- Hey, I'm John Kanell. Today on Preppy Kitchen, we're
making a chicken pot pie. So let's get started. First off, you're gonna wanna
chop your celery, carrot, onion, and mince that garlic. You'll want half a cup of celery, a cup of carrots, a cup of onion, and three are so cloves of garlic. You're choice. Thin little coins of carrot, thinly chopped celery,
and just a rough chop for your onions. Mince that garlic. We're taking a quarter cup of butter and plopping it right into a
big skillet over medium heat. Get it nice and melty. Then a lot of the veggies. (upbeat music) All right, let's add
those veggies right over that butter. Stir it up. Oh my gosh, it smells so good. We're gonna cook these
veggies for about five minutes until they're softened and
make sure you stir frequently. You don't want anything to burn. (upbeat music continues) This smells so good, so good already. While you're stirring,
just grab a third of a cup of all purpose flour. This gets sprinkled in
once they've softened up, but have it at the ready. (upbeat music continues) Now we're gonna sprinkle that flour in and stir, stir, stir. Cook for an additional two minutes. So what's happening here is the flour and all that melted butter
are combining to make basically a roux that's gonna
hold the vegetables together and thicken everything up
in the most delicious way. Once the flour is cooked, you're gonna add one and three quarter
cups of chicken stock right into the pan. Stir it in. Just slowly, add it so
it's nice and incorporated. (upbeat music continues) And half a cup of heavy cream. Mm, rich and silky. Stir in a teaspoon of salt, two teaspoons of fresh chopped thyme and half a teaspoon of
freshly cracked ground pepper. Reduce your heat to low, and then just simmer until
the sauce thickens up. Once it's thickened up, we're gonna add those frozen peas. I love frozen peas. They're so good. (bright music) And stir in three cups
of shredded chicken. In you go. So I have a confession. I just shredded a rotisserie
chicken from the supermarket. It gives you just about three cups. And I swear, no one's gonna know. If you wanna have all white
meat or all dark meat, just cook bone in skin on in the oven until it's done and then shred it up. Right, we're actually gonna
be transferring this to a bowl so it cools down a little bit. You don't want it to
melt your pastry dough. That would suck. (laughs) I made two rounds of my favorite
pie dough from the blog, just minus the sugar. The recipe's in the description box. Now we're gonna roll it
out into a 12 inch circle. You're rolling it out. Just keep it moving. If your pie dough sits,
it's a recipe for disaster. You can see big flakes of butter all throughout the pie dough. That's gonna be delicious
and so flaky too. Hm, 12 inches is like so
much bigger than you think when you're rolling out a circle. I tells ya. Oh, it almost stuck. Pie dough's rolled out. Let's put that onto our rolling pin. This is why I love these pastry mats. Okay, now roll it back into your pie dish. (upbeat music) And we're just going to get it all placed. And try not to stretch
your dough too much. You just wanna like, push it in basically. Here when we go. Our filling has cooled slightly so let's add that into our pie. Oh my gosh. Homemade pie is like one
of the best things ever. And it is Brian's favorite thing to eat. He's like very excited
about today's video. The difference is the fresh ingredients, the fresh pastry dough, and the love you put into it yourself. All right, now we're just
going to even this out into a nice layer, all that filling out. Now, we're gonna roll the
second disc of dough out and place it on top. Roll that dough out
right on top of your pie. Trim any excess off. You want about an inch of overhang. (upbeat music continues) Now we're gonna tuck the
edge under just like that. (upbeat music continues) Now we're just gonna give
it a little bit of a crimp to make it look extra, pretty. Crimping the edge makes it look pretty and also just help seal
it a little bit more. I'm brushing the top
with some heavy cream, just to give it a little
bit of a nicer finish. It's totally optional, though. The last step is to cut
a few slits in the top, just for venting. (upbeat music continues) Place this on a rimmed baking sheet and pop it into the oven
425 for about 20 minutes. Then reduce to 350 and continue baking until it's bubbling and
golden, about 40 more minutes. (upbeat music) That pie is a symphony of flavors. It's so delicious. I hope you get a chance
to make this recipe and I'll see you in the next video. If you liked this video,
check out my savory playlist.
