Chicken Pot Pie - Revision history

Jennifer at 19:17, 16 August 2011

2011-08-16T19:17:36Z

← Older revision		Revision as of 19:17, 16 August 2011
Line 34:		Line 34:
	*4-5 tablespoons of very cold water		*4-5 tablespoons of very cold water
	Mix the salt and flour, cut in the shortening with a pastry-cutter until it resembles small peas, sprinkle in the cold water one tablespoon at a time, mixing it in with a fork, until the pastry is completely moistened, and can be formed into a rough ball with the fork. Turn out onto a floured surface, roll out and put in pan, roll out the rest of the pastry for the top crust.		Mix the salt and flour, cut in the shortening with a pastry-cutter until it resembles small peas, sprinkle in the cold water one tablespoon at a time, mixing it in with a fork, until the pastry is completely moistened, and can be formed into a rough ball with the fork. Turn out onto a floured surface, roll out and put in pan, roll out the rest of the pastry for the top crust.

			[[category:Entrees]]

Jirah at 16:31, 2 April 2010

2010-04-02T16:31:30Z

← Older revision		Revision as of 16:31, 2 April 2010
Line 31:		Line 31:
	*2 c. all-purpose flour		*2 c. all-purpose flour
	*1 teaspoon salt		*1 teaspoon salt
	*2/3 cup plus two tablespoons shortening		*<sup>2</sup>/<sub>3</sub> cup plus two tablespoons shortening
	*4-5 tablespoons of very cold water		*4-5 tablespoons of very cold water
	Mix the salt and flour, cut in the shortening with a pastry-cutter until it resembles small peas, sprinkle in the cold water one tablespoon at a time, mixing it in with a fork, until the pastry is completely moistened, and can be formed into a rough ball with the fork. Turn out onto a floured surface, roll out and put in pan, roll out the rest of the pastry for the top crust.		Mix the salt and flour, cut in the shortening with a pastry-cutter until it resembles small peas, sprinkle in the cold water one tablespoon at a time, mixing it in with a fork, until the pastry is completely moistened, and can be formed into a rough ball with the fork. Turn out onto a floured surface, roll out and put in pan, roll out the rest of the pastry for the top crust.

Jirah at 16:30, 2 April 2010

2010-04-02T16:30:17Z

← Older revision		Revision as of 16:30, 2 April 2010
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	~~Filling:~~

	This is a very inexact recipe, BUT very easy to get it right so don't worry about it. If you make too much filling, it's SOOOOO convenient to freeze it and then pop it in a pastry to bake for another pot pie on another day. (Or you can refrigerate it and eat it later as soup with crusty french bread for a different meal.) You can also purposely make more than you need in order to freeze it for later.		This is a very inexact recipe, BUT very easy to get it right so don't worry about it. If you make too much filling, it's SOOOOO convenient to freeze it and then pop it in a pastry to bake for another pot pie on another day. (Or you can refrigerate it and eat it later as soup with crusty french bread for a different meal.) You can also purposely make more than you need in order to freeze it for later.
			==Filling==
	Chicken: Get a mixture of dark and light meat, preferably on the bone as that makes the best flavor in the stock. So maybe a breast and a couple thighs, or something like that. Pull off the skin and discard. Put the chicken in a large stew-pot and cover with water, bring to a boil, reduce heat and let it simmer for an hour or an hour and a half. This is to develop the stock. Then pick out the chicken and let cool, pick the meat off the bones and chop and set aside. Strain the stock to remove the gunk that ends up in the stock.		===Chicken===
			Get a mixture of dark and light meat, preferably on the bone as that makes the best flavor in the stock. So maybe a breast and a couple thighs, or something like that. Pull off the skin and discard. Put the chicken in a large stew-pot and cover with water, bring to a boil, reduce heat and let it simmer for an hour or an hour and a half. This is to develop the stock. Then pick out the chicken and let cool, pick the meat off the bones and chop and set aside. Strain the stock to remove the gunk that ends up in the stock.

