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Chicken Pot Pie

Added Feb 17, 2016 •

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okay everyone we are going to make a chicken pot pie we already took care of armies and place by Guy scene and mincing are garlic and making our pie crust so let's go ahead and get started with making the filling for chicken pot pie so the first thing I want you to do is get out your saucepan here and go ahead and heat it too sorry go ahead and heat it okay well here's a good life lesson make turn it your Berner is setup correctly which this one was not go  there we go now we're cooking with gas okay so go and preheat that to a medium medium low a little closer to medium and you want to go ahead and the first thing you're going to do is  brown your chicken you want to render out a little bit of the chicken fat if you still have it skin some just a tiny bit of oil or you can put some cooking spray there  and when's my pain gets preheated I am going to go ahead and throw in  throw in my chicken breast it is bonus but I did keep the skin again cuz I want a little of the chicken fat flavor in my  chicken pot pie chicken pot pie is not intended to be a Valerie dish so I have skin side down and well that is Browning I'm going to go ahead and if you touch the chicken with your bare hand you should wash your hands this is mine right out of the bag so I'm good but I'm going to go ahead and give a Sprinkle with some salt  and with some pepper on my own the meat side of the chicken  on the skin side I'm only rendering the fat of this so  once it Browns up I am actually going to throw throw the skin away okay so well that's brown I am going to go ahead and  get my butter ready so I need my any better hey the other thing I am going to get ready is my water so you have a choice you can heat your where on the stove where you can heat it in the microwave or you can try to get really hot tap water from your sink but it nice and hot so go ahead and get your water KN you can like I said either heat it in the microwave for a minute or get really hot tap water and then your chicken bouillon powder it's pre-measured for you so I got the little cubes it comes what is a loose powder like flour or in in a square so I'm just going to drop my Square in there and let that soften up while my chicken is Browning I'm going to come back to my chicken now and check it  and see see how it's going see if I am Brown skin side nope not quite if it's sticking a little bit not ready yet it's still doing its thing came so while that's doing its thing I can get the rest of my items ready so my knees and Paws here I can pull out my I've got my water I can definitely sorry that's not in the shop I can definitely go ahead and roll out my crust we're only putting tots on  so let me show you rolling out the crust for your pie this is exactly a Savory application exact same process for rolling out your pie crust as when we made your pumpkin pies so nothing nothing different there so keep your plastic wrap it's going to be nice and handy for you okay so you have your day if you feel like your dough is a little sticky give it a touch if you do go ahead and put some flour on your rolling pin if you feel like it's going to be okay it all out  then just go ahead and start rolling if you notice says starting to stick a tiny bit then that is your Crest talking to you and your crust the same please give me a little flower okay so just listen your food will tell you what to do with it all you need to do is just listen be patient and give some give some love all right now I'm a chicken  skin has browned up  Mississippi and see that a little better a nice brown chicken skin again my range hood is on case on not cooking my chicken all the way through at this point I am simply just kind of Browning it again I just want to get the flavor are the chicken into my into my pot pie hey soap on your Crest go ahead and roll it out approximately a quarter inch if the edges start to break on you a little bit that's okay probably because your quest is still really cold right out of the fridge so just kind of pressed together the edges a little bit and go ahead and roll it  again you're looking for that quarter inch thick Kate and once you have it rolled out what you want to do is take your Ramekin flip it what's a noun  go ahead and use your butter knife and cut this slightly bigger around the edges so you're looking for approximately a quarter inch to 1/2 inch perimeter depending on how much space you have K so I'm just going to cut around  it's always easiest if you use your actual cooking vest as a guide so once you have all of those cut out you can just put that off to the side until you're ready for it and now with my chicken yes okay so I have nice brown chicken but again not cooked all the way through at this point so I'm going to take that out and I won't cut it up and put it back in here later but this point I'm going to drop my heat a little bit just the tiny bit cuz I'm going to add my butter and I don't want the butter to burn so Ingles my butter and Ingles my mirepoix  Kate and you want to can each layer here so I season my chicken with salt and pepper I am also going to season my mirepoix a little bit just a light sprinkle of salt and pepper on my mirepoix okay  go ahead and give that Astor and do your best to get some of those chicken bits off the bottom  hey there's a lot of good flavor in those bits that are stuck to the bottom of your pan if you weren't making this at school and you're making it home you definitely could use a little bit white wine to deglaze your pan here but make sure you ask your parents permission if that's okay with them hey so I'm just getting my butt to melt and I'm going to put the lid on so that it can saute a little quicker and so you're going to let that cook for approximately a couple minutes you just want to give a head start to get them on the Southside  hey and while that's happening you can go ahead and you're out your flower your two tablespoons of flour  I get that ready  okay so what we're building here is our room so are better is melting or vegetables are softening  and now that we are adding be careful when you lift the lid you might want to use oven mitts okay so my butter is pretty much melted my vegetables have softened I'm going to sprinkle the flower on top of my vegetables and stir k so again this is building my room all right now that I have my room together  what I am going to do is go ahead and add in what you want to let your rude cook for a good minute to cook out that floury taste there's no getting rid of that floury taste if you don't cook it out in the beginning so give it a good minute to cook and keep you want to stir it so that it doesn't come up on you  and after that you can go ahead and add in your water and as you add your water make sure you're stirring Kate and you should notice that your water has gotten pretty thick at this point okay it doesn't look like water anymore if your little bullion Cube did not dissolve in your water just go ahead and break it up now okay so through that all around and then at this point you can  dice up your chicken breast so dice it up with a fork and knife can you put your chicken back in so that it can finish cooking in your sauce and you want this on low and then at this point I'll so this is where you can put in your milk again keep this on low cuz Dairy can burn quickly and you just want to lightly  you just want to lightly cook your chicken cuz it's still going to have to go into the oven to bake okay so my milk is in my milk is in there my chicken is now going to gently poach in here so you going to put the lid on keep it on low and then you can check your chicken pieces again you want them into bite-size pieces check it after maybe 5 to 6 minutes and see see how it's progressing then at that point all that's left to do  it's put your feeling into your mannequin and go ahead and talk your Ramekin with your crest  so you're feeling we'll go in your Crest will go on top and then with your butter knife make sure you cut Rolex in the middle as event and then do you give a little push around the edges to seal it on and then go ahead and on day 3 you will bake that at 375 degrees for approximately 20 to 30 minutes and that's it

Uploaded by Kathy Stella.

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Chicken Pot Pie

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