Store-bought chicken pot pie?
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Bird
Rest in Peace
All those options are included in lots of recipes. I only mentioned the toast because that's the way I eat it.
And I don't care whether the toast is white bread or whole wheat (we use more whole wheat). But I have no doubt I'd like chicken ala king on those other options, too.Rox, the red peppers sound like a good alternative to me. Of course, unlike your husband, I'm quite fond of pimento stuffed olives, as is our older daughter. But my wife and the younger daughter will not eat olives.
However, they will eat the pimentos in the chicken ala king.
So that is what that sharp pain is. seriously, i have eaten more chicken pot pie than i want to think about at this point but there are still a few brands to go. i did find a really good frozen brand which could be the frozen category winner however it is not cheap by a long shot. in fact, it is more expensive than that bakery i mentioned but i can buy in advance and not have to worry about the bakery being closed or sold out.I'd be more concerned with your aorta than your sanity
Theo
rox
Veteran Member
Bird and everyone, the French Chef was served Chicken a la King tonight and he loved it
Yesterday I roasted the chicken and he knew I was doing a surprise with chicken. Then I went to the grocery store because I needed American Bread and mushrooms. While I was at the grocery store I saw the flaky pastry cups so I couldn't resist and I bought those. When I get home and he sees the pastry cups and the mushrooms and he already knows my surprise is going to be based on chicken so he says, "Oh you are making Poulet de la Roi or Bouches de la Rein" Which translated means Chicken a la king of something of the queen. The something is the French word for those flaky pastry cups. So he knew! Just by looking at my ingredieants he knew.
I was right not to use pimentos as he said he would nto have liked it so instead I roasted a fresh red pepper and added fresh cooked carrots and fresh green beans to the chicken. The rest of the recipe is as Bird suggested, Chicken, a bit of water and a chicken boullion cube and of course i added cream and then my crumbly flour and butter mixture to thicken it up. The only seasoning was salt and pepper. I went to 3 stores looking for fresh green peas but they must be out of season because 3 stores didn't have them. I am positive tomorrow at the open air market I can find green peas but for today I substituited fresh geen beans cut small instead.
You can see how my chicken a la king turned out in the pics. You can see my husband has a big smile as he digs in So I did ambush him sorta, he figured it out once he saw the ingrediants, but never the less he was happy to ahve a change in menu and he liked it.
He also told me why we have never had Chicken a La King. He was only 23 years old and he landed the job as Executive Chef for a very exclusive Private Country Club in Milwaukee. His first day on the job his manager said, "Whatever you do don't put Chicken A La King on the menu. A few years ago the members were served a very bad Chicken A La King and virtually everyone got sick, some seriously for a while. So just don't make Chicken A La King ever. " So now I know why he has never made it. Anyway he enjoyed it. I couldn't help but wonder if I was making Chicken A La King or Chicken Pot Pie, either way it was good for a change. And on my side the unique aroma brought me immediatly back to high school. I recalled that they served this in high school it was the aroma. Man that is a few years ago...
Yesterday I roasted the chicken and he knew I was doing a surprise with chicken. Then I went to the grocery store because I needed American Bread and mushrooms. While I was at the grocery store I saw the flaky pastry cups so I couldn't resist and I bought those. When I get home and he sees the pastry cups and the mushrooms and he already knows my surprise is going to be based on chicken so he says, "Oh you are making Poulet de la Roi or Bouches de la Rein" Which translated means Chicken a la king of something of the queen. The something is the French word for those flaky pastry cups. So he knew! Just by looking at my ingredieants he knew.
I was right not to use pimentos as he said he would nto have liked it so instead I roasted a fresh red pepper and added fresh cooked carrots and fresh green beans to the chicken. The rest of the recipe is as Bird suggested, Chicken, a bit of water and a chicken boullion cube and of course i added cream and then my crumbly flour and butter mixture to thicken it up. The only seasoning was salt and pepper. I went to 3 stores looking for fresh green peas but they must be out of season because 3 stores didn't have them. I am positive tomorrow at the open air market I can find green peas but for today I substituited fresh geen beans cut small instead.
