I have to make the world's best chicken pot pie in a month.
Here's the challenging part, though- I'll be making it at home, and taking it to a friend's camp about 200 miles away.
I need to prepare it in advance, and take it. The issue is that it will be out of the freezer, and only in a cooler, from 7 AM on. There is no electricity at the cottage, so no freezer there either, just coolers.
I want to make the crust and freeze it, thinking it will thaw on the way. I wanted to make the whole thing and freeze it, but I think it would partially (or mostly) thaw, and the crust would get soggy.
So not only do I need the best recipe that is stick-to-your-ribs, but innovative and a bit gourmet, but something that can be prepared a day in advance and then put together and baked at camp.
I was thinking of a savory crust, with butter instead of lard/crisco but not too much savory-ness, if that makes sense. Nothing spicy, as we have three Swedes in the group. I thought I'd make the crust, roll it out between sheets of wax paper, and freeze. Then make the filling, with the traditional chicken pot pie ingredients. I think baby bella mushrooms would be a good addition as well.
Dessert will be pumpkin pie-ish bars with a shortbread cookie crust, but I did consider pumpkin flan so as to not have two "crusts" in a meal but that won't be as easy to make in advance.
Please help me! I want this to be great, but easy to just put together and put in the oven at camp. Thank you!
Here's the challenging part, though- I'll be making it at home, and taking it to a friend's camp about 200 miles away.
I need to prepare it in advance, and take it. The issue is that it will be out of the freezer, and only in a cooler, from 7 AM on. There is no electricity at the cottage, so no freezer there either, just coolers.
I want to make the crust and freeze it, thinking it will thaw on the way. I wanted to make the whole thing and freeze it, but I think it would partially (or mostly) thaw, and the crust would get soggy.
So not only do I need the best recipe that is stick-to-your-ribs, but innovative and a bit gourmet, but something that can be prepared a day in advance and then put together and baked at camp.
I was thinking of a savory crust, with butter instead of lard/crisco but not too much savory-ness, if that makes sense. Nothing spicy, as we have three Swedes in the group. I thought I'd make the crust, roll it out between sheets of wax paper, and freeze. Then make the filling, with the traditional chicken pot pie ingredients. I think baby bella mushrooms would be a good addition as well.
Dessert will be pumpkin pie-ish bars with a shortbread cookie crust, but I did consider pumpkin flan so as to not have two "crusts" in a meal but that won't be as easy to make in advance.
Please help me! I want this to be great, but easy to just put together and put in the oven at camp. Thank you!