Chicken Pot Pie
Вставка
- Опубліковано 28 бер 2019
- **RECIPE, MAKES 6-8 SERVINGS**
For the crust:
2 cups flour
Half teaspoon of salt
1 stick cold butter
3-4 tablespoons cold white wine
1 egg
Splash of water
For the filling:
Half the meat leftover from a 3-4 lb roast chicken
1 lb carrots
1 cauliflower
1 stick of butter
1 cup of flour
Half a bottle of white wine (about 2 cups)
4-5 cups of milk
1 big spoonful of liquid chicken bouillon (optional)
Salt and pepper
For the crust, put the flour and salt in a food processor. Cut the cold stick of butter into small chunks and put them in, too. Process until you get a sandy texture. Process in the cold wine, about a tablespoon at a time, until you get a texture that just barely molds together into solid flakes between your fingers. Empty the contents onto a large sheet of plastic wrap. Form them into a just-barely solid ball, wrap, and refrigerate.
For the filling, peel the carrots and cut them into bite-size pieces. Cut the cauliflower and the roast chicken into bite-size pieces.
Melt the stick of butter in a large pan on medium heat. Whisk in the flour until you get a thick roux. Cook it until it smells nutty. Take some of the roux out and reserve it. Whisk in the wine, a little at a time. Whisk in four cups of the milk. Bring sauce to a boil. If it seems too thick, add more milk. If it seems too thin, add more roux. For this pie, thick is good. If using, add in the chicken bouillon.
Add in the carrots and cook until they're half-cooked (test with a fork). Stir the sauce and scrape the bottom continuously, or it will stick and burn. Add in the cauliflower and cook until half-cooked. Add in the chicken. Grind in pepper, and taste the sauce for seasoning. Add salt until the sauce seems too salty (it will be diluted by the veggies and meat). Remove from heat.
Pre-heat oven to 400 Fahrenheit.
Sprinkle flour on a board, and gradually roll out pastry dough until it's thin and wide enough to drape over a 2.5-to-3-quart pie dish with at least an inch of excess on all sides. Crack the egg into a bowl and beat with a splash of water until smooth. Brush the edges of the dish with egg-wash.
Mix a cup of still-frozen peas into the pie filling, then pour the filling into the dish. Drape over the pastry, mold the sides to the edges, and brush the top with egg-wash. Bake the pie - on top of a sheet of aluminum foil to catch sauce that might bubble over - for about 20 minutes or until golden on top. Rest for at least 10 minutes before serving.
MY ROAST CHICKEN RECIPE: • Roast chicken with sof...
MY COOKING PHILOSOPHY:
I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things - it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce. - Навчання та стиль
Just so we're clear, boys of 4chan who had a discussion about this, the "whoops I forgot to take off my ring" line was a dig at the hypochondriacs who had been scolding me for cooking while wearing a ring because there might be bacteria under there (i.e. the same people who are generally freaked out about the idea of me touching my own food with my own hands, for some reason). That's what that line was about. It was not a coy reference to the fact that I'm married. FWIW, here's what science says about the health and safety implications of cooking with a ring on: ua-cam.com/video/rPIaukn5Xlw/v-deo.html
Lol
You browse /ck/ brah?
Link me the thread I'll tell them myself
Balle Hår /ck/ is comfy. Depending on the thread of course.
It doesn't look like the stuff you cook can feed a lot of people. This seems like it will feed 4 to 5 people and the chicken dinner (which you said will feed 4 people) would only feed like 3 people unless you split the portions in a different way (you ate half the chicken).
"Just because I'm melting a whole stick in a big pan right now doesn't mean I'm gonna use all of it."
- Adam Ragusea, moments before using all of it
He doesnt use all of it.
@@conorcasey4233 3:54
@@conorcasey4233 you must be fun at parties
@@spade5136 lol I wasnt even right anyway
The main reason he put the rest of the roau, was bc the sauce wasn’t thick enough, he would put more liquid, it would have gotten more thinner
"And speaking of good health, here comes a full stick of butter"
God I love this dude
Adam: "besides I'm not gonna use ALL of it!"
Also adam: *uses all of it
No homo
Butter and fat is good for you.