You can see how my chicken a la king turned out in the pics. You can see my husband has a big smile as he digs in
So I did ambush him sorta, he figured it out once he saw the ingrediants, but never the less he was happy to ahve a change in menu and he liked it.He also told me why we have never had Chicken a La King. He was only 23 years old and he landed the job as Executive Chef for a very exclusive Private Country Club in Milwaukee. His first day on the job his manager said, "Whatever you do don't put Chicken A La King on the menu. A few years ago the members were served a very bad Chicken A La King and virtually everyone got sick, some seriously for a while. So just don't make Chicken A La King ever. " So now I know why he has never made it. Anyway he enjoyed it. I couldn't help but wonder if I was making Chicken A La King or Chicken Pot Pie, either way it was good for a change. And on my side the unique aroma brought me immediatly back to high school. I recalled that they served this in high school it was the aroma. Man that is a few years ago...
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Bird
Rest in Peace
Glad it turned out so well. I might have to add a few of those ingredients, like the carrots and green beans, myself. And those are some good pictures of both of you.
And those are some good pictures of both of you.
dmccarty
Super Star Member
Rox,
Its funny how many years/decades you can "know" someone but not know everything about them.
I can see the way your hubby was holding the cutlery that he was ready to eat!
With FOUR helpings on the plate I assume he was hungry from working all day! He must have liked Chicken ala King.
Using pastry cups was a good idea.
Later,
Dan
Its funny how many years/decades you can "know" someone but not know everything about them.
I can see the way your hubby was holding the cutlery that he was ready to eat!
With FOUR helpings on the plate I assume he was hungry from working all day!
He must have liked Chicken ala King. Using pastry cups was a good idea.
Later,
Dan
Wow! looks like it came out great rox and the smile on your husband's face is in marked contrast to the awful looks i got with my infamous mrs budd's chicken pot pie mistake. all i can say is well done!You can see how my chicken a la king turned out in the pics. You can see my husband has a big smile as he digs in
Theo
As the 99th and (hopefully) final post in this dubious thread, i can confidently report that the very best frozen chicken pot pie out there (even if it didn't have a full crust) is a relatively new brand called twin hens. very expensive but very good and available at whole foods market (but not necessarily in family size everywhere - you got to look real hard). honorable mention goes to stouffers brand for best overall value even if the chicken was a little tough. at least it was there and it was white meat. marie callenders was not so bad either for the price. it was edible. the real cheapy brands (swanson and banquet) were not so good in my opinion. the premium blakes brand was not really all that bad but was way overpriced for what you got. taste was kind of bland and not really to my liking either. i commented before that mrs budds pies were not so great and they started this whole silly taste test mission in the first place. various fresh chicken pies that i found locally were quite good but they were not the true chicken pot pie that i sought. but the real winners were the restaurant and bakery offerings. kfc was not selling them because it is summer, but i did eventually visit a boston market down south of here and it was pretty darn good i thought. other restaurants in the area had similarly decent offerings. as mentioned earlier, the very best chicken pot pie was from a bakery here in portland called two fat cats. it is excellent and expensive but cost less than twin hens frozen brand in the family size. you do have to call ahead a couple days and make sure they have some for you, but those will be the ones i will bring to my next potluck dinner to redeem myself from the mrs budd horror show. i think they will work out just fine. special thanks go to tig for pointing out that fine source to me.
so thanks to all for your help and comments and i do hereby promise never to ask about food products in this forum ever again. go green!
Theo
so thanks to all for your help and comments and i do hereby promise never to ask about food products in this forum ever again.
go green! Theo
dmccarty
Super Star Member
Sorry Mr. Green. You don't get off that easy!
You have to report back what happens when you serve up the CCP!
So does the mean I got post 100 in this dubious thread? And you will report back at with post 101!
BTW I liked your summation of the good and bad of CCP. The review sounded like the ones I read in a cooking magazine I get.
Later,
Dan
You have to report back what happens when you serve up the CCP!
So does the mean I got post 100 in this dubious thread? And you will report back at with post 101!
BTW I liked your summation of the good and bad of CCP.
The review sounded like the ones I read in a cooking magazine I get. Later,
Dan
