If only it tasted as good as it looks!

I have been dying to try Paula Deen's Lady and Sons Chicken Pot Pie for a while now. When we were in Savannah, GA this past April, we actually ate at the Lady and Sons restaurant. I didn't get the chicken pot pie there, but I saw several people order it and remember thinking it looked so good. I was very happy when I found the recipe for it on foodnetwork.com. So I finally decided to try it tonight. I followed the recipe exactly, except I cooked it longer than it said to at the end to make sure if was heated through. When I took my first bite, all I could say was "yuck!". It was just too bland and the flavor wasn't all that great either. But I decided to post it anyway to show that not every dinner or recipe always turns out the way you hoped it would. I think it's a very pretty chicken pot pie, but I think I'll stick to my regular old chicken pot pie in the future. Who knows, maybe it was something I did or didn't do. Someone else might have more luck with it than I did. : P


My cooking ventures today weren't a total bust though. I made my own chicken stock for the first time ever. Here's how I made it.

Chicken Stock

1 roasted chicken carcass (bones), skin and meat removed
1-1 1/2 tsp dried thyme
1 1/2 tsp whole peppercorns
1 1/2 cups carrots, cut into chunks
3 cloves garlic, crushed
1/2 an onion
1 1/2 cups chicken broth
water, enough to cover all other ingredients

Place first six ingredients in a large stock pot and cover with water and chicken broth. Simmer over low heat for about 3 hrs or so. Strain liquid into a bowl and skim fat off the surface. Place pre-measured amounts in individual containers to freeze for easy use in later recipes.

*I froze mine in 1 cup portions. I got about 9-10 cups of stock.