Comments on: Chicken Pie Looking Pretty

by: Barbra Wooten

Sun, 14 Oct 2007 16:30:06 +0000

I was born a Britt. We have meat pies & well sort of pie everything in our quick meal list. So if there is a short cut to a pie I have tried it. Yours is beautiful, might I add. I did something sort of along that line with the ready made pie crust for time sake. Cut fall leaves from it with my cutters & layered them over top. Wish I had gotten a pic before the boys got at it. Used the cream of chicken with mushrooms. Cook up my cream soup spices & filling seperate. It is smashing & simple. I think a beef pie will be on tonights menue. Thank you for the inspiration!

by: Chicken Pie - Great Tasting, Lip Smacking Chicken Pie at Chinese Recipes | Cooking Tips | Good Eats

Sat, 05 May 2007 06:50:37 +0000

[…] The seasoned baker makes conventional round Chicken Pies; the novice baker tried to be funny in her first attempt. […]

by: yich

Wed, 04 Apr 2007 21:39:17 +0000

Hi Grace, Thanks for visiting and for giving me some tips too! Appreciate that!

by: Grace

Wed, 04 Apr 2007 21:12:33 +0000

Regarding the pot pie — I’ve used cream of mushroom soup as well. It does work fine. However, you can try using gravy! We traditionally make turkey pot pies out of leftover T-day food — turkey, stuffing, gravy and sometimes mashed potato — mixed in with frozen veggies. YUM is all I can say.

by: yich

Thu, 08 Feb 2007 16:23:27 +0000

Ahhh… a little trick here and there. Thanks Chef Shirley!

by: MeltingWok

Thu, 08 Feb 2007 08:28:36 +0000

ohhh, you bake the bottom crust for 10 minutes, remove, let cool for a bit, then fill the stuffings (preferably room temperature/cooled down), put the top crust, and continue baking until done. That’s how I get both top and bottom flaky, hope that helps :)

by: yich

Thu, 08 Feb 2007 06:55:04 +0000

RM - The Betty Crocker Pie Crust Mix box instructions said just to add water, but your suggestion of adding some butter brought it up a notch!

BC - Thank you thank you *simcooks gives a little curtsy with her invisible apron*

James - Looks like you are one of those who eat with your eyes first. Cooks will appreciate you!

MW - I didn’t know how much water to use so I didn’t dare to use cream of mushrooms or cream of chicken cos I was afraid if it’s too watery, my bottom layer of pie crust will turn soggy. Perhaps I will make chicken pot pies with the Pilsbury Pie Shells the next time. Oh, and thanks for the tuna tip and thanks for the well wishes :)

by: MeltingWok

Thu, 08 Feb 2007 06:41:44 +0000

very nice, yi :)) I like using Pilsbury roll and unroll crust for this, more flaky and I also use cream of mushrooms -low sodium one hehe & add more mushrooms and & cubed potatoes, yummy ! :) Ohh, I did read somewhere preggie women shouldn’t eat tuna, which contains a high level of mercury. Congratulations in order :)

by: James

Wed, 07 Feb 2007 09:23:57 +0000

Very true Yich but i usually find myself at least trying new foods that look good and people have took time over as opposed to rushed and slopped on a plate like school dinners.

by: BuddingCook

Wed, 07 Feb 2007 08:21:14 +0000

it looks pretty! :)