Skip to content
 
If you can read this, either the style sheet didn't load or you have an older browser that doesn't support style sheets. Try clearing your browser cache and refreshing the page.

(Mational Day Calendar)   Today is National Great American Pot Pie Day, so let's all get crusty and steamy   (nationaldaycalendar.com) divider line
    More: Cool, Pie, Pot pie, Food, Pot pies, Marie Callender, frozen pot pies, Traditional veggies, pot pie  
•       •       •

186 clicks; posted to Food » on 23 Sep 2021 at 12:27 PM (10 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



28 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
2021-09-23 11:38:41 AM  
Fark user imageView Full Size
 
2021-09-23 12:41:21 PM  
Want to take your pot pies to the next level?  Don't just make gravy, make sauce velouté.
 
2021-09-23 12:43:46 PM  

FrancoFile: Want to take your pot pies to the next level?  Don't just make gravy, make sauce velouté.


Is it considered "too much" to line both the inside and outside of the crust with bacon? Or should I just stick with the outside?
 
2021-09-23 12:52:33 PM  
flipping-flip, can we please just cut down on the ads already. or I guess this one weren't exactly an ad but FFS Subs please try-harder.
 
2021-09-23 12:59:48 PM  
Hot damn! I just bought a turkey pot pie from Hincks Turkey store. I will definitely be chomping on that tonight.
 
2021-09-23 1:02:41 PM  
NEVER FEAR, HELP HAS ARRIVED.

Fark user imageView Full Size


My advice:  eat pot pies, they're delicious.

/have been waiting for years to flash that badge again
 
2021-09-23 1:08:07 PM  
Did not know this, and had a potpie for lunch.

I AM PSYCHIC.  FEAR ME.
 
2021-09-23 1:14:21 PM  
Since I discovered sausage-gravy pot pies, I haven't been able to go back.
Fark user imageView Full Size
 
2021-09-23 1:20:14 PM  
Fine then! I'll post it!
Fark user imageView Full Size
 
2021-09-23 1:37:41 PM  

skyotter: Since I discovered sausage-gravy pot pies, I haven't been able to go back.
[Fark user image 494x500]


Looks like biscuits and gravy with extra steps. You don't put anything else in there? Just sausage and gravy?
 
2021-09-23 2:17:53 PM  

olrasputin: FrancoFile: Want to take your pot pies to the next level?  Don't just make gravy, make sauce velouté.

Is it considered "too much" to line both the inside and outside of the crust with bacon? Or should I just stick with the outside?


I'm trying to picture the logistics for this. While adding bacon always sounds delicious, wouldn't the fat just render and pool, resulting in a soggy crust?
 
2021-09-23 2:31:02 PM  

Joey Jo Jo Jr Shabadu: olrasputin: FrancoFile: Want to take your pot pies to the next level?  Don't just make gravy, make sauce velouté.

Is it considered "too much" to line both the inside and outside of the crust with bacon? Or should I just stick with the outside?

I'm trying to picture the logistics for this. While adding bacon always sounds delicious, wouldn't the fat just render and pool, resulting in a soggy crust?


What if you cooked the bacon before laying it on the crust? Perhaps it would be too burned, I suppose.
 
2021-09-23 2:37:28 PM  

CFitzsimmons: Joey Jo Jo Jr Shabadu: olrasputin: FrancoFile: Want to take your pot pies to the next level?  Don't just make gravy, make sauce velouté.

Is it considered "too much" to line both the inside and outside of the crust with bacon? Or should I just stick with the outside?

I'm trying to picture the logistics for this. While adding bacon always sounds delicious, wouldn't the fat just render and pool, resulting in a soggy crust?

What if you cooked the bacon before laying it on the crust? Perhaps it would be too burned, I suppose.


Fully cook the inside lining, and par-cook the outer one. I thought of this before my Boobies, but didn't want to get lost in the weeds just for the sake of a quick joke.
 
2021-09-23 2:38:02 PM  

skyotter: Since I discovered sausage-gravy pot pies, I haven't been able to go back.
[Fark user image 494x500]


Funnily enough, I'm making a pot pie but instead of crust I'm using biscuits
 
2021-09-23 2:39:39 PM  

CFitzsimmons: What if you cooked the bacon before laying it on the crust? Perhaps it would be too burned, I suppose.


Yeah, that might be a tough balancing act.  Getting both the bacon and pie done to desired temps.  It's not as intricate, but I think the optimal solution would be to just sprinkle chopped bacon on top of each individual pie serving.
 