@@Neimonster It's all about moderation dude. Overconsumption of fats is just as bad as undernutrition of fats. Finding a good personal equilibrium is vital
Beunibster too much of butter and fat will fuck your heart. Trust me. I come from a family where heart diseases are very common. My father and my grandfather both have heart diseases. I’m 18 and im extremely careful about oils and fats. Just exercising doesn’t help u in terms of heart diseases. The clog in arteries are made by excess of cholesterol buildup for decades which is due to regular consumption of fatty foods.
4:11 Adam: "make all the jokes you want, I like it thick"
His fans: *makes memes about vegetable soup*
Lol
The chaotic good plays
2:06 King and queen of France during the French Revolution (circa 1789 Colorized)
Rumbly Zombie I’m kinda a history nerd and was studying the revolution for a while and this shit was so funny lmfao
Or Henry the VIII's wives lol
History is comedy, man
😧
Lol
Me: *watches 10 of your videos*
Me after: "This man really loves white wine"
Chef John of "Food Wishes" loves cayenne pepper ; Adam loves white wine.
Some people who cook just have 1 thing they really like to have in foods.
and butter and salt
@@EpicBunty yeah pretty much
@@kevinbyrne4538 a bit of the good ol' shaky shaky
"Speaking of healthy, add another whole stick of butter!"
*Paula Dean wants to know your location*
Auri AU butter
While it’s unhealthy af her cinnamon roll recipe is DIVINE
Also, the ghost of Julia Child is thrilled.
Oh don't forget add lots of salt
I love how my name is Dean
I made this my girlfriend says it was the best pot pie she has ever had but the only pot pie she’s ever had was the pot pie from KFC
At least you have a girlfriend....
@@kinesslop651 bruh
What about ur pie
@@snoopdoggiedog6937 bro...
Mauz cream pie
I really love that Everytime you have to make dough for something, you don't immediately go for the $400 stand mixer. Gives me confidence that I can actually make this stuff.
in his first pan pizza video he started to knead dough exclusively by hand (only in his videos tho)
I have genuinely never had anything else. My parents got a stand mixer as a wedding gift, joint gift from a bunch of their family, and while we apparently had gone through a couple cheap electric hand mixers when I was a kid, we used them infrequently enough that when the last one broke we never bothered replacing it, with with the stand mixer, our kitchen genuinely doesn't have enough room for a food processor too, so to my knowledge we've never had one. As it is some of our countertop appliances actually have their home on top of cupboards in the dining room rather than in the kitchen.
5:44 “a lifetime of eating things with a fork has given you an innate sense of how a fork should feel”
A moment of silence for us chopstick users...
Sundude i just poke it with a chopstick, if it’s kind of tender but still takes work to push it through the vegetable, it is half cooked 😊 Hope this helps!
Call me a heathen but I would say you could pull one bit of veggie out, cool it off and test it with your mouth. As long as you don't test too many pieces.
Lol I feel you
A moment of silence for us hand users..
Sharon Jose
Testing with the hand? Ouch!
Mauler twin: “Ah Thursday, Chicken Pot Pie”
Omg I love that shower
Show*
@@chancebrown4799 I mean the Show does turn into a shower of blood in the final episodes
@@ManOfTheWeek596 Like the first one wasn’t a bloodbath lmao
@@dimitripapadinikolaus in comparrison to ep 8 the first episode was really tame
Once I forgot his last name but wanted to watch one of his videos, I searched "Adam Whitewine."
It worked.
Its workes
@You Suck At Memeing You suck at memeing
Yeah you totally suck
White wine chef straight up works.... that's hilarious
It actually worked lmfao
FINALLY someone put the serving size thank u so much
281 no comments
@@garyvte Just For That You Had To Comment, Just Leave It Simple As Nature Intended It To Be Like.
@@a.l.p1442 you commented complaining to somone about commenting xd
@@imsoongrai1799 Hahahaha🤣🤣
@@a.l.p1442 hahhahahhaha
"Make all the jokes you want, but, I like it thick"
Adam you are my hero.
thick isn't necessarily a bad thing.
T h i c c
*thicc
"we're making 8 portions of pie here"
"ha, you are wrong" said the Fat Controller.
"Very broad definition of pie the Brits have"
Coming from an American who refers to pizzas as pies
Me but I don’t like the ones with a hard crust u have trouble biting through I like a pie crust type that a little harder
Thats a southern thing.
@@slip3102 it's an NY expression? I'm always hearing New Yorkers refer to them as pies as an abbreviation, mostly as a plural, so 'Pies' instead of 'Pizzas'
I think people use that as a term for New York Pizza
Nice green shit New Yorker
*Adam takes off ring*
Me: That's right, Adam. Nothing stopping our love now!
