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Thread: chicken pot pie 2-24-10

  1. #1
    sf Guest

    Default chicken pot pie 2-24-10

    Chicken Pot Pie
    2-24-10
    by: sf

    Filling:
    1 cup dry white wine
    1 can chicken stock
    ¼ cup dry sherry, optional
    ½ tsp thyme
    2 cloves fresh garlic, smashed and finely diced
    Salt and freshly ground pepper
    3 large chicken thighs, boned and cut into 1 inches cubes
    1 stalk celery, including leaves - finely chopped
    2 small carrots, cut into 1/4-inch slices
    1 small onion, diced
    4 ounces small white button mushrooms, sliced
    4 small, thin skinned potatoes - cut into chunks no larger than the
    chicken pieces
    1/2 cup frozen baby peas

    1/4 cup all-purpose flour
    water

    Crust:
    1 cup flour
    ½ stick butter, cut into slices
    6T cold water

    Preheat oven to 400°

    Directions

    Crust:
    Make pie crust made with 1 cup flour, ½ stick of cold butter and 6T
    water (I measured the water). Whiz the flour and butter in the food
    processor until the butter looks like tiny flour covered beads. add
    the water and pulse until the dough barely comes together. Take out
    and put on a sheet of saran, form into a disk, wrapping well, and put
    in the freezer for 15 minutes. If you're not ready to roll it out
    now, keep the dough in the refrigerator until you're ready.


    Filling:
    Reduce the wine by half. Add chicken stock, seasonings and 1 cup of
    water, bring back to a simmer. Add seasonings. I precooked
    everything separately, so I knew it was all cooked to the same degree
    of doneness. Add peas last because they only need to thaw. Then all
    I needed to do was to use the flour to make a sauce using enough water
    (this is when I added the sherry) to make enough sauce to cover the
    filling. Adjust seasoning with salt and pepper. Combine the
    precooked ingredients with the sauce, pour into the baking dish, put
    the crust on last. Crimp it if you can (I couldn't). All I needed to
    do was brown the crust because the filling was already cooked. I
    forgot to time it… and it took longer than I thought it would, maybe
    30 minutes.

    I needed to use my 2 quart souffle dish for this because I had too
    much filling for the 1 quart. A quart and a half would have been
    perfect.

    This is a gritty picture... I didn't clean up the edges of the baking
    dish, so suck it up if you're faint of heart.
    http://picasaweb.google.com/lh/photo...eat=directlink
    It was delicious
    http://picasaweb.google.com/lh/photo...eat=directlink

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  2. #2
    Omelet Guest

    Default Re: chicken pot pie 2-24-10

    In article <[email protected]>,
    sf <[email protected]> wrote:

    > Chicken Pot Pie
    > 2-24-10
    > by: sf
    >

    <snipped and saved>
    > This is a gritty picture... I didn't clean up the edges of the baking
    > dish, so suck it up if you're faint of heart.
    > http://picasaweb.google.com/lh/photo...eat=directlink
    > It was delicious
    > http://picasaweb.google.com/lh/photo...eat=directlink


    Sounds simple and tasty to me, thanks!
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    [email protected]
    Subscribe: [email protected]

  3. #3
    Tracy Guest

    Default Re: chicken pot pie 2-24-10

    sf wrote:
    > Chicken Pot Pie
    > 2-24-10
    > by: sf
    >



    snippage....


    Nice recipe. I love chicken pot pie. I wish my husband liked it too so I
    could make it more often. My son likes it though, so I make it when he
    is around.

