Chicken Pot Pie. This really is The World’s Best Chicken Pot Pie! This recipe was handed down to me by my Granny and I don’t know where she learned it. Give it a try, I think you’ll love it.
World’s tastiest pie crust – https://www.youtube.com/watch?v=ZiZmtMgGfyQ
Chicken and broth – https://www.youtube.com/watch?v=6wBISuJG2i4
Ingredients:
2 cups of cooked, diced chicken
2 cups of chicken broth
1 1/2 cups of diced potatoes
1 cup of diced carrots
1 cup of sweet green peas
2 tablespoons of flour
salt, pepper, celery seeds, all to taste
1 tablespoon of onion powder
2 to 3 pie crusts
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Hi folks welcome to the W kitchen today we’re going to be making chicken pot pies now this is a really detailed and long recipe has a lot of steps but you can shorten those steps there is a cost for shortening the steps and of course it changes the taste and the quality
According to bread this is the best thing he has ever eaten and if you know grant you know that is a significant statement so to make it completely from scratch you’re going to need two to three pie crusts we have a recipe for this butter crust and I will put a link
In the description the recipe to this pie crust recipe you can also make it in one large pan now if you just make it in a pie pan it’s gonna make it easier if you buy a pie crust it’s gonna make it easier I’m using a large muffin pan if
You’re making it for children you might want to use a small muffin pan and you can even buy the little foil pie pans individual ones that are disposable that would make it faster these muffin pans are kind of hard to deal with but that’s what I had so that’s what I’m using and
You can do that when you’re cooking anything you know just find a pan and bake it also you can use frozen or canned vegetables now I could have all my vegetables except for my peas they were frozen but you can just use frozen or canned mixed vegetables if you use
Canned vegetables you want to make sure you drain them but you’re gonna need a cup of peas a little over a cup of carrots and about a cup and half of potatoes now you’re also going to need some chicken and some chicken broth you need about two cups of cubed up chicken
And about two cups of chicken broth and we just did a video on how to cook chicken so that you get chicken broth I’m also going to put a link to that video in the description so you can make your own chicken and chicken broth for this but you could use canned
Chicken and canned chicken broth if you want it to now that’s gonna seriously change the flavor and it’s also going to change the way that you season it you’re not going to add probably hardly any salt if you use canned broth and to season it you need salt pepper onion
Powder and some celery seeds I use about 1/2 teaspoon celery seeds about a tablespoon of onion powder and because I’ve made this broth it’s not canned I’m going to use about 1/2 a TSP of salt because I have to have enough salt for all these vegetables and even a little
Extra for the chicken pepper is just a taste and we aren’t going to be able to taste it before we actually bake it because we’re going to do is we’re going to put our filling in a pot and put it on the stove and heat it until it just
Starts to boil a little bit now the other thing you need is about 2 tablespoons of flour that’s going to thicken it a little bit it’s not gonna thinking it as much as like gravy or something but you’re gonna get more flour out of your pie crust so I wanted
To kind of show you how to handle this pie crust just a little bit but like I said I’m going to put a link to the pie crust in the description if you’re using something like these muffin pans there’s not really any great way to do it you
Just have to kind of take a piece of your crust and push it down in the muffin pan and then squish it out towards the sides a little bit make sure you get it all covered if it tears you can take another piece and patch it that’s not a big deal I always
Have to patch well pretty much all of them because the pie crust just doesn’t want to fit this shape it’s so deep and it’s so skinny it’s not a real wide pan so the crust doesn’t want to go into it easily you do want to make sure you come
Up above the top of your pan and if you’re doing this in a regular pie pan just watch that video on how to do a crust you want to come all the way up to the edge of your pan and that makes it really easy to seal your top crust to
Your bottom because we aren’t going to top these and you can see here I have another pie crust all rolled out and I’m just gonna lay it over top of all these at once and we’ll do that here in just a minute but that’s you know basically all there
Is to do in the crust now like I said there is no good way to hit it in the muffin pans if you’re making it for little kids so this recipe will do about 12 small muffins and it’ll do about 6 of these big ones you might have a little
Bit left over but it’ll definitely feel six big muffin cups okay so what we’re gonna do is we’re gonna numb all this stuff in our pot here our chicken broth mine has a little extra butter in it because like I said I did make this and we’re gonna put in our two tablespoons
Of flour and we’ll go ahead and put in our spices and at least a tablespoon of onion powder you can put more if you like and you can dice up onions and put this and put diced up onions in here for extra flavor but this is going to overfill a
Regular pie shell and it’s going to over fill these muffin pans so you have to kind of keep in mind that you have a limited amount of space when you’re making this so you can only add so many vegetables I mean you can chop up celery instead of using the celery seeds too
But they take up a lot more room I have said about a half a teaspoon of celery seeds is all I use and you can adjust that to suit your taste if your broth is hot because you just made it you do want to dissolve your
Flour and a little bit of cold water because if you put your flour in hot chicken broth it won’t make lumps and you won’t be able to get them out I said I’m gonna use about half a teaspoon of salt you will adjust that based on what
Kind of broth you’re using and how much salt you put in your broth and I probably use about a quarter teaspoon of pepper I like pepper again you can adjust it and we will be able to taste it before we actually bake it and then just dump your vegetables in
And you can see the onion powder and the flower are both still a little bit lumpy in here but that’s okay they’ll dissolve when we start to heat this my chicken broth was really really cold because I made it ahead of time there’s not many Lots left and you do
Want to chunk your chicken and it’s kind of bust up a little bit more because we’re going to stir it a time or two before we actually put it in the muffin pan and then we just want to take this over to the stove and I said we’re going
To heat it until it starts to boil hey you do want to eat it with a lid on it because it heats faster and you don’t want all of your broth to evaporate and after it comes to a boil it’s gonna look like this and see our chicken does bust