LMAO!
Damn
Except the law
xxxSHREKLover420 what?
Gay
You should continue making these series. You'll hit 100k in no time.
its been no time. He's at 100k.
@@bhume7535 : This comment was made two weeks ago. He was at 49k
yup! You were right, took no time at all. :D
700th like
Spike Baltar no he’s at 149k!!!!!!!
6:13
Literally duped his finger into a boiling sauce, what a savage
Some cooks get crazy thick skin, my HS teacher took pans out of the oven with her bare hands and my stepmom moves crap around in a pan with her finger and does the same trick as adam with sauces
Even Joshua Weissman has these hands
It's known as asbestos hands, and honestly it kind of comes with the territory
it only starts to hurt after ~2 sec so more than enough time to nudge sth in the pan or whatever
@@IcchiNutz Its called kalyo or callous its thick skin like the stuff on your feet you use it so much it became thick
Back here after Joshua Wisemann's pot pie recipe, gosh Adam's recipe is so much more simpler
Joshua has some great stuff, but all of his videos are flexes to his cooking skills. Adam, at least in my opinion, takes cooking in a completely different direction. While I love both channels, I love Adam's more.
@@darkbarghest83 I think Adam tries to bring the perspective of a family man, so he talks about portion sizes, freezing methods, using leftovers etc. That makes it more easy to relate I guess.
@@oldmanlogan9616 yeah he definitely aims for a more relatable style of video making, as opposed to Joshua's boujee preparation
@@darkbarghest83 same here as well
@HahaItsPatrick agreed, while I would love to taste Joshua's food, I prefer cooking Adam's versions
I think you over estimate my fork intuition
I BELIEVE IN YOU
my opinions are facts people who use chopsticks are doomed
@@nathanrolls4015 and hands
You underestimate the power of my stand.
Hayden Roles “Star Platinum!” Crushes pan “f”
you could easily narrate a video game as a storyteller/narrator/side character and you'd be perfect
The old spiderman games had exactly his vocal timber
or old ted mosby
This guys voice is amazing!
Xbox sports lmao
I have made this recipe roughly 6-7 times. It’s my go to for comfort food. I’ve used his recipe as a guide and started adding extras or using different types of butters/wine/flour/chicken. Adam definitely made me a better cook. It’s my girlfriend’s favorite meal now.
Nobody:
Adam Ragusea: I like it thicc
ɔɔᴉɥʇ
@TMPanos96 r/woooosh
@@Xythereon that doesn't work in this sotuation
Nobody:
You, a redditor: Nobody
actually, that's everybody.....
"Speaking of good health, here comes another full stick of butter.."
Subscribed
*Admits is not a chef*
*pours wine on everything*
If you cook and pour wine on everything you’re A CHEF
What?
Ravenofthedog that’s not how that works
@@nysportsfan31 r/woooosh
I made this meal and overall my family enjoyed it a lot! I've never made anything myself before but now that I made this everyone in my house thinks I'm a god at making chicken pot pie but it's all thanks to you :)
I ended up here from an INVINCIBLE clip saying "Chicken Pot Pie" and im not disappointed
alright alright we get it you´re married no need to flex on us
Hes gotta chase off the thirsty thots out of his kitchen somehow
Read the pinned comment
@@jackevans1708 that was from a year ago
Bro what's flexing on marriage
400th like
damn, some people add ketchup to everything. For this guy it's white wine.
These recipes are just amazing btw
People that put ketchup on everything are insane
@@incog0956 you don't like sketti?
@@thiefrules sketti?
@@incog0956 sketti!
ua-cam.com/video/ofXvU-tijnk/v-deo.html
Don’t forget liquid chicken bouillon
A lifetime of eating with fork
Me: Laughs in Indian
Yes Bhaiya
Laughs in Chinese
Exactly
Why poop on streets though?
@NinjaSnail1080 nah talking about India
"So I line them up and *_decapitate_* them"
*laughs in fear*
*Robespierre has entered the chat*
It was supposed to be *chuckles* im in danger
And then, I circumcise them!
This channel is superior with nothing but cooking noise and description narrative. It's VERY NICE
It's very soothing when I'm overstimulated.
It’s 9 minutes but not one second is wasted. Such quality videos, keep it up!
