Chicken Pot Pie Galette

I made these two different ways. Well, really just one way. For the galettes, I split the dough in half and made two smaller ones that each fed two people. Then, I had doubled the recipe just to make more to freeze for later (super easy to do). I used the second batch of dough to make two more galettes. And then I had a problem…I had extra filling. So, I made a third batch of the dough and rolled it to make just a pot pie with it (single crust only). Just like with regular pot pies, K and I decided we are single crust folk. We loved the crust, don’t get me wrong, but the galettes were a bit more crust than we needed, and we wanted a bit more filling. You can decide what you want to do. The single crust pot pie was just as tasty, and a bit easier. You could still follow the same recipe below, just skip the forming galettes part, and just roll it as a single crust for a baking dish. I froze it and baked it from frozen. No issues, it just took a smidge longer.

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Although the galettes are much prettier to look at.

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Montage Monday (Part 1)

I’m saying part 1, but that’s not because I have any current plans for a future post. I’m just allowing room, haha. Basically, I’ve been cooking up a storm this summer, but haven’t shared much of it. Sometimes because the recipes have been just so-so, sometimes because I am rushing and the pictures look terrible, and sometimes because I don’t feel I have anything to bring to the recipe (new steps, ingredients, changes, etc.). If it’s the last one, then it seems like you should just go to the original source. But, after flipping through some pictures, I realized you might like to see some of those to know which recipes to seek out, and maybe you can see some to avoid…or at least I can see some and decide to go back and play with them some more.

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Tips-y Tuesdays: Double Pie Crust Pot Pie

Recently I made a quiche with a new pie crust recipe I was trying out. There was some extra dough, so I decorated the edges a bit…

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Chicken Pot Pie

Happy Pi Day! After two years of sharing dessert pies, I decided to share a savory pie today. Why is it called chicken pot pie? Do some people bake it in a pot? I guess you could. I’ve thought about baking it in my Dutch oven before. Instead I usually find random dishes to use. This time, I decided to maximize the crust to pie filling ratio. I used a rectangular baking dish, and it worked really well. I’ve made pot pie a few different ways. Sometimes I’ve used store crusts or puff pastry dough, and sometimes I’ve used rotisserie chicken. I always have peas and carrots. That’s a must. This recipe was great because I was able to make everything at home, and I didn’t need a trip to the store. To me, using rotisserie chicken for a dish isn’t always a time saver. I have to go and buy it near the time I want to use it, and then I have to shred all of the skin after it cools. I decided to try and use my own roasted chicken. Sure enough, it worked, and I could season it however I liked.

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