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Can you help me savage the chicken pot pie?


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Home Cooking 35

Can you help me savage the chicken pot pie?

Kchallis | Jul 30, 2012 06:37 PM

Next time I will do much better I'm sure. But sadly I totally missed the mark flavor wise this time, and as I have enough leftover filling to make two more large pies, I want to see if there is anything I can do to fix my mistakes so they resemble pot pie more.

I used maybe three cups of frozen trinity (diced celery, onions, and bell pepper), a cup of frozen corn, and two cups of dehydrated diced carrots. this was the problem. Two cups of dehydrated carrots is way more than two cups of regular carrots. I softened them in a stick of butter, added some minced garlic and thyme, then coated them with flour, then added about 7 cups of chicken bouillon water and half a cup of cream. Let it simmer and thicken (about twenty minutes), then added some diced chicken. Yet another stupid substitution: I had some pre seasoned fajita chicken (mostly salt, pepper, and some kind of meat tenderizer) that was defrosted already, and needed to be used. So in it went, simmered ten minutes longer.

The color was like a golden brown. It tasted okay, just not as great as I wanted. Mostly it tasted like carrots. Of course. It got to be the right consistency. Then I put it in some crust, baked it in the oven for 20 min at 425, and served it.

My husband liked it. I don't. It doesn't taste like cpp. It tastes like something else. The two fatal flaws being the carrots and the fajita chicken.

What can I do to rescue this?

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