How to Make Chicken Pot Pie | Chef Jean-Pierre

chicken pot pie stay tuned friends i'm going to show you how to make mine remember thumbs up if you like the video don't forget to subscribe to the channel and ring that bell stay tuned we're going to make it together [Music] [Applause] [Music] okay friends let me show you how easy it is to make uh actually i got a lot of stuff from the cutting board friends i got uh two pens i'm gonna i said how can i do it in one pen i can't do it in one pan i gotta have two bands so this i'm gonna try to keep out of two pen all right so on one hand i got my chicken i got my mushrooms my celery and my bacon and uh you don't like bacon just don't put bacon that's okay don't worry about it some people don't cook with bacon hey there's nothing wrong with that they don't cook with bacon they don't cook with bacon okay that's one we're gonna do this in here all right and uh and then over there you'll get going a little harder and then over here i got i'm gonna make the sauce and and the sauce is made with uh with a chicken broth i got chicken broth right there you know we don't use water i don't know how some people use water mamma mia so many people use water these days why do i use it to wash the car and they take a shower now i use it sometime in cooking i shouldn't say that i used to make stock uh to make broth i use water all the time nothing wrong with water i don't want like oh the water department is going to be on my butt so over here now we're gonna we're gonna make a sauce with butter a little butter uh onion uh flour i got a little bit of cream i may need a little bit more lather we're gonna see about that in a minute i got some packed cooked carrots otherwise they're never going to cook in there no never going to cook so we're going to we're going to pack cook them and then i got uh peas over here for seasoning i got some garlic i got a little bit of fresh thyme a little bit of sage and a bit of parsley and got a little bit of cayenne you know cayenne friends cayenne is different meaning what i mean by different cayenne is um is unique in its uh seasoning ability uh it's not like um your regular hot sauce or your regular pepper it's floral in many way it's hot and spicy very spicy but it's floral it's got great flavor and uni and and very unique and very uh often used in uh in french cuisine not then this is french because my mom used to make that and she's italian so um but anyway i digress let's go and make the uh let's make the uh the roof so we melt butter yeah a piece of bacon in there that's okay we can leave it in there alright you know what let's let's try to be clean we're gonna put a little bit of butter some of your serious a lot about it don't worry uh we'll we're gonna work it out okay we'll work it out we'll do some exercise ladder it's about six ounces of butter that's not that much you know we're gonna make a nice spa here and i'm probably gonna have extra but what's wrong with that right and then in the butter we're gonna saute some onion now in the onion i certainly could put them in here uh and and i would be okay too okay but i'm here i'm gonna keep it this way so i'm gonna make a um i'm gonna saute the onion and the onion in this sauce friends we're not gonna caramelize them we're just gonna cook them until we sweat them and and sweating means that they're gonna release some of their sweetness but we're not gonna caramelize them for this dish we're just going to sweat them so we're going to make the roux how do you make roux roux is uh is butter and and flour some people do it with oil that's okay too if that's the way they like i like butter better i like better better butter i like butter better so here we go a little flower in there friends and we're going to make a roux you see we're going to make a roux and a roux is a normally equal amount of uh a flour equal amount of butter and in this case i got uh six ounces of uh of butter and i got about three quarter cup of flour okay that's what i got all right so we're gonna make that roux right there i'm gonna cook this for a second in the meantime i'm keeping an eye on uh over there and i'm looking good over there you see now we're going to put a chicken we're going to use some of that fat to cook a chicken same thing with the chicken we're not going to brown the brown or brown we're just going to season it cook it in the fat i'm gonna flip this a little bit there you go come back over here you all right so far you notice nobody got salt and pepper right so far nobody nobody none of the pasta salt and pepper so we're gonna change this by putting some coarse black pepper in here and here no i'm not putting too much black pepper because remember i'm gonna put some cayenne in there friends a little salt a little salt a little more salt all right so we're looking good now friends we're gonna put our stock in here and you know what i'm gonna do i'm gonna introduce you with a whisk and of course i forgot my whisk but it's okay i got it right there so let's start putting a stock let's start putting our stock we're going to incorporate this and you'll see it'll thicken beautifully you see i'm going to put more stock that smells so amazing over there friends see though there you go it smells wonderful all right let's see let's see we got here let's keep going let's keep going a little sick but that's why we got stock friends that's why we got stuck all right everything is looking good and then i got everything in there we're gonna put it in a minute it's looking good i hope i have enough stock if i don't have enough i know there's more it's getting there it's good it's good it's looking good they're looking really good by doing it slowly you don't overdo it