Oh pshaw, on Mon 04 Dec 2006 10:21:04p, Dee Randall meant to say...

>
>> I have never used canned chicken, but see no reason why it can't be
>> used. After all, the chicken I put in the pie is already cooked. I'm
>> very fussy about texture, so I cook each vegetable indidually in
>> chicken broth until I get precisely the degree of doneness I prefer. I
>> make a gravy using a browned roux made with butter (you could use
>> schmaltz), flour, and broth that I've cooked the vegetables in.
>> Combine chicken, vegetables, and gravy, and season as desired.
>> Tarragon is nice, or a bit of poultry seasoning, or thyme. Unless you
>> use salf-free broth, you probably won't need much if any salt. A bit
>> of freshly ground black pepper.
>>
>
> Texture is important to me in meat. The only canned meat that I can eat
> enjoy is a can of salmon (good quality) with a little mayo and dill
> weed; whereas it is not important to John. I told him if he bought that
> canned chicken that he might as well fix it himself :-)) -- well you
> know the rest of the story, it's chicken-pot-pie. I won't go with a
> good chicken broth that comes with making one's own, but use the brand
> that a poster recommended (comes in a plastic cup). But I will make a
> roux; and that's a good idea to cook each vegetable individually in
> chicken broth. Texture (degree of doneness) with vegetables does
> concern John; interestingly, he is the meat eater and I the vegetable
> eater, so texture to us is more important in the different preferred
> food groups -- hmmm.
>
> Had to look up the word, schmaltz -- I'll use butter ;-)
> Thanks for the temperatures for the chicken-pot-pie. I'll be wrapping
> aluminum.
> Wayne.
> Dee

You're welcome. Enjoy!

--
Wayne Boatwright
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