Comments on: Chicken Pie - Great Tasting, Lip Smacking Chicken Pie

by: BA-na-na-NA! at Chinese Recipes | Cooking Tips | Good Eats

Sat, 19 May 2007 06:14:20 +0000

[…] Anyways, since I am out of her weight loss program (since working out in the gym or having a bout of stomach flu was definitely more effective), I made Banana Muffins. I had googled and looked at quite a number of different Banana Muffin recipes before deciding to try Wandering Chopsticks Banana Bread Recipe. Well, she used a loaf pan that’s why hers is called “Banana Bread” whereas I used a muffin tin, so I call them “Banana Muffins”. She also used yogurt, which I was kinda surprised (”oh, you can use yogurt in baking??”) but was pleased since I had yogurt leftover from making my chicken pies. […]

by: pablopabla

Tue, 08 May 2007 03:57:43 +0000

Yes! I want a bite! Don’t just tempt me but DHL it over, will ya? ;)

by: yich

Mon, 07 May 2007 15:23:27 +0000

Yeah I saw that. The gravy was overflowing! I made the pastry from scratch for this second pie attempt. For my first attempt at pie making, I used Betty Crocker Pie Crust Mix. For that one, the pie crust was OK but the fillings I made (for the first attempt) was too dry and not salty enough. So I am happy with this second attempt.

by: Anh

Mon, 07 May 2007 10:16:00 +0000

hey that looks really nice. Did you see the ‘giant’ chicken pie I posted a while ago on my food blog? did you use puff pastry as well?

by: yich

Mon, 07 May 2007 05:09:48 +0000

Hi Chopsticks,
Sorry… I can’t bake a cake to save my life, so I have no clue if I can substitute this for that in baking. Thanks for clarifying.

Hi DF,
No worries. J is still slim. We intersperse healthy meals with sinful ones. Eating in moderation is the key!

by: Daddy Forever

Mon, 07 May 2007 02:54:37 +0000

I’m glad my wife doesn’t cook as much as you do. Otherwise, I would be really fat.

by: Wandering Chopsticks

Sun, 06 May 2007 22:25:15 +0000

Yich,
You know you don’t have to adhere to the recipe. Use white sugar. :P I just happen to like brown sugar more, also b/c I think it’s less sweet than white sugar.

For some reason, my recipe tastes better after it’s cooled down and not fresh out of the oven. Dunno why. Just is.

by: yich

Sun, 06 May 2007 15:12:27 +0000

Ahhhh… you are such a life saver / educator! I was just browsing through recipes to bake a banana cake and I want to make one that is light and fluffy as opposed to rich and moist. Have checked out your banana bread recipe. I don’t have brown sugar… maybe I can use yoghurt in some other banana cake recipes that asked for whipped cream. I need to go through trial and errors for this one.

by: Wandering Chopsticks

Sun, 06 May 2007 15:01:51 +0000

Hey Yich,
Our cooking may not be in sync but our tastebuds are. I love pies. BTW, yogurt added to baked goods lightens it up so that’s why your crust was flaky. I add it to my banana bread too and it’s light and fluffy. It’s also good for marinades like butter chicken. I’ve got both recipes on my blog if you want to use up that tub. ;)

by: yich

Sun, 06 May 2007 02:15:14 +0000

Hi Rachel, Thanks for visiting! I have the URL in the Chicken Pie Recipe text above and here again just for you :) You will like this recipe :) I promise.