How to make Chicken Pot Pie Part 2 Video

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How to make Chicken Pot Pie Part 2

I'm going to make about three of these things. I was cook way too much from the inside part is I like it. I like what's up there at my soup you know, this is so good it a soup you wouldn’t believe. This so even has a soup you might not want to put it on the pie crust. But the pie crust is very good. What I'm going to do is take my pie mold bowl of ceramic I can put them to oven, I can microwave this bowl, I cook with it and I will put on my pie crust in there. We're going to do first is we don’t want to our pie crust to stick so take a little butter and I put it in the bowl and just kind of grease the bowl so my pie crust will not stick. You know, you probably don’t have to do this, not suppose to stick but I just want to guarantee my pie crust is not much do. The piecrust is easy to make piecrust Pillsbury is ready to go; all you have to do is unroll and use it unlike about making piecrust. I tried to use the biscuit one time put at the top with my—hot pie I use the biscuit on top and the biscuit soak that almond juice and my pot pie was dry and I was not happy. I found out and let me use the Pillsbury dough that ready to go it’s all the moist and good and it doesn’t soak up all my liquid and so my hot pie they're making moist and that’s what we want, we want extra moist in our hot pie. Now if you want circle this on the side you can get them in there you could because that thing almost like a soup in a bowl with crust this pot pie. Now you just unroll this thing it comes ready to go ba-boom, all you have to do is unroll it and I cut it and make it fit in my bowl. And I put the cuttings on the inside because nobody going to see it, right. And then on top I'll put a nice round all one piece on top. Put the pie that how big I am so I know the line just take a knife and cut that up. Okay I will show you how to do this. I just make my bowl in and take them my dough and I just comeback with the knife and just cut up that arm so that this will be my top that will look nice and pretty and nobody will know the underneath is not so that will fit round top of my bowl as fine as we set to the other side. And make another one over there this is the best we can the biggest we can. So there's—now what I'll do is so I'll take this, all right and I just want to cut out I put it right down at the bottom there, all right. And then I can take this leftover here and just stick hem around the side to make my sides. And probably got enough dough and we're going to have to do that but you know you're going to be one to make your piece together best you can like I said this is going to be on the inside, nobodies going to see this so this is important that they have dough around it so people will dig in that in there eaten their pie filling and then they’ll get crust down to the bottom. And I'm going to set those sides with the lid to it and then I'm going to do this two more times. All right, I had enough dough out of two packages to make three ounce size bowls or the other side of the bowl anyway, I know my bowls probably about three cups. This is probably about a cup and half bowl piece so I get two little snacks I can set aside and have one when I want along with a pot pie for dinner it sounds very cool. A very, very cool, all right, now I'm going to take my filling see if my pot filling is ready if it ready we’re going to pour it in the that boys put a lid on them pops some holes in the lids and put it—took the lid off with and let it with some of my liquid evaporate up so I got to thick I wanted. I bust up a few potatoes in there and seen that soap and nice and thick now that what you want me to put it inside your pie. You want to look like I guess a pot pie filling. Now you want to be little thinner in that because it going to thicken up as we cook it in the pie. But that’s what we want to break there our sauce is ready to go. And I'm going to let it cool off a little it and I'll show you how the to put it into our piecrust. And pie crust ready to go let's take my pie mixture and just spoon it in here to each one of this things. Once it’s already full and no one no part to be lacking and then we’ll put your lids on and then we bake them. They will be a thing—that be able to taste good it will taste like fried chicken, carrots and celery, onions and garlic. The onion is just a flavor you wouldn’t believe. Like I said if you want you can leave this as a soup and this is just good a stuff here. We put it in to our pie dough like that and then we're going to put the lid on it and we’re going to put them on the oven about 30 minutes, 45 minutes we’re going to check them at about 30 minutes to see how it do with oven to get brown but not too much but too much is going to boil right on us in the oven we don’t want that. If you see that have everything on the cookie sheet so I want the cookie sheet in case it does boil spill over to catch to static to the oven. So just put your—and put everything on the cookie sheet like that so it doest spill over that won't burn your oven too much make you by managing. I took my pie crust and I'm going to put all there beside in that sit them on top put them on top of that. Now I will mash the sides a little bit kind of make in this one doing a little pie crust a little to it you know how it is. Just take a fork and you stub just like four or five places just go on event of course as it cooks and top like that. So okay we’re going to put on the oven 425 for about 30 to 45 minutes. And we are done. And you know man we looking good. Man that’s what you call a pot pie and if you do this in this recipe you would not believe how wonderful and delicious these things are with the onions and garlic, chicken stock. Man I just can't wait to eat. It smells wonderful. Oh it looks wonderful too. You need to let it cook off a little bit but just to show you the juicy numbness inside this and look at that. Oh man it just juicy, I have to take a bite of that. It’s hot. Very good, very tasteful, very good. It has been Cooking with Dave once again cooking fried chicken potpie. So I hope you all enjoy it, hope you like to cook this because I'm telling you it is delicious and it's not very hard to do. And like I says like cooking a soup only pour this in pie crust. All right, remember I am the world greatest chef this says so right here on my apron. You all have a great day.

