On Thu, 28 Apr 2011 16:26:45 +0100, "Ophelia" >
arranged random neurons and said:

>lol... do you have a recipe for pot pie, because I don't really know what it
>is
>
This is a recipe I cobbled together from a couple of others and then
through trial and error. Most commercial, frozen pot pies have a
bottom crust that I don't think anyone (even home cooks) have ever
gotten right. The following is a beef pot pie, but you can likely
figure out how to translate it to chicken or turkey:

@@@@@ Now You're Cooking! Export Format

Beef And Guinness Pie

meats and poultry

4 ounces lean bacon
2 lb boneless beef chuck; cut into 1 inch pieces
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
2 carrots; chopped
1 large onion; coarsly chopped
2 stalks celery; minced
2 garlic cloves; chopped
3 tablespoons water
1 1/2 tablespoons tomato paste
2 cups beef broth
1 cup guinness or other irish stout
1 tablespoon worcestershire sauce
2 teaspoons drained brined green peppercorns; coarsly chopped
2 fresh thyme sprigs
puff pastry
1 large egg; lightly beaten
1 tablespoon water

Special equipment: 4 (14-oz) deep bowls or ramekins (4 to 5 inches
wide)

Put oven rack in middle position and preheat oven to 350°F.

Cook bacon in large pot until crisp. Remove and set aside.

Pat beef dry. Stir together flour, salt, and pepper in a shallow dish.
Add beef, turning to coat, then shake off excess and transfer to a
plate. Add oil to pot over moderately high heat until just smoking,
then brown meat in batches, turning occasionally, about 5 minutes per
batch, transferring to a bowl.

Add carrots, onion, celery, garlic, and water to pot and cook,
scraping up ny brown bits from bottom of pot and stirring frequently,
until onion is oftened, about 5 minutes. Add tomato paste and cook,
stirring, 1 minute. stir in bacon and beef with any juices accumulated
in bowl, broth, beer, Worcestershire sauce, peppercorns, and thyme and
bring to a simmer, then cover and transfer to oven. Braise until beef
is very tender and sauce is thickened, about 1 1/4 to 1 1/2 hours.
Discard thyme and cool stew completely, uncovered, about 30 minutes.
(If stew is warm while assembling pies, it will melt uncooked pastry
top.)

Put a shallow baking pan on middle rack of oven and increase oven
temperature to 425°F.

Divide cooled stew among bowls (they won't be completely full). Roll
out pastry dough on a lightly floured surface with a lightly floured
rolling into a 13-inch square, about 1/8 inch thick. Trim edges and
cut dough into quarters. Stir together egg and water and brush a
1-inch border of egg wash around each square. Invert 1 square over
each bowl and drape, pressing sides lightly to help adhere. Brush
pastry tops with some of remaining egg wash and freeze 15 minutes to
thoroughly chill dough. Bake pies in preheated shallow baking pan
until pastry is puffed and golden brown, about 20 minutes.

Reduce oven temperature to 400°F and bake 5 minutes more to fully cook
dough.

Cooks' note: Stew (without pastry) can be made 2 days ahead, cooled
completely, and chilled, covered. Bring to room temperature before
using.

Notes: Tweaked from Gourmet and Food Network

Yield: 4 main-course

Terry "Squeaks" Pulliam Burd

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