I feel duty-bound to report that I have made this pot pie recipe twice since my first post on it, in both cases unsuccessfully.
The first time I made it, I made a drop biscuit topping. The biscuits didn’t really rise, but they tasted fine. The filling was, if anything, too thick.
The second time I made it, I used a sheet of puff pastry on top (I did not make a cheesy stick lattice, because that is crazy) and used chicken and chicken stock instead of turkey (it wasn’t Thanksgiving). The puff pastry cooked perfectly, but the filling didn’t thicken properly.
This last time, I used a sheet of puff pastry on top, but I cut vents in it (on the theory that the thickening problem was due to insufficient evaporation), I left out the chipotles, and I added a fistful of extra frozen veggies. The filling bubbled up through the vents and prevented the pastry from cooking. After some time, seeing that things were not going well, I removed the puff pastry and threw it away. Luckily I had another sheet of pastry, which I cut into squares and put into the oven on a baking sheet. The filling wasn’t thickening, so I stirred in several tablespoons of corn starch and put it back in the oven.
The filling didn’t thicken.
Maybe I’m an idiot and I’m doing something that’s really obviously stupid (e.g., failing to adjust the flour/corn starch ratio to the water content of the milk/cream/veggies as I nip and tuck the recipe). Just be warned: the recipe is not foolproof (I’m the fool that proves it).
It was delicious that one time, though.
Procrastiblog 