Creamy Chicken Pot Pie from Scratch | Easy Comfort Food Recipe

All right, folks. Listen, you guys are going to really, really love this one. I'm going to get right into it. We're going to talk about what it is. You're already ready to title. So, you know, we're doing a chicken pot pie, right? But the thing is, listen, we're not going to sacrifice no flavor, you know, for the simplicity. And with that being said, let's go over these ingredients. Let's go ahead and prep this. All right. Now, if you guys pay attention down here, look, I talked about, and I mentioned already about simplicity, right? So listen, these are frozen peas. We got frozen peas here. Now, I want you guys to imagine this. Instead of us making, you know, our crust, you know what, this is what I, this is my go-to, you know what I mean? I always use these right here. We're going to coat these on the bottom, get that going, right? And then for the top, how are we going to make it look immaculate? We're going to use puff pastry. This right here is going to be a little bit different for everybody, but I promise you, it's super easy. It's not that expensive. These right here are a little bit like, you know, 25 cent on the dollar, right? So you pick up these, you got frozen peas, so we don't have to do nothing there, right? And then we got some other ingredients right here, right? Now, this is another thing that right here to make it quick. And it makes it, you know, super flavorful. You can pick up at your local grocery store or you can make your own, you know, if you, if time is, uh, there's going to be an issue, I just say, pick these up, have these and have them at the ready, right? This is my rotisserie chicken. All grocery stores have them by now. And don't forget the full ingredient list is on my website, that's smokingandgrillingwithab.com and that's W-I-T-A-B.com. All right, now that we done went over these ingredients, look, the first thing we're going to do is we're going to shred this chicken, right? Now, what I do is I like to take my skin off. You guys talk to me down in the comment section below and tell me what would you do with all of this skin? You know, I usually set this off to the side, you know what I mean? But I'm trying to like, just watch a little bit about what I'm eating. You know what I mean? So I'm gonna go ahead and discard it. But normally just being honest with everybody, I keep it, you know what I mean? And I just mix it into something, you know, eat it on the side. Plus it says I'm the chef in the kitchen. It's about, you know, chef choice. I eat what I want, right? And taste as I go. So let me go ahead and just start breaking this down. You know what I mean? And then we'll pick up there. All right. So this is what I've done. You can see it. I haven't really shredded that down right there. Now I got my chef knife right here. Oh, by the way, you know what we've been talking about? These are chef knives. These are available now. You guys can go by and take a look at them on the website. You know what I mean? If anything I want you to do is take a look at that handle right there. Now, you know, the one that I normally use got the white on there. But right now we run in this red. This is the collaboration between myself, Smokin' and Grillin' with A.B. And look at this. These are Middleton made knives. These are USA made. You know what I mean? Right here. You guys got to go by and take a look at it. I might put a link on my website so you guys can take a look at, you know, some of the stuff he did. He did a cool documentary about how these knives are made. It's a must see. Now, listen, I'm going to take this. And now look, you can see I took off the bone. I mean, the breast, right? So I have these here. Let me start with this one. Now, when you think about a pot pie, usually when you buy them, they come in like the little, the chicken to be like cubed up. We can go ahead and get this higher where we want to do it. Remember, if you want to use these in a bite size, you know, piece, you got to, I think I better show you guys more than I can tell you. Because listen, I have a tendency to make these too thick. Right? So I'll just, let me just grab this right here. You see how this is right here? It's up to you. How big of a piece of chicken do you want to have? You know, inside of there. Now these right here are kind of big. I just want to show you this. If you look, follow this over here. Look, I'm going to actually bake it in one of these. Just take it. That'll be that big in there. So if you want to cut them smaller, you can, you can actually even shred these down. Right? So I'll just cut these in different sizes. All right. So you see what I'm talking about? This is it. Underneath this is like some, some semi shredded, you know, dark meat. I'm going to mix it all up. And this is a lot of chicken to cut from this. Anything that's left over, you know what I mean? You know what I do? I usually roll it up in a tortilla, you know, hit it with a little salsa, a little avocado, uh, what is that? Guacamole or something like that and make a burrito, you know, a little bit on the healthier side. But right now I'm gonna put that over here. And now we're going to go ahead and prep these, uh, the celery, right? Now this part is completely up to you guys. How big you want it to be. You know what I mean? How much crunch you want to have. And by actually being baked in here, you really don't get a whole lot of crunch, but I like to flavor and you get a little texture in it also. So we just bring this in here like this. Look at the size and I'm gonna cut this down, dice this down too. This right here is good. Okay. So this is where we are right now. We got everything prepped. Onions. We got our celery, our chicken diced down. So what I did was I got right now, I'm using a