	Put the strained stock back in the stew-pot.		Put the strained stock back in the stew-pot.
			===Vegetables===
	Chop and put into the stock:		Chop and put into the stock:
	1 onion		*1 onion
	2-3 carrots		*2-3 carrots
	2 stalks of celery		*2 stalks of celery
	2 potatoes		*2 potatoes

	Boil till all vegetables are tender. I usually wait until the carrots are about half-done to put in the potatoes, as they can easily over-cook and breakdown.		Boil till all vegetables are tender. I usually wait until the carrots are about half-done to put in the potatoes, as they can easily over-cook and breakdown.

	Once the vegetables are tender, add:		Once the vegetables are tender, add:
	frozen peas		*frozen peas
	canned or frozen corn		*canned or frozen corn
	and any other veggies you like, I like to put in lima beans out of a can, or sometimes frozen green beans.		and any other veggies you like, I like to put in lima beans out of a can, or sometimes frozen green beans.
	Now the trick is balancing the amount of soup stock to the veggies you have. You don't want it real soupy but you need enough soup to have some liquid to thicken. If you need more liquid add water and chicken bouillon--about a cup of water to a cube or teaspoon of chicken bouillon. The veggies will produce water as they cook so don't try to balance the liquid / veggies until the veggies are done cooking.		Now the trick is balancing the amount of soup stock to the veggies you have. You don't want it real soupy but you need enough soup to have some liquid to thicken. If you need more liquid add water and chicken bouillon--about a cup of water to a cube or teaspoon of chicken bouillon. The veggies will produce water as they cook so don't try to balance the liquid / veggies until the veggies are done cooking.
Line 23:		Line 22:
	Taste the soup. Now add salt, pepper, and chicken bouillon to taste. Once it tastes just right to you, add the chicken back in, bring to a boil and thicken it either with flour or cornstarch smoothly dissolved in about a half-cup of water. Let it boil a minute or two to get the full effect of the thickening. Now remove from heat, and ladle into your waiting pie crust. Don't fill it too full or it will overflow and make a mess. Put on your top crust, seal up the edges and poke a few holes in the top for air to escape. Bake it in a moderately hot oven like 425 until the crust is nice a golden brown. (The inside is already cooked so only the pastry needs to be baked.) Sometimes I like to lightly butter this top crust as soon as it comes out of the oven. A crisp green salad goes nicely with it.		Taste the soup. Now add salt, pepper, and chicken bouillon to taste. Once it tastes just right to you, add the chicken back in, bring to a boil and thicken it either with flour or cornstarch smoothly dissolved in about a half-cup of water. Let it boil a minute or two to get the full effect of the thickening. Now remove from heat, and ladle into your waiting pie crust. Don't fill it too full or it will overflow and make a mess. Put on your top crust, seal up the edges and poke a few holes in the top for air to escape. Bake it in a moderately hot oven like 425 until the crust is nice a golden brown. (The inside is already cooked so only the pastry needs to be baked.) Sometimes I like to lightly butter this top crust as soon as it comes out of the oven. A crisp green salad goes nicely with it.

			==Pastry==
	~~Pastry:~~ You can make this while the chicken or vegetables are stewing. Then cover with saran and refrigerate until you're ready to use it.		You can make this while the chicken or vegetables are stewing. Then cover with saran and refrigerate until you're ready to use it.

	I usually like to buy pie pastry if it's available--enough for the top and the bottom of the pot pie. I usually use a 9-inch square pyrex baking dish so all theamounts will be with that in mind.		I usually like to buy pie pastry if it's available--enough for the top and the bottom of the pot pie. I usually use a 9-inch square pyrex baking dish so all theamounts will be with that in mind.
Line 30:		Line 29:
	If you can't buy pie pastry, then you can use this recipe for a two-crust pie (for a square dish size):		If you can't buy pie pastry, then you can use this recipe for a two-crust pie (for a square dish size):

	2 c. all-purpose flour		*2 c. all-purpose flour
	1 teaspoon salt		*1 teaspoon salt
	2/3 cup plus two tablespoons shortening		*2/3 cup plus two tablespoons shortening
	4-5 tablespoons of very cold water		*4-5 tablespoons of very cold water
	Mix the salt and flour, cut in the shortening with a pastry-cutter until it resembles small peas, sprinkle in the cold water one tablespoon at a time, mixing it in with a fork, until the pastry is completely moistened, and can be formed into a rough ball with the fork. Turn out onto a floured surface, roll out and put in pan, roll out the rest of the pastry for the top crust.		Mix the salt and flour, cut in the shortening with a pastry-cutter until it resembles small peas, sprinkle in the cold water one tablespoon at a time, mixing it in with a fork, until the pastry is completely moistened, and can be formed into a rough ball with the fork. Turn out onto a floured surface, roll out and put in pan, roll out the rest of the pastry for the top crust.

