Yeah, I know. Been covered before. Tough.

I have half a baked chicken and would like to make a CPP. I also
have some frozen carrot/pea succotash and one raw onion. Got plenty o'
flour, eggs, milk and spices.

Got any ideas?

nb

On 2017-09-18, notbob > wrote:
> Yeah, I know. Been covered before. Tough.
>
> I have half a baked chicken and would like to make a CPP. I also
> have some frozen carrot/pea succotash and one raw onion. Got plenty o'
> flour, eggs, milk and spices.
>
> Got any ideas?

I think I'd like to make this a hot water crust and a make the CPP in
a "hand-raised" pie in a Corning baking dish (wht). Yes? No?

nb

On 2017-09-18, Wayne Boatwright > wrote:

> Personally I wouldn't bother. Most hot water hand-raised crusts are
> not really to be eaten, and those pies are usually served cold or at
> room temperature. Much like a traditional English pork pie, it is
> usually filled with a natural gelatin after baking. It's also a
> somewhat difficult crust to make, and rather time consuming. JMO.

Well, it's an opinion. Precisely what I was looking for. Thnx,
Wayne.

BTW, are you saying chicken does NOT have enough "natural gelatin" to
make a "hand-raised" pie? I've watched Great Brit Bake-OFF, so
understand the roll gelatin plays in a hot-water crust pie. Perhaps I
could add some "gelatin".

nb

On 18 Sep 2017 16:21:13 GMT, notbob > wrote:

>On 2017-09-18, notbob > wrote:
>> Yeah, I know. Been covered before. Tough.
>>
>> I have half a baked chicken and would like to make a CPP. I also
>> have some frozen carrot/pea succotash and one raw onion. Got plenty o'
>> flour, eggs, milk and spices.
>>
>> Got any ideas?
>
>I think I'd like to make this a hot water crust and a make the CPP in
>a "hand-raised" pie in a Corning baking dish (wht). Yes? No?
>
>nb

I've only made pork pies that way, didn't know people did chicken.

On 18 Sep 2017 16:06:34 GMT, notbob > wrote:

>Yeah, I know. Been covered before. Tough.
>
>I have half a baked chicken and would like to make a CPP. I also
>have some frozen carrot/pea succotash and one raw onion. Got plenty o'
>flour, eggs, milk and spices.
>
>Got any ideas?
>
>nb

Prepare a mess o' filling, place in a buttered roasting pan, top with
bisquits, and bake... no bottom crust... serve spooned into a bowl.

"notbob" > wrote in message
...
> Yeah, I know. Been covered before. Tough.
>
> I have half a baked chicken and would like to make a CPP. I also
> have some frozen carrot/pea succotash and one raw onion. Got plenty o'
> flour, eggs, milk and spices.
>
> Got any ideas?
>
> nb

I don't personally do well making pie crusts. I would go for a biscuit
topping. Not exactly pie but close enough.

On 2017-09-19, Wayne Boatwright > wrote:

> Biscuits make a perfectly fine topping for meat pies.

My chicken pot pie came out ....jes ok. (note the lowercase ok)

The filling was fine, but the crust was a bit off. I made a very
thick pie crust and threw it over the filling in a Corningware French
white baking dish. The juices over-flowed the crust and half of it
came out a bit soggy. OTOH, it was a great crust, in that it was made
with real butter and King Arthur organic stone-ground white flour and
despite the overly long bake, half the crust came out quite flakey, if
also a bit tough. Perhaps, next time, I'll use biscuits.


No matter. I'll learn. My next effort will be better.

nb

On 2017-09-19, l not -l > wrote:

> For wet fillings like cpp, I use a very cold crust, sprayed on
> the down side with Pam or similar.

I used real butter (no shortening) and made a smaller crust. It
rolled out, ok, but was not large enough to cover it all. It jes
covered the inside of the dish. I did grease the entire baking dish,
though. In the end, too much butter! There were, literally, pools of
melted butter on top of half the crust.

The crust woulda worked great in a fruit pie in a basic pie dish, but
didn't do so well in a vertical sided baking dish (Corningware).

Like I sed, I'll learn from my mistakes.

nb

On 19 Sep 2017 17:18:26 GMT, notbob > wrote:

>On 2017-09-19, Wayne Boatwright > wrote:
>
>> Biscuits make a perfectly fine topping for meat pies.
>
>My chicken pot pie came out ....jes ok. (note the lowercase ok)
>
>The filling was fine, but the crust was a bit off. I made a very
>thick pie crust and threw it over the filling in a Corningware French
>white baking dish. The juices over-flowed the crust and half of it
>came out a bit soggy. OTOH, it was a great crust, in that it was made
>with real butter and King Arthur organic stone-ground white flour and
>despite the overly long bake, half the crust came out quite flakey, if
>also a bit tough. Perhaps, next time, I'll use biscuits.
>
>
>No matter. I'll learn. My next effort will be better.
>
>nb

Didn't think to say but did you know that your filling should be cold
when you put the pastry on, then go straight to a nice hot oven? I
tried to hurry it once and the filling was warm and it didn't work
half as well.

On 2017-09-19, > wrote:

> Didn't think to say but did you know that your filling should be cold
> when you put the pastry on, then go straight to a nice hot oven?

No, I did not and I did not do that. Thnx for the tip!

nb

On 19 Sep 2017 18:55:31 GMT, notbob > wrote:

>On 2017-09-19, l not -l > wrote:
>
>> For wet fillings like cpp, I use a very cold crust, sprayed on
>> the down side with Pam or similar.
>
>I used real butter (no shortening) and made a smaller crust. It
>rolled out, ok, but was not large enough to cover it all. It jes
>covered the inside of the dish. I did grease the entire baking dish,
>though. In the end, too much butter! There were, literally, pools of
>melted butter on top of half the crust.
>
>The crust woulda worked great in a fruit pie in a basic pie dish, but
>didn't do so well in a vertical sided baking dish (Corningware).
>
>Like I sed, I'll learn from my mistakes.
>
>nb

IMO, sounds like: filling too liquid, container filled too full, oven
not hot enough.
I mix everything in a sauce pot. Saute a little onion in the pot
until almost tender.I make the sauce next in the same pot, chicken
broth thickened with either flour roux or a slurry of corn starch.
Heat. Drop in your chicken and vegetables. If the vegetables are
fresh you're going to have to cook them a bit. If frozen, drop them
in cold. Stir everything. Allow to cool a bit so that when you drop
the crust on it doesn't melt down onto the filling. Fill your baking
dish. If you haven't made the filling too saucy you can fill quite
full. Lay your crust across the top and press it firmly to the side
of the dish. Cut some slits in the crust so that the filling can
bubble without overflowing the dish. Bake, probably about 45 minutes.
If using a store bought refrigerated crust, check the side of the box
for baking time and temp.
Janet US