Crust ½ cup sour cream, chilled 1 large egg, lightly beaten 2 ½ cups (12 1/2 ounces) all-purpose flour 1 ½ teaspoons Salt 12 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled Filling 4 tablespoons unsalted butter 1 onion, chopped fine 2 carrots peeled and cut into 1/4-inch pieces (2/3 cup) 2 celery ribs, cut into 1/4-inch pieces (1/2 cup) ½ teaspoon Salt ½ teaspoon pepper 6 tablespoons all-purpose flour 2 ¼ cups chicken broth ½ cup half-and-half 1 small russet potato (6 ounces), peeled and cut into 1/4-inch pieces (1 cup) 1 teaspoon minced fresh thyme 1 (2 1/2-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups) ¾ cup frozen peas 1 large egg, lightly beaten View Nutritional Informationi * BEFORE YOU BEGIN The pie may seem loose when it comes out of the oven; it will set up as it cools. You can substitute 3 cups of turkey meat for the chicken, if desired. 1 INSTRUCTIONS FOR THE CRUST: Combine sour cream and egg in bowl. Process flour and salt in food processor until combined, about 3 seconds. Add butter and pulse until only pea-size pieces remain, about 10 pulses. Add half of sour cream mixture and pulse until combined, 5 pulses. Add remaining sour cream mixture and pulse until dough begins to form, about 10 pulses. 2 Transfer mixture to lightly floured counter and knead briefly until dough comes together. Divide dough in half and form each half into 4-inch disk. Wrap disks tightly in plastic wrap and refrigerate for 1 hour. (Wrapped dough can be refrigerated for up to 2 days or frozen for up to 2 months. If frozen, let dough thaw completely on counter before rolling.) 3 Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling. Roll 1 disk of dough into 12-inch circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand. 4 Roll other disk of dough into 12-inch circle on lightly floured counter, then transfer to parchment paper-lined baking sheet; cover with plastic. Refrigerate both doughs for 30 minutes. 5 FOR THE FILLING: Meanwhile, adjust oven rack to lowest position and heat oven to 450 degrees. Melt butter in large saucepan over medium heat. Add onion, carrots, celery, salt, and pepper and cook until vegetables begin to soften, about 6 minutes. Add flour and cook, stirring constantly, until golden, 1 to 2 minutes. Slowly stir in broth and half-and-half and bring to boil over medium-high heat. 6 Stir in potato and thyme. Reduce heat to medium and simmer until sauce is thickened and potato is tender, about 8 minutes. Off heat, stir in chicken and peas. 7 Transfer filling to dough-lined pie plate. Loosely roll remaining dough round around rolling pin and gently unroll it onto filling. Trim overhang to 1/2 inch beyond lip of plate. Pinch edges of top and bottom crusts firmly together. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate using your fingers. Cut four 2-inch slits in top of dough. 8 Brush top of pie with egg. Place pie on rimmed baking sheet. Bake until top is light golden brown, 18 to 20 minutes. Reduce oven temperature to 375 degrees, rotate sheet, and continue to bake until crust is deep golden brown, 12 to 15 minutes longer. Let pie cool on wire rack for at least 45 minutes. Serve. 9 TO MAKE AHEAD: At end of step 6, transfer filling to bowl and refrigerate until fully chilled, about 1 1/2 hours. Continue with step 7, then wrap pie tightly in plastic wrap and then aluminum foil. Freeze for up to 1 month. When ready to bake, unwrap frozen pie, cover with foil, and place on rimmed baking sheet (do not thaw). Place sheet on middle rack of cold oven and set oven to 375 degrees. Bake for 1 1/4 hours. Uncover pie and brush with egg. Rotate sheet and continue to bake until crust is golden brown and filling is beginning to bubble up through slits and registers at least 150 degrees, 55 minutes to 1 1/4 hours longer. Let cool for 45 minutes before serving.
Made these cookies yesterday and I’ve been doling them out to friends and neighbors ever since. Everyone is raving about them. Ride ‘em Cowboy, these cookies are the best!
💖 Thank you Ladies of Cooks Country. I've watched Bridget & Julia for years and Chef Kristy is great! Twice I have made her recipe for chicken pot pie. The sour cream in the pastry dough is a heavenly addition. My sons love it. I am not known for being the best cook, her recipe is very doable for me and has great results. I bake a little pot pie for my 22-year-old son who moved out a year before the pandemic, I miss him so and I can't have him over for dinner for the last 7 months and it gives me great sadness to have this separation, but to make him an amazing homemade chicken pot pie that his teenage brother delivers to his trunk in the parking lot makes me feel connected to him and he texts me raving reviews how yummy it is. 💖 Thank you Lovely Ladies of Cook's Country for helping me stay connected during the pandemic to my son.
