How would you like your pot pie served?

[LisaR]

The questions we ask on message boards just crack me up!

We are having pot pie as our main dish for Thanksgiving. We are never traditional and it will appeal to those in attendance.

I can make them in 9" pie pans. They look beautiful when they come out of the oven. However, when you remove that first piece, all the insides slide around and it doesn't look as nice. It isn't like it is a soupy puddle but it just isn't as pretty.

I can make everyone an individual pot pie using the small aluminum serving tins or small ramkins. I have never made this in a ramkin but I assume it would work just as well. This would look nicer and nothing would slide around. However, this way will require more work on my part dealing with the dough and I hate working with that thin dough.

For what it is worth, we are all very casual. Nobody is expecting perfection but I know I will be bugged when we cut into each pie for the first time. So do I create more work for myself or make sure I have already had a few glasses of wine before we cut into the whole pie so it doesn't bother me as much?

 

[jen0610]

The questions we ask on message boards just crack me up!

We are having pot pie as our main dish for Thanksgiving. We are never traditional and it will appeal to those in attendance.

I can make them in 9" pie pans. They look beautiful when they come out of the oven. However, when you remove that first piece, all the insides slide around and it doesn't look as nice. It isn't like it is a soupy puddle but it just isn't as pretty.

I can make everyone an individual pot pie using the small aluminum serving tins or small ramkins. I have never made this in a ramkin but I assume it would work just as well. This would look nicer and nothing would slide around. However, this way will require more work on my part dealing with the dough and I hate working with that thin dough.

For what it is worth, we are all very casual. Nobody is expecting perfection but I know I will be bugged when we cut into each pie for the first time. So do I create more work for myself or make sure I have already had a few glasses of wine before we cut into the whole pie so it doesn't bother me as much?

For me, I love the crust on pot pies that come from the sides and bottom, but I don't really like the top crust. If I got my own little pie, I would be a happy camper, because I would have all the crust I wanted. With a piece from a larger pie, is not very likely that I would get what I liked best.

 

[maslex]

How many people are you having? If it's a big group, I would probably do it in 9x13. Even though it's not going to look pretty, it'll still be yummy, I'm sure.

But if there's not many people, I once saw the Barefoot Contessa (on the Food Network) make chicken pot pies in bowls that you would normally use for french onion soup. More like a bigger ramekin.

Me personally, I wouldn't care either way which way it was served. As long as it was yummy, I'm good to go.

 

[punkin]

For me, I love the crust on pot pies that come from the sides and bottom, but I don't really like the top crust. If I got my own little pie, I would be a happy camper, because I would have all the crust I wanted. With a piece from a larger pie, is not very likely that I would get what I liked best.

I never put a bottom crust on pot pie.

OP, I would use individual servings for presentation's sake.

 

[LisaR]

I put crust on the bottom and top.

I wonder if I make individual ones if I could assemble the bottom crust on Wednesday and bake it? I think it would keep fine in the refrigerator. I also plan on doing the insides on Wednesday. On Thursday, all I would have to do is fill the dishes and deal with the top crust.

Now to see if I have enough ramkins. There will be 10 people and tons of sides. I am assuming one each would work. My son could eat three but with all the sides he should be content with one.

 

[NHdisneylover]

I would do the individual ones in ramikins. Making the bottom crusts ahead should work fine For the top crusts, I would make life easier (and they would be really pretty this way) and just get a cookie cutter of a leaf (or other fall item) that takes up most of the diameter of the ramikin and put the cut out on as the top crust.
So that those who love the crust could have plenty I would also make a bunch of extra leaves of crust and set them out in the center of the table on a tray.

 

[LisaR]

I would do the individual ones in ramikins. Making the bottom crusts ahead should work fine For the top crusts, I would make life easier (and they would be really pretty this way) and just get a cookie cutter of a leaf (or other fall item) that takes up most of the diameter of the ramikin and put the cut out on as the top crust.
So that those who love the crust could have plenty I would also make a bunch of extra leaves of crust and set them out in the center of the table on a tray.

I LOVE this idea. Thanks!

 

[NHdisneylover]

I LOVE this idea. Thanks!

