Like PJ, I have been a regular Marie Callendar "date", but we have merely been FWB, not really committed. Alas, I will pass on this team cook as travel and medical stuff will make participating in this one not work out.
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Uh oh Panhead John looks like Marie has been cheating on you -
Man, that girl is all OVER the place. I mean, talk about getting around...
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Another loose end not pinned down by dictatrix SheilaAnn is "unbaked pie crust." Much room to riff on its provenance.
This Team Cook idea is great fun!Comment
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This should have been simple, but maybe it's cause I am a simple guy. You guys complicate the heck out of everything. I'll spatchcock and roast my usual chicken, probably on the kettle since I haven't fixed the Chimp. Then I'll make the damn thing. Without peas even. One day next week.Comment
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Preliminaries are going on now: I'm out of homemade chicken stock so I bought a pack of 10 thighs and a pack of three breasts (one was huge, I've seen smaller chickens). Into a stock pot with onion, carrot, celery, and 1/2 a bundle of parsley. I was leaving for work (home for lunch) and just turned the gas burner to low instead of bringing to a boil first. Got home at 5:30 and the chicken was perfect: deboned and put into a 2 gallon ziplock. I threw the bones and other scraps (skin too) back into the stock pot to simmer some more.
I'll make the bulk pie crust recipe tomorrow. I'll either make the pot pie tomorrow night or Sunday and post my review on the 1st.Comment
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Panhead John you are right. I bought a box of Swanson's. This guy on the other hand...
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That's the same recipe I use of hersComment
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I reread the recipe and it’s noted to put the wine and broth in at the same time, if you choose to use the wine. “Chef” SheilaAnn puts in the wine and simmers for a few then adds the broth. The written recipe does not reflect that.
I will be making this on Sunday. The chicken is almost done slacking out.Comment
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I can't start until next week. Picked up a fresh steelhead yesterday, Just filleted it, eat it today and tomorrow. 4.99/lb, cheaper than hamburger.Comment
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Starting mine at the end of this football game today. Grilled the chicken on my Weber yesterday.Comment
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Just waiting to post. It was deelish!Comment
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I will likely do mine tomorrow. Turkey is cooked, and meat removed. Enough for the pie in fridge, rest to freezer. I have the turkey carcass in the slow cooker for broth, but realized I have turkey broth from one of the holidays, still in freezer. Also have a couple pie crusts in freezer, so one is in fridge thawing now. I don't know if I have any white wine, but that can stay out. Got all the rest, ready to go!Comment
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I am also all “mise’d” out. Taking a little break for football.
confession: I keep rereading the recipe and thinking, “oh, this could use some ———” and I slap my hand to say “stay true to the OG recipe”.
a couple anomalies:
2qt baking dish. Not necessarily a pie plate, right? I am toying with CI or a small le crueset knock off I have.
chicken, 3 cups. We discussed above, I ended up going the way of instapot, instead of poaching, and now I have a more flavorful broth.Comment
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"slacking out". Looked it up. First thought it was a typo. Learn something every day.Comment
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Stupid post got all jacked up... Anyway (AND EDIT for some reason I missed we weren't supposed to post until next weekend, sorry)
Followed recipe to a T EXCEPT I used turkey thighs (recipe said I could) and rough chopped instead of shredding.
All other ingredients, timing, and measurements were exact as stated.
1. I pan cooked the thighs, no seasoning
2. Recipe is really thin still, I think it needs more flour or maybe corn starch
3. Being thin it would have benefited from a bottom crust
4. This is 3 to 4 servings at best without any sides
If I made this again, and I might, I'd add a bottom crust and some garlic. I surprisingly didn't miss the peas. I'd do the final cook in 3-4 onion soup crocks
1/4 of the finished product wasn't really enough for dinner, but 1/2 of it as plated below was a tad much. With a bottom crust and no sides 1/4 would be a reasonable serving.
Last edited by ItsAllGoneToTheDogs; January 26, 2025, 08:57 PM.Comment
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ItsAllGoneToTheDogs we are kindred spirits here. My finished filling was so thin! And your crust looks the same as mine. Speaking of crust, I used the TJ pie crust (that has NEVER let me down) totally let me down. For us, this will be about 4-6 servings. Granted, BF had seconds and tipped the bowl like soup to finish it.Comment
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My container was 2.5 litre n left about an inch freeboard. I had to repierce my slits because the juice sealed them.
When I pulled the foil at 15 min in, the entire cap was raising up.
Kim asked where the Ps were. LOL
Mine was thick and deelish! Even better next day. Def going into the regular make file.
Thank you SheilaAnn
PS Once the mess is in place it was easy peas tee hee.Last edited by Alan Brice; January 27, 2025, 07:39 AM.
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Trimmed thighs now dry brining. Got a tablespoon or 2 from rendering the fat. More action tomorrow, browning thighs in tagine. May be sorely tempted to thicken when cook pie. Or slightly change volumes.
What is that saying: doing something over and over again, expecting a different result?Comment
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Mine and Openfire was thin. Alan Brice was thick. Go figure. I will be honest, I realized I forgot the cream/half&half. I only had half&half, so that's what I used. I just simmered a bit longer and it came together.
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