So refreshing your candid speech!!. I love it!!! Don't stop
Ah...Thursday, chicken pot pie
I like how your commentary is to the point and also gives tips and recommendations. Plus, your food always looks really good.
Me: I just want a sandwich
Adam: put wine on it, makes it better.
XD THATS FUNNY
@@RaNdOm-sr4sc no it’s not
@@triforcewill yes it isn’t
Made this recipe, holy god is this fantastic! Thank you so much for this, all praise Ragusea
You edit your videos super well my man. Love it all.
Simplicity and straight to the point. Just what we need.
Major clickbait, not a single ounce of weed used
Why would you want to pot dandelions or ragweed in a chicken pie
@@aujla7564 Some people just want to watch the world burn, I guess?
an ounce is a lot of weed.
@@TheTetrapod an ounce of dandelions isn't that much.
Millian Macalintal no shit
hahaha dude that butter commentary was gold -- i love your improvisational, fun, no-stress cooking style.
The way you cut that cauliflower. So beautiful yet so simple
Good shout using the wine in the pastry! The alcohol will also evaporate faster than water would, leaving you with a flakier and more tender pastry
Adam, your homemade New York Style Pizza Video changed my F#@$ing LIFE!!!
BEST MOST PRACTICAL CHEF ON UA-cam!
Ah, Thursday.
Chicken pot pie
This guy is just a person that people want to be friends with!!!
Underrated channel!!
Gordon Ramsay: a tbs of olive oil
Dude : *POUR SOME WHITE WINE*
Yeah he has no name, we refer him as *DUDE*
Adam dudesea
@@acab9120 Adam Radudesea
Hi dude i always love to see your vids hope you upload daily cuz its awsome you give great tips
Uploading daily would mean that the quality goes down and he might stop enjoying making them.
Nobody wants that
@@SoumilSahu im addicted to the way he narrates the video
@@SoumilSahu Also he needs to TEACH! At least this semester
@@deontoillogical9954 I almost DON'T want him to do UA-cam full time, even if it means like one vid per week.
He's on a high right now, but if he keeps going at this rate, he might burn out
Watching these old videos and comparing them shows just how good Adam has gotten at lighting and camera angles.
Adam, what do you have against bowls? Why is it that you insist on mixing everything on a flat surface? You can tell us if the bowls hurt you in some way
Best f-ing responce ever...
i always eat with a bowl my asian blood is telling me
8 portions? Hah! I could finish it by myself! :)
Me too
I don’t usually take the time to comment on a video, but ever since your NY style pizza video you made, it was enough to get a sub from me and wanting more! Great narration, recipes, and hope you keep it up!
I didn't follow the whole recipe, kinda did my own thing, but his recipe for the crust is SPECTACULAR, and the added wine to the filling really makes it full-bodied. It's absolutely one of my favorite meals ever
Whenever I make a quick soup for lunch or something, I always do the frozen pea trick and they're perfect every time.
Your videos remind me so much of Alton Brown’s “Good Eats” that I would watch with my parents as a kid. Thanks for these :) So fun to watch
Kian Zinzell clearly your memory sucks he’s nothing like Alton Brown.
I love the bottom of a carrot (the narrow end). It is the sweetest part! They never make it into my dish because I eat them raw while cooking. Also, your sauce might benefit from an onion sauteed in the butter before adding the flour for roux. Great tip on using wine in the crust!
my mom always uses frozen peas in her potpie...SHE’S A GENIUS! thanks for the tips on crust, definitely trying the wine
I watched this so many times but I still love it
"I like it thick"
"I like it thicc"
Cultured
@Iniquous I’m sorry sir. I should have wrote an entire article just like the rest of these fine gentlemen and gentlewomen. I’m sorry to bother you sir, but may I point out that you haven’t typed much either? It seems kind of hypocritical to even suggest that every comment must take a large amount of time to write. Shouldn’t we be able to write our ideas no matter how preposterously short or idiotic it may seem? It may be rude of me to guess this, but perhaps your criticism has come from a place of jealousy instead of actual construction.
@Iniquous I know. Just pointing out the flaws in your logic. Should have made that more obvious.
Adam cooking literally anything: "This calls for some white wine!"
I was crushed when he didn't use it in his grilled cheese sandwich recipe.