@17:30: Those Adams jars are great for re-use: wide mouth, straight sides, and infinitely recyclable (glass & metal vs plastic)... and they come filled with peanut butter!
The pie looked absolutely scrumptious, but I agree with Tigger; it looks dry. I would increase the liquid a bit or use frozen pearl onions, which would add a bit of liquid as well.
I made it today. The crust is AMAZING! The inside just seemed very plain tasting. I’ll definitely make again, and fill with my own chicken dish. It’s a beautiful 🥧
Also it's just a pie, why do Americans call it a pot pie? I always assumed pot pie meant no bottom crust, just filling into a pie dish (pot) with a pastry lid.
@@Nasturtiumsandducks the sweet filled pies are just called pie. Sweet fillings of almost any fruit and even some vegetables like sweet potato or pumpkin.
I absolutely appreciate the time and number of repetitions required to get this delicious video "on the air", so to speak; and the following are mere observations for some optional ideas to incorporate. This is such a stellar recipe, and my sincere thanks and admiration to the hosts, backstage crew, et al. who’ve invested irretrievable portions of their lives to bring this to us. Thank you! 8:19 - I have done this ... ; however, may I suggest here _if_ you have the time to cook and equivalent amount of chicken thighs in a pressure cooker first. If you were going to wait up to two days (previously stated in the vid) to roll out the crust, why not go "total scratch" and make the chicken. Plus, you now have your broth, which didn't involve opening a can and getting preservatives, etc. ... and _you_ control your salt "as needed". 9:33 - Who hates pie crust so much that you have to "trim it", say "I"! Just fold it back over ... that's the best part in some families. :D 10:00 - See? You're folding it under anyway, right? ... just sayin' ... The bigger the flute, the bigger the flavour! Thanks again, and forgive any inference of trolling in any way. I just love to share thoughts, secrets, and the love of food as well. _Do_ enjoy this most spectacular recipe!!!
At about 4:35 Christie uses the tapered end of the rolling pin for shaping the crust. I am going to have to try that. That has to improve thickness control and uniformity when using a tapered pin.
I just made chicken pot pie last night, but with puff pastry. It was outstanding. I cook all my chicken in a crock pot, shred it, and freeze in 1/2 cup and 1 cup portions (family of 4). Works great for casseroles and soups. If you are using this pie crust, cook the bottom for 10-15 minutes before filling so that it cooks fully before the top burns.
Been making Cowboy Cookies almost all my life. Never had coconut. Also, originally you used half shortening/half butter. They don’t spread out as much. I prefer all butter. They spread out nice and thin, but are still chewy. Great recipe.
Thanks for the tip on how to make them gooey. I try to make a big batch of these for the holidays. I include coconut, walnuts and pecans in my cookies. I can't wait to make them with butter!
When I was young my mum would make savoury pies with a savoury short crust base and a flaky filo pastry lid It was the best of both worlds of pie… some soft crumbly base and some savoury crunchy flaky goodness.
I've made the Cowboy Cookies several times, now, and I have to say they have become my all-time favorite cookie - and they're super easy as well! Highly recommended!
I made this and my husband and I loved it! I used imitation turkey since I'm a vegetarian. The filling was a little too much for my Pyrex 9" pie plate so I used my Staub 28cm pie plate which is a little bigger. Definitely making this again!
The hardest part about that pie is waiting for it to cool after being cooked and I am getting so hungry after looking at it. I have Jif and Peter Pan peanut butter and both creamy and the nuttery type. Both are nice in my opinion, but the Peter Pan nuttery type is too stiff and hard to put on bread. Those cookies are so chewy and looking so delicious and I could eat up a whole tray of them by myself at one time and be wanting more.
The Peter Pan nutty PB is good if you're making homemade peanut butter cups or peanut butter cookies. In fact, chunky peanut butter is more suited for that. I mean, yeah, you can use creamy peanut butter for cups and cookies, but the chunky one is what I swear by.
Definitely going to make it this way -- brilliant. PS: I cook my crust separately and then add cooked crust to a bowl, chicken filling, top with cooked crust and serve. (Yes, you need to cut the crust into the required number of pieces when doing it this way but there's no wet crust this way.)
I've used rotisserie chicken for pot pies many times. But I scrape all that good flavor that had dripped to the bottom of the package to add to my sauce. It makes it taste so much more chicken-y.
In order to freeze a pie to cook later - place pastry base in pie tin as normal (pie tin needs to be freezer safe) put a layer of plastic wrap over pastry - make it leak proof. Fill pie with filling. This allows you to cook the pastry with a different filling or use the filling in some other way. When pie crust & filling is frozen place in bag & label with date made. Ingredients & recommend use by date. You can use symbols or shorthand & have detailed information on your pc / phn / notebook. Place a reminder to use pie before use by date. If using lid you can add in a flattened disk of pastry dough to the bag.
