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How to make Chicken Pot Pie Part 1
Hey, how are you doing? This is “Cooking with Dave” again. Remember I am the world’s greatest chef because it says so right here on my apron and you all know my apron won’t lie to us. You know I had this apron since February of 1986 so we’re talking about 21 years of apron. You know, I forgot my apron is 21 years old and it said world’s greatest chef then it must be true.
Anyway today we're going to cook fried chicken pot pie. That’s right, friend chicken pot pie. You will ask me how are we going to fry a chicken before we’re making pot pie? What’s the importance? The importance is fried chicken, you know, we fry chicken and going to do my friend chicken with your with thyme and season with garlic and onion, with salt and pepper and everything. And those spices get in that chicken that flavor and that fried chicken flavor is the whole basis of our pot pie. It’s going to taste like fried chicken flavor that’s what we want.
We want to bite into our pot pie and think, “Hey, that’s a live chicken.” And that’s what we're going to do. It’s going to taste like fried chicken. It’s going to be very good. We're going to use celery. We're going to use green pepper, we're going to use some garlic. We're going to use some onions. We're going to use some lot of whole fried chicken with that have. What you do with left over fried chicken you make soup out of them or pot pie.
What are we going to make pretty much and unless you thicken it up you eat like a soup we’re going to make that thick to go and set our pot pie but you want to make it thin put a little more chicken broth and we’ll hold it. It’s really is going to be a good fried chicken and potato soup. We’re going to put that inside of pie crust and I don’t believe in plain. I use easy for our pie crust that you’ll never know it’s pie crust.
I saw somebody else making video about pie but this thing but more important was the pie crust then the inside of the pie. I tend to believe what inside is more important than the pie crust because that where the flavor coming from. All your flavor going to come from I want to put it inside the pie crust. So we’re going to make some fried chicken pie crust celery, potatoes, pepper with chicken stock we let them with fried chicken onions and garlic of course. So let me show you how we put it together.
There we're going to take our whole chopped of onion and put it right top of that butter we got going on there melted. You see that butter melted. You can use other kind of oil you want or you can use butter, you can use olive oil, you can use baking grease just long as we have some oil just going to make this onions start to sweat, start to caramelize because you really don’t, you know, you can all flavor—most of the flavor comes out this onion when you start cooking, when you start cooking that make my onion eye burning.
And then we're going to put two or three table spoon of garlic you don’t know how we do in there. We're going to split them out. I got a few hot and turn down medium high and all hot and I'm going to put some pepper on it, put a little pepper, okay.
Look at that onions sweating out of there nicely. Okay now, I add a little more butter to this because I thought maybe I don’t have enough to sweat out my vegetables, I'm going to make sure I sweat out all of my vegetables, my root vegetables in this certain things.
Most soups that I make you can find out I always put onions and garlic of course pretty much everything I mix onions and garlic. But then I comeback when I'm making the soup or a pot pie or a casual something like that. I want to comeback put some green pepper. Put it in there and you will like it, if you want some vegetables you can put in this. The best thing about pot pies is just put a much a bunch of vegetables flavored with chicken and our potatoes then some celery plus I added about, I don’t know a cup of celery about a cup of peppers and then we get some green up in there.
And then on side a little more butter because I had enough I want make sure I split this up nice and good and we get that flavor set butter in here, a little more butter in there and we get there out of flavor going on in then. All right, after we get our vegetables all sweated and starting to put that flavor we want to put up covered with the butter caramelized I'm going to let them cook more. We’re going to go and toast some chicken broth on that. Chicken stock, I'm about to use chicken base butter than bouillon its actually real chicken base. I'm going to put about two teaspoon and two cups of water for my chicken base. About two cups of water, two teaspoon of chicken base. You can use a lot of chicken stock you got, you can use chicken broth what you’ve got. You can use water if you want too. If you use water just add some salt and pepper to it, no big deal.
This is good, there we had our chicken stock, chicken stock so we go heat this up. And put it right in there and we start this flavor as simmer. And we want to boil this, we want to simmer it, we also cook it on medium. We’re going to bring this to simmer, I want to going to ahead and add my potatoes to it. You cut up potatoes, you know, we cubes them up, no big deal with potatoes and soak it in the water because keeping potatoes in the water if you cut them up because as soon as you try to cut up the potato and you let it sit the counter like that that start loosing it’s starch. All the white that form the counter you come back clean up, oh clean up the cutting board and you see that waste up that you left behind on your cutting board that was actually starch from potatoes and that’s going to have when you cut them up and nothing to do about that but some you cut them up go ahead and put them in some water, bowl water or whatever and you keep those potatoes in the water it will keep the starch from leaving your potatoes as quick. It’s still is going to live in potatoes but as not as quick.
We want to keep this start in our potatoes because a lot of our flavor is going to come from that starch from the potatoes. And look at that so we got going on there. Potatoes getting on nice with the garlic and onions and celery and the peppers and the salt and the pepper and the chicken broth and the potatoes, oh man, this thing you just become on something look at that. Now like I said if you want to you can fix yourself a soup the same way because that how you cook soup and you take whatever you want or you got in your refrigerator put it in here and called it soup. Put a lid on it and the wait for it to get soap.
Okay, here we are I've been cooking my potatoes about 20 or 25 minutes, our potatoes soap I can take on out and I can smash it on the side, you see that, so it turns on is all soap. So that means we just start really everything looking good. What is did was I took four pieces of fried chicken there was just bone, there had bone and there we skinless breast and I took the bone out and be bone all the chicken left over friend chicken and I'm just going to put straight into my pot pie fill in with bone. Like I said you can make a soup like this we want to this can be so—I want just not making this thick I want to make it thick because I like that thick pot filling so we’re going to make it nice and thick for our pie filling and I always cook too much of this so I probably will have that left over.
Now, I forgot earlier to put my carrots in that’s okay because I'm using can carrots and can carrots firm already cook so I can put them in right now in my chicken and with the celery, and with peppers and onions, and garlic, you see that. Oh, we have some color for our pot pie. And to me that’s from other care its pretty color because I don’t really care for carrot but you know once you put it inside this pretty much all going to taste the same so I'm about to taste for like I'll make sure this going to taste like our hot pot insides. Oh, it’s look yummy.
I think I'm going to try that. I can make that they are up to speed. Well I do now is I simmer this for about another 15 minutes let it come together with that fried chicken to let the flavor start to get through out of everything all comes as one and thicken up. I want to be pretty thick inside of our pie. Okay, here we are back in our inside let's takes a look at it. I think what it look like oh it looks wonderful look at that. Oh man, I might get some of this up and just eat like a soup I'm telling—look at that.
This is chicken soup that’s all that is right there, chicken soup. And remember you can put anything in this you like. If you like more vegetables, corn, peas, lime or bean and you name it, if you like put it in here. If you think here I like to have that in my pot pie put it in there. Now, if you're not happy with the thickness of your pie insides here you can add some cornstarch and thicken it up or if you want you can mash some of these—some seam potato, you can mash it up in there and then that also will thicken up your sauce. But I think this is about right, this is a little bit fancy, looks little thin almost like a soup but I was going to eat this for a soup I probably would add some more chicken stock and fill it up a little more.
But this is about the thickness we want for crust you're going to cook this thing for about four to five minutes in the oven. And that’s going to soak a little bit up into our crust so it’s going to thicken its own a little bit and we want to remain juicy so there's no reason to worry about you can put it on a little bit thin. Not real thin but like that, I don’t know is that too thin? I don’t think so.