Chicken pot pie - help!
I have a lot of leftover turkey and by coincidence I also have a fair bit of puff pastry. I'd like to put the two together to make some kind of turkey pot pie/samosa/triangles type thing.
I would like to make them into reasonable sized entrees that I can haul out of the freezer on weeknights feed me and the kids dinner.
I dont work with pastry very much so I am wondering how best to do this.
One option would be to use the pastry as the top on a ramekin - but i'd like to freeze some of them and dont really want to freeze them in the ramekins.
I am considering lining a muffin tin, filling them and topping them - would the pastry hold up or fall apart?
I could make triangles - but they hold so little filling unless i make them big - and then they are more likely to fall apart.
What is the right answer?
Do you have a glass casserole dish or pie plate, like a Pyrex? That's probably your best bet. I made the same thing last week, and it worked out great (top crust only, and don't forget to cut a vent for steam).
I don't recommend the muffin cup route. I made quiche in them using puff pastry, and the pastry didn't get very crisp. I ended up popping the quiches out of the tin and briefly broiling them to brown and crisp them. That wouldn't work so well with a liquidy filling like pot pie.
I usually make a normal panfull (I prefer just crust on top but husband insists on bottom crust too) bake the crust for 5 or so minutes before adding the filling to get a little crisp: then after we eat the meal, I scoop out what's left and freeze portions in plastic freezer trays saved from various supermarket purchases. Wrap in plastic film and then heavy foil, and pull out later when needed. I've recently found that I much prefer normal pie crust over puff pastry most of the time, and especially when freezing. Puff pastry is sort of flaky, in a flaky kind of way.
re: Sam Fujisaka
Most recipes call for filling a casserole and placing the pastry on top. It looks great to present at the dinner table that night but gets beat to hell when you freeze. If you freeze together then it takes a lot of room, is impossible to keep from freezer burn and the re-heat is a bear.
So jfood deconstructs. He bakes the filling in a casserole without any pastry on top. He bakes the pastry on a sheet separately. Then he freezes postions of the filling in bag A and portions of the pastry in bag B. When he wants the dish a few weeks later, he reheats separately and introduces the bride and groom on the plate for the first time.
Works like a charm.
Along the lines of jfood, I'd just make the pot pie filling and freeze. When you want to cook, it defrost, put it in the pan and add the puff pastry at at that point, before baking.
Earlier this week, I made several and froze them, with crusts attached to the top of single-serving deep aluminum pie tins, but jfood's way sounds like a better way. (Why didn't I think of that?) I'll just pop them into 375 oven for 50-60 minutes and hope they turn out as well as the last pot pie I made (not pre-frozen).
I would not go the muffin tin route--too hard to serve, I would think.