I am looking forward to making both of these recipes. I wish you would try your hand at making an English stand-up, hot water pastry like the kind used in their pork pies. Why? Because there's never enough crust when it comes to a delicious pot pie! Also, because I've always wanted to see what tasty tweaks ATK/CC can use to improve the recipe. I appreciate the great recipes throughout the years! Blessings and health on you and yours and all who read this! 🤗😇
My tv is broken. I appreciate that you posted the full episode here. Have to skip the pot pie; too much dairy. Never heard of Adams pb; not available here (NC). Smuckers is just peanuts and salt. I pour off at least half the oil before stirring so it's not runny and I don't refrigerate it. It stays stiff and mixed together.
I'll trade you my working TV for your working oven. I haven't baked in years, too costly to bring a repairman to the house. :( A toaster oven pulls considerable electric and worries me if in use for more than ten minutes. My house is OLD.
Made the chicken pot pie for dinner yesterday and invited the neighbors. They loved it and the crust was amazing. It was a bit time consuming to make, but so worth the effort. As an FYI, I wish I had diced the potatoes a bit smaller than I did. They could have been a bit softer. Other than that, perfection! Thanks for another great recipe!
Thank you, Christie and Bridget, for your Double Crust Chicken Pot Pie recipe! Crunchy Skippy is my choice too, and Crunchy Jif is a close second. Thanks, Jack and Julia, for the peanut butter comparison. Thank you, Ashley and Julia, for a great Cowboy Cookie recipe. Beats store bought cookies, for sure!
I have always made my pot pies with a double crust. Never thought to use sour cream in the crust dough. Will have to try this out. Those cookies look delicious but I'm not a huge fan of coconut.
Hello from Adelaide, South Australia! As soon as I saw this amazing pie I knew I had to try it. I made it yesterday and.....wow! It was so good!!! I will definitely be making this recipe again, but I think I'll halve the salt in the filling :)
The pie looks amazing.! Question: waiting 45 min is needed so that it would be easier to cut and hold its shape. So does it mean it’s eaten almost at room temperature and not hot? Does it cool down considerably or is it still pretty hot after 45 min? I think I would enjoy the taste hot rather than lukewarm. Maybe someone who has made it already could comment?
I watched the whole thing. Only difference from me is the thyme. At first i felt like i wasted my time but in reality it just means my pot pie is spot on. :0)
We’ve been making a pot pie of yours for years which we love but I’m going to have to try this one. Can’t wait to try it. The pie crust was browned to perfection. 😘😘
This is the perfect time to use frozen pie crust because it's just as good. And between the cooked chicken and frozen crust, you can easily make this on a week night.
I agree. I don't have time to be fussing with making a homemade crust which you can't even use right away (chill in the refrigerator for one hour, and then chill again for 10 minutes).
The pot pie looks delicious! I basically make my filling the same way. My family though loves a biscuit dough topper instead. That way all the crust is eaten.
For me....i go with ready made pie crusts..... I cook my chicken and filling as instant pot Chicken stew a few nights earlier and the leftovers go into my pot pies.... I do it with beef stew as well. My wife has always been happy so I will stick with it.... The pie crust seems like a bit too much work after getting home from a full days work. Thanks you guys.
Duke ; Sandy here, I’d Love to have your chicken & beef stew recipes !!! SANDY Absolutely loved Chicken Stew as a kid, forgot all about it til reading your comment, thanks, have a good day!
This was supposed to post on the peanut butter discussion, don't know how it came to be on pot pie how-to.😳 Natural Smucker's is the best. Buy several months ahead, the oil seperates, pour off the excess and use it for frying. Peanut butter that actually tastes like real peanuts and isn't goopy. I can't stand sweet in peanut butter.
I have listened to your cooking and baking ideas for a long time , since my friends have recommended the Facebook page. I am pleased to tell you i really enjoy it/ Thank You very much.
If people really think "natural" style peanut butter is too messy, they can just drain off some of the separated oil before mixing it together. That way it will be thicker without adding hydrogenated oils or sugar.
I think this is my all-time favorite video! But really, who gets rid of extra crust?? Fold it with the rest or decorate the top with it lol.. you can even cook it separately haha
Good news! If you use Skippy, your peanut butter cookies will be great (I'd say perfect, but that is subjective). Nice chewy cookies that taste like peanuts. The balance in the peanut butter is also good for cookie making!
WOW both dishes look amazing! (As usual) I can't wait for cool weather to get here, so I can make that pot pie. Rotisserie chicken, what a great idea.👍
My son makes faces if I bring home anything but Skippy Peanut Butter. It has always been his favorite. Glad to see he's in good company. And that chicken pot pie looks yummy.
