Now I’m jonesin’ for some chicken pot pie. Is it OK if I buy chicken pot pie instead of make one?
totally going to the grocery store to buy ingredients. chicken pot pie! and shit…
I was wondering if this thread had anything to do with the “Just Shoot Me” episode…
(Character pretended to be low IQ in order to get special treatment)
Brian
That’s what I immediately thought of:
“Chicken pot, chicken pot, chicken pot piiieee…”
It’s Donnie!
Usually, that’s one that I do the day after making a pot roast.
Just dice the leftover pot roast and vegetables that you cooked alongside of it (and you did cook veggies alongside, didn’t you? 
), cover with beef broth and warm in a sauce pan. Thicken it with some flour or cornstarch, put it in a shallow casserole, top with rolled biscuit dough and bake until the crust is brown.
This is how I make mine. I saute potatoes, peas, and carrots in butter, then add the flour to make a roux with the butter and veggies still in the pan. Then I add milk (or cream, if you don’t mind the calories) and chicken stock. Season to taste, and cook it all down until it thickens. Then I add my chicken pieces and throw into a dish with pie crusts on top.
This thread has great timing, as Mr. Elysium begged me to make my pot pie last night. Thankfully we had all the ingredients in the house. I get to heat up the left overs tonight. Mmm…pot pie…
If you’re going to do store-bought pot pie, IME, Marie Callendar’s is pretty darned good!
[complete hijack about the Weird Al thing] What I heard is that Sir Paul was respectful enough about his request that Al not do it (because he’s a vegetarian) that Al did not, indeed, record it. As opposed to his parody of Gangsta’s Paradise, where Coolio was such a Diva about Weird Al not doing a parody that Al did it anyway (see: Amish Paradise; too funny!) and just paid the fines!
Of course, none of this means that McCartney’s not an asshole, I don’t know. Just relaying an anecdote. [/complete hijack]
Everybody’s versions sound great! I wish it weren’t so blatantly unhealthy. Wouldn’t be so bad except for the homemade crust w/ butter and shortening. Oh, and the butter in the roux.
As for homemade crust, I learned how a few years ago out of the same Cook’s book. Still makes me nervous every time (the rolling out and picking up), but it always comes out okay, if not perfect. I’d like to try the biscuit version, too.
Leftovers tonight! C.P.P.!
TUNA Pot Pie?? This is a recipe I must have!
Tuna pot pie is what I call one of my bachelor recipes, that is, it doesn’t really require any cooking skills at all.
1 package of 2 deep dish pie shells, frozen
1 6 ounce can of tuna
1 can condensed cream of celery or mushroom soup, undiluted
About 10 ounces of frozen mixed vegetables. or one can, drained, of mixed vegetables (I use VegAll brand, but try the frozen kind first)
Preheat oven to whatever the pie crust packaging says.
Let the pie shells defrost a bit, one shell will make the top crust. In the bottom crust, put the vegetables. Spread out evenly. You don’t need to cook them if they’re frozen. Drain the juice from the tuna, and distribute it amongst the cats who are having a fit about a can of tuna being opened. Break up the tuna, distribute it on top of the vegetables. Put the cream of celery on top of that, and spread it around. Put top crust on, crimp it to the bottom crust if desired. When the oven reaches the desired temperature, stick the pie in there. Bake until the crust is done, usually about half an hour. During that time, you can fix a green salad or some other raw veggie, if desired.
This makes about 4 servings, for us. It will reheat in the microwave very nicely. And yes, that’s four servings from a 6 ounce can of tuna, the tuna is strongly flavored enough that it seems like more. Of course, you can put two cans of tuna in this. Cream of mushroom soup works, but cream of celery is much better.
Also, this is basically my recipe for tuna casserole, except that I omit the pie shells and add cooked noodles or rice.
This sounds excellent! (And I would use the frozen mixed veggies, so I would add some salt and pepper, since there’s no salt in the frozen veggies). I must try it!