heavy Dutch oven also, right? So I've already put a medium flame underneath the bottom of this. So now we're gonna go ahead and start, you know, to melt our butter. All right. So now that we have everything melted, you know, I like to always start with my onions first, right? I know folks, it doesn't make a difference whether we put all our veggies in at one time, you know what I mean? But for me, I've been doing it one way so long, you know what I mean? Uh, this is just the way I do it. You can see I started, almost started to burn my butter. Let me just see, let me check my heat. Now it was just concentrated, right? So I let this get at least 30 seconds, let it release its flavors in there. Now we're getting ready to come with the, you know, our celery. With my veggies in here, I'll usually go at a medium flame. I probably go about just four minutes. You know what I mean? I just want to cook them down just a little bit, maybe four to five minutes. They gonna soften up just a little bit, but I don't want them to disappear on me, right? So we just get them like this. Now I'm gonna quit moving these around. I'm gonna let this go. Let's just say we go for about five minutes, right? We'll leave it like this. And then I want you to pay attention. Look at my board right here. I put everything that I'm gonna need right here, right? So I know that I'm gonna be coming with flour next, celery seed, right? We got chicken bouillon, you know what I mean? And then over here, we got garlic powder. I put all of this at the ready. This is why I take my time to go ahead. And you know, what I do is I take my time to go ahead and, you know, measure out everything. So when I cook, it's not a chore, right? Now you guys probably can't see, but you got to know if you've been following me for a minute, I keep hot, soapy water over here. So as I put this in here, sometimes you'll see me reach over there. What I do is I rinse and then I put it in there. So many times I've seen people as they cooking, you know what I mean? They got a dirty dish. I watch them take the dirty dish with all of their residue and everything, and then they stick it in their clean water. Don't do that, folks. Look, I'm gonna give you a little pro tip. It don't take nothing but for you to run this underneath the water, clear it out, and then drop it in there. So this is how we're going to do this. We're in about five minutes. They feel a little bit soft when I touch them, you know, here with my silicone spoon slash spatula. Right now, we're going to start with our flour. You can drop this in here, but that's not how I work, folks. I like to put a little bit in at a time, you know, like that. Then I just bring this around. It'll start to absorb, you know, that buttery, celery, and onion flavor, right? So we just get a little bit more in here. What we're doing is we're getting it, you know, soaked, you know, in the butter, and we're cooking that flour taste out of here. There we go, right? So we move this back and forth. This is going to get a little thick, but no worries, folks. So I'm going to just sweep all of this in here like that. I'm going to hit it with the celery seed, you know, mix that, right? A little bit of this onion powder, and this right here, folks, let me grab this. This is my bouillon flavor. This is our Better Than Bouillon, super concentrated. We just throw that in, and I want you to pay attention to where I put it at. Look, I put it on top, right? So what we're going to do is we're going to be moving this around. Now, you see that right there? We just put this in here, and we just work this around, right? It's not going to fully melt or nothing like that, right? Now, this is where it's really going to come into play. That thick paste, us moving this around like this. Look, now we're finna come with our broth or stock. We just add a little bit in here, and then you watch that paste, and it just start to disappear, right? So once we have this in here like this, I want you to look at it. Remember that flour and all that? That's going to be the thickening agent, right? So we just move this just like you see. You see how it's coming together? Yes, sir. All right, now I know I got my fire off right now. You see it's super thick. Look at this right here, but you want to know what's going to thin it out for us and get us just right? That's where the milk comes in, right? So I'm going to add a little bit of this to it, a little bit at a time, because we're looking for a certain consistency, right? It's going to take all of this, but again, it depends on how you like yours. Some people like it where it's super runny. Some people like it thick like I showed you. You know what I mean? For me, I like it in between, right? So I know it's going to take it all. You guys got to just trust the process, right? So let me just keep working this in here like this. I'm going to go ahead and turn that fire back on. We want to put it and set it on low. Once we have it on low, I'm getting ready to taste it. You know, this is where we're going to make any adjustments to anything that we want to do as far as the flavor profile. All right, so I got the fire off of here. I'm going to do this part right here. I'm going to actually taste it. I did taste it, but I'm going to taste it again this time and give me an excuse to go in here and get me something right. You see that right there? Follow me, folks. That pinch of salt got everything. I can taste everything in here. Now, man, that celery, it just hit different. You know what I'm saying? When you do everything right, you don't overdo it. You know what I mean? Have some texture in there. Man, it's right here with fire. Now, this is what we got to do here. Now, we're getting ready to add. Check this out. We're getting ready to add our veggies and our chicken, right? I