Up this is busted up quite a bit I wish it was a little bit chunkier but it’s still good and that’s all you do right there you just bring it to a boil you’ll stir it a time or two you’re not much keep an eye on it you don’t want it
To stick and you don’t want it to bubble out for sure I mean if it gets to that big of a boil it’s just gonna make a mess you just want to bring it to a boil it thickens a little bit you can see that juice is thickened just a little
Bit but not too much because like I said it is gonna get more flour out of the crust and your gravy is gonna be a little thicker when it’s done and now all you’re gonna do if you were doing one big pie you just dump this all in
But here we’re gonna fill up our muffin cups and one at a time and like I said this is much easier in a big pie because you have that nice lip on your pie pan and you can seal it really easily in a big pie pan but this is how Brett likes
It so this is how I make this if you had little individual tart pans to you could actually make this in those that would be they would be good for making this and you want to feel them all the way up same thing with your pie shell if you’re doing a pie
Now I tried to fill them to the top with the gravy but not have it spilling all over the muffin pan because it’ll make a mess if you’re doing the one big pie again you don’t really have to worry about that because you’ve got that wide
Leaf on it just watch here and try to get each muffin cup so that the gravy is right to the edge but not spilling out do want to taste this before you start filling up your muffin pans and I did that already because at this point if it tastes like
It needs a little more salt or a little more pepper or a little more of the celery seeds you can add it of course once it’s baked even adding salt it’s not going to be great you want to get that salt in it now so you do want to
Taste it and if it needs a little more spice in it I’m just added okay that’s about all I can get in this so you can see I do have a little bit left that’s okay that would probably all fit in the 12 small muffins and it would all fit in a
Full-sized pie shell too but I’m going to have a little bit left and I’m not going to try to put it in there because I don’t want to make a mess if you were doing this I said in a big pie shell you would just top it and then press the
Edges it’s a little more difficult in these muffin pans but I still it’s easier to do it with one large piece than it is to try and do it with six individual pieces and that’s also true if you’re doing the small muffin cups so kind of top the whole thing and
Cut it apart and just sort of shape it so that it fits each of the cups and you can trim off a little bit of the extra you want to try to seal them up as much as you can it’s not really possible to seal them perfect and that’s also
Something that the miss you make if you get too much gravy it just works out the edge like that when I did but just work with it a little bit and you can get it sort of sealed because your pie filling is warm it kind of
Tends to seal itself when you put the top on it which is nice and I’m not sure it would even be possible to do these if the filling wasn’t warm I mean it would just be almost impossible if you’re doing it in muffin cups you do want to grease your pan too
That helps them come out because you’re going to have to kind of dump this out looks like a little bit later that’s not covered I’m just gonna take this piece here and sit it over here and it’s fine to do that just kind of patch it if you
Have something that’s not covered good like I said this because this filling is warm it’ll kind of stick the crust together this whole process is much easier in a large pie shell obviously because you’re only doing one pie not six while you’re doing this you want to
Pre-heat your oven to 350 degrees and we are gonna put these in the oven for 35 minutes or so it might take a little longer if you are doing a big pie and likewise if you’re doing the little muffin cups or individual tins it’ll cook a little bit faster but these take
About 35 minutes to cook a big pie maybe as much as 45 minutes individual ones or smaller ones you want to check on those at about 30 minutes okay the last thing you want to do is we have to cut the top of these and we’ll carry it over here to
The stove to do that okay like I said it is important to cut the top of it you just want to cut a little X in the top to bent it and you also want to do this not just to vent it but you can tell
When it’s done it’ll be golden brown and your feeling will be bubbling out through this exit we’re cutting in here if you’re doing a big pie you want to cut it X in the center and then cut em four or five X’s at least around
The outer edge of it so that’s all there is to preparing it and we’re going to put it in the 350 degree oven like I said for about 35 minutes 35 minutes when we come back to the oven this is what you’re going to see you’re gonna
See a little bit of feeling maybe coming out the top or you mark your eggs and of course I have some running around my pop or my muffin pan here which happens with muffin pans you won’t have that if you do one big pie because and of course
We’ll have the lip and you’ll have your pie crust sealed all around it okay just you want to serve these as soon as you can after they come out of the oven because they are best when they are very very hot if you do it in a large pie pan
You’ll just cut it and scoop it out or just scoop it out it’s not really gonna come out like a pie that has set up like maybe a lemon meringue pie or something it’s gonna be like a really really hot apple pie where the feeling kind of runs everywhere
That’s why Brent likes these because all of his filling stays inside now to get these out of here and serve them you’re just going to take a knife and you’re going to go around each one and loosen it up a little bit and then you’re going
To dump them out and the law of muffin pan chicken pot pies is at least one of them usually two of them breaks when you flip them out so I’m gonna try it right here on the counter and we’re going to see what we did none of them broke how
About that that one’s leaking oh that one broke a little bit but that’s all there is to it a pane is a mess and let it soak to wash it and you serve them just like this just set them on a plate it’s a complete
Meal in a cute little muffin cup but if you’re doing it in a big pie shell like I said it’s much easier a lot less work a lot less prep time because you’re not only dealing with that one pie crust give this a try even if you take some of
The shortcuts and use chicken that’s already prepared or use the canned vegetables or use a pie crust that you bought it’s still going to be delicious but let me know what you think and at least once try it completely from scratch because it is truly delicious
When you make it all from scratch with fresh vegetables or a frozen or likely to get fresh beans this time of year but the frozen peas are great in it I really don’t think there’s much of a difference in the taste of fresh peas but we appreciate y’all
Joining this in the field of the kitchen don’t forget to click like and subscribe Elise you don’t miss any of our videos and until next time remember put God first