you see oh yeah let me tell you friends this is going to be delicious i'm going to make a two i'm going to make a a a a a pie in the um in in a pie dish in a uh regular pie dish and i'm gonna make them in individual also i got this that's if i have enough i may not have enough let's see how it goes so far it's looking good that's smelling amazing let me tell you friends now i'm gonna have to saute the mushrooms because i want to get rid of some of that water so let's taste some of those mushroom in there now if you don't like mushroom skip them don't worry they are not um uh structural structural there are celery pieces i cut them very small we're gonna cook all this so you notice then i uh pre-cooked um the the carrots but i didn't cook the celery celery don't need to and i cut them very small so it's all gonna be fine in here everybody's gonna be very happy in there let me tell you then what we're gonna do we're gonna put that sauce on top and of course it's way too thick yet and that's okay because that's why we got stuck in here it makes it easy if your stock is hot but you want to put coal stock in there you can certainly put cold stock in there friends it'll work don't worry and then we're going to add the whole thing in there in a minute we're going to put some seasoning i don't want to put the seasoning quite yet because i don't want to dry it you see all right we're going to continue cooking all this it's going to thicken a little bit more we're going to add a little bit of cream just a little bit of cream you don't have to but we never really have to add butter and cream all you would do little sage in here fresh sage i like the sage sage is uh is very uh it's met for this dish a little time times another very floral herbs and it's very delicate time goes with everything it really does time goes with everything friends have you noticed there's no because it's not in your face like rosemary or sage they're more like you know you put them in there right you know you got sage in there time you know unless you're really really looking for it you don't know it's in there it's kind of kind of like in the background i love it it's very delicate all right a little bit of cayenne be careful with that boy as wonderful as it is if it's used in small quantity could be overwhelming if you put too much right you experience that all right we're going to get rid of all the water in here we're going to continue cooking this and the sauce looks fantastic looks absolutely fantastic i just gotta cook it more i'm gonna put almost salt in there i'm gonna want to get rid of all the water and let's see what we got friends let's give it some testing we haven't tested anything yet so we don't know oh yeah delicious a little more salt for sure you know i never put cheese in a chicken pot pie but it might be a good idea boy a little cheddar cheese in there not gonna hurt you with a gruyere or a parmigiano reggiano there'll be nothing wrong with that no it's not traditional but who said we're doing anything traditionally let's continue cooking this i want it to be cooked it's looking really really good now we're going to put some cream just a little bit of cream okay friends you don't need a lot you don't even have to put it in there if you don't want to it's your dish you don't have to do anything you don't want to now you you now you i'm sure you understand by looking at this how important it was to do it in two to two to pen there's no way you can do this in one pan there's no way no way no way anywhere nowhere in the world so now there is a lot of school of thought of what's right thickness wise if it's too thin it's gonna be a little runny if it's too thick it's gonna be not enjoyable so this is really a matter of opinion you do whatever makes you happy all right so put a little peas in there put our carrots in there remember the cows are cooked already right oh mamma mia i was almost going to forget the garlic but i know they wouldn't let me forget thank goodness all right here we go remember you notice right okay come back over here you um you notice i put the garlic the um the garlic at the end why you notice that because if you don't put at the end right friends if you don't put at the end then you know what you got burn garlic so it's oh mamma mia i almost forgot a little bit of a ground nutmeg fresh nutmeg just a little bit again in the back i don't want it in front a little chopped parsley okay now i got nothing in here okay what do i mean by that in the back i'll tell you it's really important you know you guys are amazing you know the last uh last 22 years 25 years i was running the school and i had an amazing amount of students they were fantastic and i learned so much about them and um and and i learned to explain things you know how do i do it it's easy you know i remember when i first because remember i was in a restaurant business my whole life right and and then i opened up a cooking school that was my uh first retirement i decided i'm gonna retire and then i got bored retiring so i opened up a cooking school right and and then i would teach people things and and i would watch him and he would write it down i said why are you writing it down oh because then i won't forget i said aha that's because i wasn't explaining myself good enough so what happened is since i didn't explain myself good enough they would write it down and if they write it down that means they didn't they have to write down otherwise they wouldn't understand it but if you understand why we're doing things like we don't put the garlic at the beginning because we burn it if we burn it it's bitter the reason why we put the the cayenne very little of it or nutmeg we want it to be in the