Cooking For Engineers

boho · Guest

can this recipe be made a day ahead?
or the biscuit part shouldbe done right befoe baking??

Guest · Posted: Sat Aug 01, 2009 1:55 am Post subject:

Yummy - this is just what I was looking for!

Dilbert · Joined: 19 Oct 2007 Posts: 1307 Location: central PA

Guest · Posted: Sun Sep 13, 2009 1:09 am Post subject:

There is a better, (no offense) much more time consuming recipe for what I would consider "traditional" chicken pot pie here: Chicken Pot Pie.
It took me about 4hrs to make, but it was the best pot pie I have ever had.

Paula · Guest

This is the first of your recipes I've tried and it is absolutely delicious. I made it tonight and just had to say how fantastic it is. It's definitely a keeper and I've bookmarked this site. Thanks, Chef Chu.

gigi · Guest

Is it possible to cook this ahead of time and freeze it? Or does that ruin the crust?

In the same vein, can leftovers be frozen and reheated without losing any quality?

henry alichi · Guest

I'm usually not the cook in the family, however I'm unemployed and have begun to do more of the cooking at home. My wife roasted four chickens Sunday (Oct 4) intending to make chicken pot pie for our own family and to bring to an ailing relative. Her work intervened and there I was, never made a chicken pot pie and we can't afford to waste the chickens. I began by combing my wife's cook book collection and then on to the Web. I made two examples for us for Monday and, having met the approval of the Head Chef, I made another for the relative. I approached this very methodically and (I think) I combined the best of the many recipes available.
This recipe comes by far the closest to what I ended up making and the results were great! Oh, I also ran my final version past a family member who harks back to the Day when my grandfather's family restaurant served a chicken pot pie that folks would come back for repeatedly.
There is nothing like cooking this from scratch to get great taste.

Dilbert · Joined: 19 Oct 2007 Posts: 1307 Location: central PA

gigi -

yes it could be done ahead, cooled then frozen.

and as you suspect, the crust will not be as crisp or nice as fresh . . .

guest · Guest

Took me a while to figure out how much chicken was needed; found it at the end of the recipe in the "wiring diagram". Maybe add this info to the main body of the recipe...

Michael Chu · Joined: 10 May 2005 Posts: 1654 Location: Austin, TX (USA)

Fixed. Added chicken quantity to main text.

Yammys · Guest

Gigi: I am making the chicken pot pie today with turkey and will freeze a couple of pans for future meals, at the time of the future meal I will add the crust so it will be light and fluffy like the first meal.

tickerwiz · Guest

OMG. I am an engineer and this site is awsome. The pictures and charts really do the trick!

imafakeengineer · Guest

just made this tonight, instead of rolling out the biscuits i just pulled pieces off the ball and laid them on top before baking.

Sunshinerain · Guest

I have been making a similar recipe for years. We usually make it with our Turkey leftovers around the holidays. I don't use the sherry or the nutmeg though. And I use frozen biscuits on top. By the time the biscuits are ready, the dish is heated through! I also have frozen the dish for later use but don't put the biscuits on until it is thawed and ready to go into the oven. Still comes out great. My family loves it and it has become a holiday tradition.