Jirah: Created page with 'Filling: This is a very inexact recipe, BUT very easy to get it right so don't worry about it. If you make too much filling, it's SOOOOO convenient to freeze it and then pop it…'

2010-04-02T16:24:21Z

Created page with 'Filling: This is a very inexact recipe, BUT very easy to get it right so don't worry about it. If you make too much filling, it's SOOOOO convenient to freeze it and then pop it…'

New page

Filling:

This is a very inexact recipe, BUT very easy to get it right so don't worry about it. If you make too much filling, it's SOOOOO convenient to freeze it and then pop it in a pastry to bake for another pot pie on another day. (Or you can refrigerate it and eat it later as soup with crusty french bread for a different meal.) You can also purposely make more than you need in order to freeze it for later.

Chicken: Get a mixture of dark and light meat, preferably on the bone as that makes the best flavor in the stock. So maybe a breast and a couple thighs, or something like that. Pull off the skin and discard. Put the chicken in a large stew-pot and cover with water, bring to a boil, reduce heat and let it simmer for an hour or an hour and a half. This is to develop the stock. Then pick out the chicken and let cool, pick the meat off the bones and chop and set aside. Strain the stock to remove the gunk that ends up in the stock.

Put the strained stock back in the stew-pot.

Chop and put into the stock:
1 onion
2-3 carrots
2 stalks of celery
2 potatoes

Boil till all vegetables are tender. I usually wait until the carrots are about half-done to put in the potatoes, as they can easily over-cook and breakdown.

Once the vegetables are tender, add:
frozen peas
canned or frozen corn
and any other veggies you like, I like to put in lima beans out of a can, or sometimes frozen green beans.
Now the trick is balancing the amount of soup stock to the veggies you have. You don't want it real soupy but you need enough soup to have some liquid to thicken. If you need more liquid add water and chicken bouillon--about a cup of water to a cube or teaspoon of chicken bouillon. The veggies will produce water as they cook so don't try to balance the liquid / veggies until the veggies are done cooking.

Taste the soup. Now add salt, pepper, and chicken bouillon to taste. Once it tastes just right to you, add the chicken back in, bring to a boil and thicken it either with flour or cornstarch smoothly dissolved in about a half-cup of water. Let it boil a minute or two to get the full effect of the thickening. Now remove from heat, and ladle into your waiting pie crust. Don't fill it too full or it will overflow and make a mess. Put on your top crust, seal up the edges and poke a few holes in the top for air to escape. Bake it in a moderately hot oven like 425 until the crust is nice a golden brown. (The inside is already cooked so only the pastry needs to be baked.) Sometimes I like to lightly butter this top crust as soon as it comes out of the oven. A crisp green salad goes nicely with it.

Pastry: You can make this while the chicken or vegetables are stewing. Then cover with saran and refrigerate until you're ready to use it.

I usually like to buy pie pastry if it's available--enough for the top and the bottom of the pot pie. I usually use a 9-inch square pyrex baking dish so all theamounts will be with that in mind.

If you can't buy pie pastry, then you can use this recipe for a two-crust pie (for a square dish size):

2 c. all-purpose flour
1 teaspoon salt
2/3 cup plus two tablespoons shortening
4-5 tablespoons of very cold water
Mix the salt and flour, cut in the shortening with a pastry-cutter until it resembles small peas, sprinkle in the cold water one tablespoon at a time, mixing it in with a fork, until the pastry is completely moistened, and can be formed into a rough ball with the fork. Turn out onto a floured surface, roll out and put in pan, roll out the rest of the pastry for the top crust.