3 Chicken Pie Recipes Compared (Microwave vs Pot Pie vs Chef's Version)

we are sorted a group it mates from London exploring the newest and best in the world of food whilst trying to have a few laughs along the way we've got chefs we've got normals and a whole world of stuff for you to explore that everything we do starts with you [Music] hello I'm Jamie and this is Ben and today we tackle pie three ways 3.14 in front of us we have three different chicken pies each one takes a little bit longer to make them the last and each of them are a little bit more complex but let's start with the best one of the three my microwavable chicken pie if chicken pie is your thing this recipe is definitely going to make your midweek repertoire super quick super easy in a microwave and the ingredients I'm using are potatoes milk and butter for a mushy top some fresh veg and herbs white wine Dijon mustard double cream and chicken breast and I've got an upgrade from berry so to start we're gonna prick some potatoes put them in a microwave for 10 minutes now in that 10 minutes when the potatoes are in the microwave this is a chance to do everything else so I'm going to wash peel them roughly chop up a carrot and then roughly chop up a leek crush and peel a clove of garlic then all of that goes into a mini chopper with parsley and thyme and that's what you're looking for super fine because it'll cook really quickly in the microwave I'm then dividing that veggie mixture between two bowls with a knob of butter and some white wine and hopefully when you got to this point the microwave will ping in your potatoes will be done so you can now swap out your potatoes for your veggie mix that goes into the microwave for five minutes and you can get back to making a mash [Music] butter and milk and a pinch of salt next I'm dicing up my precooked chicken breasts you can buy it precooked or you can use leftovers and that goes into the veg which is now being cooked with the mustard and double cream there's a nicest milkshake I've ever made finally you lay your amazing mash on the top buckets the microwave for 5 minutes and then give it a sprinkle of chopped herbs to make it look like you know what you're doing [Music] ah that does look great but doesn't this one look better and wouldn't you like to know how to make it let's turn the dial up to eight this one is going to be a little bit longer a little bit more complicated it's still going to be really easy and we're going to chuck in some extra flavors you're gonna see what difference that makes here's what we're gonna use a whole chicken some fresh stuff double cream white wine whole grain mustard an egg butter flour and chicken stock I'm ready rolled puff pastry step 1 take a whole chicken seasoned it boil it Chuck in an oven at 200 degrees Celsius for about an hour to an hour and 15 minutes depending on the size of your bird I can't pinch that salt because I've got chicken II fingers thank you whilst our chickens roasting we're gonna do that thing where we split the screen in two and do two things at once I'm gonna be making our sauce that's butter melting in a pan adding flour to turn it into a roux and then slowly adding in our chicken stock to turn it into a pan meaty and while he makes his veloute I'm going to wash a leek a carrot peel the carrot sliced the tops and the bottoms off both and for speed slice them using the slicing disk of our food processor then all of that goes into a pan with some oil I'm gonna sweat that through for about five minutes chop up some garlic add that and then a splash of white wine and reduce it all down to the white wines pretty much disappeared if we can now just break the split screen because we this is a good time to join back together we need to add in a veloute into our veg with some cream some mustard and some tarragon and then I'm gonna turn this whole chicken which has now come out the oven cooled down a little bit and he's now on a plate on a tray into stripped up chicken and bones we're gonna use the stripped up chicken now if you're worried that you don't have Mike's flawless carving skills don't worry any chicken that's left on the bone you can just pick off with your fingers make a wish dumb Ben Ben it worked and then in with your shredded chicken don't worry if it doesn't look as good as mine I've been doing this for eight years if we just poured this into a bottle could this class of soup once your fillings chilled get your pastry out of the fridge chuck it on top cut it to fit your pie dish crimp around the edges egg wash over the top bit of sea salt little bit of rosemary chuck it in another 200 degrees Celsius 20 minutes until golden we know what we're doing we know what we're doing it's got herbs on it [Music] which is all well and good with your puffy top come over here and we'll show you an ultimate chicken pie this is where we turn the dial up another few notches because we are making our own pastry and we are completely encasing our pie with in it no puff this is shortcut ingredients wise a whole chicken eggs flour butter milk and chopped herbs pigeon time and the source couldn't be simpler flour chicken stock double cream and butter now you may remember this bit from mine and Mike's tremendous chicken pie we're going to oil salt and pepper a whole chicken and then roast it in an oven for about an hour to an hour and 15 minutes depending on the size of your bird pastry is super easy plain flour and then you blitz up cold butter into him by using the blade of a food processor it stops melting then go in with an egg yolk herbs and a little bit of built to bind it mostly important for you with you hotness