Dude, not only is that the best looking CPP I think I’ve ever seen, this might be one of the most satisfying cooking videos I’ve ever seen. Well done bro!
CPP has a special place in my heart. The day before my daughter was born I made CPP with the intention of making mini pies for us to eat while taking care of a baby. I radically misread the recipe and ended up with a comedic number of pies that completely filled our freezer. We were so happy to have these during the coldest freakin winter I’ve ever seen. We split the last one months later and were kinda sad when they were all done
@@AdamWitt My dad used to take us up to the closest beach city as a kid, and they had a (or rather "the") Chicken Pot Pie shop Your recipe is the first great recipe I've ever seen. I appreciate it and am going to attempt it. Never made one before. Bought quite a few Marie calendar & other ones trying to re-live my childhood, though 😢😂
Looks great! And you baked an ACTUAL chicken pot pie with a bottom crust! Because chicken pot pie with no bottom crust is just chicken stew that happens to have crust on top. Bravo!
I live in Amish Country PA, what I believe to be the general area where the term Chicken Pot-Pie came from. We don't use a crust, it's actually a hearty soup made in a pot. The dough is cut into squares and dropped into the pot near the end of cooking and it rises to the top, making it look like a pie, hence the Pot-Pie.
YES!! What I see here is chicken pie whereas you described chicken pot pie. I’m also in PA (Middletown). My grandma also made chicken and waffles that is unlike what most people think of as chicken and waffles. I’m thinking you get it. Lol!
OMG my mom is from Middletown Pennsylvania and she has always made her "pot pie" this way and to say it is AMAZING is an understatement!!!! She doesn't cook much anymore so I will have to ask her for the recipe again and treat her!!!! She is almost 80 years old now so she is just getting tired when it comes to cooking and cleaning!
@Michellebellaa Get those classic recipes from your mom now! There are dishes my grandma cooked that I don't have instructions for and really regret not writing them down when she was still alive.
I'm fairly confident it is descended originally from English meat pies, which do have crusts. Even if the term comes from PA, the idea comes from the middle ages.
My husband makes turkey pot pie with the left over Xmas/Thanksgiving turkey. Homemade stock & pastry. I live for that pie because we only do once a year. Sharing this video with him so he can up his game.
I did that for an old grade school friend and his young children one year when I was visiting my parents for Thanksgiving. His two kids are out of college now and he says that they mention that TPP just about every year. I really think I have to get a set of these pie pans and make it this year for them!
duuuude..nicely done!!! I have been making homemade pot pie for 40 yrs, and I learned a new way today! all the little extra things, like the thick pie tin, the size of the veggies, the design on the top! genius! I am so impressed!
First time I have seen someone on youtube make a proper pastry crust and not mishandle it. That's the hands down best pastry you can make in terms of a balance in simplicity and quality. No fake butter, no shortening, no lemon...just the essentials.
Shortening in a shortcrust or hot watercrust pastry is super good and technically essential or it's not shortcrust. The shortening gives a better texture to shortcrust, as it flecks through the pastry when prepared correctly, whereas the butter gives it a biscuit flavour and higher butter content is generally better for sweeter pies. Not always, just a generalisation. A steak and kidney pie I'm not using all butter, but by the same token a fruit pie I won't use all lard or shortening. Generally 50/50 you can use for anything.
@@kredonystus7768 Shortening only improves the texture if you aren't skilled enough to create a flaky crust with butter only. And shortening never tastes better than butter, I don't care what you're putting it on. If your pastry tastes like biscuits, you're doing it wrong. You are reciting the common internet advice given by people who don't bake very well. The whole point of my comment is that this guy makes pastry crust like an expert. As an expert pastry chef, I can appreciate that.
Finally! Someone is finally on the same page that the ole CPP is not a soup or chowder. It brough a little tear to my eye when you lifted that slice and it held together so nicely. I consider myself lucky that my G-maw made that for almost all family gatherings and it was always the first dish to run out. Well done on a gorgeous pie!
Except it is a chowder... Chicken "pot pie" is a common mistranslation of the popular Pennsylvania Dutch dish "bott boi" which consists primarily of gravy, egg noodles, and meat. Over the years more and more people have had the thought, "why is it called a pie if there's no crust?" and so they started adding crust to it, but that was never part of the original recipe.
When those turkeys go on sale in November for .29 c /lb I buy up as many as I have freezer space. When you slow boil them down until the meat is falling off the bones, you get the best bone broth for stock. Then I build my pot pie filling pretty much like yours except for the turkeys not being roasted. You can make a lot of meals for under $20.
Wonderful idea. I suggested to my sons that we go the grocers the day(s) after Canadian Turkey Day and Axemas Day. The FRUGOAL (ha ha ha. Fru-GOAL) is to buy the now thawed PREVIOUSLY FROZEN turkeys as the stores, due to health concerns, can NOT legally REFREEZE the carcasses (without first COOKING THEM). This legality causes the stores to SLASH PRICES, such that the store need not DONATE these seasonal icons to FOOD BANKS or (wastefully) TOSS THEM. I did this PAST YEARS as I personally PREFER TURKEY POT PIE to CHI-BLASPHEMER!!!! the CLASSIC chiken Pot Pie. I also abhor...waste. I would rather GIVE SOMETHING AWAY when it is in prime condition than have it go to waste/become freezer burnt. It is SO MUCH WORK so I had to forgo that these past years (as Ive been too ill to undertake THAT task).. YOUR IDEA is a huge TIME & ENERGY SAVER which will allow me to MAXIMIZE my food buying dollar and the QUALITY of my PREMADE MEALS. I CREATE a minimum 20 1 portion, individual CHICKEN POT PIES which are truly beautiful in every respect. I love to present my loved ones with food which is VISUALLY enticing which leads them to courageously SAM I AM even those increasingly rare FULL FAIL dishes I still ~ periodically ~ produce. It's a RUNNING JOKE as my eldest son's culinary artistry OUTSTRIPPED MY OWN waaaay back in 2008 (when, aged 13) he soloed his FIRST multi course TURKEY DINNER. Not only was the meat FAR MORE JUICY than my own (under a perfect crispy exterior), he made DELICIOUS STUFFING: both that cooked in the crop and the interior cavity...as well as the equally deliscious ADDITIONAL STUFFING, roast potatoes AND mashed potatoes with carmelized onions, baked Japanese Sweet Potatoes, Candied Yams, his father's favourite carrot & rutabaga mash, creamed green bean casserole, HOMEMADE CHILLED cranberry sauce (made from FRESH CRANBERRIES), homemade PUMPKIN PIE (made with egg nog) & homemade whipping cream. And HE TIMED IT....PERFECTLY. THANK YOU for this simple but BRILLIANT IDEA.
There is one store here, Grocery Outlet, that usually sells 12 - 16 lb turkeys for US$4 _before_ Thanksgiving _and_ Christmas with purchase of US$35 (not including the turkey, milk, or alcoholic beverages). Since I'm retired, I go twice a day until the freezer is full!
Hi Adam, Before anything else I simply love the way you cook. I'm 73 this year and have spent many happy hours in the kitchen. My Nana (I only had One, mom was an orphan) was the classic Irish business woman, no patience for cooking. She Burned almost everything, My mom was a good cook but didn't enjoy it. We had pot pies when I was growing up but I didn't care for them. I knew from other folks in the neighborhood that there was better cooking to be had. My own savory pies stood up just like yours. Moist but solid. I made all kinds, chicken, Turkey, Beef, Pork, Veal, Seafood and Tuna. For my own taste I would use an Italian Crust (white wine instead of water and an egg) and the filling, I'm not trying to make classic American so, any veg I may have left over (I cook veg so that they still have body and flavor.). Wine in the sauce from the French. and I switch up the herbs. Thanks for this Adam you brought back a lot of happy memories for me and my Polish neighbors in NJ who taught this Irish Puerto Rican kid so much about great cooking. Jacques Mexico retired
@Valencenliberty My father's mother was Polish and she and my uncle showed me how to make some really good stuff. Grandma lost a lot of points with us kids in about 1957 when she made a dinner of roast duck and Duck Blood Soup. I'm sure someone, somewhere likes it.