I'm glad you like it. I bet your table will be beautiful (oh, and I think pot pie for Thanksgiving is a great idea)

 

[punkin]

How big are the ramekins that you think one will be enough per person? I would make some extras just in case. Probably not everyone will even want seconds, but I'd hate to run out if someone does.

 

[cabanafrau]

How big are the ramekins that you think one will be enough per person? I would make some extras just in case. Probably not everyone will even want seconds, but I'd hate to run out if someone does.

How many extras though? I'm sensing the ghost of seven 20# turkeys hanging over this thread.

 

[punkin]

How many extras though? I'm sensing the ghost of seven 20# turkeys hanging over this thread.

I guess it depends on the size of the ramekins and the appetites of the people. I personally never make enough to cover thirds, but I figure at least 25% will want seconds. I would probably make twice what I need and save the leftovers. However, you are probably fairly safe with 1.5 pie per person (not that I would serve half a pie but just that most of them will probably not want seconds.)

Now if your family is the type to eat 7 turkeys, then all bets are off.

 

[Frye7127]

How many people are you having? If it's a big group, I would probably do it in 9x13. Even though it's not going to look pretty, it'll still be yummy, I'm sure.

But if there's not many people, I once saw the Barefoot Contessa (on the Food Network) make chicken pot pies in bowls that you would normally use for french onion soup. More like a bigger ramekin.

Me personally, I wouldn't care either way which way it was served. As long as it was yummy, I'm good to go.

This is what I do, and by the way, delish! I cook what we need and freeze the rest for later! Perfect. BTW, I bought individual tins at the store, so no clean up either, just throw them away

 

[Handbag Lady]

I don't care what it looks like but I'll take mine without onions and mushrooms, please.

 

[stinkerbelle's mom]

Personally I would just serve it all together. I think if you let it sit a bit before cutting it won't move around as much. Mmmmm love pot pie!

 

[Christine]

I like individual ones. My coworker makes them this way--in a medium sized ramekin which is more than enough for one person (he doesn't use the tiny one). He doesn't use a bottom crust, just a top. My fave part is the crust so the individual is my preference.

 

[MrsPete]

I'd make them in the 9" pans so that people can cut a big slice, small slice, whatever pleases them. The pieces'll serve nice and pretty if you let the pie cool a bit before serving.

By the way, if anyone has Mickey's Cookbook, it contains a FANTASTIC chicken pot pie recipe. Absolutely the best I've ever had.

 

[Imzadi]

When I used to cater, sometimes we served huge, oval, copper pans of pot pies, enough to serve one whole table. They only had crust on the top.

We presented it to the table, so everyone saw what it looked like before it was cut. Then we dug straight down, at one end of the pan, scooped out the first portion of the "stew" insides onto their plates and placed their portion of flaky crust right on top of that. So it still had the appearance of a "pot pie" on their plate. It still looked pretty. We worked our way towards the other end of the pan. Scooping first, then placing the crust on top.


I personally would serve individual pot pies to everyone. Thanksgiving is the one day out of the year where, usually, the chefs/cooks DO go all out and create extra work for themselves. You have Black Friday to rest up

or work off all the extra calories beating everyone else to the deals.

You could make the first serving in individual ramekins. Then for seconds or thirds, make them in the larger pans, which people can communally serve themselves. This way, you have the initial presentation. Everyone has their own pie. People aren't usually fussy or need to be impressed when it comes around to seconds or thirds.

 

[aprilgail2]

I never put a bottom crust on pot pie.


.

seriously??? Thats the best part of the whole thing!!!! If I got a pot pie without a bottom I would just think "what a rip of" lol

 

[Imzadi]

seriously??? Thats the best part of the whole thing!!!! If I got a pot pie without a bottom I would just think "what a rip of" lol

I'm not a bottom crust either. Too soggy & doughy. Give me more of the top, flaky crust! YUM!

 

[tigercat]

Okay I really like this and I don't have any response to the individual or big one (although I like the idea of individual one's) but what I do want is the receipy for it. I can't use any alcohol in it if that is what one of the ingredients are, otherwise can someone let me know what the receipy is for it? I do have one of the Mouse's cookbooks but don't know about the no alcohol.
tigercat