I’d like to start out this post by saying that I never make a mistake when I’m cooking or baking. I never modify a recipe with disastrous results. In fact, everything that I make in the kitchen comes out beautiful. Ready to photograph. Ready to eat. Ready to share the recipe.
Now that we have that out of the way, let me tell you that this is only what I want you to think. In reality, I make mistakes all of the time. Like when I made cinnamon-roll French bread, and the filling totally over flowed. All over my oven. Burnt sugar is not a smell that you want taking over your house.
Or the time that I attempted to make peanut brittle on the stove, without a candy thermometer. Let me save you some trouble right now, sugar on the stove burns very quickly. Very. Quickly. Like say, perhaps, you walk away from the stove for two seconds, you could very well be left with a pile of useless, crystalized sugar.
Let’s not forget the time I made peppermint mocha muffins for a friend and I completely left out the oil. While she still raved over them, they were not up to my muffin standards. They totally need the oil, no matter what she says.
I hate messing up a recipe. All of that time. All of those ingredients. It’s just so, so sad when it all goes to waste. Or when we choke it down anyway because we haven’t gone grocery shopping in a week and have nothing, nothing left in the house to eat.
This very thing happened a couple of weekends ago. I was beyond excited to try a new chicken pot pie recipe from Pretty Delicious my newest healthy cookbook. It was full of these wonderful vegetables like sweet potatoes, yellow zucchini, and carrots. It was topped with this light and delicate puff pastry, that makes the entire dish look as if it’s covered in a golden cloud.
At least that’s what it supposed to look like. I wanted to change the recipe though, because that’s what I do. My brilliant idea was to use refrigerated biscuits instead of puff pastry. I’d seen pot pie recipes use them before so I figured it would be a simple substitution. It seemed like an easy way to make the recipe my own, along with a few other substitutions I was making.
The filling of the pot pies was so good. A little strong on the sweet potatoes, but it was creamy and rich and filling, just the way a pot pie should be.
But the biscuit topping, well it ended up doughy. Completely undercooked. My stomach is churning at the thought of it. Ugh.
Can I tell you a secret? Promise not to judge? We ate it anyway. The filling was just so good that we managed to look past the doughy mess sitting on top. Hubs even took the rest of it to work, just so it wouldn’t go to waste.
I was so discourage by the entire thing, that I may never make chicken pot pie again. Which is really a shame, because this recipe has so much potential. It’s calling to me. I can hear it.
Maybe I can talk Hubs into giving it a try. That way if he messes up, I can blame it on him this time. Actually, it was probably his fault last time too. Some how.