I grew up eating a concoction of pb and pancake syrup then spread on bread. That was the norm in our home, we didn't always have jelly. As an adult I did become a pb & j fan, but on heavily buttered toast, and grape jam.
Unless that cookie recipe is very old I'd say it's based on the Anzac Biscuits of Australia/New Zealand which became famous in WW1. It's a recipe every Australian knows how to cook and grew up eating. Pot Pie looks sensational. I must try it.
When I moved into my first apartment after college, my friends threw me a surprise housewarming party, and all the gifts were food. Mostly it was pantry stuff but I got about 40 of those individual frozen pot pies too.
I add thyme but also a sprinkle or two of poultry seasoning. Too many frozen versions contain excessive salt to mask the lack of other flavors. The fat content doesn't concern me nearly as much as the sodium level.
I really want to subscribe, but to get the recipe I have to sign up for a billed service. So sad. Great cooking and great content. Sorry, in these times I can’t pay for recipes. Great channel!
Deborah, you get the first 2 weeks of access to the recipes free. Just sign up for the access, get the recipes, and when it comes time to pay, you don't pay! They will automatically disable your account but you will have had the chance to get the chicken pot pie and cowboy cookie recipes in the meantime.
Crust
½ cup sour cream, chilled
1 large egg, lightly beaten
2 ½ cups (12 1/2 ounces) all-purpose flour
1 ½ teaspoons Salt
12 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
Filling
4 tablespoons unsalted butter
1 onion, chopped fine
2 carrots peeled and cut into 1/4-inch pieces (2/3 cup)
2 celery ribs, cut into 1/4-inch pieces (1/2 cup)
½ teaspoon Salt
½ teaspoon pepper
6 tablespoons all-purpose flour
2 ¼ cups chicken broth
½ cup half-and-half
1 small russet potato (6 ounces), peeled and cut into 1/4-inch pieces (1 cup)
1 teaspoon minced fresh thyme
1 (2 1/2-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
¾ cup frozen peas
1 large egg, lightly beaten
View Nutritional Informationi
*
BEFORE YOU BEGIN
The pie may seem loose when it comes out of the oven; it will set up as it cools. You can substitute 3 cups of turkey meat for the chicken, if desired.
1
INSTRUCTIONS
FOR THE CRUST: Combine sour cream and egg in bowl. Process flour and salt in food processor until combined, about 3 seconds. Add butter and pulse until only pea-size pieces remain, about 10 pulses. Add half of sour cream mixture and pulse until combined, 5 pulses. Add remaining sour cream mixture and pulse until dough begins to form, about 10 pulses.
2
Transfer mixture to lightly floured counter and knead briefly until dough comes together. Divide dough in half and form each half into 4-inch disk. Wrap disks tightly in plastic wrap and refrigerate for 1 hour. (Wrapped dough can be refrigerated for up to 2 days or frozen for up to 2 months. If frozen, let dough thaw completely on counter before rolling.)
3
Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling. Roll 1 disk of dough into 12-inch circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand.
4
Roll other disk of dough into 12-inch circle on lightly floured counter, then transfer to parchment paper-lined baking sheet; cover with plastic. Refrigerate both doughs for 30 minutes.
5
FOR THE FILLING: Meanwhile, adjust oven rack to lowest position and heat oven to 450 degrees. Melt butter in large saucepan over medium heat. Add onion, carrots, celery, salt, and pepper and cook until vegetables begin to soften, about 6 minutes. Add flour and cook, stirring constantly, until golden, 1 to 2 minutes. Slowly stir in broth and half-and-half and bring to boil over medium-high heat.
6
Stir in potato and thyme. Reduce heat to medium and simmer until sauce is thickened and potato is tender, about 8 minutes. Off heat, stir in chicken and peas.
7
Transfer filling to dough-lined pie plate. Loosely roll remaining dough round around rolling pin and gently unroll it onto filling. Trim overhang to 1/2 inch beyond lip of plate. Pinch edges of top and bottom crusts firmly together. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate using your fingers. Cut four 2-inch slits in top of dough.
8
Brush top of pie with egg. Place pie on rimmed baking sheet. Bake until top is light golden brown, 18 to 20 minutes. Reduce oven temperature to 375 degrees, rotate sheet, and continue to bake until crust is deep golden brown, 12 to 15 minutes longer. Let pie cool on wire rack for at least 45 minutes. Serve.
9
TO MAKE AHEAD: At end of step 6, transfer filling to bowl and refrigerate until fully chilled, about 1 1/2 hours. Continue with step 7, then wrap pie tightly in plastic wrap and then aluminum foil. Freeze for up to 1 month. When ready to bake, unwrap frozen pie, cover with foil, and place on rimmed baking sheet (do not thaw). Place sheet on middle rack of cold oven and set oven to 375 degrees. Bake for 1 1/4 hours. Uncover pie and brush with egg. Rotate sheet and continue to bake until crust is golden brown and filling is beginning to bubble up through slits and registers at least 150 degrees, 55 minutes to 1 1/4 hours longer. Let cool for 45 minutes before serving.
