How To Make Chicken Pot Pie From Scratch | Easy Recipe for Beginners

Be sure to cook. Welcome to another episode of Be Sure to Cook. Today, we're gonna be making chicken pot pie. So stay tuned and let's do this. Okay, to start off first, we're gonna be using some chicken. Chicken breasts on top of that. These are big huge chicken breasts. It's already been rinsed and ready to go. So for my chicken breasts, I want to season a little bit and I'm gonna season the broth too. So I actually got four of these. They're huge. And since I've already opened them and they're, you know, they can't be frozen or nothing like that, I'm just gonna cook all four of these. But to make my chicken tender, I'm going to put some meat tenderizer on them because I want these to like, chicken breasts to fall off the bone. So I'm sprinkling some unsalted meat tenderizer on my chicken. Because I want my pot pie chicken to be very, very soft and very, very juicy. So I'm using this. Juiciness has nothing to do with it. So, but I want it to be juicy. So that's why I'm putting meat tenderizer on there. I'm gonna do all four of these with meat tenderizer on my chicken so it can be very soft and fall off the bone. Then I put about 1 1⁄4 teaspoon of meat tenderizer also into my pan because I really want to make sure these really are tender. Because the meat, chicken's already tender, but I wanted it extra tender. So I put that on there. Okay, so now I'm going to wash up and I'm gonna add some more seasoning. Okay, I got some some thyme that I'm gonna be putting on my chicken. I'm gonna sprinkle thyme on all of my chicken. It's just dry crushed thyme or you know. If you can get it in a leaf, you can just use thyme. So I'm just gonna sprinkle thyme on all four of these. Just a little thyme. Okay, then I'm also gonna sprinkle, I got the wrong thing. I accidentally got my mint. Okay guys, got the wrong one. I got bay leaf. I've got, you can just put a bay leaf in there if you have it. If you have already crushed up bay leaf, just sprinkle a little bit on there on each chicken. That's what I'm doing here. It's no measurements. Just put a bay leaf in in your your, your, your, your water, your chicken when you boiling it. Most people just have a whole bay leaf, which I do have a dry bay leaf also. But I also have dry crushed bay leaf. Just sprinkle some on your chicken. It makes it look pretty anyway. I'm gonna put these bad boys into my pot. With, in the bottom of there, don't forget I have the 1 1⁄4 tablespoon of meat tenderizer. I want these babies tender. Okay. Okay, let's clean up. I'm sprinkling about 1 1⁄4 teaspoon of some Creole seasoning there. That gives me a little flavor. Then I'm gonna add paprika. I add about 1 1⁄4 teaspoon of paprika because paprika is strong. A whole teaspoon of garlic powder. Now I got the seasoned garlic powder here. It's never too much garlic, I think. So that's about a whole tablespoon, guys. I said teaspoon, I mean tablespoon. I thought this was black pepper, but it's my Mrs. Dash. A half teaspoon of Mrs. Dash. And then some cracked black pepper. I was gonna break that thinking that was pepper. Crack it as I go. Okay, and then I just start massaging these big old chicken breasts with all that flavor. That's what I do. Make sure I get all that everywhere. Rub it in there. The more you rub the chicken, especially when you have the meat tenderizer on it, it just starts to work better. And I'm gonna put some chicken broth in here. And this time I've got chicken broth because I like the chicken broth that has less sodium. But you can use, I'm not gonna be putting any salt in here because I'm gonna be doing other things with the juice. So I'm not gonna do any salt. If you want salt, you can put salt in there if you want to. But for right now, I'm not gonna put any salt in here at all. Usually I put seasoned salt or some salt, but no salt today. Not right now anyway. Okay, let's get some chicken broth in here. Let's wash up. Okay. I've got one and one and a half cups of low sodium chicken broth. And I had to get it in a can this time because they were out of the big bottle. So I bought a couple cans. So, so far I'm putting that in there and I'm gonna actually put another one just like it. So you're looking at three cups of chicken broth all together. And you don't have to use low sodium, but like I said, I'm gonna lay off this salt. And I'm gonna put to this, I'm gonna put two cups of water. All right, so I move the chicken around so the water can get at the bottom of the pan. And there you go. And I'm trying to mix it up as much as I can because I do have that water in there. And it does look good and brothy. Yeah, with all those seasons floating around in there. All right, so I'm just gonna let this baby cook for about 30 minutes. In the meantime, let's get our vegetables together. Okay, I rinsed these off a little bit because they must have took these right from the garden and put them in a sack. Okay, but I'm going to peel off the the ends of the whole carrot because the whole carrot is just really filthy and dirty. Then I'm gonna rewash this again. I've already rinsed them off once, but I'm gonna rewash them. Now, I'm peeling this with a potato peeler. It's