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Smoked Chicken Pot Pie ~ Foamheart - Page 2

post #21 of 35
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post
 

Great job, Kevin!

 

That is one beautiful looking pot pie!

 

I'm with you, it has to have both crusts.

 

Points for sure!

 

Al

 

Thank you sir. I hear it has great recuperative abilities, if ya know of anyone needing healing.

 

AND listen, its getting to be grass cutting season, make sure her mower is starting on the first pull. Even if ya have to take it to the shop for a tune up. She'll apprecaite it.

post #22 of 35
Quote:
Originally Posted by Foamheart View Post

I thought you guys loved the dirt and mud..... Take those mini pies and make some friends along the way.

We do, but food is sacred! Your help with the pulled pork last year is about the best I can do. The amount of mini pies I'd have to make would outweigh my combat load!
post #23 of 35

Wow, Foam, this looks so good! I haven't made pot pie in an epoch and it must be time.

 

Points for inspiration.

 

Disco

post #24 of 35
Now that looks awesome, nice job Foam ! Wow, that all had to be tasty ! icon14.gif
post #25 of 35
Thread Starter 
Quote:
Originally Posted by Disco View Post
 

Wow, Foam, this looks so good! I haven't made pot pie in an epoch and it must be time.

 

Points for inspiration.

 

Disco

 

If I lived where you do, I would even keep canned chicken in the pantry just in case of being snow bound!

 

Thank you Friend. I am sure yours will be just as good if not better.

post #26 of 35
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

Now that looks awesome, nice job Foam ! Wow, that all had to be tasty ! icon14.gif

 

Thank you sir.

 

Comfort food all the way. The crust is what makes a great pie. Sometimes I just get lucky.

post #27 of 35
WOW! That looks wonderful! Just like your apple pie. I have to give that a try. I am also going to try your apple pie in one of my Dutch Ovens.
post #28 of 35
Thread Starter 
Quote:
Originally Posted by BDC3 View Post

WOW! That looks wonderful! Just like your apple pie. I have to give that a try. I am also going to try your apple pie in one of my Dutch Ovens.

 

Thanks, they were both pretty good. Maybe my upbringing but..... I had some fresh Honey crisp apples and made a fresh apple bread pudding with hard cider sauce. Or maybe it was a caramel sauce <shrugs>  That was a really awesome pie, but the bread pudding put it to shame.

 

The Now the chicken pot pie, well its just comfort food. It doesn't need to take a half a day to make it. I have doing it on camping trips in a dutch oven.. I just changed from pie dough to biscuits. When boys are hungry they love anything warm without dirt in it....LOL

post #29 of 35
Quote:
Originally Posted by Foamheart View Post
 

 

Thanks Brian

 

Its just good food. LOL.. wish I had a buck for every Swanson's or Banquet pot pie I have had. Then you make them a real pie and they never cook for you again. LOL

That`s what I`m afraid of Kevin.  If I ever break down and make your crust, I just know I`ll never be able to use a premade, frozen crust again.  

 

And you`re absolutely right--there has to be TWO crusts.  That bottom one soaks up all that great gravy.

 

Fantastic looking pie.  I`m really sad.  Yesterday we had chicken pot pie----a la Costco.  Ha! no comparison.  Yours is a real winner.

 

points1.png

 

Gary

post #30 of 35
Thread Starter 

Thank you sir, and I am humbled with the compliment. 

 

Pie crusts are like bacon, or bread, once you make it you hide your face when you buy some in the store.

post #31 of 35
I'm a little suprised to hear there is a debate on how many pie crusts. I grew up with the individual pot pies and in Iowa we'd flip them over on the plate to eat bottom first. The bottom part was everyone's favorite. I have friends from all over the country with similar memories. A lot of guys with foreign wives still talk about the first time they introduced the girls to the proper way to eat pot pies.
post #32 of 35

We Aussies do love a pie. From the big company product eaten at the football to all the gourmet ones.

Yours looks great.

points1.png.

Real old school pastry here was often lard based in that British farmhouse style. That real snow white fat from around the kidneys of lambs ,suet to us ,  sold by the pound.

Just a memory know ,its all packaged in the deep freezer section of the store.

post #33 of 35
Thread Starter 
Quote:
Originally Posted by Moikel View Post
 

We Aussies do love a pie. From the big company product eaten at the football to all the gourmet ones.

Yours looks great.

points1.png.

Real old school pastry here was often lard based in that British farmhouse style. That real snow white fat from around the kidneys of lambs ,suet to us ,  sold by the pound.

Just a memory know ,its all packaged in the deep freezer section of the store.

Thank you Moikel. 

 

When I was cooking chili serious, always had to have suet to off set the brisket meat.

 

Near impossible now a days to get suet, hell I have had to explain to a butcher what it was, when I told him he offer me fat cap and said it was the same. LOL  'Bout the only place I guess you can get it is the slaughter house.

 

I use lard and butter these days in a pie crust, lard for tenderness butter for flavor.

post #34 of 35
Thread Starter 
Quote:
Originally Posted by bauchjw View Post

I'm a little suprised to hear there is a debate on how many pie crusts. I grew up with the individual pot pies and in Iowa we'd flip them over on the plate to eat bottom first. The bottom part was everyone's favorite. I have friends from all over the country with similar memories. A lot of guys with foreign wives still talk about the first time they introduced the girls to the proper way to eat pot pies.

 

<Chuckles>

post #35 of 35
Quote:
Originally Posted by Foamheart View Post

Hehehe, you went there.
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