background what does that mean that means when you put it in your mouth imagine if i put too much nutmeg or too much cinnamon or too much cayenne anything right and you test something it's cut down on it you know what happened when you test it you go oh mamma mia all your tests is the cayenne all you test is the nutmeg because it's overwhelming it's not in the background we want it to be in the back so you test the chicken you test everything else and in the back to flavor it we have the cayenne or we have the nutmeg without it so when i mean the background i mean little very little less is more when it comes to spicing and seasoning things okay all right so let me test this one more time friends it's looking beautiful to me it's hot and it needs more salts so voila that's an easy fix that's another thing i need to do folks i need to do a show and i've been promising you this but we have so many other requests of shows but i am gonna do it when is enough salt i'm gonna teach you i'm gonna teach you so let me do it again real quick friends what can i tell you you got to put what you got to put in all right so now we're going to go over there friends i'm going to change and i know they're going to hate me over there because i'm changing but i'm not going to do everything here for instance i'm just going to show you what we do okay so [Music] i want to show you i hope they can move the camera fast enough can they do it oh they're fantastic look at them they're already there okay i'm gonna make it in a regular pie dish and i'm gonna make it also on this individual one so let me tell you what i'm gonna do folks i gotta explain you something here which is very important friends very important okay um i got my dough in here we're gonna use puff pastry though i got the dough in here which actually i should keep it in the fridge and i'll tell you why in a second i'll tell you why in a second let me get a spoon okay now what i do is uh i take my uh my chicken and uh and my bees and all the stuff that is in there and i fill it all up see fit it all up all right and make sure you get a message as much as you can fill it up now don't take any other juices you don't need unless you do need it unless your sauce is too thick mine is not too thick at all mine is perfect if your juice if your sauce is a little too thin too thick i'm sorry uh then you have you put it over there that juice right here pack it up oh you come back over here you come come back come back come back fill it all up you see i'll give you the exact measurement i promise you folks when i do the recipe when i print the recipe i'll give you the exact measurement okay now this was made just for one pie like this so i don't know if i'm gonna have enough for uh for those two guys right there but i'm gonna continue doing this right but those guys right there those are for us to eat and also for you guys to eat right here so so let me explain you what we have to do now which is very important you know we're going to put a dough on top of this right we're not going gonna do it now though because i'm using puff pastry though or any dough then you're using cabarru in it right and if you put it on there right now what's gonna happen is the dough is gonna get soggy before you even put it in the oven so we don't wanna do that so we're going to put it in here and we're going to wait until there's no more steam coming out of it so we don't disturb the dough especially perfection with a full of butter and i don't want it to make the dough soggy so i'm going to put it in here we're going to wait until it's cool then we're going to pour the sauce on it actually you know what i can pour the sauce on it now let me do this right now friends let me do this right now i'm gonna put one little is good okay i'm gonna pour the sauce you know what hold on one second prince i think i got just a little bit too much here i was packing it in i don't need that much just a little bit less right and then i'm gonna put the sauce in here you got enough over there you give it over to this guy okay let me continue to do this and then we're going to put the sauce in here okay look look how beautiful that sauce is it's mad that's amazing take it right there put that sauce right in there and then what i do i'm going to wait for that sauce not to steam anymore and when it doesn't steam anymore then i will and i'm going to do the same over there all right so i continue doing all this and then when this uh not steaming anymore not hot anymore i'll uh i'll come back and we'll put the perfect we do together okay so we'll be back in a few minutes when this is cool it's gonna take at least 15 20 minutes but for you only a few seconds friends what i almost forgot to tell you is i like to mix it all up um and and and you know just mixing it all up right there to make sure it's all nice and and uh and and blended same thing with my uh my individual servings right here and uh see right here if you don't mix it then the sauce net don't necessarily find its way to the bottom so yeah i certainly could have mixed it all in there but i didn't want to put all that juice down there because it certainly could do it i just didn't want to put that juice down there so i'm mixing it here it doesn't matter when you mix it really whatever is more convenient for you okay so when it's all cooled there's no more steam we will um smells amazing when there's no more steam in there friends we will um we'll get we'll come back and we'll put the dough okay we'll be back in a few minutes okay friends we are back it took about 30 to 45 minutes make sure there's no steam at all coming up you may have a little bit of a skin coming out but don't worry about that it'll clean up okay so um