Dave Can Cook

Be the “World’s Greatest Chef” in your own kitchen.

http://www.davecancook.com/

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I'm going to make about three of these things. I was cook way too much from the inside part is I like it. I like what's up there at my soup you know, this is so good it a soup you wouldn’t believe. This so even has a soup you might not want to put it on the pie crust. But the pie crust is very good.

What I'm going to do is take my pie mold bowl of ceramic I can put them to oven, I can microwave this bowl, I cook with it and I will put on my pie crust in there. We're going to do first is we don’t want to our pie crust to stick so take a little butter and I put it in the bowl and just kind of grease the bowl so my pie crust will not stick. You know, you probably don’t have to do this, not suppose to stick but I just want to guarantee my pie crust is not much do. The piecrust is easy to make piecrust Pillsbury is ready to go; all you have to do is unroll and use it unlike about making piecrust. I tried to use the biscuit one time put at the top with my—hot pie I use the biscuit on top and the biscuit soak that almond juice and my pot pie was dry and I was not happy.

I found out and let me use the Pillsbury dough that ready to go it’s all the moist and good and it doesn’t soak up all my liquid and so my hot pie they're making moist and that’s what we want, we want extra moist in our hot pie. Now if you want circle this on the side you can get them in there you could because that thing almost like a soup in a bowl with crust this pot pie. Now you just unroll this thing it comes ready to go ba-boom, all you have to do is unroll it and I cut it and make it fit in my bowl. And I put the cuttings on the inside because nobody going to see it, right. And then on top I'll put a nice round all one piece on top.

Put the pie that how big I am so I know the line just take a knife and cut that up. Okay I will show you how to do this. I just make my bowl in and take them my dough and I just comeback with the knife and just cut up that arm so that this will be my top that will look nice and pretty and nobody will know the underneath is not so that will fit round top of my bowl as fine as we set to the other side. And make another one over there this is the best we can the biggest we can. So there's—now what I'll do is so I'll take this, all right and I just want to cut out I put it right down at the bottom there, all right. And then I can take this leftover here and just stick hem around the side to make my sides.

And probably got enough dough and we're going to have to do that but you know you're going to be one to make your piece together best you can like I said this is going to be on the inside, nobodies going to see this so this is important that they have dough around it so people will dig in that in there eaten their pie filling and then they’ll get crust down to the bottom. And I'm going to set those sides with the lid to it and then I'm going to do this two more times.

All right, I had enough dough out of two packages to make three ounce size bowls or the other side of the bowl anyway, I know my bowls probably about three cups. This is probably about a cup and half bowl piece so I get two little snacks I can set aside and have one when I want along with a pot pie for dinner it sounds very cool. A very, very cool, all right, now I'm going to take my filling see if my pot filling is ready if it ready we’re going to pour it in the that boys put a lid on them pops some holes in the lids and put it—took the lid off with and let it with some of my liquid evaporate up so I got to thick I wanted. I bust up a few potatoes in there and seen that soap and nice and thick now that what you want me to put it inside your pie.

You want to look like I guess a pot pie filling. Now you want to be little thinner in that because it going to thicken up as we cook it in the pie. But that’s what we want to break there our sauce is ready to go. And I'm going to let it cool off a little it and I'll show you how the to put it into our piecrust.

And pie crust ready to go let's take my pie mixture and just spoon it in here to each one of this things. Once it’s already full and no one no part to be lacking and then we’ll put your lids on and then we bake them. They will be a thing—that be able to taste good it will taste like fried chicken, carrots and celery, onions and garlic. The onion is just a flavor you wouldn’t believe. Like I said if you want you can leave this as a soup and this is just good a stuff here.

We put it in to our pie dough like that and then we're going to put the lid on it and we’re going to put them on the oven about 30 minutes, 45 minutes we’re going to check them at about 30 minutes to see how it do with oven to get brown but not too much but too much is going to boil right on us in the oven we don’t want that. If you see that have everything on the cookie sheet so I want the cookie sheet in case it does boil spill over to catch to static to the oven. So just put your—and put everything on the cookie sheet like that so it doest spill over that won't burn your oven too much make you by managing.

I took my pie crust and I'm going to put all there beside in that sit them on top put them on top of that. Now I will mash the sides a little bit kind of make in this one doing a little pie crust a little to it you know how it is. Just take a fork and you stub just like four or five places just go on event of course as it cooks and top like that. So okay we’re going to put on the oven 425 for about 30 to 45 minutes. And we are done. And you know man we looking good.

Man that’s what you call a pot pie and if you do this in this recipe you would not believe how wonderful and delicious these things are with the onions and garlic, chicken stock. Man I just can't wait to eat. It smells wonderful. Oh it looks wonderful too.

You need to let it cook off a little bit but just to show you the juicy numbness inside this and look at that. Oh man it just juicy, I have to take a bite of that. It’s hot. Very good, very tasteful, very good.

It has been Cooking with Dave once again cooking fried chicken potpie. So I hope you all enjoy it, hope you like to cook this because I'm telling you it is delicious and it's not very hard to do. And like I says like cooking a soup only pour this in pie crust. All right, remember I am the world greatest chef this says so right here on my apron. You all have a great day.

Transcription by: Scribe4you Transcription Services