Cooking question - potatos in pot pies

[naturally]

I know I come here for cooking advice. Looking at recipes can be deceiving - they may sound great but if there are no reviews - how do you really know?

 

If you cook chicken pot pies (or any version really) and use fresh potatoes, do you pre-cook the potatoes?

I have frozen corn and carrots, canned green beans, and fresh potatoes. Just trying to figure out the best way to do this.

 

Thanks.

[hsingscrapper]

I might consider par-cooking them depending on the rest of the recipe and the crust.

[helena]

I cook them about half way in a cast iron pan. Otherwise they can be a little firm in the middle when the pie comes out of the oven. I think it also depends on how big you cut them.

[ILiveInFlipFlops]

Erm...don't you assemble and cook the pot pie filling in a pot before adding it into the crust and baking the whole thing? When I make pot pie, the potatoes get cooked that way. Is there some other way to make pot pie that I've never heard of? :confused:

[justLisa]

Erm...don't you assemble and cook the pot pie filling in a pot before adding it into the crust and baking the whole thing? When I make pot pie, the potatoes get cooked that way. Is there some other way to make pot pie that I've never heard of? :confused:

 

That's what I do. So it's almost like a cooked stew that you pour in to mini pies and bake. I've never heard of another way. I can't imagine any other way really working?

[naturally]

I've only made pot pies using a bag of frozen mixed veges, no potatoes. We don't like lima beans or peas so I thought I would do it completely from scratch using veges we like. I just want to be sure everything is cooked right.

[Shelsi]

I cube and then boil my potatoes before adding them. Typically I've got those going while I work on making my roux.

 

I actually usually add in my carrots to the potatoes after they've been boiling a bit and then towards the very end I add in frozen lima beans. Then all that gets drained, added to my roux, then the whole thing gets poured into the crust, topped with another crust, and baked.

 

Here's my GF recipe on my blog but it's very very close to a classic pot pie recipe: http://glutenfree100.blogspot.com/2012/05/gluten-free-chicken-pot-pie-recipe.html

[gingersmom]

I don't cook my potatoes before putting in pot pie. They are getting cooked in the oven anyways. I use little potatoes that I dice and they come out fine.

 

I use a pot pie recipe from food network (Ina garten-barefoot contessa)

[dbmamaz]

I use something based on this recipe and its FANTASTIC!! well, i actually change it to use home made broth (which i make from the leftover carcass) and leftover gravy goes in it, too. I do add in frozen vegetables to the 'stew'

[ILiveInFlipFlops]

Yeah. Otherwise the crust would be burned to heck and the filling raw.

 

Oh, I think I'm figuring it out--do some people make the roux by itself and then add all uncooked veggies into it, then pour all that into the crust? My recipes have always called for cooking down the denser veggies along with onions/garlic (and chicken if it needs cooking) in a pan with oil, adding broth, then adding a cornstarch slurry to thicken. Then add into crust and bake.

 

Anyhow...stop talking about pot pies and potatoes!!

 

:lol: Low carb stinks, no? I make mine as a filling, no potatoes, and serve over a little brown rice--not completely low carb, but better than the original!

[justLisa]

I could just make 100 crusts and put one tablespoon of filling on each and eat them. I LOVE flaky crust and potatoes. Too bad they don't love me back :glare:

[ILiveInFlipFlops]

I could just make 100 crusts and put one tablespoon of filling on each and eat them. I LOVE flaky crust and potatoes. Too bad they don't love me back :glare:

 

Oh yes, me too. Thankfully I'm too lazy to make pie crusts and too cheap to buy them. It saves me quite a bit in calories :lol:

[justLisa]

Oh yes, me too. Thankfully I'm too lazy to make pie crusts and too cheap to buy them. It saves me quite a bit in calories :lol:

:lol:

 

I am in the same boat.

[BrookValley.]

Anyhow...stop talking about pot pies and potatoes!!

 

:iagree: Seriously, people!

[LucyStoner]

When I could still make this, I would not make a stew first. I par cooked the potatoes and mixed with precooked shredded meat and veggies and then coated all that with the brown sauce that I used instead of traditional gravy. Sometimes I used mashed potatoes, like a shepard's pie with a regular crust added.

[hsingscrapper]

Unless you were trying to have a quicker cooking pie overall.

 

Raw taters take way longer to cook than frozen veggies.