Seriously don’t know why UA-cam isn’t pushing out your videos more. Been watching for a year now and wish the best for you in 2025. Keep it up man you seriously are like top 3 food UA-cam channels
I think UA-cam listened to your comment becoz this is the first time I'm seeing this YT creator and I watch a great deal of baking/cooking content... absolutely loved this and subbed 😊
Almost everyone will be using frozen peas, which should be added at the last possible moment, STILL FROZEN, as the pie is assembled. Peas cook very quickly, and they will be sufficiently cooked inside the pie.
Who knew? That a slice of chicken pot pie could look so delectable and exciting. That is the most delicous pot pie I have ever seen. And the crust. That looks like a memorable, morale-boosting crust. First time viewer here. You have found the sweet spot in delivery. You go at a digestable pace without wasting words or time, with valuable insights as to how or why “this, not that.” Thank you for making the recipe clear and complete as well. (Peeve: Shorts showing off great looking how-to’s… in like, 20 seconds. But if you want measurements or directions… they don’t make it easy. Really delicious looking pot pie. Thank you!
I made a small duck pot pie and a small mushroom pot pie a couple of days after Christmas. (last week) . Both were wonderful and we also used up some leftover roasted root veggies and the leftover duck and mushroom cream gravy. Tasty.
Yeah, basically a more classic British style meat pie. Usually more common to use beef or lamb instead of poultry. Certainly delicious. I just don't bother because I live alone and cook for just myself. A nice thick chicken chowder with a side of biscuits is what I do. I make plenty and since the biscuits are on the side they stay fresh and crispy on the outside and fluffy on the inside for a few days. So I can make several different dinners on the one big batch of chowder. Just use a whole rotisserie chicken for your chicken meat. It's a way to make several cheap and hearty meals, especially in the winter months.
@@mrstweety52 chicken, you can get a whole rotisserie chicken pretty cheap. Vegetables of your choice. I usually go with a mix of vegetables, potatoes and carrots. You make the soup with basically just a roux and milk or half and half. You can use cream of chicken soup, but it's really easy to just make it yourself. You can amp up the chicken flavor with chicken bullion in the soup instead of regular salt. Just make it fairly thick. It's a chowder, so it's supposed to be pretty thick and creamy
As an Aussie, normally I only encounter Chicken Pot Pie as the individual-serve items that you bake or microwave from frozen as they're cheap, reliable and filling if you need a quick bit to eat at home, work, or the school tuckshop (think a cut-down cafeteria where you buy food and find a place in the quad to sit and eat in the nice spring breeze). This has me tempted to save the video for later and make it at-home for a few days worth of meals.
Not certain our frozen pies are the same thing. They are chicken pies but it's a different style to a pot pie (I think, could be wrong since I never get chicken pies)
Excellent, wonder if it could be cut down or used to make individual pies.Bet you could.By the way, my German grandmother would sometimes use rendered goose or chicken fat, schmaltz to make special Christmas cookies.
Also, could you please SHARE any of your mom's SPECIAL TOUCHES? I WILL CREDIT HER with the recipe (as I credit those who CREATE their own unique UPGRADES to a traditional recipe) if you should be generous enough to share even a FRACTION of her ARTISTRY...but I understand COMPLETELY if you prefer to keep such TREASURED INFO...sacrosanct. Best wishes & peace...either way. ❤
Damn Dude... I thought I had Chicken Pot Pie game but this is a whole other level. This looks fantastic and I can't wait to use some of that knowledge your dropping.
This is the best CPP video I have ever seen. It is the only one you need to watch, you hit all the fine points. I've made hundreds of chicken pies, for the pie shop and my friends and fam, and yours looks splendid. Great job.
Well done! I wholeheartedly agree that a bowl of chicken chowder with a crust on top is absolutely not chicken pot pie. Yours looks amazing! I like it with some corn kernels on top. The best comfort food known to man.🎉
Marie Callender, eh? I see what side of the tracks you grew up on. I was raised on banquet pies and they were like $0.80 each back in my day. Marie Callender were for special occasions lol. Least that is how my grandfather saw things. My mom was a good cook so we rarely ate premade stuff, virtually never ate out either. But I'm better for it since she taught me how to cook: its saved me a ton over my life.
We always wanted TV dinners but my mom cooked every night even though we lived on a produce farm and she worked in the fields all day (we all did) She was a great cook and a super great Mom ❤
We had the Banquet chicken pot pies. I'm thinking Swanson may have also made made them. But I also grew up well before Marie Callandar existed. And before everyone grew terrified of dark meat. There'd be both in those pies of my youth.
I was checking out that pan and wondering if I wanted to buy it. This video convinced me that I do. Your pie looks great, so nice to see one that isn't soupy. Mine is similar, I make CPP with leftover roast chicken but also add broccoli, it's hubby's favorite vegetable.
Nice work AW. I’m 62 years old and the only CPP I’ve ever eaten came from a cardboard box in a little tin pan. This looks much more grown up. Thanks. Ima give er a run. 🤘 🇺🇸😎🇺🇸
Thanks for the video. My recipe is almost the exact same with the exception of making a savory crust. I add a tsp of garlic and onion powder along with the salt and pepper to the crust. I love the high walled fluted pan.
This is the best recipe I have ever seen for a CPP. I Love how you made the gravy. I generally just use the gravy I have left over and it can be too thin sometimes. I am the grandma who makes CPP and TPP .. I have made 2 Turkey pot pies every Thanksgiving for 4 decades now using left overs from the meal. I freeze them unbaked then we bake and eat them on Christmas day. I usually use a flaky buttery crust, as you did, but this year I went with a hot water crust like a pork pie recipe my family loves and they came out great. Have you ever tried making a hot water crust or pork pies? They are spectacular.
This is an excellent technique video. The results speak for themselves. For a CPP, I like to throw the frozen peas into the filling after the heat is off and then just count on the oven to heat them through. This leaves them a little more vibrant and they maintain a bit more of that texture. Also, is anyone else phasing out carrots? Saw a Bon Apetit video a few years ago where they made an argument for making them optional, and that's where I'm at these days. I like carrots a lot, but for some reason in a chicken pot pie I'm falling out of love with them.
Hi Sir. I had a few questions but after watching to the end a couple of times, all I can say is that it is a thing of beauty and would not change a thing. Thanks for sharing!!!
I dont care for Chicken pot pie because as a child we had the little frozen ones every day in the Summer, but YOU JUST MADE THE BEST CHICKEN POT PIE EVER!!!!! NOW I WANT TO TRY YOUR RECIPE 👌👌👌👌👌💖🎉🤗
I made it over the weekend. It was excellent! I prepared the filling and left it in the fridge overnight. I assembled and baked the next day. Instead of 40 minutes, it took 2 hours to get to 140° internal 😮. Still the whole family devoured it. Thanks broski ❤
@@toddmeier9743 I always add between and half cup and a full cup of diced potatoes. I use the frozen hash brown cubes. P.S. Potatoes and mushrooms are not mutually exclusive. 😋
Flavor from meat comes from the fat, skin, and bones. We rely on skinless boneless chicken breasts nowadays and they are pretty tasteless. A slow roast of a whole chicken will bring out a lot of flavor. After cutting off the meat for a meal, I always put the whole carcass into a pot and simmer for hours with the added celery, onion and carrots. Then I super strain that broth. I can freeze it for future use. I love CPP which my mother made from scratch. Your pastry looks superb and i see that cream makes the difference.
