Thread: Chicken Pot Pie Success!

On 2/25/2012 8:07 PM, JeanineAlyse wrote:
> Today I made a batch of Sitara's pie dough, using one-quarter of it to
> top my single-serve pies with. What a big deal make all was, but so
> well worth the time. I ended up with one pie less than intended,
> because I forgot the 'shrooms that I will remember next making, as
> I've printed the directions now. These came out even better than I
> expected, considering all the canned, jarred and packaged goods I
> used.
>
> If you'd like to make (my) 12 or up to three regular pie sizes, here's
> the go.....Picky
>
> Chicken Pot Pies – 400 - 30-35 minutes - makes 12 single-serves
>
> 3 lbs. chicken breast meat, at least
> 1/2 bottle of Zesty Italian salad dressing
> 1/2 lg. bag of frozen peas& carrots, thawed, room temperature
> 2 cans diced potatoes, drained
> 2 jars of sliced, pre-cooked mushrooms, drained
> 1 large can Campbell’s Cream of Chicken Soup
> 1 pkg. McCormick’s chicken gravy, made as directed
> 1 (16 oz) tub of whipped cream cheese, keep refrigerated
> 1 well beaten egg
> Pie dough toppers, vented& buttered half way through baking

<snipped>

Would it have been so hard to find a recipe that didn't use so much
processed food? I'm gagging at the thought of the amount of sodium and
preservatives not to mention excess fat and calories this recipe has
from all the canned and packaged stuff.

I wouldn't feed something like that to my enemies.

YMMV

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Sat, 25 Feb 2012 22:53:40 -0600, Janet Wilder <[email protected]> wrote:


>I wouldn't feed something like that to my enemies.

Who ASKED you to do that?

Most cooks are smart enough to know a recipe is just a starting point,
and NOT a law.

On Feb 26, 1:05*am, meh <y...@mouse-potato.com> wrote:
On Sat, 25 Feb 2012 22:53:40 -0600, Janet Wilder
<kelliepoo...@yahoo.com> wrote:


> I wouldn't feed something like that to my enemies.



> Who ASKED you to do that?
> Most cooks are smart enough to know a recipe is just a starting point,
> and NOT a law.


I agree. I will admit though that as I read the recipe one of
the first things to hit me was the amount of canned food involved. I
was tempted to judge against it on that basis - not a public
judgement, just my own thought and then moving on - but I know that
would be unfair. Who knows, maybe it turns out to taste so good that
nobody even gives a thought to whether it's canned or not. But I
agree with the first responder that there sure were a lot of canned
goods in that recipe. I also agree with you that it's unfair to judge
something without being more flexible about it. That means I agree
with both of you. I am an agreeable person.

And you, Janet - while I agree there was an extreme amount of
canned foods in that recipe - let's be honest about something: You
say you would not feed it to your worst enemies. Under the right
conditions you would steal it from them to be eaten by yourself. In
the event of all out war or a situation where prisoners must be taken,
I'm sure under those conditions Jeanine's recipe and someone to sling
it together for you would be a treat for all time.

Put that in your can and smoke it,

TJ

On 2/25/12 11:53 PM, Janet Wilder wrote:

> Would it have been so hard to find a recipe that didn't use so much
> processed food? I'm gagging at the thought of the amount of sodium and
> preservatives not to mention excess fat and calories this recipe has
> from all the canned and packaged stuff.
>
> I wouldn't feed something like that to my enemies.
>
> YMMV
>

The use of bottled Italian dressing seems far too piquant for this dish,
IMO.
I braise my chicken in chicken stock, to which I then thicken and use as
the sauce for my pot pie. I add lots of onion, mushrooms, veggies and if
desired (not a given) some potatoes. I then pour that into a casserole
dish and top with pie crust. It couldn't be easier and certainly fewer
preservatives and less sodium.

"JeanineAlyse" <[email protected]> wrote in message
news:[email protected]..
> Today I made a batch of Sitara's pie dough, using one-quarter of it to
> top my single-serve pies with. What a big deal make all was, but so
> well worth the time. I ended up with one pie less than intended,
> because I forgot the 'shrooms that I will remember next making, as
> I've printed the directions now. These came out even better than I
> expected, considering all the canned, jarred and packaged goods I
> used.
>
> If you'd like to make (my) 12 or up to three regular pie sizes, here's
> the go.....Picky
>
> Chicken Pot Pies – 400 - 30-35 minutes - makes 12 single-serves
>
> 3 lbs. chicken breast meat, at least
> 1/2 bottle of Zesty Italian salad dressing
> 1/2 lg. bag of frozen peas & carrots, thawed, room temperature
> 2 cans diced potatoes, drained
> 2 jars of sliced, pre-cooked mushrooms, drained
> 1 large can Campbell’s Cream of Chicken Soup
> 1 pkg. McCormick’s chicken gravy, made as directed
> 1 (16 oz) tub of whipped cream cheese, keep refrigerated
> 1 well beaten egg
> Pie dough toppers, vented & buttered half way through baking

Well, I am pleased you enjoyed them What are 'pie dough toppers'?

