Pot Pies, Redux

Just as an addendum to the pot pie idea. I talked it all over with Paul last night. A simple Thanksgiving and I may only do CHICKEN pot pies as I personally don’t really like turkey meat, and I know his family love chicken. Traditions are only good if you enjoy doing them, and for years and years and YEARS I have not enjoyed cooking that great big hulking bird and always worrying over it ad nauseum.

We discussed how I would make the pies, too. Should I go for the easy route and use all quickie ingredients? Like the bag of frozen “mixed vegetables” that seems to be popular in some recipes I’ve found on-line? I like frozen peas OK, but those frozen carrots – not so much. So cross out frozen veggies. Will make up a pan of sliced real carrots, onions, asparagus, and cubed potatoes along with some butternut squash, sautee it all up and add the frozen peas and the cooked (by me) chicken at the end as well as the cream of chicken soup (I have a “thing” against making a roux so am going the easy route with the gravy/sauce).

Then came the subject of the crust. A big one apparently for Paul. I could go with the store-bought crust which I’ve used in the past with no complaints. But really, since it’s Thanksgiving, I suppose I could increase the effort a tiny bit and see if I can make a real, home-made crust. I see the chefs on TV do it all the time, using their food processors or mixers. I have both so I may just try making a crust beforehand here at home and see how it turns out. Now I need to go searching for the recipe. I know Julia Child would encourage making a homemade crust.

If anyone has a tried-and-true recipe for a great piecrust, let me know.

We also decided not to ask his folks to bring the dessert. Since they don’t drive any more, and Paul is the one who has to cart them around to do shopping, etc., he said it would fall to him to go get the dessert if we left it up to them, so I will also handle that course here as well.

We all love apple pie, and that is one thing I can make, although that means another pie crust.

Are two chicken pies and an apple pie, all with crust, too many crusts for one day?

Maybe an apple crumble with vanilla ice cream. I can do that.

So that’s the plan for now.

I would be interested in hearing your plans for Thanksgiving, assuming you celebrate it and have plans for a meal. Every year I start out saying I’m going to cook a very non-traditional meal for it, like a big lasagna or something – Paul even suggested spaghetti and meatballs, but I just can’t bring myself to do that. It might make a real mess on the Thanksgiving tablecloth I have!

I haven’t made a lasagna for ages and ages, though. That sounds so good, too. Hmmmm…..



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4 Responses to Pot Pies, Redux

  1. TopsyTurvy says:

    I second that you’re a better woman than I am. My grandmother had a sure-fire recipe for crust – and I have it too – but when I make it it’s not sure-fire. I’ve no doubt the difference is that she used to do it maybe a hundred times a month or more, cooking for farmhands, then for a hospital, then owning her own restaurant. *sigh*

    Me, I’ve succumbed to the store-bought crust, my reluctance mixing with my relief.

    The crumble sounds like a good idea. It gets you away from two crusts.

    Over here, I’m not sure what will be happening with Thanksgiving. (Since we’re in Canada) DH was taking the day off – but now we’re stuck going to court on that day and we can’t even tell what time we’ll be home. 😦


  2. Neva says:

    You’re a better woman than I am, Bex …you’re still trying. I’ve been threatening for years to just go out and get Pizzas. I just may do it, too. I’ve had years and years of making huge meals. I’m just about done with that. πŸ™‚


  3. Bex says:

    Oh Don’t worry, Sarah! I am determined NOT to overdo it. My two little pies, a salad, and a dessert are doable for me. I will probably get them made beforehand, too, and just lounge around on Thanksgiving morning whilst Paul cleans this filthy dirty house! πŸ˜‰


  4. Rhubarb says:

    Dear Bex,
    You wanted to go with the pot pies because you don’t have the energy/strength to do a full dinner. Yet here you are, with plans for umpteen extras and so forth. I think you might re-assess. Maybe make a menu and see how many shortcuts you can incorporate, and get people to bring dessert, drinks, etc.?

    I worry that you might be planning to overdo it and suffer the consequences. Your enthusiasm is great, but your body will remind you about needing to take it easy. Just a thought….


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