Is it possible to eat a chicken pot pie without burning your tongue?

[Kaido]

If so, I haven't figured it out yet.

Ow

 

[zerocool84]

Put the pie under cold water to cool it down.

 

[MagnusTheBrewer]

Wait after taking it out of the oven?

 

[smackababy]

Kaido, can you even eat chicken pot pies?

 

[MongGrel]

Haven't even had one in ages, the wife makes a good Cottage Pie, might have to prod her a bit

I think I ate chicken or beef pot pies about twice a week growing up at one point.

 

[Kaido]

Kaido, can you even eat chicken pot pies?

Yes, on a new experimental medicine for food allergies. I can eat food without dying now :thumbsup:

Downside: have literally gained 20 pounds in the past three months :biggrin:

 

[MongGrel]

Yes, on a new experimental medicine for food allergies. I can eat food without dying now :thumbsup:

Downside: have literally gained 20 pounds in the past three months :biggrin:

:thumbsup::thumbsup:

 

[Kaido]

Wait after taking it out of the oven?

This is the problem with the thermodynamic properties of chicken pot pies...they are either insanely hot for the first ten minutes after you take them out (thus scorching your tongue), or when you let them cool, they cool down too fast and you're stuck eating lukewarm mush.

I just got a bunch of different flavors of frozen chicken pot pies to try out (chicken, chicken-Parmesan, chicken & bacon)...it occurred to me that I could put my sous vide BSCB to good use inside of a pot pie, along with some steamed veggies, because sometimes the chicken in the frozen off-the-shelf pies gets way too chewy (I've had two huge cartilagey chunks already in the one I'm having for lunch), so I'm researching flavors & ingredients to try out some homemade ones that I can freeze. I have this awesome mini-pie maker:

http://www.amazon.com/Sunbeam-FPSBPMM980-4-Piece-Pie-Maker/dp/B007K98IEE/

The pies are VERY small (palm-sized) and doesn't cook the contents inside, just the bready exterior (so you have to pre-cook any meats), but it's really convenient for making dinner or dessert pies...meat pies, chicken pot pie, chocolate pie, apple pie, etc. I've also been experimenting with making fruit compotes (for pie filling) in my Instant Pot (electric pressure cooker), which really speeds up the process. A couple oddball ones I've been working on are a taco pie, inspired by this meat pie video:

https://www.youtube.com/watch?v=rPdptjTLUI8

And also a chili pie that uses a cornbread crust, so you can have a heat & eat meal. Picked up some Jiffy mix for trying that one out:

http://www.jiffymix.com/recipe.php/Jiffy+Corn+Muffin+Mix/290-"JIFFY"+Corn+Pie+Crust

The pie maker makes 4 pies at a time. Spoon for scale: (screenshot from the video above, although that still makes them look larger than they are IRL)

 

[MongGrel]

Looks like a nice little cooker.

I've tried a few corn bread mixes myself, but Jiffy still is my favorite.

 

[Kaido]

Looks like a nice little cooker.

I've tried a few corn bread mixes myself, but Jiffy still is my favorite.

I have two on my "stuff to cook" list this month. First one is moist cornbread:

http://dailydishrecipes.com/moist-sweet-cornbread-recipe/

I've been wanting a cornbread recipe that is closer to poundcake, but more fluffy, for absorbing food better when being used as an edible sponge. The second one is tomalito, aka corn pudding, which you scoop with an ice cream scoop:

http://www.grouprecipes.com/39729/chevys-sweet-corn-tomalito-aka-corn-pudding.html

 

[preCRT]

Yes, on a new experimental medicine for food allergies. I can eat food without dying now :thumbsup:

What new med?

I'd love to be able to eat out again without fear of death from Canola or mystery 'vegetable' oil.

 

[Herr Kutz]

Can confirm that it is impossible.

 

[John Connor]

The real question should be: Is it possible to eat chicken pot pie without blowing chunks?

I'd rather eat a beef pot pie.

When I make a microwavable burrito or whatever I just throw it in the freezer for awhile.

 

[Kaido]

Can confirm that it is impossible.

Ah, but geeks to the rescue! Found this video on a completely unrelated search:

Using CPU Heatsinks to cool microwave dinners

Complete with temperature comparison charts :thumbsup:

 

[Kaido]

What new med?

I'd love to be able to eat out again without fear of death from Canola or mystery 'vegetable' oil.

ygpm

 

[Kaido]

The real question should be: Is it possible to eat chicken pot pie without blowing chunks?

I'd rather eat a beef pot pie.

When I make a microwavable burrito or whatever I just throw it in the freezer for awhile.

Beef pot pie with ground beef, or beef pot pie with beef, veggies, and brown gravy?

 

[notposting]

Wait...so how does that work? Could I make our own little freezer pot pies with that guy? (Add in vacuum sealer and chest freezer as accessories).

Throw in some cooked food? Par-cooked? Frozen veg? Gravy? Close lid and crust toasts on the outside?

 

[notposting]

What new med?

I'd love to be able to eat out again without fear of death from Canola or mystery 'vegetable' oil.

Canola? Dang, that sucks. It's my general go to oil for nearly everything. Flavor neutral, pretty high smoke point, isn't soy for anyone sensitive to it.

(Though "vegetable oil" is usually just a giant list of every oil from vegetables, and I'm pretty sure the bottle contains whatever the factory had that day. )

 

[Carson Dyle]

Let them thaw first. Then they're not so insanely hot when they "cook". Of course, they're already cooked - you're mostly just thawing and heating them up in the microwave.

 

[Kaido]

Wait...so how does that work? Could I make our own little freezer pot pies with that guy? (Add in vacuum sealer and chest freezer as accessories).

Throw in some cooked food? Par-cooked? Frozen veg? Gravy? Close lid and crust toasts on the outside?

Yup! Basically, the machine only cooks the crust, so anything that goes in needs to be pre-cooked. You can do it other ways, I just find the machine to be very convenient. Here's a good 101 tutorial on making & freezing individual pot pies:

http://www.thekitchn.com/how-to-make-and-freeze-individ-140279

I'd recommend getting a marble rolling pin ($20) since they are heavy & have a good solid surface:

http://www.amazon.com/Fox-Run-Brands-Marble-Rolling/dp/B0000VLPAS/

I'm still experimenting with fillings. My Instant Pot does a pretty good job for doing a mix of meat/veggies/thick liquid (cream, gravy, etc.) for stuff you can just plop into pot pies. The appliance gives you some rings for cutting the dough so you can do it perfectly every time. Really nice to just chuck in the microwave & eat when you're hungry! Note that they are pretty small, moreso than the ones you get from the freezer section at the grocery store.