Dish Creation Course: parkerhallberg.com/dish-creation-course/ Free Culinary Skill Assessment: parker-qjsktsx4.scoreapp.com Tasting Notes The one down side to this dish is that the the filling isn’t coated in the sauce like a traditional pot pie. It is however, fairly easy to get around this while eating. It has all the same flavors, but it is elevated with the puff pastry, sauce and how the vegetables are cut. Overall, I thought this was an elevated version of chicken pot pie and I would make it again. Let me know what you think, is this an elevated chicken pot pie? Demi-glace: ua-cam.com/video/xdMbNDp7HMM/v-deo.html
You could inject the sauce directly into the center of the pastry. Just a thought I had. This is the second video of yours I have watched the first one was the demi-glace. I am currently making Demi myself using Chef John’s method with the cheater chicken demi-glace lol looking forward to checking out more of your content, bro. Sorry for the bad punctuations I use voice to text by the way.
WOW Parker you're very good as a food content creator. The photography, sound lighting, angles are good. I am a 60 year old dude and I love learning the tricks of trained chefs like yourself. I pick up a lot of awesome little food details from every video. Thank you for taking the time to create cool videos to help us be better home chefs. God Bless 🙏
Your cooking is superb and your explanations are clear and precise. Usually, I watch each one several times so I can absorb all the information you flood my brain with. I'm your fan forever. ❤ thanks!
You most definitely succeeded in turning chicken pot pie into fine dining! I love the quick pace and how you do closeups of you when you share tips to make it easier and better. I was kept intrigued while watching the video. The dish looks fancy. Way to go!
Clever use of cabbage leaves as moisture break wall for filling not to soften pastry shell. I think what's missing in the "chicken pot pie experience" is the filling contents to be coated with cream of chicken to up the flavor like a traditional pot pie. All in all an excellent dish which could be served at your very own Michelin Star restaurant called Parker's Place . Beautiful job as usual .
Thanks, and yeah I agree with you. I was afraid of too much moister making the pastry soggy, even with the cabbage. These dishes are the first run through unless it just doesn’t work, then I will do it again. Maybe in the future there will be a 2.0 with the sauce somehow inside.
@@ParkerHallberg Rice paper wrap could also be used to keep the pastry from becoming mushy from the filling . It would have to be cut like crescent sections for the dome and glued together with water on finger tips . Just like a world globe is constructed .
Loving your videos so far. This looks amazing. I would've really liked to see you cut into it in the end, though. You put a lot of love into the filling, seems a shame to not see the fully cooked final product. Looking forward to more recipes from you! 👍👍
It's for fun! These look amazing! I love the pattern you made, and what a spectacular technique overall! The Truffle Sauce looked so luxurious. Definitely a success! Brilliantly done Chef Parker!
Hey Parker, just wanted to say thanks - wife and I just did a dry run of this over the weekend in preparation for a dinner party and it went quite well. I might add some herb oil (in small drops, on top of the sauce) based on your recent post, thinking either tarragon or thyme would be a nice addition.
Thanks! I haven't made very many gluten free recipes, but I would assume that since you don't develop the gluten, that gluten free flour would work well. If you try it, let me know how it goes!
Do you think my attempt will be as good as this one? No. But I'll definitely try my best. That said, I need to make some modifications to get it done. Edit: I do want to see a video on how to make pea powder
Sorry, just re-read your comment. You certainly can make this as good as mine. Key is to keep your puff pastry cold, and to have enough cabbage to cover the filling. Buying the puff pastry will also make it easier. If you try it, let me know how it goes and let me know if you have any questions.
As any judge in any cooking competition will tell you; if you're changing the traditional version of a dish, you best make sure it's infinitely better than the original. This will never beat a real chicken pot pie, but it will definitely eat well.
I agree with what you are saying, but the point of this video is to take a classic dish and refine it. To make sure that something is infinitely better and refined takes making the dish many times. I do this part time and it would take me months to post a video.
I thought you said the lemon oil would be in the description! I find you do that in a lot of your videos you'll say something's in the description and you never had it. If you can't take the time to add things into the description when you're editing your videos when you say you're going to then why should I take the time watching your videos!
The link is definitely in the Cornet video, I just checked. Also show how to make it in the EMP hamachi video. I only put the links in the video that I use them in, so it wouldn’t be in this video.
Dish Creation Course: parkerhallberg.com/dish-creation-course/
Free Culinary Skill Assessment: parker-qjsktsx4.scoreapp.com
Tasting Notes
The one down side to this dish is that the the filling isn’t coated in the sauce like a traditional pot pie. It is however, fairly easy to get around this while eating. It has all the same flavors, but it is elevated with the puff pastry, sauce and how the vegetables are cut. Overall, I thought this was an elevated version of chicken pot pie and I would make it again.
Let me know what you think, is this an elevated chicken pot pie?
Demi-glace: ua-cam.com/video/xdMbNDp7HMM/v-deo.html
Yes! And would love to see the pea shell powder
You could inject the sauce directly into the center of the pastry. Just a thought I had. This is the second video of yours I have watched the first one was the demi-glace. I am currently making Demi myself using Chef John’s method with the cheater chicken demi-glace lol looking forward to checking out more of your content, bro. Sorry for the bad punctuations I use voice to text by the way.