I believe this is the second or third time I've heard this guy say "at the last second dump in some frozen peas" and it gets me every time
I just have to say, I fucking love your channel. I sometimes make your food but your channel is so entertaining to watch. I especially love your food history videos as I’m a history buff myself.
dude, you are the new Alton Brown with these intelligently thought out, easy to follow cooking vids :) keep on keepin' on brutha :D
In France we have a classic leftover dish that is called "bouchée à la reine" wich would translate to "queen's bite" or "Bite, queen's way". It's basically the same but done in individual portion and you bake themm in a ramequin made of pastry dough. the fillings are usually leftover chicken + mushrooms with bechamel (+ whatever leftover you may have or like in it, i guess french moms all have their own recipe). If you manage to find some definitely try it !
I make this pot pie regularly! At least every other month if not more often. One thing I started doing is making biscuits instead of a pie crust for the top. I find it easier to use the leftovers in this format, cook the biscuits separate and store for easy lunches all week that way.
You're videos are great, even for those who don't cook, they have a sort of therapeutic sense to them
Adam “Crazy Pants Good” Ragusea
“A lifetime of eating with a fork”
As an Asian, I can confidently say that I use a fork less than 4 times a month
That hit hard
eh you're not gonna make it anyways lol
Cringe
Test the veggies with a chopstick then~
@@tzu-yuhuang5283 by the time they cut clean when you squeeze a little, they're....
Overdone. Damm
Thanks Adam, I love your videos. I've been making pot pies with all different kinds of pastry for over 50 years. I'm surprised Adam didn't include mushrooms and onions or leeks.
Yo i love everything u cook dude 💯💪 !
Huge fan of the new content. Keep it coming!
Ah Thursday, chicken pot pie
That looks so good for some reason
This video just has an energy that I love so much. I have no idea if I will ever use this recipe; but I really want to. Like, right now. Too bad it’s July in New York, too humid for any all day oven usage. Until next winter!
6:36 Have some goddamn *F A I T H* Arthur.
Tahiti?
@Zeftrocksyou yahya nor becoming mango farmers
:0 I've never seen purple cauliflower before! That looks beautiful!
I think there is yellow aswell
3rd time watching this today. Food videos make me happy when I'm starving
“A hug on a plate”. You get the award for the best descriptor of comfort food.
You remind me of yousuckatcooking I love your videos they’re so enjoyable to watch
Ah, Thursday... Chicken pot pie
3:58 "I'll go for a run tomorrow!" 😂😂😁😁
Aah Thursday, Chicken pot pie.
You're right. You ARE a genius.
Bro!!!! You are a genius!
I'm so happy I found your channel CPP is my all-time favorite comfort food and this looks fucking amazing!
if i was a chicken, i would want chef adam here to show me who's boss 😤😋😦😦😦
Eww
yes daddy
I mean he actually is a daddy so
alex the boi that it’s good
Oh God I imagined that vine with that lady spanking the dough
This was the second recipe of yours we made! The filling turned out delicious, an absolute success. The dough however was a total loss. Not sure what went awry but our dough did not hydrate the way yours did and it turned into a crumbly mess. Regardless, we always love your recipes!
I’ve made this. It’s delicious. So, so good.
okay is no one going to talk about that drawing on the fridge
honestly man family goals
YES! Please keep making more cooking videos!!!!!!
He protec
He attac
But most importantly
*He likes it thicc*
Yooo the second i pressed read more he said it
*with wine*
69 likes ( ͡° ͜ʖ ͡°)
My grandma always makes pot pie with biscuits as the crust. She calls them drop biscuits and it's the best pot pie I have ever had. It was squirrel, peas, carrots, and something else.
Man, this made my mouth water.
I was sent here by that one scene in Invincible
Works well by replacing most of the milk with liquid chicken stock, adding juicy corn is yummy too!
Greatest cold weather dish of all time? That's what you said about grilled cheese and tomato soup!
unsubbed, i need consistency
I don't even like most of the food he is making but it always makes me hungry and i love watching the video
Adam: "A lifetime of eating with a fork has given you an innate sense of how a fork should feel as you use it to pierce a vegetable."
Chinese and Japanese: *cries in chopsticks*
Islam : cries in hands
Cause yes, Chinese and Japanese are the ONLY countries that uses chopsticks
CodeName_Shadow most East and some south East Asian countries use chopsticks.
@@solhaekurwa889 u know, there's this thing called sarcasm
CodeName_Shadow ok