--
http://www.shop.helpforheroes.org.uk/

On Feb 26, 3:08*am, "Ophelia" <Ophe...@Elsinore.me.uk> wrote:
> Well, I am pleased you enjoyed them *What are 'pie dough toppers'?
Toppers are simply the intended top pie crust.
....Picky

"JeanineAlyse" <[email protected]> wrote in message
news:[email protected]...
> On Feb 26, 3:08 am, "Ophelia" <Ophe...@Elsinore.me.uk> wrote:
>> Well, I am pleased you enjoyed them What are 'pie dough toppers'?
> Toppers are simply the intended top pie crust.

Ok, thanks Are these home made or pre made?

--
http://www.shop.helpforheroes.org.uk/

On Feb 26, 7:22*am, JeanineAlyse <Picky...@msn.com> wrote:
> On Feb 26, 3:08*am, "Ophelia" <Ophe...@Elsinore.me.uk> wrote:> Well, I am pleased you enjoyed them *What are 'pie dough toppers'?

I'm happy that they came out great for you. Don't you just feel good
when something you make comes out the way you wanted it to? Even
better if the people you made it for like it !

Did you find the pie dough easy to work with?

I must say the one thing I have a bit of angst about in this group is
that people have a tendency to criticize in a nasty way rather than
saying something like "that sounds really good, but I would have done
_________". There is no reason to be hurtful or hateful with
criticism. Constructive criticism is just that, constructive. No
need to put someone else down or make hurtful remarks.

On Feb 25, 8:53*pm, Janet Wilder <kelliepoo...@yahoo.com> wrote:
> On 2/25/2012 8:07 PM, JeanineAlyse wrote:
> > I've printed the directions now. *These came out even better than I
> > expected, considering all the canned, jarred and packaged goods I
> > used.
> > If you'd like to make (my) 12 or up to three regular pie sizes, here's
> > the go....
> Would it have been so hard to find a recipe that didn't use so much
> processed food?
Hard? No.
> I wouldn't feed something like that to my enemies.
No one asked you to. Nor did anyone ask you to show what a rude snot
you are.
....Picky

On Feb 26, 7:45*am, "Ophelia" <Ophe...@Elsinore.me.uk> wrote:
> >> Well, I am pleased you enjoyed them *What are 'pie dough toppers'?
> > Toppers are simply the intended top pie crust.
>
> Ok, thanks *Are these home made or pre made?
The pie dough I used was from my first time make of
http://www.hizzoners.com/recipes/bre...aras-pie-dough
This dough is so simple to put together and it rolls out perfectly,
plus it tastes good as well. Certainly a keeper!
....Picky

"JeanineAlyse" <[email protected]> wrote in message
news:[email protected]...
> On Feb 26, 7:45 am, "Ophelia" <Ophe...@Elsinore.me.uk> wrote:
>> >> Well, I am pleased you enjoyed them What are 'pie dough toppers'?
>> > Toppers are simply the intended top pie crust.
>>
>> Ok, thanks Are these home made or pre made?
> The pie dough I used was from my first time make of
> http://www.hizzoners.com/recipes/bre...aras-pie-dough
> This dough is so simple to put together and it rolls out perfectly,
> plus it tastes good as well. Certainly a keeper!

Cool Thanks for the link)

--
http://www.shop.helpforheroes.org.uk/

"ImStillMags" <[email protected]> wrote in message
news:[email protected]..
> On Feb 26, 7:22 am, JeanineAlyse <Picky...@msn.com> wrote:
>> On Feb 26, 3:08 am, "Ophelia" <Ophe...@Elsinore.me.uk> wrote:> Well, I am
>> pleased you enjoyed them What are 'pie dough toppers'?
>
> I'm happy that they came out great for you. Don't you just feel good
> when something you make comes out the way you wanted it to? Even
> better if the people you made it for like it !
>
> Did you find the pie dough easy to work with?
>
> I must say the one thing I have a bit of angst about in this group is
> that people have a tendency to criticize in a nasty way rather than
> saying something like "that sounds really good, but I would have done
> _________". There is no reason to be hurtful or hateful with
> criticism. Constructive criticism is just that, constructive. No
> need to put someone else down or make hurtful remarks.

