Help Support Kitchen Knife Forums by donating using the link above or becoming a Supporting Member.
Page 2 of 2 FirstFirst 12
Results 11 to 15 of 15

Thread: help me make a chicken pot pie!

  1. #11
    Senior Member chinacats's Avatar
    Join Date
    Mar 2012
    On the (frozen) water Maine
    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
    Join Date
    Oct 2012
    Long Island
    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
    Join Date
    Jun 2014
    Orlando, Florida
    Make a samosa in a muffin pan. Bam!

  4. #14
    Senior Member panda's Avatar
    Join Date
    Dec 2012
    south east florida
    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
    Join Date
    Mar 2011
    LVW, Manchester, NJ
    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.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts