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Thread: help me make a chicken pot pie!

  1. #11
    Senior Member chinacats's Avatar
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    Interesting about the vinegar...I've always used vodka in my pie crusts.
    once in a while you get shown the light, in the strangest of places if you look at it right

  2. #12
    Senior Member Mrmnms's Avatar
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    Oct 2012
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    We make ours top crust only, as individual smaller pies. The crusts are baked off separately, and put on top of a thick hot filling made with chicken stock and a little dairy, briefly before serving. With our schedules, every one gets a fresh pie.

  3. #13
    Senior Member DDPslice's Avatar
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    Make a samosa in a muffin pan. Bam!

  4. #14
    Senior Member panda's Avatar
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    i prefer the soggy bottom crust cause it's moist. same with muffins. why are muffin tops more sought after? it's dry AF! i like crispy bits A LOT, but certain things are just too damn dry like pie crusts..

  5. #15
    Senior Member
    99Limited's Avatar
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    I love chicken pot pie, but primarily one that's fully encased in a crispy crust. I like to pull the top off and eat it first while the rest is cooling off. I then save the rest of the crust for last for dessert.

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