THANK YOU!!! Godspeed to you for your time and sharing the ingredients and method!
Always appreciated!!!
Oh my! 2 1/2 hours to bake the pie if frozen?
Thank you!
How nice of you! 😘
So I'm not the only one who looked it up
“Let it cool for an agonizing 45 minutes”.😆 That pot pie was perfect.
We just scoop and eat
saw and made the pie a few days ago. turned out amazing, especially the crust. thanks for the recipe. made the wife super happy.
Made these cookies yesterday and I’ve been doling them out to friends and neighbors ever since. Everyone is raving about them. Ride ‘em Cowboy, these cookies are the best!
💖 Thank you Ladies of Cooks Country. I've watched Bridget & Julia for years and Chef Kristy is great! Twice I have made her recipe for chicken pot pie. The sour cream in the pastry dough is a heavenly addition. My sons love it. I am not known for being the best cook, her recipe is very doable for me and has great results. I bake a little pot pie for my 22-year-old son who moved out a year before the pandemic, I miss him so and I can't have him over for dinner for the last 7 months and it gives me great sadness to have this separation, but to make him an amazing homemade chicken pot pie that his teenage brother delivers to his trunk in the parking lot makes me feel connected to him and he texts me raving reviews how yummy it is. 💖 Thank you Lovely Ladies of Cook's Country for helping me stay connected during the pandemic to my son.
@17:30: Those Adams jars are great for re-use: wide mouth, straight sides, and infinitely recyclable (glass & metal vs plastic)... and they come filled with peanut butter!
That is the most awesome looking chicken pot pie that I’ve ever seen !
I agree! Absolutely gorgeous- looks like a nice bottom crust, too!! Looks mighty yummy!!!
Man that pie was perfection.
The cookies also.
Looks dry, I like the thick juicy gravy 😋 But it's hard to go wrong with Cook's Country ❣️👍👍😍❤️
The pie looked absolutely scrumptious, but I agree with Tigger; it looks dry. I would increase the liquid a bit or use frozen pearl onions, which would add a bit of liquid as well.
Thank you Mrs. Bush
I made it today. The crust is AMAZING! The inside just seemed very plain tasting. I’ll definitely make again, and fill with my own chicken dish. It’s a beautiful 🥧
I am very proud of myself by recognizing Skippy only from seeing it in the dish, especially since my childhood was all Jiff.
I've made this pot pie and it's exceptional! Absolutely delicious!
I love the fact her chicken pot pie never overflowed on to the baking sheet! Thats some tight pie crust, delicious!
In Australia, for meat pies we tend to use that type of pastry for the base and a puff pastry for the lid.
Mazeezam, interesting!
@@jamjar5716 ofu
Also it's just a pie, why do Americans call it a pot pie? I always assumed pot pie meant no bottom crust, just filling into a pie dish (pot) with a pastry lid.
@@Nasturtiumsandducks the sweet filled pies are just called pie. Sweet fillings of almost any fruit and even some vegetables like sweet potato or pumpkin.
That sounds good!
At this point I know if Christie is making it it’s going to be amazing!
We need more if this in America right now it make the world a better place share the LOVE and may the grace of God bless you every day
I absolutely appreciate the time and number of repetitions required to get this delicious video "on the air", so to speak; and the following are mere observations for some optional ideas to incorporate. This is such a stellar recipe, and my sincere thanks and admiration to the hosts, backstage crew, et al. who’ve invested irretrievable portions of their lives to bring this to us. Thank you!
8:19 - I have done this ... ; however, may I suggest here _if_ you have the time to cook and equivalent amount of chicken thighs in a pressure cooker first. If you were going to wait up to two days (previously stated in the vid) to roll out the crust, why not go "total scratch" and make the chicken. Plus, you now have your broth, which didn't involve opening a can and getting preservatives, etc. ... and _you_ control your salt "as needed".
9:33 - Who hates pie crust so much that you have to "trim it", say "I"! Just fold it back over ... that's the best part in some families. :D
10:00 - See? You're folding it under anyway, right? ... just sayin' ... The bigger the flute, the bigger the flavour!
Thanks again, and forgive any inference of trolling in any way. I just love to share thoughts, secrets, and the love of food as well.
_Do_ enjoy this most spectacular recipe!!!
At about 4:35 Christie uses the tapered end of the rolling pin for shaping the crust. I am going to have to try that. That has to improve thickness control and uniformity when using a tapered pin.
Chicken pot pie...
*Three of my favorite things!*
I’m from Texas and have been eating these since the Laura Bush Era. That are by far my favorite cookies!