    -Tracy

  4. #4
    Kent Guest

    Default Re: chicken pot pie 2-24-10


    "sf" <[email protected]> wrote in message
    news:[email protected]..
    > Chicken Pot Pie
    > 2-24-10
    > by: sf
    >
    > Filling:
    > 1 cup dry white wine
    > 1 can chicken stock
    > ¼ cup dry sherry, optional
    > ½ tsp thyme
    > 2 cloves fresh garlic, smashed and finely diced
    > Salt and freshly ground pepper
    > 3 large chicken thighs, boned and cut into 1 inches cubes
    > 1 stalk celery, including leaves - finely chopped
    > 2 small carrots, cut into 1/4-inch slices
    > 1 small onion, diced
    > 4 ounces small white button mushrooms, sliced
    > 4 small, thin skinned potatoes - cut into chunks no larger than the
    > chicken pieces
    > 1/2 cup frozen baby peas
    >
    > 1/4 cup all-purpose flour
    > water
    >
    > Crust:
    > 1 cup flour
    > ½ stick butter, cut into slices
    > 6T cold water
    >
    > Preheat oven to 400°
    >
    > Directions
    >
    > Crust:
    > Make pie crust made with 1 cup flour, ½ stick of cold butter and 6T
    > water (I measured the water). Whiz the flour and butter in the food
    > processor until the butter looks like tiny flour covered beads. add
    > the water and pulse until the dough barely comes together. Take out
    > and put on a sheet of saran, form into a disk, wrapping well, and put
    > in the freezer for 15 minutes. If you're not ready to roll it out
    > now, keep the dough in the refrigerator until you're ready.
    >
    >
    > Filling:
    > Reduce the wine by half. Add chicken stock, seasonings and 1 cup of
    > water, bring back to a simmer. Add seasonings. I precooked
    > everything separately, so I knew it was all cooked to the same degree
    > of doneness. Add peas last because they only need to thaw. Then all
    > I needed to do was to use the flour to make a sauce using enough water
    > snippage>
    >

    I would suggest making a roux and use that to thicken your sauce rather than
    raw flour. Somehow getting the flour "cooked" before it goes into the sauce
    makes it taste better, and you get a smoother nicer appearing sauce. Use
    1.5-2 tbs flour/cup of sauce. Mix with equal amounts of olive oil in very
    small pyrex container. Heat that in microwave for 3-4 minutes at a power
    level of 3[very important, it will "blow up" if you leave it at 10]. The
    roux should be lite brown at that point. Mix it up and add to your simmering
    stock. If you want to make a browner roux, add a bit more oil after the
    first cook, mix and do the same a second time.

    Kent






  5. #5
    pltrgyst Guest

    Default Re: chicken pot pie 2-24-10

    On Fri, 26 Feb 2010 14:10:20 -0800, sf <[email protected]> wrote:

    >Chicken Pot Pie
    >....
    >Crust:
    >1 cup flour
    >½ stick butter, cut into slices
    >6T cold water


    What is your crust like?

    Have you tried it with an egg and less water? Adds body to the crust, if you're
    fond of a shortbread-like crust. And no salt at all?

    -- Larry

  6. #6
    Bob Terwilliger Guest

    Default Re: chicken pot pie 2-24-10

    sf wrote:

    > 1 cup dry white wine
    > 1 can chicken stock
    > ¼ cup dry sherry, optional
    > ½ tsp thyme
    > 2 cloves fresh garlic, smashed and finely diced
    > Salt and freshly ground pepper
    > 3 large chicken thighs, boned and cut into 1 inches cubes
    > 1 stalk celery, including leaves - finely chopped
    > 2 small carrots, cut into 1/4-inch slices
    > 1 small onion, diced
    > 4 ounces small white button mushrooms, sliced
    > 4 small, thin skinned potatoes - cut into chunks no larger than the
    > chicken pieces
    > 1/2 cup frozen baby peas
    >
    > 1/4 cup all-purpose flour
    > water


    Even though I'm normally a garlic lover, I think I would have left garlic
    out of this. I can't exactly put my finger on the reason; it just doesn't
    seem to "fit" here. Nonetheless, pot pie from scratch is MAJOR comfort food.
    (It's been a grey, windy, and rainy day here, so that would be welcome.)

    Bob


  7. #7
    sf Guest

    Default Re: chicken pot pie 2-24-10

    On Fri, 26 Feb 2010 22:57:52 -0500, pltrgyst <[email protected]>
    wrote:

    > On Fri, 26 Feb 2010 14:10:20 -0800, sf <[email protected]> wrote:
    >
    > >Chicken Pot Pie
    > >....
    > >Crust:
    > >1 cup flour
    > >½ stick butter, cut into slices
    > >6T cold water

    >
    > What is your crust like?


    flaky
    >
    > Have you tried it with an egg


    No.

