A Word to the Wise and Chicken Pot Pies

Well I am here to warn you all, to share my wisdom and be a cautionary tale. Do not, I repeat, do not eat cookie dough. Now I am not entirely sure that’s what caused the 3 hour pain and nausea that hit me this evening. Yet if I had to take a guess I’d say that was the culprit. Considering I had nothing else to eat today it’s really the only explanation short of a bout of the flu. I ended up having the lie down and felt wickedly ill. Lots of pain. Was not a fun few hours. So I’m telling you now do not ever do this. Now I’m not one to eat cookie dough on a regular basis. I mean it’s not like I go around to my neighbours houses when I smell them baking cookies and ask to lick the beaters or anything. Or at least you can’t prove it. I mean unless you have photos and a signed witness statement there’s no way anyone would believe you. Anyway the point here is do not eat cookie dough, enough said.

So I made something I had been wanting to try for awhile. I had some difficulty with this one and had to get a bit creative with it. I found out I did not have the proper tool but not until the last minute so this got a bit touch and go. I will post the recipe and pictures then give an explanation at the end of where I went wrong and how you can avoid it. Tips and tricks will be included free of charge. Wait..this is all free of charge. So tips and tricks will be included for the cost of a smile. How’s that? Or a smirk, or giggle, anything really. Even a shrug will do. So here it is. The recipe I so looked forward to that almost made me cry and throw mashed potatoes at the whole family. Ta da!

Chicken Pot Pie with a Potato Twist (inspired by fine cooking magazine):

Stew Portion:

1 to 1 1/2 pounds of chicken (I used leftover roast chicken,you can also buy a rotisserie chicken,or boneless and cook it before hand)- pull chicken into shredded large pieces, or cut into pieces
2 tablespoons olive oil
1 1/2 cups chicken broth
1 large carrot, cut into pieces
1/4 red onion, cut into pieces
1/4 white onion, cut into pieces
1 shallot, cut into pieces
1 zucchini, cut into pieces
1 handful of mini-corns
1 teaspoon thyme
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoon Dijon mustard
1/2 package of swiss chalet sauce or st hubert’s sauce, prepared (to those not familiar with this it’s basically a thick almost barbecue type dipping sauce we have here in Canada, you could use any thickener or gravy)

Whipped Potato Portion:

3 pound russet potatoes, about 4 medium
Salt
2/3 milk, warmed (you may not need it all, only add a bit at a time)
5 to 6 tablespoons of butter

Directions for the stew portion:

Add olive oil to a saute pan over medium/low heat. Toss in onions and shallots, cook until just starting to brown.

Add the carrots and zucchini and cook until those caramelize with the onions.

Add the shredded chicken and cook for a few minutes more until chicken browns just a bit.

Add chicken broth and bring to a boil. Also add mustard and spices at this time. Boil for about 3 to 4 minutes.

Add the thickener and turn the heat down to low. Cover and let simmer for about 10 to 15 minutes. Set aside and keep warm.

In a separate small pan use a little olive oil and crisp up the mini-corns a bit. Keep warm.

Whipped Potato Portion Directions:

Peel and cut up and rinse the potatoes. Put in a large pot and add water until it just covers the potatoes. Add some salt. Bring to a boil and cook until tender. Takes about 12- 15 minutes. Drain potatoes and return to pot. Keep over medium heat and stir for a couple minutes. Meanwhile warm the milk in a small saucepan and keep warm until needed. With an electric mixer beat the potatoes until they are broken up. Takes about 2- 4 minutes. Then add butter and milk (use about half the portion and check consistency of potatoes. You want them firm enough to be able to pipe them. So only add enough milk to keep them slightly stiff. You can season with salt and pepper.

Assembling the Pie:

With a piping bag and large tip (half inch plain is recommended) load the potatoes into the bag. Now pipe onto a plate in a medium sized circle. They should be about 3 inches in diameter and 2 and a half inches tall. Now spoon the chicken stew into the potato bowls. Garnish with mini-corns. Serve immediately.

Tips, Tricks and Lesson Learned:

Make sure you have the right tip. I did not and this made this recipe quite difficult. I tried 2 different tips and neither was big enough. Then I tried cutting a vegie bag but I cut the hole too big. So then I used a ziploc bag and finally got the right size hole cut. This makes a huge difference.

Makes sure your potatoes are stiff. I thought mine were but when I started piping they drooped after the second row. So batch 1 were more igloo shaped when I was really going for more of a straight bowl look.

Cheating option found through my desire to not have soggy taters. So for batch 2 the decision was made to put a ramekin on the plate and fill that with the stew. Then I piped around it, hiding the ramekin and making a more bowl like bowl so to speak. This worked amazingly well.

You can use just about any vegie combo you want. This would be good with just about anything in it.

Photos missing due to a G+ incident, will be restored soon. 

Okay so this is delish and worth the heartache and tears. I almost had an epic meltdown making them but only as I am not a piping master. I aim to get better and get a high end bag with tips aplenty. I have cheaper ones and they just do not cut it for this. I think I am going to have myself a cupcake marathon and pipe until I perfect my technique. This lack of piping ability frustrates me to no end. I could not get it pretty enough. The taste is there though so I suppose I should be proud of that. I will definitely make something like this again. So watch for updates as this will appear in another version once I master my piping. Maybe a nice beef stew with this would be nice. Hope you enjoy. Like I told you successes and failures will be posted. I am not a pro chef and want everyone to know that we all make mistakes and flubs in the kitchen. Yet if you love to cook you just keep on trying. I know I do. Smoochies! xx

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Comments

  1. 1

    Those are so pretty! I applaud your attempt. I would have used cheater pie crust and went from there.

    I'm sorry your tummy hurt :( I eat cookie dough all the time. It's one of my comfort foods.

  2. 2
    Rita'z R-tistic Ramblez says:

    I am horrible at piping, too! My daughter was a cake decorator, and the local Coldstone Creamery still wants her back LOL

  3. 3

    Lol Amy, I was tempted but I resisted the urge. I was not a happy mommy trying these. But I eventually got it. Now I want to try pot pie with phyllo, see how that goes. I am totally buying it this time. lol

    Glad I am not the only one Rita. I really just cannot pipe. I need to go get a good bag with good tips. Maybe that will make me better. I need to watch some videos on how to pipe. I need help.

    Thanks for reading ladies. I am having a ball doing this. My waist line not so much.

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