I’m so impressed! It’s taken me years to learn to make it right but I learned even more now. I appreciate the down to earth video. I realize some beginners may benefit from more detail but for many of us this was perfect. Your emphasis on texture was something I greatly appreciated. I love food but the very few things that I don’t find appealing are directly related to texture.
Hey, new here. I clicked on this video because I'm apparently the 'Pot Pie making Grammie' you were talking about, though mine is made mostly like you make it here. I really don't like it soupy, so I make sure the filling is good and thick. I tend not to put peas in mine because I don't like them though, nor the leeks because $. Plain onions are *fine*. You have given me some ideas for improvements though. Like, the tart pan? Great idea. More filling. Something I put in mine that you didn't use is potatoes. Yes, potatoes. Thickens it, makes it more filling and go further for meals. And I like the taste better.
Accidentally JUST discovered you and I am LOVING the look of this pie. Thank you for sharing. Can't wait until next weekly shop so I can pick up the ingredients and give it a go. Also, as an English lady I always appreciate measurements in grams, so thanks for supplying some - saves me looking it all up. And finally... You are totally correct - a pie isn't a pie unless it's SURROUNDED by pastry! x
I love those tall tart pans. I’ve been looking for something like that. Did I miss the link? I’ve just subscribed based on the comments. Update: I found the link in your quiche video. Have ordered it.
Good job. I and a friend have worked on a CPP recipe for commercial production and have found our taste-testers prefer a filling more towards the chowder-y end -- the pie should slump if not run. We're with you on texture -- we tried torn meat but have settled on a rough chop based on feedback. Still, it's real chicken, not meat-glue cubes. It's a tough balance to get between here and Marie Callender's. We're using the 6" tins you're used to seeing and it holds only so many CCs -- right now we're spending too many of them on crust. We're trying to get the crust thinner (ours is butter, not oil) so it doesn't want as much gravy and we can get more of the good stuff in the ≈18oz pie. It's got 50g of protein and could be two servings, depending on whether there's a Growing Boy at the table but that's not obvious to people looking in the freezer case and I personally think we should give up on that idea but my buddy doesn't. Local grocers aren't interested which tells me they don't think they'll get enough sell-through to pay for the freezer space. We're selling about 50/week (frozen) out of a deli style store under county health department rules but we don't have typical grocery shoppers. With our current equipment and process we could make 200/day maybe a bit more. The most difficult thing is we're shooting for an $8 retail. The pie's good but it's hard to beat $4.50 (which I think is what the grocers are trying to tell us).
@janisristow9239 That's what I came up with when we put a Callender's CPP in a colander and rinsed it out to see what was there. The short answer is "not much" but I NOTICED those cubes. I know why they do it for mass production (they probably make 200/minute) -- they can hit all the food safety parameters better and provably that way, the filling will flow through their automated equipment and so-on. It doesn't necessarily taste worse but the texture isn't "food". I'm not sure whether enough people care to actually make a living at it. Probably not.
Well - here’s the thing: for many many years I have been eating both homemade and store bought CPPs. In your informed opinion they have been made improperly - too much saucy gooeyness. Problem is, after so many years, that’s the way I still prefer my CPP!! Though I love your crusts and use of a roasted torn apart chicken, I see your pie as too dry! Oh - no overcooked mushy peas for me! I love that high sided pan. Here’s to personal preference! Thanks for the video!
I understand what you mean, but I really like it soupy. I want a gallon of that yellow, creamy chicken gravy to soak the edge crust in. To be honest, I've made this a handful of times and mine comes out just like yours did, firm. I want mine to be wetter! Maybe I should just make it the way I have been and just serve some chicken gravy on the side.
First time I have ever seen this channel and once I saw the result, I had to subscribe. I can't afford to lose this channel! I will have to take some time to watch a bunch of the vids. Adam really comes across as a chef with passion.
I haven't had a chicken pot pie like this in years. Most places make up the center and just put a crust on top. No crust on the bottom. When I complained, I was told that I had no idea what a chicken pot pie was. It was enough to make me stop eating them. I can safely say that I will attempt to make this and find my love of chicken pot pie again.
This looks like one of the best chicken pot pie recipes. I'm going to have to give this one a try. I always make a small pan of Chicken gravy for on the side my family likes to dip.
Best looking recipe I think I've ever seen! Subscribed immediately...as many food channels as I watch, I can't believe YT didn't recommend you much sooner!
Peas instead of green beans is blasphemous. The lack of marjoram is blasphemous. The lack of potatoes and mushrooms is an abomination. There's so much wrong with this pie. 🤪🤣 This guy is a sorry excuse for a Hobbit.
@suran396 Celery tastes extremely bitter to me, kinda like what a Sharpie Permanent Marker smells like, I think it's similar to how some people hate cilantro because it tastes like soap to them. It's probably some kind of genetic thing.
@@gorilla_with_jetpack4102 ah. Maybe! I can actually see your point about the flavor in celery. It tastes a little metallic (but not bitter) when raw and a little bit bitter (but not metallic) when cooked. It's extremely subtle, though. Do you dislike it both raw AND cooked?
Hi Adam. This (type) of pie is also really good cold, especially with a thin Keens mustard brushed on top, when cold. I enjoyed the video, and agree with you on many aspects, especially that this is not a soup or chowder dish, and that yes, it definitely needs 2 crusts! A couple of things you might want to check out: 1) Try adding 3 Tbsps of oil into your flour before adding your fat or liquid. This is as close to a guarantee of a super flaky crust that you will ever get....even if you mishandle (overwork) your pie dough. You can't taste the oil, and it coats the flour somehow. It makes for an incredibly flaky/fool proof crust. Thx Anna Olson! 2) The addition of Knox plain gelatin (dissolved in a bit of cold chicken stock) and added to your meat mixture before cooling it/or poured through the steam hole when the pie is still quite warm, will make for a very firm tasty 'picnic' type pie if you want to eat this pie cold. Thanks for a great video!
PS It's great to see someone using actual chicken stock, instead of some garbage out of a tetra pac. There really isn't anything easier to do in the kitchen than save bones and boil on low heat with veggie scraps for a few hours.
This looks AMAZING, thanks for sharing! I also like how your tall tart tins are roughly half the price of other options on Amazon but can't help but snicker at the "tosnail" (toes-nail) brand name.
Outstanding video presentation!! I love chicken pot pies, and nothing chaps my arse more than soupy Pot Pies... Your technique is fantastic and something I'm trying this weekend. Well done!!
A really great thing to add to bring up the flavor of the pie is Green Chile. Get a medium spicy if you like a little heat, mild if not. Add the chile when you cook the veggies. The result is a super flavorful pie!
Dude I have made many a beautiful pie in my years but that is probably the best looking one I have ever seen. That tart pan is something and I will be getting one. Just a stunning and structurally perfect pie that you present here. Kinda hits like a perfect slice of lasagna. Nice work.
Marie Calander reference is so correct! Great for a fast meal in a pinch, but have gone down hill in the past month. Going to look for a tart pan- love that idea!
