Text 23808, 104 rader
Skriven 2012-04-17 07:25:56 av Dave Drum (1:18/200.0)
  Kommentar till text 23787 av NANCY BACKUS (1:261/1381)
Ärende: Pot Pies
================
-=> NANCY BACKUS wrote to HAP NEWSOM <=-

 HN> Have not made a pot pie in years
 HN> and years. Did go out last night
 HN> and pick up two of KFC's chicken
 HN> pot pies last night for dinner;
 HN> not bad at all, not sure that it's
 HN> worth the $3.99 price though.

 NB> A few days or so ago, I tried out the Boston Market's chicken
 NB> pot pie.  Again, not bad at all, but I'm not sure it was worth
 NB> the $5 or so it cost...  Marie Callender's at the store are
 NB> almost as good, and cost $3.29 not on sale... and I usually
 NB> only buy them when they go on sale...  ;)

If I am not making my own - I do Banquet or Stouffer's (whichever is on special
offer). But, as one of my older friends (he's 87 and no longer cooks much)
touted me off on the KFC pot pie I decided I'd give it a shot - more to please
John and then pick it apart for him.  Bv)=

It was surprisingly good for a Kentucky Fried Colonel product. First thing of
theirs since the short-lived (around here) Double Down sarnie that I have
enjoyed.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Pot Pie - Chile-Head Style
 Categories: Chile-heads, Poultry, Casseroles, Chilies, Pastry
      Yield: 4 Servings
 
      1 c  Chopped onion
      1 c  Chopped celery
      1 c  Chopped potatoes
      1 c  Chopped carrots
      1 c  Fresh seeded chopped chilies
    1/2 c  Butter
    1/2 c  Flour
      1 c  Half & Half
  2 1/2 c  Chicken broth
      1 ts Black pepper
      1 ts Garlic granules or minced
           - garlic
      1 ts Salt; to taste
    1/2 ts Chile spice mix
     15 oz Can LeSuer peas *
      4 c  Cooked, chopped chicken
           Pie crust to cover top
 
  A mix of home-grown chilies including Anaheim, Thai Dragon,
  Serrano, Hot Wax, and one Chiltepin were used.
  
  * I used a 10 oz box of frozen peas as I abhor the mushiness
  of canned peas. - UDD
  
  Pre-boil chicken and save broth, or use canned chicken and
  broth. Add potato to chicken pot 30 minutes from finish and
  save, as potatoes should be cooked and saturated with water
  before adding.
  
  Saute pepper, chile spice, garlic, onion, celery, carrots,
  and chilies in a dutch oven until onions start to clear. Use
  caution with the fumes if your chilies are really hot.
  
  Add butter if  needed. Add flour to saute and cook 2 minutes
  stirring constantly. This will make a pasty-looking mess.
  
  Combine broth and Half & Half and gradually stir in.
  
  Cook, stirring constantly, until mix becomes thick & bubbly.
  Add chicken, peas, and potatoes, bring back to boil stirring
  regularly.
  
  Cover with pie crust, cut slits in crust. Bake at 400øF/205øC
  for about 40 minutes if you're cooking indoors in an oven.
  
  At high altitude, saute a little longer to quicken cooking.
  
  I used a 12" Dutch oven with flange top lid covered with good
  coals on top and sitting 8" above a medium bed of coals in the
  fire pit. If your dutch oven does not have a flange lid, make
  a raised lip out of aluminum foil around the outside and load
  the lid with coals. Check the crust several times to regulate
  top baking heat. Try to get a slow boil from the bottom heat.
  
  UDD NOTES: I cooked the ingredients in a large sauce pan. And
  since I consider myself civilised I did not do the campfire
  method outlined. Instead I used a round glass casserole dish
  and my oven. It didn't take the whole 40 minutes to get the
  dish finished ... closer to 30 minutes and a bit.
  
  I have made this with red bell pepper in place of the chilies 
  for a chile-wuss friend. It's still good. Just different.
  
  This recipe is highly recommended.
  
  MM Format by Dave Drum - 12 November 1999
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Sometimes we need to laugh to keep from crying. -- Dave Drum (1942 -- )
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