the best things to use when you're peeling stuff. So I'm gonna peel these carrots until they're nice and clean. See that? Make that nice and clean compared to this. Look at that. That's nasty. Okay, so let's do this and we'll come back. Okay, after I peeled my carrots, I put them to the side before I rinse them and I'm just gonna do my vegetables. So right now, the rest of my vegetables, I have these potatoes. These are Idaho potatoes. I like these better because I'm gonna barely cook these and get them fork tender and I'm gonna prepare them to put them in the oven. So I'm just gonna go ahead and start peeling these potatoes. I've got, on those carrots guys, I got about four carrots, but I don't know how many you might want to put. So do about four or five. I mean whatever, you know, your preference is. And I'm doing, because I'm only making one pot pie, I'm gonna go ahead and cut up these four little potatoes. Okay, I'm gonna cut off the end of these nasty celery sticks because they're dirty, guys. And I'm gonna cut off the tips of each one of them. Discard that. I'm gonna be washing all these vegetables. Okay. So I'm gonna go ahead and wash these because it's got dirt inside and I don't like them. And these are the rest of my vegetables. So we're gonna wash these vegetables up. We're gonna chop these up after we get to work. All right, I've already rinsed my vegetables. It's a little spot. Sometimes you miss little spots on there. You know, it's just, you know, little spots that you would miss when you're shaving your potato. But you can actually eat the skin. They've been washed and cleaned. Carrots been washed and cleaned. Now I'm gonna cut these up. So let's start on the carrots. Because these are the hardest things to do. Okay, these have been rinsed and washed. I'm gonna move these over to the side. The rest of the vegetables. I'm gonna cut off the tips of each one. You see all the water glistening. And, after I cut these vegetables and get them together, I'm gonna do another wash again. Take the tips off. Discard these. And then, I'm gonna take these and I want them rinsed. Okay, some of them look like they were really too big. I didn't want them really big, but I wanted them pretty decent. So that's pretty decent. Now we're gonna be doing our potatoes because we want our potatoes a different size. So what I'm gonna do is I'm gonna cut this potato down in the middle. Watch out. That's sticking to my knife because I had washed the potato. Cut them in half again. And I want these to be, you know, I want some potatoes in my pot pie, but I don't want them that big. So, I don't want them too small. I don't want them too big. About this size. Let me cut this down again because I know exactly how long. Okay, guys. Now I'm gonna cut some celery. The celery's gonna be thin. After I got my... Let me show you. I got my potatoes soaking and they're small bits inside of the water bowl. I also got my carrots. Also, soak it in a bowl. I'm gonna cut the celery because I want the celery to look just like this. That's about the size of the celery that I'm looking for. Got another bowl. I'm just gonna throw this celery in here. And I'm gonna do something that I'll call probably a little different. I am going to... I'm going to cook each one of these vegetables in a great broth. The same broth that we're doing our chicken when our chicken's done. So, let's wait on our chicken. Give it about 20-30 more in a minute. Not 30 minutes. It's already been cooking. So, let's give it about 10 minutes. See if our chicken's done. Take that out and I'll show you what we're gonna do next. Okay, I'm gonna pull in a pot about a teaspoon of olive oil and I'm gonna do 1 1⁄4 teaspoon of chopped garlic. Just a little. Not that much. Okay, I'm just gonna kind of brown that. Turning it down low because I got that up on high. I don't know why. I'm gonna take that off the pan. I don't want to burn it. Just to get that garlic together. Okay. And that's what I want. I want all that garlic flavor in there. Okay, so I'm taking that off. Some of that broth. What I need for my chicken. The chicken broth. I'm adding about two, three cups. Got that on the stove. That is my potatoes and my wonderful carrots going into that broth that I've got on. And I'm just gonna cook these for a couple minutes. Not until they're completely done, but I wanted to absorb all that flavor I had in that broth and stuff. And I want them to be fork tender. Just a little fork tender. And I'll show you. So give this about 10 minutes. All right, I'm taking my chicken breasts out because I don't want it to start the bones start falling off. Because see that's what that, the bones start falling off. See that? Now that's me. But I don't want the back bones to start falling off. Getting all in here. I got a string this juice because I'm going to be using it for my broth. Look at that chicken. You know, it's a couple times I have done on the show where I've used, you know, chicken breasts to make a dish. And I have these wonderful chicken breasts. You know, I go get these and I just cook them up and they're good because you can cook these up like these food. Put them in a freezer bag. Freeze them and you can use them for