2021-09-23 2:45:31 PM  
Any thoughts on making pot pie with filling that's... less gravylike than gravy? Other half is a philistine who's not a fan of thick sauces, especially gravy, so I haven't been able to make pot pie with the expectation of sharing a meal and can't exactly justify making it just for myself (not enough containers or freezer space to do homemade Marie Callender's-size pies-for-one).

I'm sure I should just stick with cottage/shepherd's pie and abandon this notion, but I figure if anybody might have miraculous input I haven't thought of it'd be this crowd.

Not for tonight in any case, I have pasta bake and apple pie left over from yesterday's comfort baking spree.
 
2021-09-23 3:38:15 PM  
When I got my first apartment, I lived off Banquet turkey pot pies.

Later, I found Tuna Helper Tuna Pot Pie and  that would last me a couple of meals. Unfortunately, it was discontinued 20-25 years ago.
 
2021-09-23 3:50:13 PM  
Wow, good timing.
I was working on a beer-cheese soup based pot pie.
Basically beer cheese soup with potatoes, carrots, corn, peas, chicken....slap on some puff pastry.
Cold Beer.
 
2021-09-23 4:03:25 PM  
Highlander cornbread pie:

1 pkg cornbread mix plus whatever it calls for.
1 can mixed veggies drained
1 can ranch style beans with sauce.
1 can corn, drained.
1 can mexican style chopped tomatoes.
1 lb  cooked ground beef seasoned as you like it, spice it up well.

Drain corn and veggies, combine all ingredients in a 10 inch pyrex bowl. Be sure to leave at least an inch or more headspace at top for cornbread batter. Prepare batter and pour over top. Cook per cornbread directions, golden brown and a toothpick stuck in cornbread comes out clean. Let rest 10 minutes. Yields 6 or 8 generous portions, feeds me for 3 or 4 days...
 
2021-09-23 4:08:58 PM  
First, simmer your pot in some butter for about 20 minutes.  Not too hot or it will burn, just a nice light simmer is all you want. Then, strain the butter through a cheesecloth to get rid of all the used up pot.

Use that butter to make whatever pie you want.
 
2021-09-23 4:33:48 PM  

skyotter: Since I discovered sausage-gravy pot pies, I haven't been able to go back.
[Fark user image 494x500]


whither_apophis: skyotter: Since I discovered sausage-gravy pot pies, I haven't been able to go back.
[Fark user image 494x500]

Funnily enough, I'm making a pot pie but instead of crust I'm using biscuits


have I ever mentioned how I hate you both so verra verra much.
 
2021-09-23 5:29:18 PM  

Anoria: Any thoughts on making pot pie with filling that's... less gravylike than gravy? Other half is a philistine who's not a fan of thick sauces, especially gravy, so I haven't been able to make pot pie with the expectation of sharing a meal and can't exactly justify making it just for myself (not enough containers or freezer space to do homemade Marie Callender's-size pies-for-one).

I'm sure I should just stick with cottage/shepherd's pie and abandon this notion, but I figure if anybody might have miraculous input I haven't thought of it'd be this crowd.

Not for tonight in any case, I have pasta bake and apple pie left over from yesterday's comfort baking spree.


Have you considered doing open-faced pies?  Things like quiche, spinach & goat cheese, etc.  A quick google shows plenty of open-faced meat pies from various cuisines.
 
2021-09-23 6:22:08 PM  

tintar: skyotter: Since I discovered sausage-gravy pot pies, I haven't been able to go back.
[Fark user image 494x500]

whither_apophis: skyotter: Since I discovered sausage-gravy pot pies, I haven't been able to go back.
[Fark user image 494x500]

Funnily enough, I'm making a pot pie but instead of crust I'm using biscuits

have I ever mentioned how I hate you both so verra verra much.


Can't you do crumbled Morningstar farm patties in a sage bechamel?
 
2021-09-23 8:49:01 PM  
Ah fall is finally here and I can hit the local fire company for Pennsylvania Dutch style pot pie(thick doughy noodles, shredded chicken and potatoes )
 
2021-09-24 1:38:54 AM  

Tad_Waxpole: First, simmer your pot in some butter for about 20 minutes.  Not too hot or it will burn, just a nice light simmer is all you want. Then, strain the butter through a cheesecloth to get rid of all the used up pot.