Passion for food I see what you did there 😂🤣
For the win ;)
🤜🏻👍🤛🏻💚💚💚
After smoking a little pot just about anything becomes my new favorite thing.
LMFAO
I just made chicken pot pie last night, but with puff pastry. It was outstanding.
I cook all my chicken in a crock pot, shred it, and freeze in 1/2 cup and 1 cup portions (family of 4). Works great for casseroles and soups.
If you are using this pie crust, cook the bottom for 10-15 minutes before filling so that it cooks fully before the top burns.
Christy explains everything well & quickly - a wise & gifted teacher thankU 💜
I made these cookies for the first time a week ago. They were everything I hoped they’d be-so chewy and full of flavor. And huge! A new fav.
Chicken Pot Pie was my favorite comfort food as a child.
I made the cookies and they turned out amazingly! Great recipe. I might try adding some chopped dried cherries to the mix next time.
Rahul, marinate those dried cherries overnight in a bit of brandy, and it will add a wonderful element to your cookies.
@@jamiecloud1897 Thanks for the recommendation! I’ll try that next time.
Try their ultimate oatmeal cookie recipe. It is very nearly identical to this one but with dried cherries instead of coconut.
Been making Cowboy Cookies almost all my life. Never had coconut. Also, originally you used half shortening/half butter. They don’t spread out as much. I prefer all butter. They spread out nice and thin, but are still chewy. Great recipe.
Thanks for the tip on how to make them gooey. I try to make a big batch of these for the holidays. I include coconut, walnuts and pecans in my cookies. I can't wait to make them with butter!
When I was young my mum would make savoury pies with a savoury short crust base and a flaky filo pastry lid
It was the best of both worlds of pie… some soft crumbly base and some savoury crunchy flaky goodness.
Kristie your crust turned out as cute as you .. looks delicious ! I learned something new with making the sauce with the trinity.
this is basicallly my FAVORITE episode ever. These cookies are legendary.
I've made the Cowboy Cookies several times, now, and I have to say they have become my all-time favorite cookie - and they're super easy as well! Highly recommended!
The chicken pot pie looks so good, And those cookies look even better. I need both of these recipes.
Made both of these for child's birthday dinner. They both turned out AWESOME!
Wow that was soooooo good! Best pie crust ever!
I’M EXCITED TO TRY THE POT PIE AND COWBOY COOKIE RECIPES!!!!! Looks delicious.♥️❤️♥️
I made this and my husband and I loved it! I used imitation turkey since I'm a vegetarian. The filling was a little too much for my Pyrex 9" pie plate so I used my Staub 28cm pie plate which is a little bigger. Definitely making this again!
That pie looked awesome.
Julia and Bridget, blue looks great on you!
The hardest part about that pie is waiting for it to cool after being cooked and I am getting so hungry after looking at it. I have Jif and Peter Pan peanut butter and both creamy and the nuttery type. Both are nice in my opinion, but the Peter Pan nuttery type is too stiff and hard to put on bread. Those cookies are so chewy and looking so delicious and I could eat up a whole tray of them by myself at one time and be wanting more.
The Peter Pan nutty PB is good if you're making homemade peanut butter cups or peanut butter cookies. In fact, chunky peanut butter is more suited for that. I mean, yeah, you can use creamy peanut butter for cups and cookies, but the chunky one is what I swear by.
Definitely going to make it this way -- brilliant. PS: I cook my crust separately and then add cooked crust to a bowl, chicken filling, top with cooked crust and serve. (Yes, you need to cut the crust into the required number of pieces when doing it this way but there's no wet crust this way.)
Those cookies really are fantastic! I have made them several times.
I've used rotisserie chicken for pot pies many times. But I scrape all that good flavor that had dripped to the bottom of the package to add to my sauce. It makes it taste so much more chicken-y.
I love your program daily updates on this program thank you so much Linda Bryant from Chicago,Illinois.
In order to freeze a pie to cook later - place pastry base in pie tin as normal (pie tin needs to be freezer safe) put a layer of plastic wrap over pastry - make it leak proof. Fill pie with filling. This allows you to cook the pastry with a different filling or use the filling in some other way.
When pie crust & filling is frozen place in bag & label with date made. Ingredients & recommend use by date.
You can use symbols or shorthand & have detailed information on your pc / phn / notebook.
Place a reminder to use pie before use by date.
If using lid you can add in a flattened disk of pastry dough to the bag.
I am looking forward to making both of these recipes. I wish you would try your hand at making an English stand-up, hot water pastry like the kind used in their pork pies. Why? Because there's never enough crust when it comes to a delicious pot pie! Also, because I've always wanted to see what tasty tweaks ATK/CC can use to improve the recipe. I appreciate the great recipes throughout the years! Blessings and health on you and yours and all who read this! 🤗😇
Jane, I would also love to see that!