I used to make all my sauces. I am not a chef, but I cook food by accident (another story). I made chicken stock with roasted chicken carcass necks and frets. Yes,🎉 lots and lots of collagen. I would make the stock day before using it cool and leave it in the fridge overnight. Next day, remove the fat. No, I never used it. I don't like fat. Gently reheat the strain bottle and freeze what I don't use. It was so yummy
Quick question, could you mix the leftover white & yolk from the egg wash into the filling before chilling or would that kinda ruin it? A tip if for those who'd like to make their own stock yet buy store roasted chickens (I'm far too lazy to roast my own when they're so cheap and ready done). If you save the bones and freeze them in a container, they make great stock once you've got 2-4 birds worth, depending on how much stock you want. Just don't add salt, there'll probably be more than enough in the leftovers themselves. If you want schmaltz, pouring out the juices from the bottom of the bag produces some nice jelly once chilled, and a layer of fat you can also save and eventually when you've got enough render down to schmaltz.
This is so weird! I told my hubby I was making CPP for dinner tonight and this popped up in my YT feed!! I’ve never seen your videos before and didn’t actually have a recipe for homemade CPP. Yet here you are and absolutely delicious it looks to be! You must’ve read my mind - or Google did - kinda scary but I’ll be making this!! Thank you!
Nice looking pie, 'specially like that you added leeks, as chicken & leek pie was a favourite of mine growing up in the UK. Think the only addition I'd make is to flatten & lay out a seasoned chicken skin on grease-proof paper. Lay another sheet on top & nest in another baking tray & bake it 'till crispy. Then you can either flake it over the crust of your cooked pie or serve a large shard of it on each serving. Just some extra texture & a big hit of chicken flavour.
Dude yes! That was beautiful, and looked delicious! I love your line, it's pie not chowder, yes my guy! One little tasty thing i do when making my turkey pot pie with Thanksgiving leftovers is add leftover stuffing to my pie, yum.
It is gorgeous! You did a great job! I would’ve liked just a little more gravy but that’s just a personal choice. I’ve never seen such a beautiful pot pie.
So many great tips! The pie looks delicious and not too difficult to make. Thank you for the recipe. Also, I loved the idea of the double yolk glaze and maldon salt crunch. Nice touches for pan type and extra etching in the top crust. Thank you!!
I love this. It looks absolutely amazing. Pot pie is a favorite of mine to make. Putting it in the tart pan takes it to another level. Now that;s what I’m talking about.
Oh, pie looks so good I can taste it! I have that tart pan and will use it this week. I had near misses with the crust, but will give it a shot with the overnight chilling. Soooo glad you showed and explained the texture. I panicked and added a tad of cream: went toward gravy. Thanks
I was screaming YES YES with each technique!!! BUT I also gained some new additions like the tart pan. Def want to try your crust, the gentle scoring for aesthetic and the double egg wash. Loved this video
The other thing I learnt and always do, no matter the size of my tins. Yes, even with tiny cocktail pies, bake blind and then dry out pastry in the oven for a few minutes. I find this way avoid the dreaded soggy bottom yes it takes time. But I used to plan all my meals
This looks great, and entirely manageable, thank you! Another great excuse to roast chickens - generally I put it off because we tend to only eat the dark meat, so I've just been cutting up chickens instead and putting the raw breast meat in curry or soup or whatever. I think I saw some organic chickens on sale yesterday, I'll get on it!
Dude, not only is that the best looking CPP I think I’ve ever seen, this might be one of the most satisfying cooking videos I’ve ever seen. Well done bro!
Ty mate!
@@AdamWitt As an Australian, I am impressed by the "mate"!
Chinese Political Parrty? 🤣🤷🏻♂️
Agree!
Do they make CPP in the CCP?
CPP has a special place in my heart. The day before my daughter was born I made CPP with the intention of making mini pies for us to eat while taking care of a baby. I radically misread the recipe and ended up with a comedic number of pies that completely filled our freezer. We were so happy to have these during the coldest freakin winter I’ve ever seen. We split the last one months later and were kinda sad when they were all done
I once did that with a ratatouille recipe and figured out several variations for creative serving! Never cook when you have misplaced your glasses. 😎
@LazarusLong10
That is the sweetest most enduring ccp story Ive ever heard. What an awesome memory for your guy's family
🙂🙃🙂🙃🤎🧡💛🦃🦃🦃
@@AdamWitt My dad used to take us up to the closest beach city as a kid, and they had a (or rather "the") Chicken Pot Pie shop
Your recipe is the first great recipe I've ever seen.
I appreciate it and am going to attempt it. Never made one before. Bought quite a few Marie calendar & other ones trying to re-live my childhood, though 😢😂
Oh yeah, and we now live "in the beach city", and their pies suck now. Had a girlfriend who lived a block away. No bueno.
Looks great! And you baked an ACTUAL chicken pot pie with a bottom crust! Because chicken pot pie with no bottom crust is just chicken stew that happens to have crust on top. Bravo!
I kept expecting a veloutè sauce
@@oooosparklystuffone would tend to do that.
Filling with a top is just like a chicken vegetable cassarole.
Couldn't agree more. Thanks!
Real Pot Pie does not have pie crust. The name comes from an anglicized "bott boi". What you have there is just a regular Chicken Pie.
I live in Amish Country PA, what I believe to be the general area where the term Chicken Pot-Pie came from. We don't use a crust, it's actually a hearty soup made in a pot. The dough is cut into squares and dropped into the pot near the end of cooking and it rises to the top, making it look like a pie, hence the Pot-Pie.
YES!! What I see here is chicken pie whereas you described chicken pot pie. I’m also in PA (Middletown).
My grandma also made chicken and waffles that is unlike what most people think of as chicken and waffles. I’m thinking you get it. Lol!
OMG my mom is from Middletown Pennsylvania and she has always made her "pot pie" this way and to say it is AMAZING is an understatement!!!! She doesn't cook much anymore so I will have to ask her for the recipe again and treat her!!!! She is almost 80 years old now so she is just getting tired when it comes to cooking and cleaning!
@Michellebellaa Get those classic recipes from your mom now! There are dishes my grandma cooked that I don't have instructions for and really regret not writing them down when she was still alive.
I'm fairly confident it is descended originally from English meat pies, which do have crusts. Even if the term comes from PA, the idea comes from the middle ages.
sounds like how we make "chicken and dumplings".
My husband makes turkey pot pie with the left over Xmas/Thanksgiving turkey. Homemade stock & pastry. I live for that pie because we only do once a year. Sharing this video with him so he can up his game.
Yes! And I adore turkey soup of any kind you want using the bones after thanksgiving!
I did that for an old grade school friend and his young children one year when I was visiting my parents for Thanksgiving. His two kids are out of college now and he says that they mention that TPP just about every year. I really think I have to get a set of these pie pans and make it this year for them!
@@iahelcathartesaura3887 My dad makes a turkey, tomato, rice turkey soup.
😍😍😍 I've always loved turkey more than chicken
It's "Christmas". There is no X.
duuuude..nicely done!!! I have been making homemade pot pie for 40 yrs, and I learned a new way today! all the little extra things, like the thick pie tin, the size of the veggies, the design on the top! genius! I am so impressed!
First time I have seen someone on youtube make a proper pastry crust and not mishandle it. That's the hands down best pastry you can make in terms of a balance in simplicity and quality. No fake butter, no shortening, no lemon...just the essentials.
Agreed!
Shortening in a shortcrust or hot watercrust pastry is super good and technically essential or it's not shortcrust. The shortening gives a better texture to shortcrust, as it flecks through the pastry when prepared correctly, whereas the butter gives it a biscuit flavour and higher butter content is generally better for sweeter pies. Not always, just a generalisation. A steak and kidney pie I'm not using all butter, but by the same token a fruit pie I won't use all lard or shortening. Generally 50/50 you can use for anything.
