A dish from my childhood basically. King Ranch Casserole! 
Of course I kicked it up a notch or two........
Of course I kicked it up a notch or two........
What's for Dinner?
- Thread starter ffemt128
- Start date
Help Support Winemaking Talk - Winemaking Forum:
Terrible picture, but watching the TEXAS ohio state game. Munchie food for the game. 
Mrs. WM81 requested chicken pot pie, so that was dinner last night. I've never been fond of the dish, as the commercial ones are all crust with a tiny bit of bland filling. This is my third time making a pot pie in the last few years, so I researched recipes and got one off AllRecipes.
I followed the recipe exactly, except for changing everything.
It was useful for proportions, but any recipe that says to boil chicken and throw the stock out is NOT to be followed.
Fried the chicken, caramelized shallots, sauted the vegetables (carrots & potato), and made the gravy in one pan. Assembled it in a 9" cake pan, not a pie plate, so each piece is a meal. I'm going to make it again in a couple of weeks, refining what I did this time.
Getting the first piece out picture perfect quality doesn't happen ... but Mrs. WM81 said it was the best one she's ever had. [To be fair, all she's had before this is commercial frozen ones and my first 2 attempts, which were still better than frozen.]
Preserving flavors by making everything in one pan (do one thing, remove it, start the next ...) and caramelizing the shallots is the big win.
I followed the recipe exactly, except for changing everything.
It was useful for proportions, but any recipe that says to boil chicken and throw the stock out is NOT to be followed.
Fried the chicken, caramelized shallots, sauted the vegetables (carrots & potato), and made the gravy in one pan. Assembled it in a 9" cake pan, not a pie plate, so each piece is a meal. I'm going to make it again in a couple of weeks, refining what I did this time.
Getting the first piece out picture perfect quality doesn't happen ... but Mrs. WM81 said it was the best one she's ever had. [To be fair, all she's had before this is commercial frozen ones and my first 2 attempts, which were still better than frozen.]
Preserving flavors by making everything in one pan (do one thing, remove it, start the next ...) and caramelizing the shallots is the big win.
The thing I love about recipes is that you don't need to prove your cooking skills to post a recipe. Sometimes it is glaringly obvious they are absent within the instruction. Other times you have to figure it out the hard way.
If you want to wind me up, show me a mushroom soup recipe with a can of mushroom in the ingredients. You will get a fun response.
Reviews are definitely my favorite part. I didn't have A.B,or C and I wasn't going to simmer for 2 hours. I put it in the microwave for 2 minutes and the meat was SO tough.
This recipe sucks!
I have also only made this a few time over many many years. Better than frozen, but I never dazzled myself. The one thing I did get right was presentation. If you make it again a cheap ramekin set for individual servings makes it fun!
Next time save me a piece, would ya?
Similar threads