Will someone come over and make me the chicken pot pie??? ... and I will bake the cookies!
yes
My tv is broken. I appreciate that you posted the full episode here. Have to skip the pot pie; too much dairy. Never heard of Adams pb; not available here (NC). Smuckers is just peanuts and salt. I pour off at least half the oil before stirring so it's not runny and I don't refrigerate it. It stays stiff and mixed together.
I'll trade you my working TV for your working oven. I haven't baked in years, too costly to bring a repairman to the house. :( A toaster oven pulls considerable electric and worries me if in use for more than ten minutes. My house is OLD.
Made the chicken pot pie for dinner yesterday and invited the neighbors. They loved it and the crust was amazing. It was a bit time consuming to make, but so worth the effort. As an FYI, I wish I had diced the potatoes a bit smaller than I did. They could have been a bit softer. Other than that, perfection! Thanks for another great recipe!
Thank you, Christie and Bridget, for your Double Crust Chicken Pot Pie recipe!
Crunchy Skippy is my choice too, and Crunchy Jif is a close second. Thanks, Jack and Julia, for the peanut butter comparison.
Thank you, Ashley and Julia, for a great Cowboy Cookie recipe. Beats store bought cookies, for sure!
Great 👍 recipes today, love them all !!! Can’t wait to make it happen !!! Thanks for sharing with us today !!!
I lived about a mile from the original Skippy factory. When the roaster was going, the scent was amazing!
I do already make a very good Chicken Pie, but I think that crust will make it even better. Thank you.
I have always made my pot pies with a double crust. Never thought to use sour cream in the crust dough. Will have to try this out. Those cookies look delicious but I'm not a huge fan of coconut.
Me either, suppose you dont have to add it.
Skippy is really my favorite PB especially the natural line of PB they have.
I'm with Jack.. there's just no need for sugar in my pb. Chalk me up for Smuckers👍
I love this video. Great recipes, great presenters. And thank goodness, Julia didn't abandon her mother.
Thanks for sharing ladies!❤
Hello from Adelaide, South Australia! As soon as I saw this amazing pie I knew I had to try it. I made it yesterday and.....wow! It was so good!!! I will definitely be making this recipe again, but I think I'll halve the salt in the filling :)
Rotisserie chickens can be very salty. I'll be trying this recipe soon, so I appreciated seeing this comment. Something to look out for.
@@candicewaller403 yes, and it might also depend on how salty your chicken stock is.
@@carinetang776 Good point!
The pie looks amazing.!
Question: waiting 45 min is needed so that it would be easier to cut and hold its shape. So does it mean it’s eaten almost at room temperature and not hot? Does it cool down considerably or is it still pretty hot after 45 min? I think I would enjoy the taste hot rather than lukewarm. Maybe someone who has made it already could comment?
The inside is like boiling lava. You won't be able to taste the flavors
Love both Recipes going to try them, thanks love watching the show .
I watched the whole thing. Only difference from me is the thyme. At first i felt like i wasted my time but in reality it just means my pot pie is spot on. :0)
We’ve been making a pot pie of yours for years which we love but I’m going to have to try this one. Can’t wait to try it. The pie crust was browned to perfection. 😘😘
This is the perfect time to use frozen pie crust because it's just as good. And between the cooked chicken and frozen crust, you can easily make this on a week night.
I agree. I don't have time to be fussing with making a homemade crust which you can't even use right away (chill in the refrigerator for one hour, and then chill again for 10 minutes).
I would even go so far as to use all frozen vegetables to save prep time. Just don't cook them as long as she cooked the fresh ones.
@@mrbear1302 you might as well go to Costco and buy their ready made pot pie
@@BS-pd9hk don't have one close.
The pot pie looks delicious! I basically make my filling the same way. My family though loves a biscuit dough topper instead. That way all the crust is eaten.
Love it 😍 Always something good to learn from every show !!
Will be trying that pie crust for sure.
I already make a cookie similar to the cowboy but add peanut butter and M & M's
Amazing! Saved in my recipe book!
For me....i go with ready made pie crusts..... I cook my chicken and filling as instant pot Chicken stew a few nights earlier and the leftovers go into my pot pies.... I do it with beef stew as well. My wife has always been happy so I will stick with it.... The pie crust seems like a bit too much work after getting home from a full days work. Thanks you guys.
Duke ; Sandy here, I’d Love to have your chicken & beef stew recipes !!! SANDY Absolutely loved Chicken Stew as a kid, forgot all about it til reading your comment, thanks, have a good day!
Both pie and cookies were beautiful. I’ll make both.
