#1  
Old 03-18-2015, 02:13 PM
Johnny L.A. Johnny L.A. is offline
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What did I make?

Yes, yes, I know. 'You made a mess!' But seriously...

Friday I sautéed some cut-up chicken thigh with chopped onions, chopped celery, minced garlic, salt, pepper, and celery seed. Then I added flour and cooked it a bit before adding milk and frozen mixed veg. When the sauce thickened, I put it into a little baking dish and topped it with Bisquick and baked it. The Bisquick pretty much absorbed all of the liquid. It tasted good, and the SO liked it; but...

What did I make? I mean, does it have a name?
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  #2  
Old 03-18-2015, 02:15 PM
silenus silenus is online now
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You made a variant pot pie. Just with Bisquick instead of a pie crust on top. Sounds 50s to me.
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Old 03-18-2015, 02:23 PM
pulykamell pulykamell is online now
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Quote:
Originally Posted by silenus View Post
You made a variant pot pie. Just with Bisquick instead of a pie crust on top. Sounds 50s to me.
Yeah, either that or a variant of chicken & dumplings. (I make mine by basically making a roux-thickened chicken soup and dumping dollops of Bisquick on top.)
  #4  
Old 03-18-2015, 02:24 PM
IvoryTowerDenizen IvoryTowerDenizen is offline
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Quote:
Originally Posted by Johnny L.A. View Post
Yes, yes, I know. 'You made a mess!' But seriously...

Friday I sautéed some cut-up chicken thigh with chopped onions, chopped celery, minced garlic, salt, pepper, and celery seed. Then I added flour and cooked it a bit before adding milk and frozen mixed veg. When the sauce thickened, I put it into a little baking dish and topped it with Bisquick and baked it. The Bisquick pretty much absorbed all of the liquid. It tasted good, and the SO liked it; but...

What did I make? I mean, does it have a name?
Sounds like a pot pie.
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Old 03-18-2015, 02:25 PM
Tibby or Not Tibby Tibby or Not Tibby is offline
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Sounds like you may have inadvertently stumbled upon Bisquick drop dumplings (they figure big in my pressure-cooker Chicken & Dumpling recipe, which is, if I may be so bold, to die for).

Did you add the Bisquick dry, or mix it to batter, first?
  #6  
Old 03-18-2015, 02:26 PM
Tibby or Not Tibby Tibby or Not Tibby is offline
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Drat, Ninja'd by Pulykamell!
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Old 03-18-2015, 02:28 PM
running coach running coach is online now
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Quote:
Originally Posted by silenus View Post
You made a variant pot pie. Just with Bisquick instead of a pie crust on top. Sounds 50s to me.
With a Jello salad on the side.
  #8  
Old 03-18-2015, 02:30 PM
TriPolar TriPolar is online now
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Chicken pot - Chicken pot - Chicken pot pie
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Old 03-18-2015, 02:39 PM
running coach running coach is online now
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Chicken Pot Pie. Weird Al live.
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Old 03-18-2015, 02:41 PM
Tibby or Not Tibby Tibby or Not Tibby is offline
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With a Jello salad on the side.
...and pineapple upsidedown cake for dessert.
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Old 03-18-2015, 02:41 PM
pulykamell pulykamell is online now
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If you used batter (which is my assumption), it can also be called chicken dumpling casserole.
  #12  
Old 03-18-2015, 02:44 PM
Johnny L.A. Johnny L.A. is offline
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Quote:
Originally Posted by silenus View Post
You made a variant pot pie. Just with Bisquick instead of a pie crust on top. Sounds 50s to me.
Quote:
Originally Posted by pulykamell View Post
Yeah, either that or a variant of chicken & dumplings. (I make mine by basically making a roux-thickened chicken soup and dumping dollops of Bisquick on top.)
Quote:
Originally Posted by IvoryTowerDenizen View Post
Sounds like a pot pie.
Yeah, I was kind of going for a pot-pie style of thing, only with 'dumplings' instead of pie crust. (I don't know how to make a pie crust.) But virtually all of the liquid was absorbed. I wasn't entirely sure where I was going with it. I just wanted A) something hot; B) something that would be ready when the SO got home; and C) something that used stuff I had in the house, since I didn't want to go to the market. So I made it up as I went along.

