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Chicken Pot Pie

C

Condition1

Master Class
Ok I just thought I would make a new thread so others can post what they cook also. We got a broiler in with or layers. So here is the start of the chicken pot pie 1st pic. Big bird was processed and put in a cooler for 2 days on ice. That way Rigor mortis sets in and then relaxes making the meat more tinder. Anything I butcher I do this to. Big Bird ( I didn’t name her) got put in a crockpot with a stick of butter Himalayan pink salt and a few other herbs my daughter in law grew for around 12-16 hours. I separated all the meat from the bones and put that in the freezer. Then the broth was strained and I let it cool and put the bone broth in the refrigerator. The fat separated from the broth and I used the fat to make a rue. And the bone broth 2nd pic to make a gravy. Silver Queen corn English peas green beans Irish potatoes (cubed and precooked) and big bird went into the gravy 3rd pic. 4th pic is of the rue for the gravy. I forgot to attach it earlier. I was going to make a traditional crust but my son loves the crust to be from biscuit dough. It was put in a Dutch oven ( I have made a lot of meals in this Dutch oven) with butter on top. Then put on the Pitboss pellet grill at 400 degrees until crust is golden brown. Then it’s covered temperature turned to 250 degrees and a lid put on it and I will let it cook for a couple hours. There is enough filling to make another pot pie. It’s put in a freezer bag and put the the freezer for the next one.
Just thought I would share my process of from coop to plate. This is what my family will have for supper tonight.
 

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Condition1 said:
Ok I just thought I would make a new thread so others can post what they cook also. We got a broiler in with or layers. So here is the start of the chicken pot pie 1st pic. Big bird was processed and put in a cooler for 2 days on ice. That way Rigor mortis sets in and then relaxes making the meat more tinder. Anything I butcher I do this to. Big Bird ( I didn’t name her) got put in a crockpot with a stick of butter Himalayan pink salt and a few other herbs my daughter in law grew for around 12-16 hours. I separated all the meat from the bones and put that in the freezer. Then the broth was strained and I let it cool and put the bone broth in the refrigerator. The fat separated from the broth and I used the fat to make a rue. And the bone broth 2nd pic to make a gravy. Silver Queen corn English peas green beans Irish potatoes (cubed and precooked) and big bird went into the gravy 3rd pic. 4th pic is of the rue for the gravy. I forgot to attach it earlier. I was going to make a traditional crust but my son loves the crust to be from biscuit dough. It was put in a Dutch oven ( I have made a lot of meals in this Dutch oven) with butter on top. Then put on the Pitboss pellet grill at 400 degrees until crust is golden brown. Then it’s covered temperature turned to 250 degrees and a lid put on it and I will let it cook for a couple hours. There is enough filling to make another pot pie. It’s put in a freezer bag and put the the freezer for the next one.
Just thought I would share my process of from coop to plate. This is what my family will have for supper tonight.
Click to expand...
There is a cooking thread going for years now

45 pages worth. That you have posted in


KillerFord1977

Post in thread 'Anyone else into cooking?'

Condition1 said:
When I cook everything is from scratch. Going to do a chicken pot pie this weekend. The chicken was scratching around before I rung her neck plucked and cleaned her insides out. She sat on ice for 2 days before I cooked her. Put her in the crockpot with plenty of salt and a few herbs out of the garden. She was cooking for about 18-20 hrs. Got all the meat and bones separated meat went into the freezer and broth was strained and put in the refrigerator. I’ll make a rue and add the chicken stock along with vegetables out of the garden. I’ll make the crust from flour and lard. Lard I...
Click to expand...
  • Like
 
KillerFord1977 said:
There is a cooking thread going for years now

45 pages worth. That you have posted in


KillerFord1977

Post in thread 'Anyone else into cooking?'

Condition1 said:
When I cook everything is from scratch. Going to do a chicken pot pie this weekend. The chicken was scratching around before I rung her neck plucked and cleaned her insides out. She sat on ice for 2 days before I cooked her. Put her in the crockpot with plenty of salt and a few herbs out of the garden. She was cooking for about 18-20 hrs. Got all the meat and bones separated meat went into the freezer and broth was strained and put in the refrigerator. I’ll make a rue and add the chicken stock along with vegetables out of the garden. I’ll make the crust from flour and lard. Lard I...
Click to expand...
  • Like
Click to expand...
Oops
 
Condition1 said:
Ok I just thought I would make a new thread so others can post what they cook also. We got a broiler in with or layers. So here is the start of the chicken pot pie 1st pic. Big bird was processed and put in a cooler for 2 days on ice. That way Rigor mortis sets in and then relaxes making the meat more tinder. Anything I butcher I do this to. Big Bird ( I didn’t name her) got put in a crockpot with a stick of butter Himalayan pink salt and a few other herbs my daughter in law grew for around 12-16 hours. I separated all the meat from the bones and put that in the freezer. Then the broth was strained and I let it cool and put the bone broth in the refrigerator. The fat separated from the broth and I used the fat to make a rue. And the bone broth 2nd pic to make a gravy. Silver Queen corn English peas green beans Irish potatoes (cubed and precooked) and big bird went into the gravy 3rd pic. 4th pic is of the rue for the gravy. I forgot to attach it earlier. I was going to make a traditional crust but my son loves the crust to be from biscuit dough. It was put in a Dutch oven ( I have made a lot of meals in this Dutch oven) with butter on top. Then put on the Pitboss pellet grill at 400 degrees until crust is golden brown. Then it’s covered temperature turned to 250 degrees and a lid put on it and I will let it cook for a couple hours. There is enough filling to make another pot pie. It’s put in a freezer bag and put the the freezer for the next one.
Just thought I would share my process of from coop to plate. This is what my family will have for supper tonight.
Click to expand...
:unsure: You gonna eat them feet or are ya gonna waste em?
 
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