Sweet fancy moses. so i made the chicken pot-pie, which took WAY TOO LONG, first of all. WAY. TOO. LONG.
and....
IT SUCKS. I made it exactly how the recipe called for it.
And it basically sucks. The crust tastes like crisco. The filling is NOT good. I dont' know if it was the chicken stock or what. But it is not. tasty.
So disapointing.
Kate...bring on the ghetto pot-pie recipe, please and thank you.
Guess what I'm eating for lunch?
Chicken pot-pie.
Why, you ask? Am I a glutton for punishment?
No.
We're poor and don't waste food.
SUCKS.
8 Comments:
That sucks that it didn't work out, pot pie is delicious.
The part about not wasting food reminds me of something my mom does...if there's something leftover that wasn't any good and nobody is going to eat it (and it has to be pretty bad because my mom is very anti-wasting food), instead of throwing it away, despite knowing that it's definitely NOT going to be eaten, she pushes it to the back of the fridge and "forgets" about it until it goes bad. Seriously. And it's not even a self-conscious thing, she totally does it on purpose. I said something about it the other day and she said even though it's stupid, it makes her feel better since throwing out rotten food isn't the same as wasting it, plus she claims it's fun to play "Guess what this used to be?" whenever the fridge finally gets cleaned out. It annoys the crap out of me since I'm the one who usually has to do the cleaning up, and it's a lot easier to pitch stuff BEFORE it molds and attaches itself to the tupperware.
rebecca,
that is HILARIOUS about your mom. i love it. sucks that you have to clean it up, tho.
i also love the thought of food attaching itself to tupperware. i mean...i think its a funny thought.
yeah, i definately try to keep up with stuff in my fridge before it starts to get gross. hee.
yeah...so about the pot-pie...if anyone has a really good chicken pot pie recipe, please pass it on. Kate, this means, but is not limited to, you. I can't promise I'll use canned chicken. In fact, I can guarantee I won't. Nonetheless, bring it.
did you register for a 5 cup cuisinart? cause you got one. i have to take it back so you can get a gift card so you can buy your own. its pretty kewl. i wish we could keep it. lol tell Andrew to call mom shes left 2 messages for him and hes not called back.
you definitely don't have to use canned chicken. in fact, the recipe calls for normal cooked chicken breasts. we used normal chicken last time we made it, actually. i'm just lazy...so i normally use canned chicken.
i can't remember it exactly off the top of my head...but i think i'll be pretty close. (read: don't try this until i give you the real recipe.)
-one can of cream of mushroom soup
-one can of cream of potato soup
-one big can of veg-all
-one normal size can of veg-all
-two cans (i use the not-tuna-sized cans...i get the bigger cans) of chicken breast meat
-an amount of milk i can't recall
-two packages of frozen pie shells (i think we use pillsbury...and i get the deep dish kind.)
-a little each of salt and pepper
notes:
*i'm sure you could probably use two cans of whatever "cream of..." soup you like, really. i think those are the ones we normally get though. potato for sure...i think mushroom is the second.
*veg-all comes with pearl onions included. we always take all those out...which is totally easy to do. and knowing how you hate onions...you should too.
*i don't have any idea how much chicken meat that is, pound/breast-wise. four or five? i don't know. if you want more...throw more in.
*two packages of pie shells should give you four shells total. this makes two pot pies.
um...i think that's basically it. i'll find out more exact measurements and get back to you. cook using the pie shell instructions.
oh...and, just so yo know, frozen pie shells are a pain in the ass to get out of the pan. you, clearly, leave the bottom pie in its pan for cooking/storing. but you'll need to take one shell per pie out of its pan to use as the top crust. i've found that it's a little easier to get out if i cut off the top ring of crust. does that make sense? i leave the bottom part and the sides...but cut off the top edges. then i run a knife carefully all around the sides of the pan. makes life easier.
so ghetto. so good. i could seriously eat this every day of my life.
melissa, we got ANOTHER Wedding gift? I LOVE getting married!!! haha.
i think we were registered for it at bbb, and then took it off our registry cause we got a combo food processor and blender to save money (with a gift card). who got us that? sweet action. thats like more than 100 dollars. nice. do you mind taking it back? you're my favorite sister in law. haha. the fact that you're my ONLY sister in law has nothing to do with it, really. :)
kate. thanks so much. whenever you have time, feel free to email me the real version. (did i scare you so bad with my story i emailed you that you're just choosing to pretend i didn't tell you? haha. cause you' haven't said anything back about it.)
and mel, i'll tell andrew. deb shouldn't feel too bad because he pretty much never answers his phone, and he definately doesn't check his VM like a normal person. the best way to ever get ahold of him is either through me or by email. haha.
I don't have a recipe for chicken pot pie, but just wanted to say... that really sucks that the recipe sucked! I'm sorry, babe. :(
And here's a recipe for allrecipes.com. I use that website a lot. Well, I used to, but now that Gabe and I aren't eating crap, I don't. LOL.
INGREDIENTS
* 4 skinless, boneless chicken breast halves
* 1 (10.75 ounce) can condensed cream of chicken soup
* 2 (15 ounce) cans mixed vegetables, drained
* 1 recipe pastry for a 9 inch single crust pie
DIRECTIONS
1. Boil or steam the chicken breasts until done. Dice.
2. Mix together undiluted soup, canned vegetables, and diced chicken. Pour mixture into pie shell, and cover with the second crust. Crimp the edges, and make slits in the top crust.
3. Bake at 375 degrees F (190 degrees C) for 45 minutes, or until crust is golden brown.
aw. thanks Ells!
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