Hmmmmm. My basic “tuna casserole recipe” is Mac and Cheese (we prefer the kind with the shells and cheese sauce to the ‘cheap’ kind with the cheese powder) plus tuna, plus mixed frozen veggies! 
Dump it all in a casserole dish, top with shredded cheddar or monterey jack and pop it in the oven til it’s hot all through and the cheese is melty!
This is how I make it too. With a roux I can keep the salt to a minimum. I think soup is too salty and prefer the paper box of chicken stock marked low sodium. I cheat and use 2 cans of Delmonte peas and carrots drained. The red box of Pillsbury ready made pie crusts work well that are in the margerine section. They need 15 minutes on the counter to soften up. Just unroll one for the lower and one for the top or both on top. People think I made them from scratch. My favorite part is folding the crust under and pinching it between my forefinger and thumb. You can also crimp it with a fork. Poke a few holes on top and bake it at 425 until light brown. If you want to get fancy you can get an extra box and cut out hearts or whatever and decorate your pie top with them. Use a beaten egg white as the glue. I make an apple pie with hearts for Christmas.
Simple Irish/ French Roux- In my family for generations. My Grandma O’Connor’s recipe.
Take a stick of real Butter, margerine ruins it. Slowly melt in sauce pan over medium low heat. Sprinkle with a bit of black pepper. Add a little at a time 1/4 cup of flour blending with a wire whisk or a fork. Don’t stop stirring it. Once it becomes a soft paste start adding whole milk, not lowfat, stirring constantly. About a cup at a time until it is at the desired consistancy. Stir, stir, stir! Once it is thickened a bit but not too thick turn the heat down to simmer or low. Do not boil. Add whatever you want at this point. Season it with with a touch of garlic powder and black pepper and salt for chicken or beef. If adding tuna or salmon add 1/2 teaspoon of dill weed. I taste test it. You can make anything at this point, chicken pie, creamed tuna or salmon, and serve it over mashed potatoes, rice or biscuits or toast.
Mmm. Thanks! I’m going to have to try this soon!!
Dammit, some of you people apparently don’t understand the rules of this forum. :mad:
Rule 120(A)(III)(d)sub[/sub]: “One cannot post in a food thread that involves a recipe without actually posting the recipe”. (Emphasis added.)
Mods, please back me up on this.
OK, here’s my recipe for Marie Callendar’s Pot Pie:
1 supermarket
Some amount of money (a $5.00 should do)
A cashier
A microwave oven
Butter
- Go to supermarket; look in freezer case for Marie Callendar frozen dinners. The pot pies are usually on the bottom.
- Select your favorite flavor. I like the creamy chicken.
- Give your money to the cashier and take the pot pie home.
- Heat pie in microwave according to package directions; no need to bother really checking internal temp even though the package says to do so. They’re just covering their asses.
- Remove pie from microwave and liberally butter the crust.
- Try to wait long enough for the first bite that you don’t blister the roof of your mouth.
Man, I missed this thread after I posted in it.
Thanks for the tip, Snickers. I would love to see a recipe or two, if you don’t mind. I love recipes. And pot pie.
Cartman’s gonna have real trouble with kitty on that one.
Linky? Pleeeaaaase?
I do it the same way as a chicken pot pie, just substitute cooked cubes of beef (and I prefer it without any milk or cream when making it with beef.) If you don’t have leftover beef, I start from scratch with cubes of chuck or boneless beef short rib. Brown the beef, throw it in a heavy pot, cover with water by an inch or so (or you can use a light broth if you want a stronger, meatier flavor), bring to a boil, then reduce to a simmer. Cover pot and let simmer for 2-3 hours, or until tender. When you’re done, you have your broth base and your meat all ready. If you want to, you can add a bit of onion, carrot, and celery to the pot, which you will strain out later, to add more flavor to your broth. Be sure to add salt to taste.