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Need Help Chicken Pot Pie

I have tried Chicken Pot Pie a few times now with the same outcome. I use my dutch oven and after about 10 minutes on the egg the liquid starts to boil up over my puff pastry and this keep my pastry from becoming brown? I just use a easy standard recipe from food network. Any help or new recipes would be helpful. Thanks.

 

Gary

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Comments

  • psalzerpsalzer Posts: 106
    I think some things may be better cooked in a regular oven
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  • EggcelsiorEggcelsior Posts: 10,996
    edited January 2013
    What temp are you cooking it at? I presume you are doing it indirect? Perhaps try to do it in a shallower pan to allow more heat to escape. The high sides of a dutch oven hold in more moisture than a baking pan or skillet.


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  • MickeyMickey Posts: 16,155
    edited January 2013

    While not a fan of Chicken Pot Pie cooked anyway, I have not found ANYTHING better cooked in an oven.

    Cakes, pies, cookies, sponge cake and anything cooked in a DO, nothing that works for me better in an oven.

    Thoughts?????????????

    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • BENTEBENTE Posts: 8,337

    if you have any ramikins that are oven proof . i have oversized soup mugs i bought for this recipie then try this http://www.foodnetwork.com/recipes/alton-brown/individual-chicken-pot-pie-with-puff-pastry-recipe/index.html

    i made it last year and they turned out great. i even did the build your own puff pastery i took a photo with my phone let me figure out how to post it

    image

    ps sorry i cant actually answer your question

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • jlsmjlsm Posts: 843
    I did a chicken pot pie two weeks ago (actually two) with chicken I cooked on the egg, but I finished it in the oven. 

    A couple of points: Did you cut vent holes in the pastry? You also could start with the filling cold. You also might try cutting down on the liquid; you should have just enough to bind the ingredients. 
    *******
    Owner of a large and a beloved mini in Philadelphia
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  • ccpoulin1ccpoulin1 Posts: 386
    I always cook it seperately, and put the puff pastry or biscuits on the top at the very end.

    "You are who you are when nobody is looking"

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  • Thanks for the help. I used a few of the suggestions and it came out wonderful this time. I made sure that it didn't have alot of liquid in it this time but the best thing was I used a shallow baking pan instead of the dutch oven and it was spot on. Thanks so much...
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