@@kredonystus7768 Shortening only improves the texture if you aren't skilled enough to create a flaky crust with butter only. And shortening never tastes better than butter, I don't care what you're putting it on. If your pastry tastes like biscuits, you're doing it wrong. You are reciting the common internet advice given by people who don't bake very well. The whole point of my comment is that this guy makes pastry crust like an expert. As an expert pastry chef, I can appreciate that.
Good point until you commented on it I didn’t realize how classic the structure of the crust is! i’m gonna really enjoy doing it the right way.
Soooo...pate brisee, huh?
Finally! Someone is finally on the same page that the ole CPP is not a soup or chowder. It brough a little tear to my eye when you lifted that slice and it held together so nicely. I consider myself lucky that my G-maw made that for almost all family gatherings and it was always the first dish to run out. Well done on a gorgeous pie!
I'm looking at you, Cracker Barrel. They served a thin layer of filling on a plate with a pie crust on top only! #NotAPie
Except it is a chowder... Chicken "pot pie" is a common mistranslation of the popular Pennsylvania Dutch dish "bott boi" which consists primarily of gravy, egg noodles, and meat. Over the years more and more people have had the thought, "why is it called a pie if there's no crust?" and so they started adding crust to it, but that was never part of the original recipe.
When those turkeys go on sale in November for .29 c /lb I buy up as many as I have freezer space. When you slow boil them down until the meat is falling off the bones, you get the best bone broth for stock. Then I build my pot pie filling pretty much like yours except for the turkeys not being roasted. You can make a lot of meals for under $20.
Wonderful idea. I suggested to my sons that we go the grocers the day(s) after Canadian Turkey Day and Axemas Day. The FRUGOAL (ha ha ha. Fru-GOAL) is to buy the now thawed PREVIOUSLY FROZEN turkeys as the stores, due to health concerns, can NOT legally REFREEZE the carcasses (without first COOKING THEM). This legality causes the stores to SLASH PRICES, such that the store need not DONATE these seasonal icons to FOOD BANKS or (wastefully) TOSS THEM.
I did this PAST YEARS as I personally PREFER TURKEY POT PIE to CHI-BLASPHEMER!!!! the CLASSIC chiken Pot Pie.
I also abhor...waste.
I would rather GIVE SOMETHING AWAY when it is in prime condition than have it go to waste/become freezer burnt.
It is SO MUCH WORK so I had to forgo that these past years (as Ive been too ill to undertake THAT task)..
YOUR IDEA is a huge TIME & ENERGY SAVER which will allow me to MAXIMIZE my food buying dollar and the QUALITY of my PREMADE MEALS.
I CREATE a minimum 20 1 portion, individual CHICKEN POT PIES which are truly beautiful in every respect.
I love to present my loved ones with food which is VISUALLY enticing which leads them to courageously SAM I AM even those increasingly rare FULL FAIL dishes I still ~ periodically ~ produce.
It's a RUNNING JOKE as my eldest son's culinary artistry OUTSTRIPPED MY OWN waaaay back in 2008 (when, aged 13) he soloed his FIRST multi course TURKEY DINNER.
Not only was the meat FAR MORE JUICY than my own (under a perfect crispy exterior), he made DELICIOUS STUFFING: both that cooked in the crop and the interior cavity...as well as the equally deliscious ADDITIONAL STUFFING, roast potatoes AND mashed potatoes with carmelized onions, baked Japanese Sweet Potatoes, Candied Yams, his father's favourite carrot & rutabaga mash, creamed green bean casserole, HOMEMADE CHILLED cranberry sauce (made from FRESH CRANBERRIES), homemade PUMPKIN PIE (made with egg nog) & homemade whipping cream.
And HE TIMED IT....PERFECTLY.
THANK YOU for this simple but BRILLIANT IDEA.
@@DanceintheRaine666 Dang, you made me hungry with that post
The turkeys here only dropped to 88 cents a pound after the holidays
Put them in the deep freezer! 😢
There is one store here, Grocery Outlet, that usually sells 12 - 16 lb turkeys for US$4 _before_ Thanksgiving _and_ Christmas with purchase of US$35 (not including the turkey, milk, or alcoholic beverages). Since I'm retired, I go twice a day until the freezer is full!
Hi Adam, Before anything else I simply love the way you cook. I'm 73 this year and have spent many happy hours in the kitchen. My Nana (I only had One, mom was an orphan) was the classic Irish business woman, no patience for cooking. She Burned almost everything, My mom was a good cook but didn't enjoy it. We had pot pies when I was growing up but I didn't care for them. I knew from other folks in the neighborhood that there was better cooking to be had.
My own savory pies stood up just like yours. Moist but solid. I made all kinds, chicken, Turkey, Beef, Pork, Veal, Seafood and Tuna. For my own taste I would use an Italian Crust (white wine instead of water and an egg) and the filling, I'm not trying to make classic American so, any veg I may have left over (I cook veg so that they still have body and flavor.). Wine in the sauce from the French. and I switch up the herbs. Thanks for this Adam you brought back a lot of happy memories for me and my Polish neighbors in NJ who taught this Irish Puerto Rican kid so much about great cooking. Jacques Mexico retired
My age❤❤
Love that! I'm glad you like the recipe. That's what it's all about!
@Valencenliberty My father's mother was Polish and she and my uncle showed me how to make some really good stuff.
Grandma lost a lot of points with us kids in about 1957 when she made a dinner of roast duck and Duck Blood Soup. I'm sure someone, somewhere likes it.
Seriously don’t know why UA-cam isn’t pushing out your videos more. Been watching for a year now and wish the best for you in 2025. Keep it up man you seriously are like top 3 food UA-cam channels
Ty duder.
I’m on UA-cam pretty much every day mostly viewing cooking videos, I think this is the first time I’ve seen this chef. I’m subscribing today.
💯
I think UA-cam listened to your comment becoz this is the first time I'm seeing this YT creator and I watch a great deal of baking/cooking content... absolutely loved this and subbed 😊
Almost everyone will be using frozen peas, which should be added at the last possible moment, STILL FROZEN, as the pie is assembled. Peas cook very quickly, and they will be sufficiently cooked inside the pie.
Sounds like too much water
@@kikyamart8749Frozen peas are actually quite dry so as long as you don't add in any ice crystals that may have formed in the bag
Who knew? That a slice of chicken pot pie could look so delectable and exciting.
That is the most delicous pot pie I have ever seen. And the crust. That looks like a memorable, morale-boosting crust.
First time viewer here. You have found the sweet spot in delivery. You go at a digestable pace without wasting words or time, with valuable insights as to how or why “this, not that.”
Thank you for making the recipe clear and complete as well. (Peeve: Shorts showing off great looking how-to’s… in like, 20 seconds. But if you want measurements or directions… they don’t make it easy.
Really delicious looking pot pie. Thank you!
No doubt the best-looking Chicken Pot Pie I have seen. I'm going to try it.
Have you ever used your leftover turkey from thanksgiving and made a turkey pot pie? It’s a great way to use up the leftovers.
I made a small duck pot pie and a small mushroom pot pie a couple of days after Christmas. (last week) . Both were wonderful and we also used up some leftover roasted root veggies and the leftover duck and mushroom cream gravy. Tasty.
Next time!
I literally did that this past thanksgiving. It’s great!
Indeed. Always a good idea.
One of my families favorites that I make is the leftover turkey pot pie.
My guy, that pie... def making this and buying the damn pan.
Done and done, baby!
Buy a Costco roast chicken for $5. Then make sure you put all the gelatin from the bottom of the bag, along with the meat into the filling. Yum.
