MacKenzie Posted November 9, 2015 Report Posted November 9, 2015 Finally did something that I've been wanting to do for some time now and that is to make a chicken pot pie. Ready for the pie crust. A miracle, it went on in one piece. Ready for 45 mins. on the KK which is running at 450F. Baked. Steaming hot and off the grill. Dinner is served.
CeramicChef Posted November 9, 2015 Report Posted November 9, 2015 Epic pot pie; great comfort food! Scrumptious I'm sure. Very nicely done. Kudos to you!
tinyfish Posted November 9, 2015 Report Posted November 9, 2015 I have never made chicken pot pie but I will have to change that soon because your looks delicious.
kjs Posted November 9, 2015 Report Posted November 9, 2015 One of our favorites and you have certainly done it justice (like always). Great cook, I would love a taste.
tony b Posted November 10, 2015 Report Posted November 10, 2015 Marie Callender, eat your heart out!!
DennisLinkletter Posted November 10, 2015 Report Posted November 10, 2015 I was raised on Swanson's chicken pot pies..I'm sure yours are much better.. Great comfort food..
CeramicChef Posted November 10, 2015 Report Posted November 10, 2015 I was raised on Swanson's chicken pot pies.. I'm sure yours are much better.. Great comfort food.. I loved those cold winter nights when Mom served those Swanson pies. Brings back a lot of memories, Dennis! But, of course you're right, MacKenzies absolutely must be better! Kudos again, MacKenzie!
ckreef Posted November 10, 2015 Report Posted November 10, 2015 Great chicken pot pie. I love chicken pot pie.
MacKenzie Posted November 10, 2015 Author Report Posted November 10, 2015 Thanks everyone, I really appreciate your comments. It is interesting that a lot of us love chicken pie.
PRippley Posted November 10, 2015 Report Posted November 10, 2015 Love, love, LOVE! To emphasize the point.😋
GoFrogs91 Posted November 11, 2015 Report Posted November 11, 2015 Great cold weather food. Looks great Benton
Syzygies Posted November 12, 2015 Report Posted November 12, 2015 The best chicken pot pie I've ever had was one I made from Tasmin Day-Lewis, Tarts with Tops On. The actor Daniel's sister. The book was an excuse for bringing this one recipe to print, and it's a masterpiece that takes twice as long as one would expect. In the same spirit, I've started working through Slow Fires, just released. He's a kindred spirit, another anchovies and capers guy who can show me a few things. Nothing radical but the ensemble effect of everything he says to do is extraordinary. The pappardelle with rabbit sugo surprised me; I knew I wouldn't be eating it on day one, but if I had read through the recipe before starting I would have realized I needed other plans for day two, also. A 24 dry rub, then rinse and 12 hours air dry in fridge, then braise, pull meat and chill for later assembly. I was crushed to see the pot come out of the oven bubbling away, I just knew I should have substituted sous vide. Then I tasted it, his preparation totally offset the ill effects of conventional braising. This was the best rabbit I've tasted in my life. A challenging meat many people give a pass, because it's so hard to get it to come out wonderful.
Poochie Posted November 12, 2015 Report Posted November 12, 2015 I haven't eaten the best chicken pot pie I ever ate yet. Like Dennis, I had more than my share of the Swanson's beef and chicken pot pies. In my book, they all tied for last place. Maybe if I ate a homemade one my opinion would change. But not having eaten one for the last 47 years is fine with me. Yours does look much better than what I've ever eaten, Mac, so I'm not dissin' your pie.
ckreef Posted November 12, 2015 Report Posted November 12, 2015 I haven't eaten the best chicken pot pie I ever ate yet. Like Dennis, I had more than my share of the Swanson's beef and chicken pot pies. In my book, they all tied for last place. Maybe if I ate a homemade one my opinion would change. But not having eaten one for the last 47 years is fine with me. Yours does look much better than what I've ever eaten, Mac, so I'm not dissin' your pie.Sounds like it's time for you to make a nice homemade chicken pot pie. KK grilled chicken, some fresh vegetables and a nice gravy. Pop can pie crust and you're on the way. I make some type of chicken pot pie almost once a month. An easy meal to prepare somewhat on the fly. Tastes good and filling. Can't wait to one day see a Poochie version. And like most I too burned out on cheapie chicken pot pies in my younger days. Once I started making them myself I experienced a whole new level.
MacKenzie Posted November 12, 2015 Author Report Posted November 12, 2015 Sounds like it's time for you to make a nice homemade chicken pot pie. KK grilled chicken, some fresh vegetables and a nice gravy. Pop can pie crust and you're on the way. I make some type of chicken pot pie almost once a month. An easy meal to prepare somewhat on the fly. Tastes good and filling. Can't wait to one day see a Poochie version. And like most I too burned out on cheapie chicken pot pies in my younger days. Once I started making them myself I experienced a whole new level. Reminds me of the comparison of Kraft Dinner and homemade Mac & Cheese. I can't believe I used to love that KD stuff and those Pre-made Chicken pot pies.
bryan Posted November 12, 2015 Report Posted November 12, 2015 Then I tasted it, his preparation totally offset the ill effects of conventional braising. This was the best rabbit I've tasted in my life. Thanks - My book is on the way.
CeramicChef Posted November 12, 2015 Report Posted November 12, 2015 Nice write-up, Syzygies. Thanks!
wilburpan Posted November 12, 2015 Report Posted November 12, 2015 That looks great!Stupid question: were the chicken meat and other ingredients cooked before adding to the pan? Or does the baking process cook the chicken and vegetables at the same time?
MacKenzie Posted November 12, 2015 Author Report Posted November 12, 2015 The chicken was from a chicken cooked using the rotisserie on the KK. The veggies were precooked except for the peas. I used some of the veggie water to thin down the sauce which was Cream of Wild Mushroom soup.
