Author Topic: Chicken pot pies :O  (Read 4146 times)

Offline bluefoxicy

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Chicken pot pies :O
« on: February 05, 2012, 03:14:58 PM »
So I have to figure something to do with all this chicken stock.

I went to Boston Market and got a pot pie.

Based on my research, this appears to be a small pie filled with chicken soup thickened by an addition of flour.  Seems fairly simple.  I even have many options here:  I could make the pot pie filling in bulk and can it ahead of time, and make up several pies... I mean I could fill my freezer with 40 or so pies, but that would be ridiculous; if I have that much filling, I can store it for a while.

So I've acquired a tray to make 4 miniature pies, which has a removable bottom... the kind you push up from the bottom with to lift the pie out of wholesale.  These are 4.25 inch pies.  I also acquired a french style rolling pin and a big ass pastry mat.

What I'll do here is roll out the pie filling, fill the pies, top them off, then freeze them.  Cooking them poses a structural problem.  Perhaps I can transfer a frozen pie to a hot oven, in hopes that the pie crust will thaw and cook before the filling liquefies sufficiently to deform the casing.  Or perhaps  I should pre-cook them.

Offline Pinski

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Re: Chicken pot pies :O
« Reply #1 on: February 05, 2012, 04:21:54 PM »
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Offline euge

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Re: Chicken pot pies :O
« Reply #2 on: February 05, 2012, 04:43:53 PM »
Its more than just chicken soup in a pie. There's carrots, peas and potatoes as well. Maybe a bit of well cooked celery. Make the filling, portion it out. Then instead of pie crust just make drop-dumplings right into a casserole dish or bowl filled with the filling. Pop into the oven. Or you can make the crust and lay it over the top and bake it like that.

That's the poor man's way. Your pie tins seem interesting but more labor intensive. I'd use them for meat pies.
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Offline brushvalleybrewer

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Re: Chicken pot pies :O
« Reply #3 on: February 05, 2012, 06:38:26 PM »
It's really more like chicken stew in a pie crust.

You can make then into a pasty even easier.

Just make the circle of pie crust you would have made. Put filling on half. Fold the other half over. Crimp the edge. Bake. Easy hand pies. Yum.
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Offline The Professor

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Re: Chicken pot pies :O
« Reply #4 on: February 05, 2012, 09:15:46 PM »
I've made pot pies and frozen them (unbaked) and baked then straight from  freezer to oven with no issues.  One thing I did find though is that the use of some modified starch in the gravy (to thicken) is a good idea for freezer bound pot pies;   Straight flour or cornstarch thickened gravies break down in storage and become watery thin.  The use of modified starch (corn, wheat, or whatever) prevents this from happening and you won't wind up with chicken soup pies.

There are a few online sources for the modified starch...a Google search will track them down if you feel inclined to try the stuff.
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Offline boulderbrewer

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Re: Chicken pot pies :O
« Reply #5 on: February 21, 2012, 11:06:34 PM »
make a chicken stew in a 9x12 and top with some pie pastry, or get some thing from the refrigerated isle at your grocery. Frozen pie dough works well. Pilsbury has the best except for sratch!
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Online mtnrockhopper

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Re: Chicken pot pies :O
« Reply #6 on: February 23, 2012, 11:35:24 AM »
And then deep fry them.
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Offline weithman5

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Re: Chicken pot pies :O
« Reply #7 on: February 23, 2012, 12:40:02 PM »
wow, 201 bfi posts, now go brew.
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Offline tubercle

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Re: Chicken pot pies :O
« Reply #8 on: February 23, 2012, 05:11:31 PM »
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Offline bluesman

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Re: Chicken pot pies :O
« Reply #9 on: February 23, 2012, 05:23:37 PM »
I think the secret to a great chicken pot pie lies in the crust (no pun intended). A great pie crust is the secret ingredient IMO.  :)
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Offline tubercle

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Re: Chicken pot pies :O
« Reply #10 on: February 23, 2012, 05:34:42 PM »
Condensed milk and lots of butter is a must.

I usually make about 2 gallons of mix and then freeze in smaller portions. Just thaw and put in the dish with the crust and bake.

 The secret is to cook the mix completely first. It wont cook completely, especially the chicken, without burning the crust. Line the dish with bottom crust and brown, add cooked hot mix, add top crust and brown it.

 I use frozen mixed vegatables (green giant) and put in a pot with the condensed milk, a can of chicken stock, and butter and simmer until done. All the while I boil in a seperate pot the chopped chicken and then drain and add to the vegatable mix.
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Offline bluesman

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Re: Chicken pot pies :O
« Reply #11 on: February 23, 2012, 05:38:41 PM »
Condensed milk and lots of butter is a must.

Awesome looking pie tubercle!  :)
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Offline thebigbaker

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Re: Chicken pot pies :O
« Reply #12 on: February 23, 2012, 05:45:02 PM »
One of my wife's favorites.  Here's one I made for her this evening.  I just sautee up some onions, then add some chicken stock, red potatoes, and some frozen veggies and cook until the potatoes are soft.  I make some roux in a separate pan with butter and flour.  Add enough roux to the rest of the dish and boil.  This makes a nice creamy filling.  Then I line a dish with filo dough (wife hates it when it's just dough on top) and top it off w/ more filo dough.  Brush the top w/ some olive oil, sprinkle a little Parmesan and bake @ 350 for about 30 minutes.  The hard part is waiting until it cools down enough to eat!

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Offline evandy

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Re: Chicken pot pies :O
« Reply #13 on: February 23, 2012, 07:48:07 PM »
One thing I did find though is that the use of some modified starch in the gravy (to thicken) is a good idea for freezer bound pot pies;   Straight flour or cornstarch thickened gravies break down in storage and become watery thin.

Have you tried a roux?  It seems to work for me, and I haven't had any issues with freezing my pot-pies.

Offline evandy

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Re: Chicken pot pies :O
« Reply #14 on: February 23, 2012, 07:48:40 PM »
I think the secret to a great chicken pot pie lies in the crust (no pun intended). A great pie crust is the secret ingredient IMO.  :)

Oh yeah.  Have you tried the Cream-cheese pie crust from Berenbaum's Pie and Pastry bible?