Yeah, basically a more classic British style meat pie. Usually more common to use beef or lamb instead of poultry. Certainly delicious. I just don't bother because I live alone and cook for just myself. A nice thick chicken chowder with a side of biscuits is what I do. I make plenty and since the biscuits are on the side they stay fresh and crispy on the outside and fluffy on the inside for a few days. So I can make several different dinners on the one big batch of chowder. Just use a whole rotisserie chicken for your chicken meat. It's a way to make several cheap and hearty meals, especially in the winter months.
Go and buy individual pie pans or tart tins. Make up half a dozen/dozen at a time and then freeze the rest.
@@lizzy9975This is what I do also. Not going without home made CPP just because I live alone. 😊
Bernie how do you make your chicken chowder recipe
@@mrstweety52 chicken, you can get a whole rotisserie chicken pretty cheap. Vegetables of your choice. I usually go with a mix of vegetables, potatoes and carrots. You make the soup with basically just a roux and milk or half and half. You can use cream of chicken soup, but it's really easy to just make it yourself. You can amp up the chicken flavor with chicken bullion in the soup instead of regular salt. Just make it fairly thick. It's a chowder, so it's supposed to be pretty thick and creamy
@ thank you very much I appreciate you sharing that. I’m going to try it with fresh hot biscuits!! Sounds YUMMY 😋😋😋
As an Aussie, normally I only encounter Chicken Pot Pie as the individual-serve items that you bake or microwave from frozen as they're cheap, reliable and filling if you need a quick bit to eat at home, work, or the school tuckshop (think a cut-down cafeteria where you buy food and find a place in the quad to sit and eat in the nice spring breeze).
This has me tempted to save the video for later and make it at-home for a few days worth of meals.
Give it a whirl, mate.
Not certain our frozen pies are the same thing. They are chicken pies but it's a different style to a pot pie (I think, could be wrong since I never get chicken pies)
Cooking was done perfectly. No soggy, no burn, no doughy.
Excellent, wonder if it could be cut down or used to make individual pies.Bet you could.By the way, my German grandmother would sometimes use rendered goose or chicken fat, schmaltz to make special Christmas cookies.
My mom used to make mini chicken pot pies, of course her own Arabized version of the recipe. Really a wholesome dish that screams comfort food.
Also, could you please SHARE any of your mom's SPECIAL TOUCHES?
I WILL CREDIT HER with the recipe (as I credit those who CREATE their own unique UPGRADES to a traditional recipe) if you should be generous enough to share even a FRACTION of her ARTISTRY...but I understand COMPLETELY if you prefer to keep such TREASURED INFO...sacrosanct.
Best wishes & peace...either way. ❤
Im guessing that means more spices.
that filling set beautifully.
Well, I droooooled watching this! It's a lot of work involved but it sure looks like it's worth the effort. Excellent post!
Damn Dude... I thought I had Chicken Pot Pie game but this is a whole other level. This looks fantastic and I can't wait to use some of that knowledge your dropping.
This is the best CPP video I have ever seen. It is the only one you need to watch, you hit all the fine points. I've made hundreds of chicken pies, for the pie shop and my friends and fam, and yours looks splendid.
Great job.
I'm totally loving your flare and you have taken the terror out of the CPP now I'm going to go down the rabbit hole that is your CHANSKY
Don’t be mad, but it’s “flair”. You’re right, I’m bravely going to lose the terror and try again to make CPP!
Well done! I wholeheartedly agree that a bowl of chicken chowder with a crust on top is absolutely not chicken pot pie. Yours looks amazing! I like it with some corn kernels on top. The best comfort food known to man.🎉
I agree. It's not chicken pot pie, but it can be delicious
Marie Callender, eh? I see what side of the tracks you grew up on. I was raised on banquet pies and they were like $0.80 each back in my day. Marie Callender were for special occasions lol.
Least that is how my grandfather saw things. My mom was a good cook so we rarely ate premade stuff, virtually never ate out either. But I'm better for it since she taught me how to cook: its saved me a ton over my life.
I see you. Trust. I had many a Banquet in my day too. xD
LOL, I grew up on Banquet Pot Pies and Boiling Bags in the 70s. The struggle was real back then. 😂
We always wanted TV dinners but my mom cooked every night even though we lived on a produce farm and she worked in the fields all day (we all did) She was a great cook and a super great Mom ❤
We had the Banquet chicken pot pies. I'm thinking Swanson may have also made made them. But I also grew up well before Marie Callandar existed. And before everyone grew terrified of dark meat. There'd be both in those pies of my youth.
Haha I see what side of the calendar you grew up on! The banquet pies were .25 when I enjoyed them in my childhood..
I was checking out that pan and wondering if I wanted to buy it. This video convinced me that I do. Your pie looks great, so nice to see one that isn't soupy. Mine is similar, I make CPP with leftover roast chicken but also add broccoli, it's hubby's favorite vegetable.
Your content is very enjoyable. Simple recipes straight to the punch with a lot of good information.
That looks marvelous, the tin really does affect the presentation nicely. I will have to do it eventually.
Nice work AW. I’m 62 years old and the only CPP I’ve ever eaten came from a cardboard box in a little tin pan.
This looks much more grown up. Thanks. Ima give er a run. 🤘 🇺🇸😎🇺🇸
I bake similar casual dinner meat pies every week or so and I can say this gets my seal of approval, well done :)
Like everything in life, the more effort, and love you put into it, the better the outcome. Outstanding recipe vid!
Good to see the algorithm has finally started to bless
U. Been watching for a while and it’s cool to see ur channel grow.
Thanks dude
Thanks for the video. My recipe is almost the exact same with the exception of making a savory crust. I add a tsp of garlic and onion powder along with the salt and pepper to the crust. I love the high walled fluted pan.
I just found your channel - great presentation - perfect length clarity etc, the capone video was awesome too
Finally someone that didn't cut corners when making a CPP. You got yourself a new fan.
Dude is a real one for calling out Grandma's lack of pie making.
xD
This is the best recipe I have ever seen for a CPP. I Love how you made the gravy. I generally just use the gravy I have left over and it can be too thin sometimes. I am the grandma who makes CPP and TPP .. I have made 2 Turkey pot pies every Thanksgiving for 4 decades now using left overs from the meal. I freeze them unbaked then we bake and eat them on Christmas day. I usually use a flaky buttery crust, as you did, but this year I went with a hot water crust like a pork pie recipe my family loves and they came out great. Have you ever tried making a hot water crust or pork pies? They are spectacular.
This is an excellent technique video. The results speak for themselves. For a CPP, I like to throw the frozen peas into the filling after the heat is off and then just count on the oven to heat them through. This leaves them a little more vibrant and they maintain a bit more of that texture.
Also, is anyone else phasing out carrots? Saw a Bon Apetit video a few years ago where they made an argument for making them optional, and that's where I'm at these days. I like carrots a lot, but for some reason in a chicken pot pie I'm falling out of love with them.
Hi Sir. I had a few questions but after watching to the end a couple of times, all I can say is that it is a thing of beauty and would not change a thing. Thanks for sharing!!!
I dont care for Chicken pot pie because as a child we had the little frozen ones every day in the Summer, but YOU JUST MADE THE BEST CHICKEN POT PIE EVER!!!!! NOW I WANT TO TRY YOUR RECIPE 👌👌👌👌👌💖🎉🤗
Banquet, Swanson or Marie Calender's 3:50 😂? I'm with you, my father raised me.
