Cooking For Engineers Forum Index Cooking For Engineers
Analytical cooking discussed.
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 

Recipe File: Traditional Chicken Pot Pie
Goto page Previous  1, 2, 3, 4, 5, 6, 7, 8
 
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Comments Forum
View previous topic :: View next topic  
Author Message
Cameron Carroll
Guest





PostPosted: Thu Jun 14, 2012 11:37 pm    Post subject: Potato Reply with quote

Where is the potato? I can't find it anywhere.
Back to top
Guest






PostPosted: Sat Jan 05, 2013 6:39 pm    Post subject: Reply with quote

DELICIOUS RECIPE!!!! Made it a few years ago and looked it up again because of all the compliments I received. Thank's for making me look like a chef.
Back to top
MGP
Guest





PostPosted: Mon Jan 14, 2013 12:39 am    Post subject: Pot Pie Reply with quote

Today I made this recipe the fifth time. My family loves it. I added two medium potatoes. I have a lemon pepper that I substitute for fresh lemon and white pepper. I never seem to remember to pick up a lemoin for the recipe. Enjoy!
Back to top
ATC
Guest





PostPosted: Mon Jan 14, 2013 4:50 am    Post subject: Great Comfort Food for Cold Weather Dining Reply with quote

YUM. I was so glad to come across this recipe when searching for something comfy to make on a ridiculously cold evening. Made just a few minor mods and they turned out great!

I used white wine instead of sherry, since I don't go through sherry fast enough.

Also, I used Pillsbury Grands biscuit dough (original flavor) for the topping since NASA could use the dough I make for heat shielding (how's that for engineering??). If you split the biscuit thickness in half, you get the optimal filling:topping ratio and the round shape of the preformed biscuits makes it easy to spoon out servings. I found I only had to bake mine for 19 minutes at 400 before my crust got nice and toasty.

For chicken, I bought one of the herb-roasted birds sold in the grocery store deli. I used the dark meat as well as breast meat, about 3/4 of the bird. This was nice because I could use the rest of the meat for chicken salad and the carcass for stock.

A tip to the users who struggle with lumpy roux -- add the flour gradually, whisking all the while. It's much easier not to form lumps in the first place than to chase them around the pan to whisk them out.

Thanks for taking the time to share your recipe. It was delightful!
Back to top
guest
Guest





PostPosted: Sat Feb 09, 2013 5:47 pm    Post subject: YUM! Reply with quote

I tried to pin this but it says there are not any big pictures! Maybe you should add a pin button Smile
Thanks for the recipe! It is baking now, but the pot pie recipe tastes wonderful already!
Back to top
Michael Chu



Joined: 10 May 2005
Posts: 1616
Location: Austin, TX (USA)

PostPosted: Sun Feb 10, 2013 11:27 am    Post subject: Re: YUM! Reply with quote

guest wrote:
I tried to pin this but it says there are not any big pictures! Maybe you should add a pin button Smile

There's a pinterest button on the left side of the screen with all the other social sharing buttons. I tried it and it seems to be able to pin the images on the page.

guest wrote:
Thanks for the recipe! It is baking now, but the pot pie recipe tastes wonderful already!

You're welcome! Hope it comes out to your liking!
Back to top
View user's profile Send private message Send e-mail
Display posts from previous:   
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Comments Forum All times are GMT
Goto page Previous  1, 2, 3, 4, 5, 6, 7, 8
Page 8 of 8

 
Jump to:  
You cannot post new topics in this forum
You can reply to topics in this forum
You cannot edit your posts in this forum
You can delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2005 phpBB Group