Use that butter to make whatever pie you want.


This is what double boilers are for!
 
2021-09-24 6:44:27 AM  

fasahd: tintar: skyotter: Since I discovered sausage-gravy pot pies, I haven't been able to go back.
[Fark user image 494x500]

whither_apophis: skyotter: Since I discovered sausage-gravy pot pies, I haven't been able to go back.
[Fark user image 494x500]

Funnily enough, I'm making a pot pie but instead of crust I'm using biscuits

have I ever mentioned how I hate you both so verra verra much.

Can't you do crumbled Morningstar farm patties in a sage bechamel?


decades ago, I had a sausage granny-apple sage cornbread stuffing/dressing that went over a treat every Thanksgiving. forget from whom I'd stolen the recipe, but everyone loves it and takes well to vegulon adaptation (namely: vegetable stock instead of chicken, and yes as you pointed out whatever TVP works fine, but just double up on the sage!) - but what really seals the deal is the absolute glorious excess of butter.

but even better, what you and skyotter and whither_apophis said, just cut it down to a basic white/sausage gravy. and surround it with biscuits. I'd never dare serve to my Aunt, but lol then again I was never allowed even an inch close to her cooktop for 40 years... unless it was just for tasting.

I've not made shepherds/cottage pie in a year or two, but I really should - my wife and her parents are big fans of my fake-meat cookery. (I mean, her father simply pretends that it's crizappy ground chuck, but y'know.)
 
2021-09-24 8:25:43 AM  
tintar:
decades ago, I had a sausage granny-apple sage cornbread stuffing/dressing that went over a treat every Thanksgiving. forget from whom I'd stolen the recipe, but everyone loves it and takes well to vegulon adaptation (namely: vegetable stock instead of chicken, and yes as you pointed out whatever TVP works fine, but just double up on the sage!) - but what really seals the deal is the absolute glorious excess of butter.

Re: your T-day trepidation: csb: After my father's stint as a naval officer in WWII, he was a salesman in the madmen days. Sales meant taking the purchasing agent out for dinner and cocktails; my dad was good at eating and drinking so he was a good salesman. Along comes a Hindu client from India My father scrambles to find the best Indian restaurant in Manhattan and probably knocks down  a couple of drinks to prepare for an evening of tea:
Client: I want to go to such and such steakhouse
Dad: but I thought. . .
Client: Yeah, I know, but I don't get to America often, when in Rome, etc   and besides, I heard this place has a really great steak

Make the most of Thanksgiving and enjoy yourself
 
2021-09-24 9:03:06 AM  

fasahd: tintar:
decades ago, I had a sausage granny-apple sage cornbread stuffing/dressing that went over a treat every Thanksgiving. forget from whom I'd stolen the recipe, but everyone loves it and takes well to vegulon adaptation (namely: vegetable stock instead of chicken, and yes as you pointed out whatever TVP works fine, but just double up on the sage!) - but what really seals the deal is the absolute glorious excess of butter.

Re: your T-day trepidation: csb: After my father's stint as a naval officer in WWII, he was a salesman in the madmen days. Sales meant taking the purchasing agent out for dinner and cocktails; my dad was good at eating and drinking so he was a good salesman. Along comes a Hindu client from India My father scrambles to find the best Indian restaurant in Manhattan and probably knocks down  a couple of drinks to prepare for an evening of tea:
Client: I want to go to such and such steakhouse
Dad: but I thought. . .
Client: Yeah, I know, but I don't get to America often, when in Rome, etc   and besides, I heard this place has a really great steak

Make the most of Thanksgiving and enjoy yourself


I've said this more than once before, and I stand by my words - if'n I were ever to find myself darkening Percise1's unholy doorstep, no one would need to twist my arm trying every of the aromatic smoked meats. full-stop.

I don't particularly have a trepidation of Thanksgiving on my Aunt's farm, more just a curiosity whether it will be goose or peacock or both, lol! (plus it goes without speaking that every side-dish will have been cooked in bacon fat)

it'll never change my personal diet, but neither will I insult my host(ess).
 
Displayed 28 of 28 comments

View Voting Results: Smartest and Funniest

This thread is closed to new comments.

Continue Farking




On Twitter


  1. Links are submitted by members of the Fark community.

  2. When community members submit a link, they also write a custom headline for the story.

  3. Other Farkers comment on the links. This is the number of comments. Click here to read them.

  4. Click here to submit a link.