It was banquet for me until I got a job and bought my own pot pies. Then I got the upgrade to Marie Calendar's
I made it over the weekend. It was excellent! I prepared the filling and left it in the fridge overnight. I assembled and baked the next day. Instead of 40 minutes, it took 2 hours to get to 140° internal 😮. Still the whole family devoured it. Thanks broski ❤
That's sick! Glad it worked out for you and the fam.
This definitely looks delicious and I will definitely try... you forgot chicken pot pie rule that cpp has potatoes in it.
I don't know about potatoes...good idea but I'd add mushrooms!
@@toddmeier9743 I always add between and half cup and a full cup of diced potatoes. I use the frozen hash brown cubes.
P.S. Potatoes and mushrooms are not mutually exclusive. 😋
@@jimthompson5612 Curious, do you add the potatoes still frozen? I was thinking about canned but might disinegrate.
@@alexisohara2000 yes, the ones I use are very small cubes so they defrost and thoroughly cook during the cook time in the oven
@@jimthompson5612 Thanks I will try that!
Flavor from meat comes from the fat, skin, and bones. We rely on skinless boneless chicken breasts nowadays and they are pretty tasteless. A slow roast of a whole chicken will bring out a lot of flavor. After cutting off the meat for a meal, I always put the whole carcass into a pot and simmer for hours with the added celery, onion and carrots. Then I super strain that broth. I can freeze it for future use. I love CPP which my mother made from scratch. Your pastry looks superb and i see that cream makes the difference.
My mom would make (Brazilian) chicken pot pie. It’s creamier and it has potatoes and heart of palm. Delish!
Brazilian chicken pie is 100x way better. When I first tried Chicken Pot Pie, I was wondering why it is so soggy.
I’m so impressed! It’s taken me years to learn to make it right but I learned even more now. I appreciate the down to earth video. I realize some beginners may benefit from more detail but for many of us this was perfect. Your emphasis on texture was something I greatly appreciated. I love food but the very few things that I don’t find appealing are directly related to texture.
Just dropped into my recs, subbed before the ads had finished.
Hey, new here. I clicked on this video because I'm apparently the 'Pot Pie making Grammie' you were talking about, though mine is made mostly like you make it here. I really don't like it soupy, so I make sure the filling is good and thick. I tend not to put peas in mine because I don't like them though, nor the leeks because $. Plain onions are *fine*. You have given me some ideas for improvements though. Like, the tart pan? Great idea. More filling. Something I put in mine that you didn't use is potatoes. Yes, potatoes. Thickens it, makes it more filling and go further for meals. And I like the taste better.
looks amazing. I'm definitely trying that recipe bro!
Accidentally JUST discovered you and I am LOVING the look of this pie. Thank you for sharing. Can't wait until next weekly shop so I can pick up the ingredients and give it a go. Also, as an English lady I always appreciate measurements in grams, so thanks for supplying some - saves me looking it all up. And finally... You are totally correct - a pie isn't a pie unless it's SURROUNDED by pastry! x
I love those tall tart pans. I’ve been looking for something like that. Did I miss the link? I’ve just subscribed based on the comments.
Update: I found the link in your quiche video. Have ordered it.
Good job.
I and a friend have worked on a CPP recipe for commercial production and have found our taste-testers prefer a filling more towards the chowder-y end -- the pie should slump if not run. We're with you on texture -- we tried torn meat but have settled on a rough chop based on feedback. Still, it's real chicken, not meat-glue cubes. It's a tough balance to get between here and Marie Callender's. We're using the 6" tins you're used to seeing and it holds only so many CCs -- right now we're spending too many of them on crust. We're trying to get the crust thinner (ours is butter, not oil) so it doesn't want as much gravy and we can get more of the good stuff in the ≈18oz pie. It's got 50g of protein and could be two servings, depending on whether there's a Growing Boy at the table but that's not obvious to people looking in the freezer case and I personally think we should give up on that idea but my buddy doesn't. Local grocers aren't interested which tells me they don't think they'll get enough sell-through to pay for the freezer space. We're selling about 50/week (frozen) out of a deli style store under county health department rules but we don't have typical grocery shoppers. With our current equipment and process we could make 200/day maybe a bit more. The most difficult thing is we're shooting for an $8 retail. The pie's good but it's hard to beat $4.50 (which I think is what the grocers are trying to tell us).
I love the term "meat glue cubes". That's how so much so called food is made now. I'm a "from scratch" cook and baker, just like my mom was.
@janisristow9239 That's what I came up with when we put a Callender's CPP in a colander and rinsed it out to see what was there. The short answer is "not much" but I NOTICED those cubes. I know why they do it for mass production (they probably make 200/minute) -- they can hit all the food safety parameters better and provably that way, the filling will flow through their automated equipment and so-on. It doesn't necessarily taste worse but the texture isn't "food". I'm not sure whether enough people care to actually make a living at it. Probably not.
My grandmother never made chicken pot pie. She's was Italian. The only chicken pot pie my mom made was frozen. Probably Stouffer's oven baked.
No shame in good 'ol Marie
I think it's applicability to frozen dinners is why we associate it with the time when these things came out, the 1950's. It was one of the first.
Well - here’s the thing: for many many years I have been eating both homemade and store bought CPPs. In your informed opinion they have been made improperly - too much saucy gooeyness. Problem is, after so many years, that’s the way I still prefer my CPP!! Though I love your crusts and use of a roasted torn apart chicken, I see your pie as too dry! Oh - no overcooked mushy peas for me! I love that high sided pan. Here’s to personal preference! Thanks for the video!
I understand what you mean, but I really like it soupy. I want a gallon of that yellow, creamy chicken gravy to soak the edge crust in.
To be honest, I've made this a handful of times and mine comes out just like yours did, firm. I want mine to be wetter! Maybe I should just make it the way I have been and just serve some chicken gravy on the side.
Yeah, I agree. He didn’t make a chicken pot pie, he made a chicken pie.
Gravy on the side. Streaming hot..
To each their own dude, make it how you want to eat it. If you're going for a thinner filling, add more stock and you'll be golden.
First time I have ever seen this channel and once I saw the result, I had to subscribe. I can't afford to lose this channel! I will have to take some time to watch a bunch of the vids. Adam really comes across as a chef with passion.
I haven't had a chicken pot pie like this in years. Most places make up the center and just put a crust on top. No crust on the bottom. When I complained, I was told that I had no idea what a chicken pot pie was. It was enough to make me stop eating them. I can safely say that I will attempt to make this and find my love of chicken pot pie again.
This looks like one of the best chicken pot pie recipes. I'm going to have to give this one a try.
I always make a small pan of Chicken gravy for on the side my family likes to dip.
4:20 "Tall tart tins" ...Bro, that is a Reese's cup.
What has been seen, cannot be unseen! 🤣
yooooooo
Mondo Reese's Cup next video or whaaaa?!
@@AdamWittHeck, yeah!
⏲️ stamp 🔥 🎄 😂
Best looking recipe I think I've ever seen! Subscribed immediately...as many food channels as I watch, I can't believe YT didn't recommend you much sooner!
CELERY IS BLASPHEMOUS! Leeks are much preferred.
Peas instead of green beans is blasphemous. The lack of marjoram is blasphemous. The lack of potatoes and mushrooms is an abomination. There's so much wrong with this pie. 🤪🤣 This guy is a sorry excuse for a Hobbit.
Why? I like celery in dishes like this.
@suran396 Celery tastes extremely bitter to me, kinda like what a Sharpie Permanent Marker smells like, I think it's similar to how some people hate cilantro because it tastes like soap to them. It's probably some kind of genetic thing.
