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I don't know why, but I have never made a chicken pot pie. I cobbled a recipe together after reading four from various cookbooks. The phone was ringing, the kid and husband were bugging me all during the crucial roux-making and adding to the pot part, yet it turned out very well. Unfortunately, I don't remember how I did it!
I make my own chicken pie all the time and everyone loves it. For the roux it's just equal parts butter (usually 1/2 stick) to flour or enough flour to make a thick paste. Melt butter then add flour and wisk until golden. Add salt and pepper and gradually pour in chicken stock while wisking. I do add a bit of fat free half and half also. Cook until thickened.
Add your cooked chicken (I use a rotisserie chicken cut up), carrots, peas, cooked diced potatoes and I like baby mushrooms (blanched) too Season everything again with whatever you like and TASTE. Put everything into a casserole or baking dish and cover with either your own pie crust or Pillsbury. Poke a few holes on the crust to have the steam escape and brush with egg wash. I usually have more dough then needed so I'll cut out leaves or pumpkins or whatever time of the year it is and place on top of the crust. Stupid but pretty
What I have found though is when I make it in advance and refrigerate it, it doesn't come out as creamy as when I bake it as soon as it's put together.
Hope this helps you remember your recipe
Last edited by Bella52; 11-06-2009 at 10:52 AM..
Reason: forgot to add how much butter
I make my own chicken pie all the time and everyone loves it. For the roux it's just equal parts butter to flour or enough flour to make a thick paste. Melt butter then add flour and wisk until golden. Add salt and pepper and gradually pour in chicken stock while wisking. I do add a bit of fat free half and half also. Cook until thickened.
Add your cooked chicken (I use a rotisserie chicken cut up), carrots, peas, cooked diced potatoes and I like baby mushrooms (blanched) too Season everything again with whatever you like and TASTE. Put everything into a casserole or baking dish and cover with either your own pie crust or Pillsbury. Poke a few holes on the crust to have the steam escape and brush with egg wash. I usually have more dough then needed so I'll cut out leaves or pumpkins or whatever time of the year it is and place on top of the crust. Stupid but pretty
What I have found though is when I make it in advance and refrigerate it, it doesn't come out as creamy as when I bake it as soon as it's put together.
Idk...I have a ton of mashed potatoes left over from when I made fried chicken the other night, so something to go w/ those. Roast Beef maybe? Any suggestions? I need to go to the grocery store so I'm open...
Love to have left over mashed to make potato cakes.........yummmm Roast beef sounds good, something easy, it's Friday
Do you have any tips on making mashed potato cakes? I have some leftover potatoes right now. When I've made them in the past, they've come out good but too greasy. How much fat? what kind? how hot do you do the pan?
Do you have any tips on making mashed potato cakes? I have some leftover potatoes right now. When I've made them in the past, they've come out good but too greasy. How much fat? what kind? how hot do you do the pan?
After I make the cakes I just saute them in a butter and olive oil. I don't put them in a real hot pan, only until the butter starts to melt and starts to sizzle.
After forming the cakes I do coat them with either panko or seasoned bread crumbs. I love the outside crispy and the inside nice and soft
Do you have any tips on making mashed potato cakes? I have some leftover potatoes right now. When I've made them in the past, they've come out good but too greasy. How much fat? what kind? how hot do you do the pan?
There was quite a discussion of them here awhile ago. I've tried everything in searching but can't find the thread. I believe several posters said to add flour and an egg. Then form into patties about 3/4" thick and as round as a burger. I remember them from when I was a kid (and would like to make them again). They were browned and crispy on the outside and soft inside, not very greasy at all so I guess there's not much fat. They were cooked in a cast iron pan and were wonderful with a meat entrée and brown gravy
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Season everything again with whatever you like and TASTE. Put everything into a casserole or baking dish and cover with either your own pie crust or Pillsbury
. Poke a few holes on the crust to have the steam escape and brush with egg wash. I usually have more dough then needed so I'll cut out leaves or pumpkins or whatever time of the year it is and place on top of the crust. Stupid but pretty
Delicious!