i i needed to find something to make a a circle and uh and this guy right there it's uh it fits exactly on my pie mold so i'm going to use this guy right there to cut you see and i'm going to go right there it doesn't have to be exact uh it doesn't have to be exact because uh you'll see i need to go a little bit over it and so what i do is i cut i cut just a little bit around it and of course when i get here what i get here well i can't get around because it's short this is a typical you buy a puff pastry door then you buy the store friends you see so i'm gonna cut it why is it not cutting there you go it's cutting i was trying to cut the paper at the same time which i really don't need to do that so that's oh mama mia looks like i've been drinking but i haven't i promise okay so this we're gonna cut out of there we'll use this guy later for the individual one okay so let's take it out of there so now we got we got a circle kind of a circle i mean it's not exactly perfect but like i said it doesn't matter all right get out of here you there you go boom boom boom remember if you ever want to use perfectly do again you can as long as you keep the layer in the same direction i'm going to make a croissant at page three uh so i'm going to show you about this but you want to keep it the same direction because the layers are folded on top of each other so you want to always keep in the same direction but we'll talk about this some other time goodbye all right so we're going to take the puff pastry right here and what i'm going to do is i'm going to put it on my board but i'm going to put a little bit of bread flour i like to put a little bit of wet flour on it because the bread flour doesn't clump up as much as a regular flour but you can put whatever flour you want on here it doesn't matter we're going to put just a little bit of flour just a little bit and then i'm going to spread it out just i'm going to stretch it just a little bit just a little bit a little bit a little bit a little bit a little bit just a little bit one way and i'm going to spread it out the other way just a little bit because puff pastry dough can get too thick sometime and it doesn't take forever to cook okay and we don't want to do that so now friends we're going to make a little egg wash i got egg yolks and a little bit of cream some people put water in there but you know you know what i think about water so you can put water put it whatever you want look it works the same what we're going to do now friends i'll take a brush and we're going to brush around it it's very important then we are generous with this rinse okay because this is what's going to stick the dough the dough is going to stick so it's not going to react it's not going to retract on us we stick the dough here you see so you got a little bit of egg on your hand big deer right right now also another thing too very important friends don't fill up the uh the pie dough too much otherwise you don't have room to uh to put your egg wash right here so fill it up a little bit less i had to fill it up a little too much earlier so don't do that make sure it's all way around it right boom boom boom boom boom just like this right now i better clean your hand now and you're gonna put the dough right on there and we're gonna try to be as clean as we can and we're gonna go right on there and we're gonna put our dough so now we fold the dough in there you see and the dough is going to stick my friends because of the of the egg the glue right there right so far so good right pretty simple one two three one two three there you go if you have to put it a little bit pull it a little bit like i'm doing here see put it a little bit careful no hole now there you come back over here all right so now let's put a couple of decoration in here you know i guess if i do this i'm not going to have enough for so let me use the little pieces here because otherwise i'm not going to have enough to do those guys right there you see so let me put a couple of things here let's see here you go cookie cutter right we go like this put this in the middle there you go there you go all right let's take the whole thing and let's be generous with this okay oh let's be generous with this friends this is what's going to make it beautiful right you see now it still has to be filled obviously all the way otherwise the dough is going to sink now you understand the whole purpose of uh of not having the dough so hot i mean the um the the pie uh mixture the butter so ha ha otherwise your dough will be uh steaming right now then sucking already sagging sagging i'm not sure that's the right word bundy oh yeah but right there all right so we're looking good friends you know and i'm always trying to make those things video fast but not always easy we're going to leave it alone we're not going to mess too much we're just going to do a couple quick little thing here a couple of quick thing i always say oh i'm not going to do this too long just a quick little thing like this look look see takes two seconds right and it makes the video a little bit longer but it's no big deal right most of my subscribers don't mind some of them do but uh they're in a hurry those people we're not in a hurry right friends look look oh oh boy do you ever not here i have another piece so you know what's gonna happen then i'm not gonna have enough door to decorate the little guy but i just have enough to decorate the big one all right well it is what it is here we go right there boom boom boom all right let's soak in for a minute right boom boom one two three one two three there you go and we're gonna pop this guy in the oven right and that's it so take your time to do a little better i know i don't know if