapioca or green pea flour; but plain flour has been used. Add some black pepper to taste and a touch of cayenne pepper for health Cook in same pan on top of stove until nice and thick then set aside to cool.
While sauce is cooling, take meat off bones (bones go in compost) and chop up in "small" bite-size pieces, placing these into a large mixing bowl.
Veggies: (Do not thaw...just loosen up for mixing purposes.) Whatever I grew and froze (usually carrots, snaps, corn and peas)
Add equal amount of "mixed" veggies to the meat in that large bowl and then stir in the sauce, mixing all well.
Now here is where I cheat as I purchase bought pie dough (not store brand as it is too dry). If I'm making a whole pie, I get the deep dish 9" pie crusts found in frozen section along with the "rolled" pie dough found in the dairy section. If I'm making half pies, which is what I now make, I only get the "rolled" pie dough.
Whatever dough I use, I fill it "heaping up" with the meat/veggie/sauce mixture and cover it with more pie dough. Then I make sure all ends are tight (I use a fork for this.) and then I puncture the top several times with the fork prongs.
Then I wrap all with heavy duty reynolds and freeze flat. When using, just thaw well and cook about 45 minutes or until golden brown. (I like to brush the top with melted butter first.) Serve with sliced tomatoe on top of wild greens sprinkled with some Balsom vinegar and Olive oil. Add a glass of your favorite white wine and end meal with your favorite "light" dessert.
I could eat these every single day and not get tired of them!
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