Chicken pot taters

Yep...that's right...taters.

A really nice variation on the theme, Dave. And perfect for one of those I don't want to fuss nights.

Making pie dough in a food processor really is easy.  It's simply the perfect machine for the job, which is why Julia Child used to say that if a food processor could do nothing else but pie dough, she'd still have one just for that.  The rest is easy once you learn that even though the dough seems too dry, crumbly, and underworked when it goes into the refrigerator, the moisture will redistribute and turn your "mistake" into smooth dough if you are just patient.

Daikon wrote: too lazy to make pie crust I like your tater innovation, but you've got to be really lazy not to make pie crust if you've got a food processor.  I just don't get the appeal of frozen pie crust, since it literally takes about a minute to measure flour, salt, and optional sugar into your food processor bowl, add cubed butter, and pulse it all together while adding a little water.  Dump it onto plastic wrap, gather it into a ball, flatten it into a disk, stick it in the fridge, and wait at least an hour. If you really have to have rolled out pie crust in less than an hour and five minutes (how long does that frozen stuff take to thaw, by the way?), okay; else, what's the point of frozen?

Last time I made pie with a frozen pre-made crust it took about 2 minutes to thaw out to the point it was workable. Just sayin'.

Hoser,

no, on the counter. It's pretty thin stuff and doesn't take much to thaw out to the point that you can work with it.

For me, you're right, though I wouldn't say fear, I would say it's probably an unreasonable expectation of the amount of time. I recall watching my grandma make pie dough from scratch, and it was a pain. Mixing, kneading, rolling, shaping, re-rolling, etc.  Even though I hate using frozen pie crusts, for me it's so much easier to buy one at the store and throw it in the freezer and then take it out and use it when I need it rather than making sure I have all the ingredients, mixing, etc.  Call me lazy if you will, but between work and kid's school and homework and football practice and youth group and "oh btw I need this for school tomorrow" at 8 pm, and every other thing, making pie crust from scratch is pretty far down the list.

Anyway, Daikon, do you have a good recipe for pie dough in the food processor? I doubt I'll be making any any time soon, but I'll file away the recipe to have on hand just in case.

You can find this same recipe lots of places online, with slight variations in pictures, tips, etc.

Returning to the original topic.

HistoricFoodie wrote: Returning to the original topic.   Made this for tonights dinner. All I can say, Dave, is good job, well done! Sounded good in theory, tasted better in reality.   A couple of things I did differently. Because of our schedule, I poached the chicken and baked the spuds last night. Gently reheated them while prepping everything else. Result: A quick, filling, delicious meal.   One addition: I topped them with a sprinkle of bacon, just for some added kick. But, frankly, could have just as easily done without.   Thanks for the idea.