i did a really good job here but here you go i can't see on the other side but i'm assuming then it's okay like i said it doesn't have to be perfect let's get this guy out of the way let's make one of those on camera for everybody to see and i'll do the other one off camera let me just cut it in half we'll do the same thing here friends let's put a little bit of flour right there so what do we got here oh yeah we can put the whole thing i'm not even going to cut it i'm not even going to cut it i'm going to cut it i mean maybe i make a little bit of a circle hey you come back over here you see just like this just like this and that's all going to cook anyway it's all going to be perfect what we want to do though is we don't want to put too much of it but the uh you know what i could do cut this right there cut this right there so i don't have too much to deal with right put it right on there let it absorb it all just like this friends you see put it in there well guess what we'll have to do the other one later because i don't have enough dough so i'll just do one real quick voila put it on there i'll just do one we'll do the other one later on i'll do it later i gotta get some more dough out you see here we go friends just like this make sure you got all the way around it and we're gonna put this guy in the oven now this is a more elegant way to serve it this is a more elegant way to serve it they don't take that much longer if you have a cool container i mean a soup bowl caravan i'll use those to make the onion soup for those of you that have seen the onion soup if you haven't seen it's a cool video it's in here it was in that old kitchen all right so then we cleaned this guy up a little bit if you don't clean it's going to be a mess so clean it up friends get it up now it's easy to clean it up if you try to clean it up later good luck good luck cleaning it up guess what i'll have to do the other one later we take those we're going to 400 degree oven and friends we will be back when they are in the oven okay friends remember you got to cook at least 30 minutes 400 that's the temperature and puff pastry cooks and here we go i fixed up the other one and uh oh baby don't drop him whatever you do don't drop him whatever you do no no no no oh baby look at this look at this my friends beautiful i like this setup better there's nothing wrong with this setup but uh this is kind of classy don't you think really beautiful the beautiful thing so um i'm gonna let them rest a little bit because there's no way i'm getting into it at this temperature friends it'll be way too hot so i'm gonna let them cool a little bit so we can cut into it and uh we can eat it okay so we're gonna let them rest about uh it's so hot about 10 15 minutes with a 400 degrees so we're going to let them rest about 15 minutes so then we can cut into it and see what it looks like on the inside okay all right so we'll be back in a few minutes friends all right friends well i let it cook there's too many times it's too so hot you can't even test it anyway if if we test food it's too hard we can't test it so got out of cool i i just sprinkle it a bit opacity on it um you know it's really up to you i think it looks kind of cool but all we're going to do basically at this point if we want to make halfway of a of a portion but really to be elegant the only way to be elegant my friends is to do the individual serving whereas you can't really be elegant so what i do is i slice the the dough out of there and uh and i basically just take it come back over here you and and leave it right there on the side and then basically i'm going to take a a spoon out of there and oh it's gorgeous look at this it really is it's beautiful uh i'm telling you for you you follow the recipe it's absolutely gorgeous right there and and at this point um bon appetit look at this i mean right there so i'm gonna help myself to a little bit of it and uh and the dough is cooked fine perfectly fine because it was thin enough and it was in there for 30 minutes so it's not an issue and it's still oh wow oh yeah i love my life love you guys i'm telling you this is amazing i'm so glad i get to do this you know i'm retired if i didn't do this for you guys i made i'll do this for myself so this is more family style serving still quite acceptable but also not too hot the uh the individual serving what you could do for your guests or you can let them do it himself is taking a repairing knife and uh and cut a nice little circle in there you see and before it falls in we want to grab it and uh voila oh wow check this out friends how cool is that looking you see look at this so so at this point you know look at this just like this how cool is that for a serving how cool would that be i mean you can eat it with a fork in it with a spoon this my friend is an elegant way to serve a chicken pot pie i hope you love this video i certainly love making it for you remember thumbs up if you liked the video don't forget to subscribe to the channel and ring that bell we'll see you in the next couple days with another fantastic video thanks for watching [Music]

Channel: Chef Jean-Pierre

Views: 429,631

Keywords: chicken pot pie recipe, how to make chicken pot pie, chicken pot pie, comfort food recipes, chicken recipes, comfort food, best chicken pot pie, easy chicken pot pie, homemade chicken pot pie, easy chicken pot pie recipe, chicken pot pie from scratch, chicken pie recipe, puff pastry chicken pot pie, best pot pie recipe, pot pie recipe, comfort foods, easy recipes, homemade pot pie, how to make pot pie, quick chicken pot pie, easy pot pie, healthy chicken pot pie, pot pie

Id: islcp2DICNo

Length: 33min 6sec (1986 seconds)

Published: Thu Apr 07 2022