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.
Continue reading Need some feedback on this chicken pot pie I’m putting together.Tag: chicken pot pie
Interesting chicken pot pie experiment.
I didn’t exactly do anything fancy. I just boiled some potatoes, steamed some broccoli and apple slices over ’em, browned up the ground chicken in butter, then dumped the whole thing in a pre-made pie crust, covered it with shredded cheese and open-baked it at 350 degrees for half an hour. I recognize that I should have added salt and maybe pepper, but it turned out OK. But still it lacked something. I thought that the melted cheese would have given me more cohesion than I got. Thoughts?