Agreed


--
http://www.shop.helpforheroes.org.uk/

On Feb 25, 9:07*pm, JeanineAlyse <Picky...@msn.com> wrote:
> Today I made a batch of Sitara's pie dough, using one-quarter of it to
> top my single-serve pies with. *What a big deal make all was, but so
> well worth the time. *I ended up with one pie less than intended,
> because I forgot the 'shrooms that I will remember next making, as
> I've printed the directions now. *These came out even better than I
> expected, considering all the canned, jarred and packaged goods I
> used.
>
> If you'd like to make (my) 12 or up to three regular pie sizes, here's
> the go.....Picky
>
> Chicken Pot Pies *– *400 *- *30-35 minutes - makes 12 single-serves
>
> 3 lbs. chicken breast meat, at least
> 1/2 bottle of Zesty Italian salad dressing
> 1/2 lg. bag of frozen peas & carrots, thawed, room temperature
> 2 cans diced potatoes, drained
> 2 jars of sliced, pre-cooked mushrooms, drained
> 1 large can Campbell’s Cream of Chicken Soup
> 1 pkg. McCormick’s chicken gravy, made as directed
> 1 (16 oz) tub of whipped cream cheese, keep refrigerated
> 1 well beaten egg
> Pie dough toppers, vented & buttered half way through baking
>
> Cut chicken into bits, fry in halves until almost done in the salad
> dressing. *Drain well on paper towels.
>
> Make the gravy, add in the soup, stirring well to blend. *Chop the
> 'shrooms up some, dump all veggies and chicken bits into a large, deep
> bowl. *Pour gravy-soup over all. *Sprinkle over all with thyme,
> garlic, celery seed and Penzeys' 4-S seasonings. *Stir together well,
> coating all of the chicken and veggies with the gravy-soup.
>
> Brush beaten egg around the tin edges, then Pam-spray interior of
> each. *Put one fat cup of filling into each and level. *Spoon about 2
> fat tablespoons of the very cold cream cheese into a ball, flattening
> each to almost tin size. *Each circle needs to be big enough to leave
> 1/2" around the edge without any of the cheese.
>
> Roll dough out to about 3/8” thick. *Cut circles 1/2" larger (around)
> than the tins. *Place pie crust over each pie filling that is already
> topped with cheese, finger-crimping crust edges onto the egg washed
> tins and vent each. *Bake six pies per cookie sheet, buttering the
> tops half way through baking time. *Bake until each crust is golden.
> For storage, refrigerate to cool well; wrap each tinned pie in foil
> well, then put 2-3 into a plastic bag to freeze.

Gee, I think you'd be happier at least not using canned this and
that. You're loading in the salt, donchaknow. This recipe is OK for
maybe new brides getting their feet wet in the kitchen, but it ain't
cookin', leastways not how I was trained by dear old Ma.

And ANYone can make an Ital. salad dressing. PAM is nasty stuff
too. Just use some basic oil and paint it on with a wadded up paper
towel or clean dishrag.

