Team Cook - Chicken Pot Pie

[MBMorgan]

Finally added the details to my prematurely posted CPP pics: https://pitmaster.amazingribs.com/fo...09#post1695009

[acorgihouse]

I made mine few days ago. I used turkey, ok by recipe, and turkey broth. Left out turmeric but otherwise followed recipe. Put in my mom's old Pyrex dish, it is pretty perfect. Used her method of forking the edges, was like my mom back here in the kitchen. 7 no

[Draznnl]

I wasn't able to join in, but I've had lots of fun reading everyone else's pot pie posts. Great idea SheilaAnn I'm looking forward to seeing your next challenge.

[Skip]

I made it and followed the recipe other than a little extra flour to thicken and no cream (didn't have any). The people that matter (my Wife and Daughter) said it was good and I thought so too. Will make again sometime. Served with Cole Slaw and Homemade Dinner Roll. Thanks for the idea and recipe SheilaAnn.

[CandySueQ]

I will bake up this afternoon for supper. Went looking for ready-made pie crust -- all the store brand expired 1/16 and looking at the ingredients in Pillsbury, I won't eat that! I will miss the potatoes and peas, but I'll make according to recipe.

[Alan Brice]

Yes, the outta date crusts will not unroll properly due to dryness.

[Panhead John]

I’ve started my pot pie cook for presentation later today. I’m smoking my chicken on the kettle and making my dough from scratch. I never take shortcuts!

[Alan Brice]

PJ, I instapotted the Roti chicky carcass n added one can of water n one can of low soady broth, for 15min w/nat release, drained n came up w/appx 3 cups liquid, that I used after cooking the veggies n cream then add shredd chick together jus to heat.

[RichieB]

I went to their website for the product a here's the ingredients listed. For the volume I'll be consuming, I not concerned. Hey, I've had worse. Once I drank a PBR.

Ingredients

Enriched Flour Bleached (wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), Lard and Hydrogenated Lard with BHA and BHT Added to Protect Flavor, Water, Wheat Starch, Corn Starch. Contains 2% or less of: Salt, Rice Flour, Xanthan Gum, Sodium Propionate and Potassium Sorbate (preservative

[Panhead John]

Ok folks, I’ve got my mixture in the baking dish, fixin’ to add the dough for the crust in a few. If y’all want to set a reminder, I’ll be posting pics around 8pm CST, don’t forget to tell your neighbors…..🙄

[CandySueQ]

This recipe is tasty! Followed it fairly exactly (I didn't measure except for tumeric).

Veg saute --

Added flour, then chicken, then liquids. After boiling for about 5 minutes. It is a bit thin.

Made a real rookie mistake with the pie crust! Didn't roll it on the pin, so it landed messy. Put it all in the pan anyway.

It wasn't worthy of an egg (the chickens at my friends have quit laying for the winter!), so I sprinkled with a bit of cayenne.

Out of oven.

Into belly! The cayenne was pretty nice.

[Panhead John]

Well, the breakup with Marie didn’t go too well. She threw a big hissy fit, the cops were called…it got ugly! After the cops left, she decided to end it all…😢




Ready for the crust…














This is a really good recipe, it came out better than I was expecting. I have a couple of quibbles with the recipe though. First off, there is no way this was a “Prep time of 15 minutes”! From start to finish the prep took me about an hour. Also, in the ingredients and directions list, she states a cook time of 45 minutes…but in the detailed description of the cook she says 25-30 minutes. Also, this recipe is very good, but needs a bottom crust also. The top crust wasn’t enough for a dish this size. Other than that I’m happy with the results!

[Panhead John]

Forgot to add if anyone is going to make this…several people complained about it being a little too runny at the end of the cook. The recipe calls for 3 cups of chicken broth, I used 2 cups and it came out with a perfect texture.

[RichieB]

Nice and fancy schmancy on the vents. Please tell us you didn't substitute Coors Lite for the wine.

[Alan Brice]

Nice job PJ! I woulda never thought to make the vents on the table first. Again! Learned sumpin new.

[Panhead John]

Thanks Bruce, but I actually made the vents after putting the dough on the baking dish. Kind of hard to tell, but if you look closely, you can see the outline of the dish handles on each side. I spread the dough over the top of the dish covering the handles also, then made the cuts.

[Alan Brice]

That is what I have always done. But good to see things differently.

[ItsAllGoneToTheDogs]

The first crust I tried to do vents on the table and it all came apart, but I might been a little extra with those cuts

[Alan Brice]

Seconds, this time added a cup n half frzn veggies and cut slits on roll out board. Dbl crusts.

[Panhead John]

Looks good my man! How did the bottom crust come out?

[Alan Brice]

Awesome n not as juicy, veggies a big plus!

[DavidNorcross]

Well SheilaAnn I sure had good intentions but life got in the way. I did not make it this weekend as promised. I love this idea and hope to participate on the next one.

[SheilaAnn]

As we are winding down the weekend, I just wanted to say what fun this was! I think we all learned something, ya know?

I want to do this again! Stay tuned!

[yakima]

About how many participants?

[SheilaAnn]

yakima I did a quick scroll back and I would about a dozen of us?

[WI Bubba]

This is a tried and true recipe in my house. Normally I make it in ramekins and par bake a bottom crust. My GF likes a high crust to filling ratio, so that's how she gets them. I the the spirit of the challenge, I followed the recipe this time and it worked out fine even without the custom tweaks I normally use.

For the chicken I rubbed a whole bird under the skin with MH poultry rub and put it in the LSG pooper at 375° until it temped 155° in the breast.





For the crust I used the ATC food processor recipe. That recipe is in my opinion the easiest and most foolproof of all the ones I have tried.

For the stock I used Better Than Bouillon. I didn't have any wine in the house, so there was none of that used.

I also make some biscuits to go with it, because why not?



All in all it was pretty straight forward, and it turned out really good. A big thank you to SA for driving this forward, and I hope to participate again on the next one.

[Jkahnert]

Participated in the team cook over the weekend. Followed the recipe closely.
Like others, mine came out a bit juicy. Taste was excellent, and I will make this again.


Big thank you to @SheliaAnn for suggesting the Team Cook. It was great fun making the pot pie and reading the reports of others. Again Thanks!