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Culinary Adventure #41

  • Thread starter Thread starter IndyWS6
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IndyWS6

IndyWS6

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Making the filling for tomorrow’s Chicken Pot Pies for football viewing. Overachieving on an already award winning recipe. Did a few things differently to build “depth of flavor” or whatever the hell they say on Food Network 😀
 
Two whole oven roasted chickens, stripped of the good stuff..
 

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The carcasses, skin and all leftover pieces into a pot with chicken stock, salt and pepper. Simmered and reduced for about an hour before being strained..,
 

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Blanched carrots, frozen peas and pearl onions in for the “all swim” portion of the program..,
 

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Chicken Pot Pie filling task: complete…

This is enough for ~12 pot pies. It’s a shit ton of work, and it freezes well, so I always make enough for future dinners. We’ll have pot pies tomorrow and then a couple more times this winter from this effort…
 

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I have a gluten free pot pie crust mix my wife bought and most of the ingredients, I should try it. Won't be as authentic as Indy here.
 
IndyWS6 said:
Refrigerated pie crusts. Brush them with egg wash, cut a couple of slits to vent steam and bake at 375 for about a. Hour.
Click to expand...
That’s awesome
Didn’t know if you were making dough or not. Pre-made is such a time saver.
 
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