Discussion in 'Poultry' started by meatallica, Sep 23, 2017.
Smoked a whole roaster yesterday. Decided to make pot pie today
Very nice job on that pie ...
Oh man that looks good. I could only eat that if it was made from lactose free milk or I would die lol.
I am using some smoked chicken breast to make a chicken veggie noodle soup right now so I was smiling when I saw this post.
Another good thing to do with smoked roaster meat is chicken and dumpling soup but the key is to add half to a whole diced red bell pepper to the soup while it simmers
So you use a puff pastry in place of 2 traditional pie crusts.. . That's one way to do it.. that's a healthy crust there.. points for the pot pie for sure! oints1:
I went even cheaper than that, Rings. Acme had Pillsbury crescent rolls 2-FER. Thanks for the points guys
Oh neat.. yeah. We used Pillsbury for making the pastry wrap around beef Wellington at the restaurant I worked in.. Lol good idea.
MA That looks great wish I knew were an Acme is,they seem to have closed in my area Points
Gotta give you a point for that one!
It looks fantastic!
That is a beautiful pie.
I would dive into a big plate of that right now.
Good utilization of the crescent rolls pastry.
I'd give ya a point but it seems I've exceeded my limit.
I'll be back later to fix that.
You don't need no stinking Dairy in your gravy! l never add dairy to gravy unless it's a main ingredient like Sausage Gravy. I save Chicken Fat, Schmaltz, for Matzo Ball Soup and use the schmaltz to make Roux, equal parts fat and flour cooked until a blonde color, to thicken the gravy. 1T fat and 1T flour for each cup of broth you want thickened. Make some extra roux to adjust thickness if you want really tight gravy...JJ
Wow that is awesome to know! I bet I could make all kinds of stuff with that info, thanks!
I have used butter and flour. Along with a qt of cream. Plus chicken base.