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Spilt Milk, Oak Park: Pot Pie That's Actually Pie

Spilt Milk, Oak Park: Pot Pie That's Actually Pie
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  • Post #31 - March 15th, 2017, 2:02 pm
    Post #31 - March 15th, 2017, 2:02 pm Post #31 - March 15th, 2017, 2:02 pm
    bnowell724 wrote:Whether single or double crust - the most important aspect of any fruit or savory pie is that the filling and crust are baked together. The top is crispy and browned and the underneath part is still a little soft and has soaked up some of the filling.

    I'm not a fan of puff pastry on pot pie - it's usually used as a shortcut, which means pre-made puff pastry dough that may not have any actual butter in it and tastes like cardboard.

    i definitely agree: the top has to be a real crust, welded to the filling, not a circle of puff paste plopped down on top.
  • Post #32 - March 15th, 2017, 4:49 pm
    Post #32 - March 15th, 2017, 4:49 pm Post #32 - March 15th, 2017, 4:49 pm
    bnowell724 wrote:I'm not a fan of puff pastry on pot pie - it's usually used as a shortcut, which means pre-made puff pastry dough that may not have any actual butter in it and tastes like cardboard.

    You should try Musso & Frank's, if you're ever in L.A. on a Thursday. They don't take ANY shortcuts; it's a very traditional place that has been serving great food for 98 years. And has had a grand total of exactly three executive chefs during that period.
  • Post #33 - March 15th, 2017, 6:58 pm
    Post #33 - March 15th, 2017, 6:58 pm Post #33 - March 15th, 2017, 6:58 pm
    justjoan wrote:
    bnowell724 wrote:Whether single or double crust - the most important aspect of any fruit or savory pie is that the filling and crust are baked together. The top is crispy and browned and the underneath part is still a little soft and has soaked up some of the filling.

    I'm not a fan of puff pastry on pot pie - it's usually used as a shortcut, which means pre-made puff pastry dough that may not have any actual butter in it and tastes like cardboard.

    i definitely agree: the top has to be a real crust, welded to the filling, not a circle of puff paste plopped down on top.


    I prefer "wedded" to "welded," but I believe we're in general agreement.
    "Don't you ever underestimate the power of a female." Bootsy Collins
  • Post #34 - March 15th, 2017, 9:16 pm
    Post #34 - March 15th, 2017, 9:16 pm Post #34 - March 15th, 2017, 9:16 pm
    i definitely agree: the top has to be a real crust, welded to the filling, not a circle of puff paste plopped down on top
    .

    I prefer "wedded" to "welded," but I believe we're in general agreement.


    ha, i prefer 'wedded' to 'welded' myself; so much more appetizing! i appreciate the distinction...i don't know if that was a typo on my part, or if i really was imagining such a tight bond between crust and juicy filling that the word 'weld' actually came to mind....
  • Post #35 - March 16th, 2017, 6:10 am
    Post #35 - March 16th, 2017, 6:10 am Post #35 - March 16th, 2017, 6:10 am
    David Hammond wrote:
    bnowell724 wrote:The top is crispy and browned and the underneath part is still a little soft and has soaked up some of the filling.


    The sponge-like qualities of the softer bottom crust is one big bonus of a double-crusted pie.


    Absolutely!
    Logan: Come on, everybody, wang chung tonight! What? Everybody, wang chung tonight! Wang chung, or I'll kick your ass!
  • Post #36 - March 16th, 2017, 6:34 am
    Post #36 - March 16th, 2017, 6:34 am Post #36 - March 16th, 2017, 6:34 am
    nsxtasy wrote:
    bnowell724 wrote:I'm not a fan of puff pastry on pot pie - it's usually used as a shortcut, which means pre-made puff pastry dough that may not have any actual butter in it and tastes like cardboard.

