pot pie too salty :( - advice?

[Guest guest]

When I made chicken pot pie, I made it with a can of cream of chicken soup

(Campbell's, low sodium). I had planned to make my veggie pot pie last night

with cream of mushroom soup (Campbell's, low sodium) and Quorn, but decided

it needed more flavor, so looked around and ended up messing around with the

Savory Pot Pie recipe in the files. This is the part I used, I guess it's

the roux:

 

4 cubes or 4 Tbsp. vegetable or faux chicken bouillon

2 1/2 cups hot or boiling water

1/2 cup nutritional yeast flakes (available at health food stores)

1/2 cup flour

1/2 cup oil

I only made 1/2 of it, because it looked like quite a bit for one pie, and

the amount was fine. I think the flavor was great (with lots of onions!),

but it was just too salty. Should I try less boullion next time, or more

flour and less nutritional yeast flakes? The boullion I used was Knorr's

vegetarian vegetable bullion. Other ingredients: a whole onion, 3 Quorn

naked chik'n cutlets, 12 oz frozen vegetables. My mushrooms were looking a

little slimy, so I tossed them in the trash instead of the pie!

 

High blood pressure runs on both sides of my family, and my mom never used

salt in cooking -- I don't, either, and I don't like a lot of boxed,

ready-to-prepare foods (or canned foods) because they're too salty for me.

 

Thanks for any advice!!

 

Audrey S.

 

 

 

[Guest guest]

It rather looks like the culprit is the bouillon, but make sure the yeast flakes

didn't have salt or MSG added. Since you're already used to cooking with less

salt, I'm leaning more towards the bouillon cubes as being the sneaky salt since

they are mostly salt.

 

I usually keep a couple dozen individual sized veggie pot pies in the freezer

for those " I don't feel like cooking " nights. I'd have thrown out the slimy

mushrooms too! Bleah! The veggie pot pies are a grand way to get non veggie

folks to eat a vegetarian meal since they're probably accustomed to more veggies

and little meat in their pot pies to begin with.

 

Hope this helps, Jeanne in GA

 

 

 

 

 

[Guest guest]

I would skip the boullion in the roux, and use milk/soy milk instead. I

would also cut out the nutritional yeast, but that's just me, I don't like it.

 

 

 

Alia

[Guest guest]

I thought the yeast tasted kind of salty when I tried one little flake on my

tongue, but boullion of any kind is pretty salty. I think next time I'll

halve the yeast and halve the boullion, or use milk instead, for a creamier

pie. Thanks, Jeanne B and Alia!

 

I want to find some individual pie pans, and do that, too. Even 2-serving

ones would work, but a single slice of a 9 " pie doesn't freeze very

well. Would be good for fruit pies, too! Wonder where I could find those?

Might be difficult, I don't do nonstick... hmmm...

 

Audrey S.

 

On Tue, Nov 18, 2008 at 10:30 AM, Jeanne B <treazured wrote:

 

> It rather looks like the culprit is the bouillon, but make sure the

> yeast flakes didn't have salt or MSG added. Since you're already used to

> cooking with less salt, I'm leaning more towards the bouillon cubes as being

> the sneaky salt since they are mostly salt.

>

> I usually keep a couple dozen individual sized veggie pot pies in the

> freezer for those " I don't feel like cooking " nights. I'd have thrown out

> the slimy mushrooms too! Bleah! The veggie pot pies are a grand way to get

> non veggie folks to eat a vegetarian meal since they're probably accustomed

> to more veggies and little meat in their pot pies to begin with.

>

> Hope this helps, Jeanne in GA

>

>