Monday, June 8, 2009

June 17th, Cooking Club InstructionsChicken Pot Pie

Chicken Pot Pie


Barb Erskine ….Call or email me if you have any questions before hand…941-4611 or  erskinedr@mstar2.net


Before you come…Boil your chicken till tender in at least 4 cups of water….we’ll salt when we prepare the pie.  You can use chicken breasts or cook up an entire chicken and then debone it.  Cut meat into about one inch size pieces.  .  IF you’ve never cooked a whole chicken, please feel free to call for instructions.  If you cook the chicken a day ahead and refrigerate, the fat will rise to the top of the broth and you can skim it all off easily.  May not be necessary if you are just using skinless breast meat.   


BRING To the class

* 2-3 cups cooked chicken…a layer on the bottom of your baking pan.

*About 4 cups of the broth in a 6-8 quart pot…so it won’t slosh in the car and  then you’ll cook the gravy in it at church.  

* 3 cups of flour….for pastry and to thicken gravy

*Shortening….My mom taught me crusts with shortening and I have not made the transition to oil ….so if you make yours with oil please feel free to bring the oil.  IF you do not have any shortening and wish to use mine, bring 30 cents.  I’ll try to experiment with oil before the class day if I have time to give you my opinion.           For 9X9 pan…..61/2 Tablespoons of Shortening

                        For 9X13 pan….8 Tablespoons of Shortening

*Potatoes…about 4-6 medium…unless you like lots.   You can peel at home and even precook just slightly for quicker baking time later.  Raw vegetables take 1 ½ hours for the pie to bake.  Cooked vegetables take between 40 minutes to an hour.  I will bring a microwave bowl if someone cares to precook potatoes or carrots in the kitchen.  

*Small raw onion and stalk of celery IF your family likes them.  Don’t need precooking. 

*2- 3 different veggies your family likes….can of corn, green beans, peas or carrots maybe.  If you are making a smaller pie….maybe you can share a cans of things with another sister.  If you choose to use frozen, bring about the equivalent of 3 cans ….or mixed vegetables are great.


Utensils you’ll need:

*9X9 or 9X13 size pan depending on your family size.  If you think you’ll need it between those sizes, you’ll need the bigger pan and you’ll just not make it as deep.

* Cookie sheet to go under your completed creation to catch any gravy slops on the way home and as it bakes and bubbles in the oven.  This beats cleaning the oven later. And maybe an old dish towel to lay over your creation for the ride home.  

*Pan that your broth is in

*Sharp knife to cut potatoes/vegetables

*Cutting board

*Vegetable Peeler …unless you peel with a knife

Don't Forget to RSVP, you can rsvp by commenting or by emailing rsvp to whwrss@gmail.com

1 comment:

Rebecca said...

If anyone doesn't have an item or would like to split something, please say something and we will make it all work out for you.
rebecca