We're all agreed that chicken pot pie is pretty delicious, right? I mean, flaky crust, chicken, peas and carrots, what's not to like? I'd have to say the thing I don't like about chicken pot pie is the purchasing of the chicken. Why does meat have to be so expensive anyways?
In preparation for a new adventure (more on that later), I've been trying to use up all my food. Always a challenge. So I found myself with a whole bag of peas, and a couple carrots, but no chicken. However, I did have a potato. (I discovered a while back that potato does make a tolerable chicken-substitute in Indian food, which is how I came to the following conclusion.) Potato pot pie anyone?
I had decided that I wanted to make this pot pie before I went home to visit my family for Christmas, and since I knew my potato would suffer during my two-week absence I decided I'd be all prepared and chop it and the carrots up before I left and freeze them. You can buy frozen vegetables so I assumed this would work. I came home and pulled my frozen veggies out of the freezer to find that my potatoes had turned black. Thinking about it, I know that potatoes turn brown after you cut them much like apples do, so I figured there was nothing wrong with blackened potatoes. So I still used them. (but I also got another fresh potato and used that too.)
What I've since learned is that potatoes don't freeze. When they thawed they were kind of mushy, which was weird, and when they were cooked in the pie they didn't taste like potatoes. Basically, they didn't look like potatoes and didn't taste like potatoes, so what I really ended up with was a pea-pot pie. (I also used far too many peas to be proportionate--why not use the whole bag up at once?) The fresh potatoes did taste like potatoes and were really quite delicious. So I do think that potatoes can work in pot pies. Just not frozen ones. And really, after you pick out the blackened bits the whole pie still turned out ok--though I still wish I didn't have to eat it all week.
In preparation for a new adventure (more on that later), I've been trying to use up all my food. Always a challenge. So I found myself with a whole bag of peas, and a couple carrots, but no chicken. However, I did have a potato. (I discovered a while back that potato does make a tolerable chicken-substitute in Indian food, which is how I came to the following conclusion.) Potato pot pie anyone?
I had decided that I wanted to make this pot pie before I went home to visit my family for Christmas, and since I knew my potato would suffer during my two-week absence I decided I'd be all prepared and chop it and the carrots up before I left and freeze them. You can buy frozen vegetables so I assumed this would work. I came home and pulled my frozen veggies out of the freezer to find that my potatoes had turned black. Thinking about it, I know that potatoes turn brown after you cut them much like apples do, so I figured there was nothing wrong with blackened potatoes. So I still used them. (but I also got another fresh potato and used that too.)
What I've since learned is that potatoes don't freeze. When they thawed they were kind of mushy, which was weird, and when they were cooked in the pie they didn't taste like potatoes. Basically, they didn't look like potatoes and didn't taste like potatoes, so what I really ended up with was a pea-pot pie. (I also used far too many peas to be proportionate--why not use the whole bag up at once?) The fresh potatoes did taste like potatoes and were really quite delicious. So I do think that potatoes can work in pot pies. Just not frozen ones. And really, after you pick out the blackened bits the whole pie still turned out ok--though I still wish I didn't have to eat it all week.
No comments:
Post a Comment