have sweaty hands I have very little hands very hot and very hot bring the last little bit together by hand so you don't overwork it and then cling film and then it rest in the fridge for an hour in the meantime I can get on with the feeling now as before if it ain't broke don't try and fix it you're probably going to recognize this Kara leak peel top tail into the food processor slicing attachment with them up sweat it off in butter with time this might also look familiar a whole chicken you just want to divide it into bones and skin flesh Wow which bones already broken on this one I must have got every wish for last time true now as good as my veloute was in the last pie we want this feeling to be slightly less saucy so we're just going to add in flour and chicken stock around our veg and then top it up with some double cream stir through all the chickens season to taste let it cool next up the pastry case so a loose bottom fluted tart tin you're rested pace you want to take your a cup two-thirds off of it and that two-thirds roll out onto a floured surface as thin as you can and drop it into your tart tin no one's judging it and that's the important thing you know I love pot pies with just a puff pastry lid better line it with baking paper and baking beans and chill it again from the fifteen minutes your chilled tart case now needs 15 minutes at 200 degrees Celsius at which point lift out the beans egg wash all over the bottom of the tart case and put it back in for another five the pastry case has blind baked and cooled the filling goes in cold trim the edges roll out your final third of pastry and then lay it over the top don't forget to egg wash so it seals egg wash on top salt herbs that is the ones of a homemade pie 20 minutes 200 Gries Celsius then you'll want to let it cool before you take out the tin and cut into it [Music] ah there's only one way we're gonna settle this and that's by starting with this one and serve you up a pork give us your plate right now before you put this in your mouth just consider how little time it took okay cheers Cheers oh boy it's amazing the difference a little bit of mustard makes mmm the must and the wine it gives you that kind of richness that cooks out with a veg 20 minutes that is unbelievable exactly and you get to the vet hold that thought let's eat this see what the difference here oh look at how saucy days Cheers my veloute is a donorship veloute because i did that veg as well remember we split screen D the sweetness of the leek and carrot then you kind of get tarragon the mustard kind of cut through it and that is saucy I'd never bothered to make a puff pastry I'd always cheat because you put all the effort into the filling that is great you and Jays pie is gonna literally have to knock my socks and my pants off to be honest when I think of a chicken pie I do think of a completely encased hi cheers cheers Cheers how many guys that is that not just they call it shortcrust for a reason it's sure it's crumbly it's buttery and a little bit of sea salt and rosin on top just where he goes in the oven YUM I also think with the puff pastry pie and the shortcrust pastry pie having the roast chicken in there and each bite you get a different bit of chicken sometimes it's breasts sometimes it's tight sometimes it's done you get all the chicken flavor I felt like I got the most flavor out of that however it was just mustard creaminess okay I feel like this one you got more complex flavors dialed down and therefore they didn't you know overpower each other and I love the pastry nice and crispy and with the final one there's so much going on here I can't put my finger on my tongue one either but the pastries buttery and salty and amazing I think to make that in under 20 minutes is remarkable midweek a couple of you on your own they are super simple is I don't think I'd go to this effort unless I was cooking for a crowd or a family but then when you've got those people around the table this is what you want to go to and have to say it Jay I think you must have tarragon veloute has won it for me I actually think that for me is the best pie I'm going I'm going deep I'm gonna go deep classic well I'm glad between the three of us we've come to a distinct conclusion to which dish we think is best over but what what do you think is best comment down below let us know which would you cook and why it's Wednesday and it's 4:00 p.m. and we know that you should be here every Wednesday every 4 p.m. and every Sunday if you can't be bothered to check the day of the week all the time then just subscribe to the channel click the bell to get notified every time we upload have a great week we'll see you on Sunday as we mentioned we don't just make top quality YouTube videos we've built the sorted Club where we use the best things we've learned to create stuff that's hopefully interesting and useful to other food lovers check it out if you're interested thank you for watching and we'll see you in a few days in the meantime gonna Dyson so sorry my veloute needs more stock

Channel: SORTEDfood

Views: 455,184

Rating: 4.9593616 out of 5

Keywords: chicken pie, how to cook chicken pie, easy chicken pie, chicken pie recipe, quick chicken pie, puff pastry, puff pastry pie, shortcrust pastry, shortcrust pastry pie, microwave chicken pie, chicken pie in a microwave, microwave pie, pie recipe, savoury pie, traditional chicken pie, puff pastry top pie, best chicken pot pie, chicken pot pie recipe, how to make chicken pot pie, chicken pot pie, pot pie, homemade chicken pot pie, home made

Id: 6KGA_qLu5mA

Length: 12min 26sec (746 seconds)

Published: Wed Mar 20 2019