Muggles laid this down on his screen :
On 12/4/2015 2:06 PM, Eagle wrote:
Muggles brought next idea :
On 12/4/2015 12:41 PM, Eagle wrote:
Does anyone here have a recipe for chicken pot pie?
I remember having chicken pot pie at Marie Callender's not long ago, and
remember it to be lip smacking GOOD! The pot pies you buy from the
grocery store are alright, but don't have that light brown and very
flaky crust like the freshly made pies from Marie Callender's .
I'll be doing the cooking, so a report will be forth coming.

Marie Calendar's has a frozen pot pie you can get in the freezer case at
Walmart and it's pretty good. I buy the one that's Parmesan Chicken pot
pie quite often. LOVE IT! Big pcs of chicken, creamy sauce, and has
broccoli in it. There's other versions of it too that you might like
better. You take the lid off it and microwave it for 10 minutes and the
crust is nice and crispy. I add a little shaved Parmesan to the top of
my crust.

We eat those pot pies all the time here. The ones you mention are the
best of the lot, and are much better than the small pot pies from Marie
Calenders.
I want to make pot pies from scratch, so if you have a recepie for the
crust, that would be great!

bottom crust:
1c flour
1/2 tsp salt
1/3 c. + 1 Tbsp shortening
2-3 tsp cold water

Measure flour and salt into a bowl.
Cut in shortening thoroughly 'til it looks like corn meal.
Sprinkle in water and mix 'til it all forms into a ball.
Roll dough out for bottom crust.

The crust is flakier the smaller the shortening is cut in.
The crust will get tougher if the more times you try to roll it out, so
make sure you roll it to size just once vs. trying to start over a
second time.

Double the recipe if you want a top crust. You can substitute unsalted
butter for shortening. Make sure you cut it in 'til you get a small corn
meal look.

We're going to Winco in a few, so I'm gathering all the info I can right
now.
Hows the van? Find that leak yet?

Haven't had time to mess with the van looking for a leak, yet. It's on
the "to do" list, though.

Thanks Mz M....I saved this recipie.