Quote:
Originally Posted by Tibby or Not Tibby View Post
Did you add the Bisquick dry, or mix it to batter, first?
I made a batter.
  #13  
Old 03-18-2015, 02:47 PM
Johnny L.A. Johnny L.A. is offline
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Originally Posted by pulykamell View Post
If you used batter (which is my assumption), it can also be called chicken dumpling casserole.
Not quite the same, but maybe that's what I'll call it.
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Old 03-18-2015, 02:49 PM
Tibby or Not Tibby Tibby or Not Tibby is offline
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Originally Posted by Johnny L.A. View Post
I made a batter.
Well, that's a relief, otherwise we'd have to fire you from your own kitchen.
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Old 03-18-2015, 02:57 PM
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Yup... it sounds like a variation on a chicken pot pie to me. Or more importantly... it sounds pretty darn good to me.
  #16  
Old 03-18-2015, 02:58 PM
Tibby or Not Tibby Tibby or Not Tibby is offline
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Originally Posted by Johnny L.A. View Post
...(I don't know how to make a pie crust.)
If you do learn, and you should, be sure to use lard. I'm a lard man and you should be one, too.
  #17  
Old 03-18-2015, 03:17 PM
Johnny L.A. Johnny L.A. is offline
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Originally Posted by Tibby or Not Tibby View Post
If you do learn, and you should, be sure to use lard. I'm a lard man and you should be one, too.
The SO has something against lard. (I once wanted to use lard to make refried beans, and she wouldn't hear of it. It was OK for me to use bacon grease though. ) It will have to be Crisco.
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Old 03-18-2015, 03:18 PM
silenus silenus is online now
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Keep a couple of the frozen pie crusts in the freezer for times like this. They aren't home-made, but they'll do for making a leftovers/freezer stash pot pie.
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Old 03-18-2015, 03:32 PM
Johnny L.A. Johnny L.A. is offline
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Originally Posted by silenus View Post
Keep a couple of the frozen pie crusts in the freezer for times like this. They aren't home-made, but they'll do for making a leftovers/freezer stash pot pie.
I have some puff pastry dough in the freezer. But I also have bangers. I thought I might make sausage rolls. No idea how. I just thought I'd take the sausage meat out of the casing, roll it up in the pastry dough, cut it into about two-inch portions, and bake it.

Anyway, good idea to keep frozen pie crusts. Only we have a 36-inch (?) wide fridge with French doors, so the freezer is pretty narrow. Also full. (I should get my film out of there and shoot some footage.)
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Old 03-18-2015, 03:34 PM
IvoryTowerDenizen IvoryTowerDenizen is offline
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Quote:
Originally Posted by Johnny L.A. View Post
I have some puff pastry dough in the freezer. But I also have bangers. I thought I might make sausage rolls. No idea how. I just thought I'd take the sausage meat out of the casing, roll it up in the pastry dough, cut it into about two-inch portions, and bake it.

Anyway, good idea to keep frozen pie crusts. Only we have a 36-inch (?) wide fridge with French doors, so the freezer is pretty narrow. Also full. (I should get my film out of there and shoot some footage.)
Buy the Pillsbury kind that rolls up. THen it's just storing a rectangle.
  #21  
Old 03-18-2015, 03:37 PM
silenus silenus is online now
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Originally Posted by IvoryTowerDenizen View Post
Buy the Pillsbury kind that rolls up. THen it's just storing a rectangle.
Exactly. The only reason to buy the full crusts is if you have to make a number of pies all at once. But the Pillsbury stuff is very adaptable.
  #22  
Old 03-18-2015, 03:38 PM
pulykamell pulykamell is online now
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Originally Posted by Johnny L.A. View Post
Not quite the same, but maybe that's what I'll call it.
Yeah, that recipe has you pouring stock over the whole thing before you cook it, but when I make chicken and dumplings, I don't do that. It sounds like the only thing you did different than me with my chicken and dumplings is I put in spoons of batter on top instead of pouring the whole thing over it.
  #23  
Old 03-18-2015, 03:48 PM
Johnny L.A. Johnny L.A. is offline
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Originally Posted by pulykamell View Post
I put in spoons of batter on top instead of pouring the whole thing over it.
That's what I did. Only, there was a lot of batter.
  #24  
Old 03-18-2015, 03:58 PM
silenus silenus is online now
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That's what I did. Only, there was a lot of batter.
Judges?






Judges say.....OK! They roll big joints too!
  #25  
Old 03-18-2015, 04:10 PM
Johnny L.A. Johnny L.A. is offline
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Judges say.....OK! They roll big joints too!
Let me tell you about these really neat table candles I make...




.

Last edited by Johnny L.A.; 03-18-2015 at 04:10 PM.
  #26  
Old 03-18-2015, 04:32 PM
pulykamell pulykamell is online now
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Originally Posted by Johnny L.A. View Post
That's what I did. Only, there was a lot of batter.
There can never be too much batter for chicken and dumplings. That's the best part!

(When I do chicken and dumplings with Bisquick drop biscuits and spoon it over, I get something like 3-inch tall dumplings.)
  #27  
Old 03-18-2015, 06:29 PM
Tibby or Not Tibby Tibby or Not Tibby is offline
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Originally Posted by Johnny L.A. View Post
The SO has something against lard. (I once wanted to use lard to make refried beans, and she wouldn't hear of it. It was OK for me to use bacon grease though. ) It will have to be Crisco.
I sincerely wish no disrespect or to promulgate discord in any way, but you must retain a big time, big-nosed (…”big nose” is not a bigoted remark; some of my best friends have big noses, including my dog) divorce attorney ASAP. If your spouse declares, no lard!; you must reply, no marriage!

…You might want to get a second opinion about all this, of course.
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