went in and took this out. I measured it. It usually takes about eight ounces. I was just putting everything in bowls, right? So here's eight ounces of peas and carrots. Now, come on in here. Look, come take a look. Don't be shy, folks. I want you guys to look and see how I coast the side right there. If yours is doing that, let me do it again. If you can tell by the way I'm talking, I'm popping my collar because I'm so happy for y'all. If you ain't never made one before, this right here is going to get you in the game. You can no longer tell nobody this. Oh, I don't know how to cook. Yes, you can. Now, we took our time. We went ahead. What is this piece in here trying to be in here? You know, this is a little bit of that dark meat. You guys can do it however you want to. Some of you guys don't like dark. Some don't like white. You know, the white meat. Me, I like it all. Now, we just start adding this to it. And if you look right here, look at this. Now, say it's too thick for you, you can always add yourself just a dash of milk until it thins out to the consistency that you guys want, right? But look at this right here. I'm going to go ahead and turn my fire back on. If you guys haven't noticed, if you cook the way I'm cooking, this is what I call safe cooking, right? It won't continue to thicken up on me like that. And I know we're doing it nice and slow, but the end process is great. And when I say great, I mean, you don't have to stress while you're cooking. I mean, you're not overcooking it and don't over chicken it either. If that's a real thing, you know what I'm saying? I know it sounds crazy, but look at this right here. Look, I'll bring it up here so y'all can see it. You see that right there? My goodness, man, I wish y'all could taste this. Now look, after you got all that in there, look, look at this right here. I know I keep saying, look, man, but somebody come here and take a look at this. That's my Kevin Hart voice. Anyway, you see this, this right here is, this is perfect. Already got the fire off. Now listen, let me give you guys a pro tip. We're going to be going ahead and opening up and using these pie crusts, right? If you put hot, steamy, you know, filling on top of this, this is going to create what you call a soggy crust, right? We don't need to pre-do it or nothing like that. All right, so I'm going to set this over here. I got some flour. Take some of the flour and get a little bit right here and just put some of this on top, right? You don't need a little bit more than that. All right, so I put this right down like this just so nothing sticks, right? So we got that going. All right, now we're going to roll this out. Now look, look inside of here. I don't know if you guys can see that, but I just sprayed it with some, this is extra virgin olive oil. I just sprayed the bottom. Now I got myself this paper towel. I like to just smear it. I don't need no whole lot in here. You see it like right there? You just want to make sure it's coated, right? On the sides, down the bottom and right around at that bottom, the bottom corners. All right, so now we have it. Look, so you guys can see. All right, now that we have that, now I'm getting ready to take this, bring this right here over the top and start working this down. Notice how I'm trying to pick this up a little bit. You can see over here what side needs to be more because we want to have a little bit of an overhang. Try to shoot for an inch. You probably end up having like a half inch, you know? So we just pick it up. You see how I picked this up down here using this part of my finger, just pushing this down like this. This is okay. Using that Pyrex would be a lot better for a lot more feeling, but I like to serve these and put these out so people can get them individually. Right, so look at that right there. You see that? And we just leave this hanging over. This is like the edge. I mean, these are the handles that are on here. Then when you're done, you should have something that looks just like that. All right, so this is cooled. This is almost like a little bit on the warm side. That's what you want. You don't want this to be hot, right? So again, I'm going to pull this up right here so you guys can see it. I have this next to it. So now let's just follow this and put this in here just like you see. Now remember, you got to get the consistency that you want, but you know what? I'm going to make this like a, when I say stick to your, you know, your real meal, and this is it. Especially with all of this cold, you know, running through this country. You know what I mean? Look at that. Yes, sir. All right, so we got the puff pastry, you know, separated because you're going to get two sheets, right? So you see how I got the powder on? I mean, excuse me, the powder. See how I got the flour on here? You know what I mean? So now I'm going to just put this right here over the top, just like you see, right? We're going to let gravity do its thing. You see how, remember I said I didn't put it all the way to the top because we want to get it to, you know, kind of like sink down. It's going to be part of like a look anyway. So now you want to get yourself, for me, I'm going to be using my kitchen shears, right? Just for the top part. I want you to pay attention to this part right here. I can see how it is and I'm just going to cut this like this, stay on the outside about an inch, you know, just bring this around. It ain't got to be perfect right off the back, right? We'll just cut it like that. Leave that over there and we're just going to continue to do that, right? I can see, even I'm grabbing this because here's a rim, you guys will see the rim. So I would just start right here, keep them together and just go just like this. These are like the cool projects you want to have