Got my chicken, got some carrots to steam up and slice up, got some cooked corn that we sliced off of the cob and stuck in the freezer for just this situation, and I got some white butter sauce that will reconstitute itself just fine with a little chicken broth or stock. And a pie crust to cook it all up in. Question is: do I go through the trouble of steaming up those red potatoes to add to the pie, or do I pull a can of beans out of the larder? I got garbonzo, black beans, red kidney beans (my wife likes bean dishes), and they’d be easier to prepare than the potatoes, but the potatoes gotta get eaten at some point.
I’m not putting this pie together until this afternoon, so I have time to think about it. And so do you folks, I guess.
Moe Lane
PS: Can’t add onions or garlic. My wife has problems with both, these days. And she’s not happy about that either, ya, you betcha.
If I were cooking it myself, I’d opt for the garbanzos. Since you’re cooking it, I’m interested in how the taters work out.
First, is this a regional thing to add beans to a pot pie (shudder)? I vote for the potatoes, it sounds interesting, although I’ve never added potatoes to a pot pie (well Shepard’s pie, but that’s a different beast) mostly because I usually short cut the pie part with biscuits on top. I can throw a batch of biscuits together while the filling gets hot so easier for me.
Never had beans in a pie, so I’d go with the Taters personally. But that opinion is not worth quite as much as The Lovely Mrs. Lane’s.
Ended up being no potatoes: the pie was pretty full without them. The Lovely Mrs. Lane looked oddly at the lack of top crust, then inhaled her portion. I apparently critted my Cooking skill check.