On Feb 25, 9:07*pm, JeanineAlyse <Picky...@msn.com> wrote:
> Today I made a batch of Sitara's pie dough, using one-quarter of it to
> top my single-serve pies with. *What a big deal make all was, but so
> well worth the time. *I ended up with one pie less than intended,
> because I forgot the 'shrooms that I will remember next making, as
> I've printed the directions now. *These came out even better than I
> expected, considering all the canned, jarred and packaged goods I
> used.
>
> If you'd like to make (my) 12 or up to three regular pie sizes, here's
> the go.....Picky
>
> Chicken Pot Pies *– *400 *- *30-35 minutes - makes 12 single-serves
>
> 3 lbs. chicken breast meat, at least
> 1/2 bottle of Zesty Italian salad dressing
> 1/2 lg. bag of frozen peas & carrots, thawed, room temperature
> 2 cans diced potatoes, drained
> 2 jars of sliced, pre-cooked mushrooms, drained
> 1 large can Campbell’s Cream of Chicken Soup
> 1 pkg. McCormick’s chicken gravy, made as directed
> 1 (16 oz) tub of whipped cream cheese, keep refrigerated
> 1 well beaten egg
> Pie dough toppers, vented & buttered half way through baking
>
> Cut chicken into bits, fry in halves until almost done in the salad
> dressing. *Drain well on paper towels.
>
> Make the gravy, add in the soup, stirring well to blend. *Chop the
> 'shrooms up some, dump all veggies and chicken bits into a large, deep
> bowl. *Pour gravy-soup over all. *Sprinkle over all with thyme,
> garlic, celery seed and Penzeys' 4-S seasonings. *Stir together well,
> coating all of the chicken and veggies with the gravy-soup.
>
> Brush beaten egg around the tin edges, then Pam-spray interior of
> each. *Put one fat cup of filling into each and level. *Spoon about 2
> fat tablespoons of the very cold cream cheese into a ball, flattening
> each to almost tin size. *Each circle needs to be big enough to leave
> 1/2" around the edge without any of the cheese.
>
> Roll dough out to about 3/8” thick. *Cut circles 1/2" larger (around)
> than the tins. *Place pie crust over each pie filling that is already
> topped with cheese, finger-crimping crust edges onto the egg washed
> tins and vent each. *Bake six pies per cookie sheet, buttering the
> tops half way through baking time. *Bake until each crust is golden.
> For storage, refrigerate to cool well; wrap each tinned pie in foil
> well, then put 2-3 into a plastic bag to freeze.

You'd enjoy even greater success and a heckuva lot less salt if you
eschewed all the canned this and that. The recipe is OK for maybe new
brides who're getting their feet wet in the kitchen, but it ain't
cookin', as my ol' Ma would've said.

PAM is nasty stuff - you can just swipe a bit of oil around with a
wadded up paper towel and save money in the process.

On 2/26/2012 9:47 AM, JeanineAlyse wrote:
> On Feb 25, 8:53 pm, Janet Wilder<kelliepoo...@yahoo.com> wrote:
>> On 2/25/2012 8:07 PM, JeanineAlyse wrote:
>>> I've printed the directions now. These came out even better than I
>>> expected, considering all the canned, jarred and packaged goods I
>>> used.
>>> If you'd like to make (my) 12 or up to three regular pie sizes, here's
>>> the go....
>> Would it have been so hard to find a recipe that didn't use so much
>> processed food?
> Hard? No.
>> I wouldn't feed something like that to my enemies.
> No one asked you to. Nor did anyone ask you to show what a rude snot
> you are.
> ...Picky

I just hope you have good medical insurance. I don't mind having my tax
dollars care for people who get sick but when they make themselves sick
through (voluntarily made) poor diet choices and our tax dollars have
to pay for their care, I get a little angry.

Your recipe which was filled with the kinds of processed foods that all
the news articles are telling us contribute to heart disease and
diabetes set me off.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Janet Wilder wrote:
>
> I don't mind having my tax
> dollars care for people who get sick but when they make themselves sick
> through (voluntarily made) poor diet choices and our tax dollars have
> to pay for their care, I get a little angry.

No need to get angry over petty things like that. Your tax dollars are
mostly wasted anyway.

On Sat, 25 Feb 2012 18:07:58 -0800 (PST) in rec.food.cooking,
JeanineAlyse <[email protected]> wrote,
>Pie dough toppers, vented & buttered half way through baking

What about the bottom crust? You neglected to describe that.

On Feb 26, 9:59*am, David Harmon <sou...@netcom.com> wrote:
> On Sat, 25 Feb 2012 18:07:58 -0800 (PST) in rec.food.cooking,
> JeanineAlyse <Picky...@msn.com> wrote,
>
> >Pie dough toppers, vented & buttered half way through baking
>
> What about the bottom crust? *You neglected to describe that.

I didn't put a bottom crust into this experiment, but when I make
chicken pot pies , I may blind bake a buttered one to best seal in the
filling under a top crust that is better sealed 'round the edge.
After all the sodium reminders given by others, I will also roast
seasoned chicken breasts instead of using the zesty salad dressing and
omit the canned soup in favor of a thickened gravy.

This was a good, flavorful experiment, but I will make changes.
....Picky

On Feb 26, 7:56*am, JeanineAlyse <Picky...@msn.com> wrote:

>
> The pie dough I used was from my first time make ofhttp://www.hizzoners.com/recipes/breakfast/153-sitaras-pie-dough
> This dough is so simple to put together and it rolls out perfectly,
> plus it tastes good as well. *Certainly a keeper!
> ...Picky


Thanks for the kind words. This dough is my go to for pretty much
every application.