your kids in there, or you know what you'll say, never get another. You know how he or she be saying, I can't cook. You can tell them, well, we're making a pot pie right now. Don't tell me you can't do that. Again, here's the rim. We see that. Just grab it right here. This right here is the, underneath here is the handle, right? So I'm just going to take this, right? And we're just going to come across like this. We're going to stay at about an inch, inch to a half inch, half inch to an inch would be the proper verbiage. Right. Let me just do it like this. Just, we just keep coming. All right. So how do you get everything cut? Disregard what I'm doing right here. I was just practicing for myself, right? So this is what you want to do. You want to take this, right? You got puff pastry, and then you had your regular one for Pillsbury dough boy, right? So you got this one. So now this is what you want to do. You want to go ahead and press this together. It will make things much simpler. You know what I mean? So we just try to get it to, you know, to adhere, right? You just want to have like a flat edge, right? So if we just keep going around like this, you know, then I'm going to show you how we end up with this piece over here. Some of you guys are going to look at this and be like, dang, I did not know. It's really like somebody showed this to me, you know, showed this to me a couple of years ago. You know what I mean? And when they do that, I was like, man, I've been doing it wrong all this time. Right. So kind of look like we know what we're doing right here, right? So I just fold it. You know what I mean? Do it a little pinch, just sealing it up. That's all. Puff pastry is going to do all our work for us, right? So once we have them like this, go through it, anything over it, you can just fold it over like this and then just press. Now let me show you this part right here. This is going to be right here. It's going to be a little cool. I just started out just to, you know, get it going, right? Look, I take my hand. I put this right here on the edge, right here in between my gloves, a little webbing of your finger. You know what I mean? So I do take this right here and just try to come up with something. I'm not as good as the way that, you know, my teacher has showed me, but look, I'm going to show you like this. So we just bring this up like this, right? And then we move it around. I know it looked crazy. You know what I mean? It works really, really better when you do this on top of a, you know, a pie crust, which has that little wavy ridge around it. But we just do it like this. It's going to all come into play. Once I'm done, you get it. You got to let me know if you got a better technique or something like that. Now I know this ain't the greatest, you know what I'm saying? Listen, do it like this or do it any kind of way. All you want to do is seal them together. You know what I mean? It look cool. What I'm going to do is I'm going to brush it and then don't forget this part right here. I mean, I can do this right now. Listen, you got to be able to let that steam out, right? So this is where we're going to go ahead and just cut this little pattern in here, right here. You guys cut whatever pattern you want to in it, but you got to be able to let some of that steam out. This is essential when, you know, when you're cooking. We add that little milk that we set off to the side, get our whisk and just whisk this together. Now this is how we going to brown. You got to let me know. Do you guys like browning with egg or do you like to brown with, you know, butter, right? So now I'm going to take this and then what we're going to do is we're just going to brush it. Hey, what's good fam? It's Nephew checking in. Hey, I got some really good news. So he had to run out. I don't want to spoil it for y'all. I'm going to let him tell you, but I'm going to go ahead and finish up the video. He got us, you know, 90% of the way Nephew going to bring us home. As y'all can see, we ready to go into the oven. We already preheated. We had 425. We're going to put it in for about 40 to 50 minutes. Y'all see, I caught myself trying to fix these ruffles. I probably made them worse doing that. So hopefully, okay, too upset when you see that. So let me go ahead and get this in the oven and I'll see when we come out. Okay fam, we've been inside for about 40, 45 minutes. For the last 15 to 20 minutes, I did add a piece of foil over the top to keep it from browning too much, but these look good. Okay, as y'all see, we got this out. When I brought it out the oven originally, we had it on a baking sheet, right? The reason for the baking sheet is we want to catch all that stuff that fall off the sides. You don't want that to fall in your oven and you got to go in and clean all that stuff up from your oven. So what y'all think? How y'all Nephew looking, man? Hey, I did make this, but I'm sure I'm going to act like it because this smell fire. We're going to let this sit for about 15 minutes. I'm going to knock out some pitchers and I'll come back and taste it. Okay, we just knocked out our pitchers. Let me go ahead and give y'all a little, you know, this is what brought y'all here. That little AB magic that I did on the inside, but I'm anxious, man. Super excited. Let's go ahead and dive into this. So let me give me a nice size. Make sure I get a little bit of everything. That crust too. Oh, yeah. I don't see that. Hold on. Let me go. Let me dive back in here. Hey, whatever I did, this don't need nothing. This came out perfect. Always remember for the full ingredients and any other recipes that you're looking for, head over to my uncle's website. That's smokingandgrillingwithAB.com and that's W-I-T-A-B.com. Always remember, man, I'm not a chef. I'm just related to one. Peace.