other stuff. And I will be doing that on the show too. Because you know, I only cook so much. I just cook the pack of them and I let them cool down. Put them in a freezer bag or a container, freezer container. Put them in a freezer. Let them freeze and thaw them. You can use these for other dishes too. And doing your broth. You also do that. Just strain it. Let it cool. Your broth. Strain your broth. Put in the container. Put it in the freezer. You can always use those for any dish whenever you need chicken broth. I'm taking one out and it's like almost fork tender. Just like I want it. Because these are going back in the oven. The carrots. Yeah, just like I want them. And they're still hard. But you can stick a fork almost through them if you press. Yeah, see that? Just like I like it. So I'm gonna drain these by. I'm gonna keep this juice. Same as the celery. I'm gonna do the celery just like I did the potatoes and carrots. Just fork tender because they're gonna be in the oven. And with these they're still hot and they haven't still cooked, but they're still raw. And I've got the wonderful seasonings that from the juice that was in here with the garlic and everything that's gonna be in here. Okay, let's do this. Okay, in a bowl I am mixing a cream. Cream of chicken. I'm doing a 10 ounce can. I think that is. I'm gonna get that ingredients for you. I mean can ounce. It's a small can. It's a 10 ounce can of cream of chicken. You can get any cream of chicken you want. Don't have to be the brand name all the time if you don't want it to be. Use what's on sale. Like me. So I'm doing a 10 ounce. I'm greedy, so I try to get every. You know when people look at my cans, they go, gosh, you leave us nothing in here. It's like a brand new can. I'm smoothing out that 10 and a half ounce. Now here's my little, little special secret. I've got a pack of chicken gravy that you can get any one you want. Any kind you like. It could be car mix. It could be anything if you want. I'm gonna mix this here inside this 10 ounce can of cream of chicken. Mix it up really good. Yeah, okay. All right, I'm gonna add some black pepper. Some black pepper, a little of garlic powder to go with that. And I'm just gonna mix it and give it a little flavor. Okay, these are my celeries that cook and they're just tender just like I want them. Not too tender, but they little crunchy still tender. And the juice is still kind of tempered. So this is remember that soup mix that I made with the gravy mix. I'm just gonna stir it all up in here inside this broth because I need this to mix into the broth. And let me get a whisk. It's not gonna break up the celery because the celery is still kind of hard. And I'm just whisking this up making sure all this gets mixed up. I'm gonna put back in my bowl because I want all, a little bit in my bowl. Like I said, I want to get everything out of my bowl. I want all the ingredients that I have in my bowl, even on my spoons and stuff. Mix that up. Then I'm gonna put it right back in here getting all of everything. I don't want to leave nothing behind because that's what makes it thick and all. All right guys, I know now I got stuff everywhere. And I've got, I whisked this up, got it smooth. I still got all of that in here. So now I'm going to be adding, I need to be adding my vegetables, but it's one thing that I forgot. I forgot another vegetable. Hold on just for a minute. I've got about half cup of frozen peas. I'm just gonna mix into the gravy. And then the rest of my vegetables. Then I'm just gonna mix into here. And I'm gonna mix it around. I need my celery and I can feel all these vegetables are still very much raw a little bit. Okay. And I'm gonna put this, now we're gonna go ahead and put this into a pie shell and we'll show you from there. Okay, I got a regular deep dish pie shell out of the freezer section of your store. I am letting this unthaw and I'm taking a regular fork and I'm just gonna stick some holes around it all over. So I just want some holes at the bottom of my fork sticking it all over so it can breathe. You know how people want to cook your pie shell and then keep cooking it, cooking it until it's all black and nasty. Well, I don't do that. I do raw. Even with my pies, I don't cook the shell. It's pointless. The only time I would probably do cook a shell is if the pie doesn't have to be in the oven. I'm just getting it for brownies or something on top, but you know, then I know that I need to cook that shell to be done, but that's just stupid to keep cooking a shell over and over until it's black and hard and crispy. To me, it's disgusting. But anyway, so I just poked some holes in that and now we're gonna be getting our filling. I took the chicken and one was cool. So I took the skin off and I deboned it as you can see. I'm just gonna take a knife on this This is a microwave plate but I will always use and put stuff on because it holds heat. I'm just gonna slice this into size. Then you can just take it and you can like cut it in cubes. Exactly what I want to do. Cut these in cubes. Bite-sized pieces. Cubes or however you want to say it. Where everybody can get some chicken. Do you want to display this chicken breast? I'll let it sit