This was supposed to post on the peanut butter discussion, don't know how it came to be on pot pie how-to.😳
Natural Smucker's is the best. Buy several months ahead, the oil seperates, pour off the excess and use it for frying. Peanut butter that actually tastes like real peanuts and isn't goopy. I can't stand sweet in peanut butter.
Forgot how much I enjoyed watching America's Test Kitchen!
I have listened to your cooking and baking ideas for a long time , since my friends have recommended the Facebook page. I am pleased to tell you i really enjoy it/ Thank You very much.
If people really think "natural" style peanut butter is too messy, they can just drain off some of the separated oil before mixing it together. That way it will be thicker without adding hydrogenated oils or sugar.
I didn’t see her add any herbs to the chicken pot pie. I love using fresh thyme or rosemary. Sage works nicely as well.
She added thyme!
I've added few tablespoons of Pernod (or you could use fennel seeds crushed) AWESOME!!
@@jamjar5716 ooooooh! Never mind then!
"The sea was angry that day my friends, like an old man trying to send back soup in a deli."
.....giant fish.
mammal
whatever
Was that Seinfeld?
Cowboy cookies are the ones I’d make but I’d put a half of a red maraschino cherry in the center before baking to make it Christmasy.
I think this is my all-time favorite video! But really, who gets rid of extra crust?? Fold it with the rest or decorate the top with it lol.. you can even cook it separately haha
My mom and now me, laid out the extra pieces of pie dough on a cookie sheet and sprinkled with cinnamon and sugar. Yum!
@@jamjar5716 that’s what I do😊. Extra little treat.
Looks delicious! Makes me think of using my Mom’s South Indian (Kerala Style) Chicken Curry as the filling instead.
Yummy 😋 i make them every Christmas ⛄
That looks perfect. I love pot pies that aren’t watery.
I tried both the chicken potpie & cowboy cookies and they're divine!!!🍪
Good news! If you use Skippy, your peanut butter cookies will be great (I'd say perfect, but that is subjective). Nice chewy cookies that taste like peanuts. The balance in the peanut butter is also good for cookie making!
It looks like a really great pie. Thank you!
All I need is a glass of milk to go with them cookies. Yumm
WOW both dishes look amazing! (As usual) I can't wait for cool weather to get here, so I can make that pot pie. Rotisserie chicken, what a great idea.👍
Aye, I want some, so drooling right now. My fav as a kid!
My son makes faces if I bring home anything but Skippy Peanut Butter. It has always been his favorite. Glad to see he's in good company.
And that chicken pot pie looks yummy.
Girl you did a wonderful job I love the preparation for the pie ❤️ looks delicious I will prepare one thanks for sharing 😋
Love your videos!! Greetings from México City!!
I grew up eating a concoction of pb and pancake syrup then spread on bread. That was the norm in our home, we didn't always have jelly. As an adult I did become a pb & j fan, but on heavily buttered toast, and grape jam.
Fantastic! That pie looks so good and I will try the cookies for sure!
the pot pie was my favorite.
I was wondering if prebaking the crust would also help with a consistently cooked crust?
It better. I don't like soggy pot pies.
I don’t put a crust on the bottom because of that reason!
I’m a dyed in the wool Tollhouse cookie kind of guy, but..going to have to try those cookies! Nice job girls.
JIF peanut butter forever and always!
Can not wait to try both recipes, they look delicious!
That's the most beautiful chicken pot pie I've ever seen
Unless that cookie recipe is very old I'd say it's based on the Anzac Biscuits of Australia/New Zealand which became famous in WW1. It's a recipe every Australian knows how to cook and grew up eating.
Pot Pie looks sensational. I must try it.
Both recipes are on my list to try very soon. Excited to make the cookies
I loved those frozen individual pot pies when I was a teen.
When I moved into my first apartment after college, my friends threw me a surprise housewarming party, and all the gifts were food. Mostly it was pantry stuff but I got about 40 of those individual frozen pot pies too.
Quality went way down over the past few decades.
Pennsylvania Dutch/Amish pot pie is what I grew up on. There's no crust at all. There's a type of noodle. It's a stew. It's pie in a pot. Delish!
Bridget's hair style looks great 👍🏻
I add thyme but also a sprinkle or two of poultry seasoning. Too many frozen versions contain excessive salt to mask the lack of other flavors. The fat content doesn't concern me nearly as much as the sodium level.
Chicken pot pie is my guilt pleasure comfort food. Will try this recipe and the cowboy cookies without the coconut. Thanks
I really want to subscribe, but to get the recipe I have to sign up for a billed service. So sad. Great cooking and great content. Sorry, in these times I can’t pay for recipes. Great channel!
Deborah, you get the first 2 weeks of access to the recipes free. Just sign up for the access, get the recipes, and when it comes time to pay, you don't pay! They will automatically disable your account but you will have had the chance to get the chicken pot pie and cowboy cookie recipes in the meantime.