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Old 12-09-2013, 12:11 AM   #1
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ISO - Pork Pot Pies

Watching Guy's Grocery Games gave me the idea of a pot pie for Mondays dinner. My wife likes the cheap pot pies and has mentioned making our own pot pies a number of times. She won't be able to participate in this, but I would like to have them done when she gets home from work Monday night.

What I have to start:
-left over pork roast
-can make pie crust in the morning
-carrots, celery and mushrooms on hand; store is easy 10 minute walk
-chicken broth/stock
-4 ramekins, 4 inch I think

Help needed:
-will the ramekins work?
-pre-bake (par-bake?) the crust?
-chicken broth work for the gravy/sauce? How?
-other vegetables (she does require peas)?
-herb or spice suggestions?

Thanks

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Old 12-09-2013, 05:28 AM   #2
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Yes the ramekins should work BB. I would cut my pork into smallish pieces and mix with a few spoonfuls of your gravy to just about cover the meat + a bit extra for luck. Cover with apiece of foil so as not to dry out your mixture and heat through very well on about 180c. While that is doing, cut discs of your pastry slightly bigger than the tops of your ramekins, place on a baking tray, brush with a little egg yolk or milk and when your meat is hot through, set aside to keep warm, whip your oven up to 200c and on a higher shelf, cook your tops for about 10mins or until a nice golden brown. When done, just place on top of your meat and you are ready to go.
As for veg, well suit yourself really. I would serve a medley in a seperate dish/ bowl to serve oneself at will. Hope this helps
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Old 12-09-2013, 07:54 AM   #3
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Yes, your ramekins will work fine. I personally do not use a bottom crust as I don't want to risk a soggy bottom and a few calories saved can be less guiltily applied elsewhere. Pot pie recipes do not indicate par baking, I guess itís just my personal pref.


To make gravy, To 2 Tbs flour mix well with 2 Tbs water in a measuring cup. Heat 1 Ĺ cups chix broth until it just begins to boil. Slowly stir in the slurry. Stir continuously until the gravy boils, widening your stirring motions until the flour has been incorporated fully in the broth. Stir 2 minutes. It will thicken as it cooks. If this isnít thick enough, repeat the flour / water slurry. I usually make extra to start and add a Little more if needed. Likewise, keep the chix broth handy if it gets too thick. Taste. There should be a gravy not a flour taste to it. Adjust seasoning, adding salt pepper. You can add a little ( ľ tsp or so of dry thyme or sage or both. ( good with pork) or a healthy pinch of garlic powder. Now add diced pork and Cooked vegetables and heat through. You just made a pork stew.

While unnecessary, I like potatoes in addition to the veggies you list. I also like something green in there for color, either peas or cut up green beans. Any you like are good.

Fill bottom of pie shell or ramekin with mix. Place top pie crust on. Crimp edges of both pie crusts together, and trim off any extra pie crust if itís too much. Cut slits in the top of pie shell for steam to escape. On the next lower oven shelf, put a baking pan lined with foil, or just a layer of foil to catch any drips if the pies cook over ! Bake 400 degrees F 10-15 minutes until brown. As I say, I donít know how long to cook if using a double crust. The standard pie usually says lower temp from 400 down to 375 to finish baking a pie. Conversely, I have read to bake the whole thing at 425 the entire time for around a half hour.. If you are using ramekins, the baking time will probably be less. If you have a see through oven door, good, otherwise peek after 10 minís but donít let too much heat out.

I hope these turn out great and you and your wife enjoy your dinner.
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Old 12-09-2013, 09:43 AM   #4
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I don't use a bottom crust either. We always make our pot pies in ramekins (16 oz.) and freeze a few for later meals.

I like to sautť mushrooms for the filling. It's a nice add to the veggies.

You can use pie crusts or puff pastry for a crust. Actually, you could make no crusts at all and pour the filling over toast and call it chicken ala king.
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Old 12-09-2013, 09:54 AM   #5
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I would use menumaker's idea!

We have a local Irish restaurant that makes up the filling similar to a stew and then tops the pot pie with a disc of pie crust that was baked separately. This allows them to assemble them as needed and prevents a soggy crust.
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Old 12-09-2013, 10:21 AM   #6
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Are the ramekins made of glass or are they ceramic?
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Old 12-09-2013, 11:43 AM   #7
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ceramic, why?
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Old 12-09-2013, 12:02 PM   #8
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Quote:
Originally Posted by bbobson View Post
ceramic, why?
Oven proof vs. not oven proof.
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Old 12-09-2013, 08:16 PM   #9
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Well, dinner is done. Wife got home earlyish from work, which worked good for the timing. Forgot the peas so we followed the steam in bag and served on the side, won't be doing that again. Did get potatoes, which I roasted with carrots before putting in the sauce. My crust tasted good but I should have added a little more water when making it since it was a little to dry to roll out. I did do a lower crust which I par-baked, the completed pies slid right out of the ramekin whole - yippee. Didn't make 'flour water' which was one of my biggest concerns, but I cooked the sauce/gravy down a bit much so the pies were dry. I had wanted to add a little lemon to brighten the flavor but I forgot that as well. Needed more salt, salt is either too much or not enough with me, one day I will get the salt right.
Thanks all, we made a fairly good first pot-pie. Next time they will be even better!!! Oh, my bride did like them
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Old 12-10-2013, 07:32 AM   #10
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If you are intimidated by thickening the sauce with flour try using corn starch.

Mix the corn starch in a small dish with enough water to make a slurry and add it to the bubbling stew a little at a time. One tablespoon of corn starch thickens about a cup of liquid. The thickening takes place instantly so you can just add a little give it a stir add a little more etc...

After a success or two with that you will have confidence to branch out and try some of the other methods of thickening a sauce.

It's only dinner, if you mess it up you get another shot at it tomorrow!
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