    > and less water?


    I finally measured the water and it was barely enough. I made it the
    old fashioned way, no egg, no milk - the only deviation was butter.

    >Adds body to the crust, if you're fond of a shortbread-like crust.


    I wasn't making a shortbread crust.

    >And no salt at all?
    >

    The butter I used was salted and I added a couple of shakes from the
    salt shaker.... not even 1/4 tsp - maybe a pinch. People here are
    grown ups and have made crust before, so they will make it the way
    they prefer.


    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  8. #8
    sf Guest

    Default Re: chicken pot pie 2-24-10

    On Fri, 26 Feb 2010 20:14:50 -0800, "Bob Terwilliger"
    <virtualgoth@die_spammer.biz> wrote:

    > Even though I'm normally a garlic lover, I think I would have left garlic
    > out of this.


    I considered not doing it, but in the end my garlic loving self
    decided to add it. Because I love garlic, I didn't think it was out
    of place. YMMV. If you don't think it's appropriate, be my guest and
    leave it out. Nobody will arrest you for not following the recipe.
    This is the way *I* made it and it was delicious.

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  9. #9
    aem Guest

    Default Re: chicken pot pie 2-24-10

    On Feb 26, 11:18 pm, sf <s...@geemail.com> wrote:
    >
    > I considered not doing it, but in the end my garlic loving self
    > decided to add it. Because I love garlic, I didn't think it was out
    > of place. YMMV. If you don't think it's appropriate, be my guest and
    > leave it out. Nobody will arrest you for not following the recipe.
    > This is the way *I* made it and it was delicious.
    >

    It does sound delicious. To this and to chicken a la king I often add
    a pinch of nutmeg, too. A bit of sweet red bell pepper is good as
    well. -aem


  10. #10
    pltrgyst Guest

    Default Re: chicken pot pie 2-24-10

    On Fri, 26 Feb 2010 23:14:47 -0800, sf <[email protected]> wrote:

    >.... People here are grown ups and have made crust before, so they will make it the way
    >they prefer.


    Then why post a recipe, if you don't expect it to be discussed?

    The people here do generally seem to be grown-ups -- except for you. You're
    churlish, like a spoiled child.

    Welcome to my killfile. {plonk}

    -- Larry

  11. #11
    sf Guest

    Default Re: chicken pot pie 2-24-10

    On Sat, 27 Feb 2010 13:01:48 -0500, pltrgyst <[email protected]>
    wrote:

    > On Fri, 26 Feb 2010 23:14:47 -0800, sf <[email protected]> wrote:
    >
    > >.... People here are grown ups and have made crust before, so they will make it the way
    > >they prefer.

    >
    > Then why post a recipe, if you don't expect it to be discussed?
    >
    > The people here do generally seem to be grown-ups -- except for you. You're
    > churlish, like a spoiled child.
    >
    > Welcome to my killfile. {plonk}
    >

    Don't come back as a sock, you'll ruin your plonk if you do.

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  12. #12
    Dan Abel Guest

    Default Re: chicken pot pie 2-24-10

    In article
    <[email protected]>,
    aem <[email protected]> wrote:

    > On Feb 26, 11:18 pm, sf <s...@geemail.com> wrote:
    > >
    > > I considered not doing it, but in the end my garlic loving self
    > > decided to add it. Because I love garlic, I didn't think it was out
    > > of place. YMMV. If you don't think it's appropriate, be my guest and
    > > leave it out. Nobody will arrest you for not following the recipe.
    > > This is the way *I* made it and it was delicious.
    > >

    > It does sound delicious. To this and to chicken a la king I often add
    > a pinch of nutmeg, too. A bit of sweet red bell pepper is good as
    > well. -aem


    To both I generally add a tiny pinch of tarragon and a tinier one of
    cayenne.

    --
    Dan Abel
    Petaluma, California USA
    [email protected]

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