WOW Parker you're very good as a food content creator. The photography, sound lighting, angles are good. I am a 60 year old dude and I love learning the tricks of trained chefs like yourself. I pick up a lot of awesome little food details from every video.
Thank you for taking the time to create cool videos to help us be better home chefs. God Bless 🙏
Thanks for your well thought out comment, I appreciate it. God bless you too
Your cooking is superb and your explanations are clear and precise. Usually, I watch each one several times so I can absorb all the information you flood my brain with. I'm your fan forever. ❤ thanks!
Thank you, I appreciate that! I’m glad you are learning!
3 of my favorite things, chicken, pot and pie.
Haha, true that!
Loving your videos...keep them coming.
Thanks, appreciate it!
You most definitely succeeded in turning chicken pot pie into fine dining! I love the quick pace and how you do closeups of you when you share tips to make it easier and better. I was kept intrigued while watching the video. The dish looks fancy. Way to go!
Thanks Tracey, thanks for watching!
Clever use of cabbage leaves as moisture break wall for filling not to soften pastry shell. I think what's missing in the "chicken pot pie experience" is the filling contents to be coated with cream of chicken to up the flavor like a traditional pot pie. All in all an excellent dish which could be served at your very own Michelin Star restaurant called Parker's Place . Beautiful job as usual .
Thanks, and yeah I agree with you. I was afraid of too much moister making the pastry soggy, even with the cabbage. These dishes are the first run through unless it just doesn’t work, then I will do it again. Maybe in the future there will be a 2.0 with the sauce somehow inside.
@@ParkerHallberg Rice paper wrap could also be used to keep the pastry from becoming mushy from the filling . It would have to be cut like crescent sections for the dome and glued together with water on finger tips . Just like a world globe is constructed .
Loving your videos so far. This looks amazing. I would've really liked to see you cut into it in the end, though. You put a lot of love into the filling, seems a shame to not see the fully cooked final product.
Looking forward to more recipes from you! 👍👍
Glad you are liking them. Thanks for the feedback, I will keep that in mind for the next video!
It's for fun! These look amazing! I love the pattern you made, and what a spectacular technique overall! The Truffle Sauce looked so luxurious. Definitely a success! Brilliantly done Chef Parker!
Hey Susan, thanks so much!
Oh boy, these are awesome recipes and techniques. Thank you so much.
Glad you like them!
Hey Parker,
just wanted to say thanks - wife and I just did a dry run of this over the weekend in preparation for a dinner party and it went quite well. I might add some herb oil (in small drops, on top of the sauce) based on your recent post, thinking either tarragon or thyme would be a nice addition.
Hi John,
That’s awesome and glad it went well! Thanks for letting me know. My vote is for thyme.
@@ParkerHallberg Thyme it is!
Great video proper cooking ❤
Thanks, appreciate it
Love this, Parker! Question: can you use a gluten free flour mix for the puff pastry?
Thanks! I haven't made very many gluten free recipes, but I would assume that since you don't develop the gluten, that gluten free flour would work well. If you try it, let me know how it goes!
I love this recipe and how it looks. Thank you. May I know the name of the roller that freated the lattice/ lace pattern?
Thank you, glad you like it. I keep the links for all the tools in the description. Here is the Amazon link: Lace roller: amzn.to/3BKyS0p
Do you think my attempt will be as good as this one? No. But I'll definitely try my best. That said, I need to make some modifications to get it done.
Edit: I do want to see a video on how to make pea powder
Im sure it will taste just as good, which is the important part! Thanks, I will dot it.
Sorry, just re-read your comment. You certainly can make this as good as mine. Key is to keep your puff pastry cold, and to have enough cabbage to cover the filling. Buying the puff pastry will also make it easier. If you try it, let me know how it goes and let me know if you have any questions.
As any judge in any cooking competition will tell you; if you're changing the traditional version of a dish, you best make sure it's infinitely better than the original. This will never beat a real chicken pot pie, but it will definitely eat well.
I agree with what you are saying, but the point of this video is to take a classic dish and refine it. To make sure that something is infinitely better and refined takes making the dish many times. I do this part time and it would take me months to post a video.
@@ParkerHallberg very fair points my friend, love your work, please don't take what I say negatively
Don’t worry, I did not. Always open to others opinions. Glad you like the videos!
Puff daddy didn’t hold up, haha
Nah, about to be behind more than plastic wrap.
@@ParkerHallberg Ha!
Puff Daddy 😜
Haha, glad you like my corny jokes!
Only thing missing was that cross section. D:
That would have been a nice touch!
There are no tasting notes here.
They are in the pinned comment
Puff daddy didn't age well.
Haha, no it didn’t.
I thought you said the lemon oil would be in the description! I find you do that in a lot of your videos you'll say something's in the description and you never had it. If you can't take the time to add things into the description when you're editing your videos when you say you're going to then why should I take the time watching your videos!
The link is definitely in the Cornet video, I just checked. Also show how to make it in the EMP hamachi video. I only put the links in the video that I use them in, so it wouldn’t be in this video.