    You should try Musso & Frank's, if you're ever in L.A. on a Thursday. They don't take ANY shortcuts; it's a very traditional place that has been serving great food for 98 years. And has had a grand total of exactly three executive chefs during that period.


    stuff 012_thumb[2].jpg Musso and Frank Grill Pot Pie


    Apparently they bake it fresh to order using a homemade pastry dough(top crust only). Their dough recipe is printed online and uses flour, milk, eggs, shortening, and baking powder. Very unique and looks delicious.
    Logan: Come on, everybody, wang chung tonight! What? Everybody, wang chung tonight! Wang chung, or I'll kick your ass!
  • Post #37 - March 17th, 2017, 6:58 pm
    Post #37 - March 17th, 2017, 6:58 pm Post #37 - March 17th, 2017, 6:58 pm
    It does, indeed, look delicious. Though I have rallied for the double crust, I would definitely eat this top-crust-only one, because that one crust looks so good.
    "Don't you ever underestimate the power of a female." Bootsy Collins
  • Post #38 - July 31st, 2019, 7:05 pm
    Post #38 - July 31st, 2019, 7:05 pm Post #38 - July 31st, 2019, 7:05 pm
    Now in Pilsen

    Spilt Milk Market
    1844 S Blue Island Ave, Chicago
    "Very good... but not my favorite." ~ Johnny Depp as Roux the Gypsy in Chocolat
  • Post #39 - August 1st, 2019, 9:11 am
    Post #39 - August 1st, 2019, 9:11 am Post #39 - August 1st, 2019, 9:11 am
    Back in the day, when my mother bought a pot pie and it turned out to only have a top crust she'd say she was cheated. Along those line, I've always preferred to crusts, neither of which should be puff pastry.
  • Post #40 - December 27th, 2020, 10:38 am
    Post #40 - December 27th, 2020, 10:38 am Post #40 - December 27th, 2020, 10:38 am
    Looking to try the Chicken pot pie at Spilt milk. Tell me, is it only white meat chicken? Cause that is what we like. Thx.
    Toria

    "I like this place and willingly could waste my time in it" - As You Like It,
    W. Shakespeare
  • Post #41 - December 27th, 2020, 7:00 pm
    Post #41 - December 27th, 2020, 7:00 pm Post #41 - December 27th, 2020, 7:00 pm
    For me, I don't really care whether a pot pie has a bottom crust or not. The ideal chicken pot pie has a lot of chicken (or whatever the premium ingredient is), along with some vegetables, and not a lot of liquid (should NOT require a spoon). And a tasty crust.

    We get chicken pot pies from Jewel's deli counter on a regular basis; they're actually very good, with lots of chicken in the filling, plus Jewel is convenient, and they're quite inexpensive ($5, occasionally on sale for $4, and it's a nice portion size for one adult). Top crust only. I'll take photos the next time we get them. We had a very good chicken pot pie a while ago from Costco, but it's too big for us (it feeds 5-10 adults). We also noticed that they have chicken pot pies at Convito Cafe in Wilmette, but haven't tried theirs yet.

    Tonight we had chicken pot pies from the butcher case at Heinen's, and they were only so-so, for several reasons (much of the filling was liquid, there wasn't that much chicken, the bottom and side crusts were soggy). Single serving size, $6.99. But the good news is, I took photos:

    Image

    Image

    Oh, and just to show something a bit out of the ordinary... There's a terrific upscale seafood restaurant in downtown Milwaukee called Third Coast Provisions. They serve a lobster pot pie with seasonal vegetables, mushrooms, and black truffle butter, with a very puffy puff pastry top crust:

    Image
    Last edited by nsxtasy on December 29th, 2020, 2:08 pm, edited 1 time in total.
  • Post #42 - December 29th, 2020, 2:06 pm
    Post #42 - December 29th, 2020, 2:06 pm Post #42 - December 29th, 2020, 2:06 pm
    nsxtasy wrote:We had a very good chicken pot pie a while ago from Costco, but it's too big for us (it feeds 5-10 adults).

    It's roughly 14" in diameter, and has lots of chicken. It's priced by the pound ($3.49/lb) and weighs 5.5-6.0 pounds.

    Image
  • Post #43 - January 2nd, 2021, 10:23 am
    Post #43 - January 2nd, 2021, 10:23 am Post #43 - January 2nd, 2021, 10:23 am
    I like the Costco pot pie, but I have portioned it and then froze it to eat it later. It's better than nothing. Their pot pie is a little sweeter than others and I think it's just peas and baby carrots for the vegetables. It's too bad they don't do a bunch of little pot pies in one big box.

    Mariano's has a pretty good chicken pot pie that is what I typically get (they also sell beef pot pie and vegetable pot pies). I just tried a Boomerang brand Aussie inspired chicken pot pie from Jewel yesterday. It's on the small side which is great if you want some portion control (310 calories). It has a puff pastry crust which was a little bland but it is a true pie and you can even pick it up and eat it as they recommend you do. The chicken and filling were fine, but I added my own seasoning for some more flavor. It hit the spot in a pinch though. I'd get it again.

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