Corn on the cob, in the crockpot, all day.
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I baked a chicken pot pie on Sunday. It was actually a two crust pie and not a true pot pie. I made both the crust and the pie filling myself. The chicken was a little dry but overall it was a success!
I agree, I thought I had enough gravy but maybe not. Additionally, I think next time I want to play with the recipe a bit and make it more of a curry chicken pie. I searched for some ideas the other evening and think I found some I can try. I love regular chicken pie but it can be a little bland.I love pot pies. I know what you mean about how they can be dry, so I make sure there is plenty of gravy/sauce/liquid added to the filling.
If I have leftover meat, I always think about making a pot pie!
I agree, I thought I had enough gravy but maybe not. Additionally, I think next time I want to play with the recipe a bit and make it more of a curry chicken pie. I searched for some ideas the other evening and think I found some I can try. I love regular chicken pie but it can be a little bland.
I also always use an egg wash on my crusts - I don't know why, the pie is for me, but it always looks so picture perfect after it cools.Curry chicken sounds good. Exotic, too! Let me know how it comes out.
Another idea that might be good is to add herbs or spices to the dough. I'd like to try that - make plain pie pastry dough but add chopped parsley, tarragon, basil, sage, scallions or something like that to it, and lots of fresh cracked black pepper. You're inspiring me! We'll have lots of leftover turkey after Thanksgiving so I can experiment.
I always brush the top of the pastry with an egg wash (a beaten egg with a little water in it) so it browns and looks glossy when its baked and add some flaky sea salt and cracked black pepper on top of the egg wash.
I also always use an egg wash on my crusts - I don't know why, the pie is for me, but it always looks so picture perfect after it cools.
I've never seasoned my crusts, except for fruit pies where I put a little sugar in the crust - but not too much, just a little to make it a bit sweeter than just plain old crust. Do you use shortening or butter in your crust? I have used both exclusively and then a mixture. I find that the mixture is the best. A pure butter crust is so darn hard to work with! But the shortening only crust is so blah.
I am going to make something similar for Thanksgiving, except with bacon.An ordinary mac & cheese casserole, but with diced Spam mixed in and Velveeta slices on top. It came out of the oven all bubbly, and with a nicely browned cheesy crust on top.
There were no leftovers.