So I have to figure something to do with all this chicken stock.
I went to Boston Market and got a pot pie.
Based on my research, this appears to be a small pie filled with chicken soup thickened by an addition of flour. Seems fairly simple. I even have many options here: I could make the pot pie filling in bulk and can it ahead of time, and make up several pies… I mean I could fill my freezer with 40 or so pies, but that would be ridiculous; if I have that much filling, I can store it for a while.
So I’ve acquired a tray to make 4 miniature pies, which has a removable bottom… the kind you push up from the bottom with to lift the pie out of wholesale. These are 4.25 inch pies. I also acquired a french style rolling pin and a big ass pastry mat.
What I’ll do here is roll out the pie filling, fill the pies, top them off, then freeze them. Cooking them poses a structural problem. Perhaps I can transfer a frozen pie to a hot oven, in hopes that the pie crust will thaw and cook before the filling liquefies sufficiently to deform the casing. Or perhaps I should pre-cook them.
Its more than just chicken soup in a pie. There’s carrots, peas and potatoes as well. Maybe a bit of well cooked celery. Make the filling, portion it out. Then instead of pie crust just make drop-dumplings right into a casserole dish or bowl filled with the filling. Pop into the oven. Or you can make the crust and lay it over the top and bake it like that.
That’s the poor man’s way. Your pie tins seem interesting but more labor intensive. I’d use them for meat pies.
I’ve made pot pies and frozen them (unbaked) and baked then straight from freezer to oven with no issues. One thing I did find though is that the use of some modified starch in the gravy (to thicken) is a good idea for freezer bound pot pies; Straight flour or cornstarch thickened gravies break down in storage and become watery thin. The use of modified starch (corn, wheat, or whatever) prevents this from happening and you won’t wind up with chicken soup pies.
There are a few online sources for the modified starch…a Google search will track them down if you feel inclined to try the stuff.
make a chicken stew in a 9x12 and top with some pie pastry, or get some thing from the refrigerated isle at your grocery. Frozen pie dough works well. Pilsbury has the best except for sratch!
I usually make about 2 gallons of mix and then freeze in smaller portions. Just thaw and put in the dish with the crust and bake.
The secret is to cook the mix completely first. It wont cook completely, especially the chicken, without burning the crust. Line the dish with bottom crust and brown, add cooked hot mix, add top crust and brown it.
I use frozen mixed vegatables (green giant) and put in a pot with the condensed milk, a can of chicken stock, and butter and simmer until done. All the while I boil in a seperate pot the chopped chicken and then drain and add to the vegatable mix.
One of my wife’s favorites. Here’s one I made for her this evening. I just sautee up some onions, then add some chicken stock, red potatoes, and some frozen veggies and cook until the potatoes are soft. I make some roux in a separate pan with butter and flour. Add enough roux to the rest of the dish and boil. This makes a nice creamy filling. Then I line a dish with filo dough (wife hates it when it’s just dough on top) and top it off w/ more filo dough. Brush the top w/ some olive oil, sprinkle a little Parmesan and bake @ 350 for about 30 minutes. The hard part is waiting until it cools down enough to eat!
What you using for chicken? my favorite is old hen. She is most likely to be the best, not the fast grow big breasted monster. I like a old leghorn, she maybe 2 years old but plenty of flesh for pot pie or NOODLE (a nood to my wifes ex) soup. Can’t find it grow you own and enjoy the eggs you get beforehand. I’ll sell you real old hen chicken also.
+1 I usually make roux thickened pot pies from what’s left over from a rotisserie chicken from Costco and whatever veggies I have available. I use the individual portion pie aluminum pans to make the pies and then freeze them for later. Basically take them out of the freezer and pop them in the oven to reheat. I think they last for a while before breaking down, but the pot pies usually don’t last long enough to find out. Mmmmm pot pies.
I also agree, the secret is in the crust, which is better when homemade, and for me I prefer the crust on the top and the bottom…although I have made the poor mans version with stretched out Pilsbury tube dough baked on top.