and cool down for about 10-15 minutes to get the juices as you see and you see I'm pressing on it. See all those juices coming out of that. Sometimes I'll be in a rush because I'm so excited to cook things. I start to peel it off fast and you can see it drying out. I didn't want it drying out. I want it to stay juicy because it's going back in the oven. Okay, I have it on a pan with aluminum foil to keep the heat in and I'm gonna put this in the oven. So what I'm gonna do is I got my pot pie mix over here. I'm gonna take it and I'm gonna put a little gravy and a little vegetables in the bottom of it. Then I'm gonna take my chicken meat and I'm just gonna sprinkle some chicken meat all inside of my pie. Equal amount of meat. Where's the meat? Okay Some meaty people aren't okay. I got enough. I guess I could have made two. Then this is the rest of my pot pie. Then I'm going to make sure everybody gets equal amount of carrots, vegetables and that good old sauce. This is where I come in and get all that juice. And you know what? I hate a dry pot pie. I do guys and I can't take it. Okay All right there. Okay, now I'm gonna get prepared for the top. I'm going to sun thaw. I'm lifting this out. Hoping not to burn again. So I'm gonna pour this to the side. It's sticking. It's okay. I should have left it frozen. But that's okay because I just want it for a top. Some of it. Pot pie. Right over. Like so. And that came out right. You know why? Because I needed holes anyway. Then I'm gonna get my... Hold on guys. Season. I'm gonna get my knife. And I'm going to go around the edges of this. It don't have to be perfect because I'm not really a perfect person. Believe me. I can. Keep turning this around and just cutting this around the edges. Sealing it actually. Cutting it together. Trying to seal it. Take it around. Then I'm gonna go around here. I'm not very fancy. I could never have been. I want to be fancy. I need to go to school and learn how to do a lot of decorators. I mean I could decorate a house like crazy. You know I'm really good at color coordination. Really great. When it comes to designing. Like you know making roses or decorating a cake. It tastes good. It might not look good. So I gotta really... I see how they do it, but I like to be my own like. That ain't bad. It's a finger. A finger. A finger figure. Okay, long as I squeeze it at the sides. So all I want to do now is take a little knife. Poke a little hose in here a little. Let a little steam come out somehow. Hey, what my mama used to always say? Honey, it's edible. That's what she used to say all the time. All you gonna do is eat it anyways. It's edible. So I'm gonna take it back off my board now. Now I'm gonna put this in an oven and I'm gonna do 325 for about till I see it bubbling and nice golden brown. But now we gotta we gotta make the top look really pretty and go. So we're not finished with it yet. So hold on guys. Let me clean up and we'll be right back. I'm gonna use a teaspoon. Just a little teaspoon of olive oil. I got my little my husband's brush that he brushes all his little sauces. I'm just gonna brush this with some olive oil. You know what? I was gonna do an egg, but I think I'm just gonna just do the olive oil. That might just make it, you know, a lot better. So I'm just gonna brush some olive oil on top. See coming out the juices are trying to come out. Got that olive oil all over that. Ain't that pretty? Olive oil can do a great job. Okay. Now in the oven it goes. Okay, see you in about 35 minutes. Okay, guys, I have already taken this out. This has been in here for about 35 to 40 minutes. And it cooked a little longer than I expected. So wait till you see it bubbling really good and getting golden brown. And as you can see over here on my pan, you get some drippings that will drip out and bubble over a little bit. That's good because that's telling you that it's getting cooked good in the inside. So I'm gonna let this cool. So we're gonna, since this just came out of the oven, it was still bubbling here. And it was still bubbling here and you know right around in here where I cut this the slits at. And that hole that was in that in that pot shell did great because it gave it great air and it cooked all over great. So we're gonna let this cool off for about I said about 15 to 20 minutes. We got to really let this cool. This just came out of the oven and I can still feel the heat. Yeah, this is this is really hot. Right here. It's not as hot because it's cool. But this right here is really, yeah, that's that's really hot. So we're gonna let this cool for a minute and we'll be back to serve this up. All right, guys, here it is. It's cooled down and this is our pot pie. I cut it and I took some out and there you go. This is the finishing touch of a pot pie. And you got your chunky chicken. You got your carrots. You got your celery. You got your potatoes. You got everything you need for a pot pie. Nice and warm for the wintertime. Hey guys, I hope you enjoy this. I hope you like my dish and I hope you continue to keep coming back to see us. Please like, share, and subscribe to our YouTube channel. Hey, we'll be back next time with another great dish. See y'all guys later. Bye.