@@gorilla_with_jetpack4102 ah. Maybe! I can actually see your point about the flavor in celery. It tastes a little metallic (but not bitter) when raw and a little bit bitter (but not metallic) when cooked. It's extremely subtle, though.
Do you dislike it both raw AND cooked?
I'm keto-ish, and am looking forward to converting your recipe. Even without the flour and crust, this reads (sounds?) like a splendid dish. Thanks.
This is the best looking savoury pie I've ever seen made by an American.
Hi Adam. This (type) of pie is also really good cold, especially with a thin Keens mustard brushed on top, when cold.
I enjoyed the video, and agree with you on many aspects, especially that this is not a soup or chowder dish, and that yes, it definitely needs 2 crusts!
A couple of things you might want to check out: 1) Try adding 3 Tbsps of oil into your flour before adding your fat or liquid. This is as close to a guarantee of a super flaky crust that you will ever get....even if you mishandle (overwork) your pie dough. You can't taste the oil, and it coats the flour somehow. It makes for an incredibly flaky/fool proof crust. Thx Anna Olson!
2) The addition of Knox plain gelatin (dissolved in a bit of cold chicken stock) and added to your meat mixture before cooling it/or poured through the steam hole when the pie is still quite warm, will make for a very firm tasty 'picnic' type pie if you want to eat this pie cold.
Thanks for a great video!
PS It's great to see someone using actual chicken stock, instead of some garbage out of a tetra pac.
There really isn't anything easier to do in the kitchen than save bones and boil on low heat with veggie scraps for a few hours.
This looks AMAZING, thanks for sharing! I also like how your tall tart tins are roughly half the price of other options on Amazon but can't help but snicker at the "tosnail" (toes-nail) brand name.
Beautiful. Fantastic looking pie, great instructions. If it tastes as good as it looks, no I know it tastes better than it looks. Tasty recipe. Bravo.
Outstanding video presentation!! I love chicken pot pies, and nothing chaps my arse more than soupy Pot Pies... Your technique is fantastic and something I'm trying this weekend. Well done!!
Hiya Adam! Except for the garlic, exactly the way I make mine. Nice job!
A really great thing to add to bring up the flavor of the pie is Green Chile. Get a medium spicy if you like a little heat, mild if not. Add the chile when you cook the veggies. The result is a super flavorful pie!
I just made a pot pie, bricked on the crust (store bought). Going to try it with this home made crust. Thanks
My grandmother made chicken pot pie last year 😂. Multiple times. Till I asked her to stop. Might try yours.
Dude I have made many a beautiful pie in my years but that is probably the best looking one I have ever seen. That tart pan is something and I will be getting one. Just a stunning and structurally perfect pie that you present here. Kinda hits like a perfect slice of lasagna. Nice work.
Marie Calander reference is so correct! Great for a fast meal in a pinch, but have gone down hill in the past month. Going to look for a tart pan- love that idea!
I used to make all my sauces. I am not a chef, but I cook food by accident (another story). I made chicken stock with roasted chicken carcass necks and frets. Yes,🎉 lots and lots of collagen. I would make the stock day before using it cool and leave it in the fridge overnight. Next day, remove the fat. No, I never used it. I don't like fat. Gently reheat the strain bottle and freeze what I don't use. It was so yummy
Quick question, could you mix the leftover white & yolk from the egg wash into the filling before chilling or would that kinda ruin it?
A tip if for those who'd like to make their own stock yet buy store roasted chickens (I'm far too lazy to roast my own when they're so cheap and ready done). If you save the bones and freeze them in a container, they make great stock once you've got 2-4 birds worth, depending on how much stock you want. Just don't add salt, there'll probably be more than enough in the leftovers themselves. If you want schmaltz, pouring out the juices from the bottom of the bag produces some nice jelly once chilled, and a layer of fat you can also save and eventually when you've got enough render down to schmaltz.
This is so weird! I told my hubby I was making CPP for dinner tonight and this popped up in my YT feed!! I’ve never seen your videos before and didn’t actually have a recipe for homemade CPP. Yet here you are and absolutely delicious it looks to be! You must’ve read my mind - or Google did - kinda scary but I’ll be making this!! Thank you!
Well done! Always make a double batch of the filling (with or without the chicken) and freeze for next time.
Wow! I am so impressed! That is the prettiest CPP I have ever seen! Dang, and it looks so good! I gotta try it! THANK YOU FOR SHARING!
Nice looking pie, 'specially like that you added leeks, as chicken & leek pie was a favourite of mine growing up in the UK. Think the only addition I'd make is to flatten & lay out a seasoned chicken skin on grease-proof paper. Lay another sheet on top & nest in another baking tray & bake it 'till crispy. Then you can either flake it over the crust of your cooked pie or serve a large shard of it on each serving. Just some extra texture & a big hit of chicken flavour.
The most flavorful chicken pot pie I've ever made used leftover Cornell Chicken and Syracuse Salt Potatoes in addition to the vegetable mirepoix.
Dude yes! That was beautiful, and looked delicious! I love your line, it's pie not chowder, yes my guy! One little tasty thing i do when making my turkey pot pie with Thanksgiving leftovers is add leftover stuffing to my pie, yum.
It is gorgeous! You did a great job! I would’ve liked just a little more gravy but that’s just a personal choice. I’ve never seen such a beautiful pot pie.
Made this yesterday and it truly was as amazing as it looked, looking forward to trying some of your others. Thanks for sharing.
Ok, i use cream cheese and lots of herbs in my pot pie base. Yet different strokes, for different folks! Thankyou for giving me new ideas!
So many great tips! The pie looks delicious and not too difficult to make. Thank you for the recipe. Also, I loved the idea of the double yolk glaze and maldon salt crunch. Nice touches for pan type and extra etching in the top crust. Thank you!!
Thank you for your work. No seed oils. A Hefty Pie with solid ingredients. Nice.
Dude! You nailed this video. Job well done, Sir. I look forward to more.
I love this. It looks absolutely amazing. Pot pie is a favorite of mine to make. Putting it in the tart pan takes it to another level. Now that;s what I’m talking about.
Oh, pie looks so good I can taste it! I have that tart pan and will use it this week. I had near misses with the crust, but will give it a shot with the overnight chilling. Soooo glad you showed and explained the texture. I panicked and added a tad of cream: went toward gravy. Thanks
Wow! Awesome work, my man!!! Gorgeous pie! Look at the flake!! Look at the filling! Incredible!!
Dude! I am a long time chef and this look better than mines!!! nice work bro...
Superb pie. That salt on top is something I've done to help make the flavor pop. I'm also partial to vent slits
I was screaming YES YES with each technique!!! BUT I also gained some new additions like the tart pan. Def want to try your crust, the gentle scoring for aesthetic and the double egg wash. Loved this video
Ok Sally Albright 🤣🤣🤣
I've been making chick pot pie for years, but I'll be making changes after seeing your video. This looks absolutely amazing, thank you.
The other thing I learnt and always do, no matter the size of my tins. Yes, even with tiny cocktail pies, bake blind and then dry out pastry in the oven for a few minutes. I find this way avoid the dreaded soggy bottom yes it takes time. But I used to plan all my meals
This looks great, and entirely manageable, thank you! Another great excuse to roast chickens - generally I put it off because we tend to only eat the dark meat, so I've just been cutting up chickens instead and putting the raw breast meat in curry or soup or whatever. I think I saw some organic chickens on sale yesterday, I'll get on it!
Glad to see I'm not the only one to break up the pastry before eating. looks amazing. I'm going to subscribe, want to see more of your videos.
I totally support Pate Brisèe crust, any and all Marie Callender’s pies, and the cute slang you speak (i.e. “New to the chanskey”)