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Old 12-03-2007, 02:23 PM   #11
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Originally Posted by jennyema View Post
and other things i cant mention here

Ok, now you've got me curious!

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 12-03-2007, 02:48 PM   #12
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I haven't made this
but plan to.
I watched PD make it on her show, looked easy and the puff pastry was a good alternative to a typical pie dough, thinking easy for a beginner.
Hope that helps

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Old 12-03-2007, 04:22 PM   #13
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Thanks LEFSElover. It looks pretty close to RR's "chicken mug pie" filling, which I hunted down on Food Network's site. Paula uses much more milk though, and I only have one qt, so I'll cut that down and increase the chicken broth.... or base, whatever it's called.
Either way leaving out the cream of chicken soup should be a big improvement. I'll have to ask about the "gravy" next time I'm at one of the dinors around here.
Heck, maybe I'll take a pic and post it! It has a look that's hard to describe.... not cream based, not like gravy you make from roast chicken, more like a chicken stew might look as opposed to beef stew.
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Old 12-03-2007, 05:14 PM   #14
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Depending on the pot pie, beef, chicken, pork, etc., I often leave the salt out of my crust and add the appropriate soup base to the flour, to compliment the filling.

Easy, no-fail crust for a pie with top and bottom crust:
3 cups AP flour
2 tbs. soup base
1/2 cup lard or shortening (fat) with more fat in reserve
3 tbs. ice water.

Combine the first three ingredients in a large bowl with a pastry cutter, or two butter-kinves cutting through the mixture until all is well mixed. Look at the texture. There should be no free flour. Add another 2 tbs. of fat to the mixture and cut it in until it is completely incorporated. Check the texture again. Continue this process until all of the flour and fat combined resembles small, pea-sized pebbles. The add the ice water and stir until just mixed.

Divide the dough into two equal portions and form into balls. Flatten one ball between your palms and place on a lightly floured working surface. Roll the dough with a rolling pin, always pushing from the center outward to form a circle. Continue to roll out the dough until your pie pan, placed upside down on the dough, leaves a good inch of dough uncovered. Trim the dough to make a smooth circle that is one inch larger than the pie pan. Place the pie pan right side up, fold the dough in half, and in half again and lay the point in the pan center. Unfold the crust and carefully push it down into the pan, with the edges hanging over the side.

Follow the same routine with the second ball of pie dough, rolling it to approximately the same size. Fill the pie and cover with the second crust. Use your hands to press the two crust edges together and fold away from the center, tucking the excess crust between the bottom crust and the sides of the pie pan. use a fork to crimp the edges together, or if you know how, flute the edges between your thumbs and fingers.

There are a thousand pot-pie recipes out there, most of them very good. It will just take a bit of time and experimentation to figure out yorr favorite meat/veggie ratios, and seasonings.

I make little seperate pot pies so that I can taylor them to each person eating them. I have a bunch of small, steel pie pans that work perfectly for this.

Another popular way to make pot pies is to fill ramekins with phyllow dough or pastry crust, fill with filling, and put bisuit dough on top, or even mashed potatoes.

Hope this helps.

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Old 12-03-2007, 07:08 PM   #15
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Well, it was passible. I got the texture I wanted and the "gravy" was right. I just need to work on my seasoning a bit. I think I put in too much poultry seasoning, but it's good enough to eat "as is" tomorrow or the day after No repair work needed anyway.

Sorry for the camera phone pic

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Old 12-03-2007, 09:50 PM   #16
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Pecanis, kudos on your pot pie filling.

Beginner chef, you've received lots of great ideas.

Thought I'd throw this one in for an EZ recipe idea. (Yes, I know it may have a lot of salt, but for a quick dish - using chicken noodle soup or pot pie soup - I've yet to try the latter, was a clever idea.)


You could add some more fresh veggies - broc, carrots, peas, diced cooked potatoes, etc. -- mushrooms & parmesan cheese is another thought.

Or, add some white wine, shallots (& mushrooms) & cream to the mix.

Chicken and Fall Vegetable Pot Pie Recipe at Epicurious.com
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Old 12-04-2007, 03:18 AM   #17
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This one is stupid easy, I use it when I'm in a hurry.
Easy Chicken Pot Pie from Betty Crocker

When you make a pot pie with a regular crust doesn't the bottom crust get all soggy? I''ve never attempted one before but I'll try anything once!
Not that there's anything wrong with that.....
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Old 12-04-2007, 02:03 PM   #18
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Thanks you guys!! I can't wait to try this.. we are needing a few items from the grocery store, so i'll probably be making it Thurs. or Friday. I'll let you know how it turns out!!

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