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Pot Pie Recipe??

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Jim Battle

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Pot Pie Recipe??

by Jim Battle » Fri Apr 20, 2007 5:55 pm

Anyone have a good pot pie recipe?.....I am going to attempt a more gourmet pie and i am fishing for ideas...thanks
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Re: Pot Pie Recipe??

by Robin Garr » Fri Apr 20, 2007 6:10 pm

Jim Battle wrote:Anyone have a good pot pie recipe?.....I am going to attempt a more gourmet pie and i am fishing for ideas...thanks


Jim, here's one with a slight Indian curry accent that looks pretty good, by Food Network's Alton Brown. If I were going to do it, I would use a real Madras curry powder from Shalimar's grocery or Lotsa Pasta rather than the cheap Spice Islands/McCormick stuff.

Curry Chicken Pot Pie
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by Jim Battle » Fri Apr 20, 2007 6:56 pm

Thanks for the tip Robin... :lol:
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by Jim Battle » Fri Apr 20, 2007 7:10 pm

This is a nice easy pie crust recipe


This dough should be made in two batches. It will not be as reliable if you simply double the amounts and then divide the dough in two. Don't ask me why, I have no idea. I am not a baker.

1 C flour (dip and scoop measuring cup and level off with flat knife)
Mix with flour: 1 TBSP sugar Dash salt
Cut into flour with pastry cutter or two butter knives: 4 TBSP cold butter cut into pieces 1.5 TBSP cold shortening (ask your butcher for leaf lard, you will thank me later!)
Sprinkle with ~2 TBSP of ice water. Use your hand to gently scoop dough into a ball. You'll need to add more water, and using your hand will be the best way to tell how much more. As it begins to come together, dump it out of the bowl onto a lightly floured counter top. (My idol, Julia Child, had a slab of marble cut to fit inside her fridge, just to keep her work surface chilly when making puff pastry, pies, and such.)
Push the dough together, and gently smear the mass with the heel of your hand. I find a metal scraper works well to gather the mass. Turn and smear. It's similar to kneading bread dough but much more gentle.
This smearing action will help distribute the butter/shortening into the flour, giving you nice light, flakey layers. When it just is able to be formed into a smooth flat disk, wrap it in plastic wrap. Refrigerate.
Start the second dough.
When you've got two nice slightly flattened dough disks, put them in the fridge and go do something else. This is critical! Working the dough will begin to develop the gluten in the flour. If you tried to use it immediately, you'll have a piecrust about the same texture as the pan it's baked in. Trust me on this one.
Give it at least two hours, preferably, eight.
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Lois Mauk

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by Lois Mauk » Fri Apr 20, 2007 10:25 pm

My chicken pot pie is pretty basic but there's a lot of "by guess and by gosh".

I use a standard pie crust recipe and have even been known to use refrigerated store-bought pastry dough when making multiple batches of pies.

I simmer a big chicken (roasters are nice) with onion, celery, bay leaf, whole peppercorns, Kosher salt, etc. Cool, skin, bone and chop the chicken.

Make a white sauce (butter, flour, salt and pepper; blend in chicken stock and cook till it thickens). Combine sauce, cooked chicken, frozen mixed vegetables, mushrooms, celery, onion, etc. and heat thoroughly; season to taste.

Pour into pastry-lined baking dish and top with additional pastry. Cut vents into top pastry and bake at 400 degrees till G.B.&D. (Golden Brown & Delicious) -- 45 minutes or so.

I've made as many as 10 of these at one time. Pretty simple and basic process, but open to lots of variations.

Good luck.

Lois
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by Dan Thomas » Sat Apr 21, 2007 11:41 am

I like to use Puff Pastry cut into squares. Usually, I get six out of one sheet. I then bake them off and cut them in half. For a filling I make a thick chicken "stew". You can really make it as nice or as simple as you want. I then put the bottoms in a bowl or plate and ladle some of the chicken mixture in and then top with the "crust". Not really a pot pie per say, but very simple and elegant.
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Pot Pie

by James Paul » Mon May 14, 2007 1:01 am

Just take some store bought filling and put it in a baking dish.

Top with canned biscuits and bake at 375 until done.

Yeeee haaaa! :lol: :lol:
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Re: Pot Pie

by Dan Thomas » Mon May 14, 2007 2:07 am

James Paul wrote:Just take some store bought filling and put it in a baking dish.

Top with canned biscuits and bake at 375 until done.

Yeeee haaaa! :lol: :lol:


What is your "store bought filling".....
Cambell's Thick and Chunky Cream o' Chicken?
It would probably end up hot, filling and tasty but would look like this....
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It will work in a pinch but not as refined as to what we're looking for I think....
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by James Paul » Tue May 15, 2007 1:14 am

I was joking Dan, yours looks great :!:

Have you ever used that puff pastry to make a Lattice on the top crust?
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