Wednesday, December 01, 2010

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Chicken Potpies with Cheddar Thyme Crust

Chicken Potpie with Cheddar Thyme CrustI am now on the largest section of The Newlywed Kitchen Cookbook, with 23 recipes. The section is called Something Bold, Something New: Meat, Poultry & Seafood Dishes. I've decided since this section has so many great looking recipes I will be doing more than 2. I might do as many as 4.

the first recipe I wanted to try is the potpie recipe. I've never made potpies before and is something that has been on my todo list for a long time so was looking forward to giving this one a try. The serving size of the recipe is 2, but I wanted to make extra so I doubled the recipe. I'm glad I did because I don't think there would have been enough to fill us up if I hadn't. There was barely one serving left over. I was expecting it to make a bit more than it did. The recipe calls for using two large ramekins or a small casserole dish but doesn't specify how large. I misjudged the size and used too large of a ramekin (32 ounces). As you can tell from the photo below, there wasn't enough to fill it so the crust drooped quite a bit. I also wanted to make some potpies using my smaller 10 oz ramekins but only made one due to the limited amount of filling.

The filling was nice and flavorful and I liked the slight crunch of the bacon bits. I probably could have added a bit more stock to increase the amount. It was plenty thick, maybe slightly too thick. I did use a bit less flour when I doubled the recipe but could have used even less. The only thing I wasn't too happy with is the crust. I was looking forward to a crispy flaky crust but the puff pastry just didn't work out for me. The middle just wouldn't crisp up and turned into a gooey mess. It was impossible to break apart. Sticking your spoon into it just pushed the crust to the bottom of the dish. I'm not sure if it was from the melted cheese or too much egg wash or if it was because there wasn't enough filling in the pie. Usually the potpie crust is my favorite part of the potpie but not this time unfortunately. I may try this recipe again later using a different type of crust.

If there's one thing I've noticed from these recipes, it's that Lorna Yee likes bacon. I think I've bought more bacon in the last two months than I have ever bought in my lifetime. Bacon just isn't one of those things I normally eat. I prefer sausage to bacon when it comes to breakfast and I just never used it for anything else.
Diced Carrots
Chopped Bacon
Pot Pie Filling
Chicken Pot Pie

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