Cooking For Engineers

[Cameron Carroll]

Where is the potato? I can't find it anywhere.

[Guest]

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.

[MGP]

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!

[ATC]

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!

[guest]

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

[Michael Chu]