Molly Makes Chicken Pot Pie | From the Test Kitchen | Bon Appétit

this is the real one all right take it away but we take two pretty serious shortcuts one is not using chicken that you have to cook all the way through but leaning on a store-bought rotisserie chicken and the other is using store-bought puff pastry instead of making your own pie dough so this all happens in one skillet it takes about an hour start to finish so let's do it here's my rotisserie chicken I'm just going to cut it into its parts and peel off oops the skin so I'm just pulling apart the legs and the breasts classically you will find onions carrots garlic thyme and peas in a chicken potpie I had to do a lot of soul-searching when developing this recipe because as I mentioned we have a requirement in basically recipes that they be 10 ingredients or less and so every ingredient really needs to hold its own and I personally didn't think that the carrots were holding their own in this dish at all and I'm just not really here for overcooked boiled mushy carrots I pulled a kind of controversial move and I swapped them out for turnips instead because they hold their shape better and they have more interesting flavor they're not just sweet mush and I feel like it's bringing something new to the conversation so it didn't go over super well with some of my co-workers but I ended up taking a tally around the office of how many people were Pro turnip and how many people were anti and the turnip one so I'm sorry to say that there's no carrots in this recipe sorry not sorry Carla was pretty appalled when she found out that the recipe made its way all the way to cross test with turnips in it like you would eat ake a cooked but not chart or caramelized carrot over turnip yes okay why don't you come have a taste of this in like a half an hour okay okay - medium turnips they tend to have a kind of tough skin on them so unfortunately we have to peel them even though they're pretty in pink so easiest way to dice a turnip is to cut it into thick plain first and when you get down to this wobbly part best to just turn it on its side and cut this way so you don't risk cutting your fingers I love a cook to turn up these people are insane all right so I have six cloves of garlic and I'm just smashing them pretty aggressively with the side of a knife to remove the skins and then I'm just gonna give these a rough chop they're gonna get cooked for quite a while so it doesn't need to be super thinly sliced or meticulous just breaking them down a little bit with the turnip I have a tablespoon of picked fresh thyme leaves we'll add that in there too but if you're someone like Tommy Werner and you just hate picking thyme rosemary is easier to pick okay let's head over to the stove and start building the filling I have a 12-inch skillet here that I'm gonna preheat so once my pan is preheated I'm adding three tablespoons of butter which is a very classic fat to use in a chicken potpie because of how rich and creamy it is it lends well to the sweating of all these vegetables and creating a really rich creamy filling so I've melted three tablespoons here and I'm gonna add all of my onions and get those sweating which means cooking gently without browning just to soften them there's nothing better than butter onions and garlic and the smell that it gives off and the way that it tastes these are starting to look nice and translucent and I'm now going to add the turnip garlic and thyme mixture that we made and just fold that in and let that start to soften a bit too I'm not looking to cook these turnips all the way on the stove because they're gonna spend a good amount of time in the oven ultimately and so if they were all the way cooked through at this point they would turn to mush in the oven so just about three minutes here to kind of get the flavors all melted and then we'll move on seasonings at this point now one teaspoon of salt and a good amount of black pepper as well oh you know what when this whole debacle was going down miss Morocco told me that his favorite kind of turnip was a daikon radish and I don't know about you but I'm pretty sure daikon radish is a radish and not a turnip so isn't that right Chris yeah totally just talking about what are we talking what are we what do you know what we're talking about you if I'm being on the podcast what you told me that your favorite kind of turnip is a frigging daikon radish that's true you just suck I feel you're focusing on something here which is that it really is not a radish wants to be is a daikon radish you're gonna taste this pie and you're gonna love these turnips frigging haters okay we'll have someone else taste this pie in any case and I'm gonna sprinkle over three tablespoons of flour now that is what's gonna help thicken this sauce which is essentially a roux so I'm cooking out that flour a little bit so that's been cooking for a minute or so and I'm gonna add wine now cooking this until the wine cooks down and the alcohol cooks off so you can see that it's already starting to thicken now that the skillets pretty dry at the bottom as you move your spoon through it we can add the heavy cream and this is 2 cups of heavy cream with 1 tablespoon reserved because we'll use that tablespoon later on to brush over the puff pastry so just don't forget to set that aside so now I'll add all of that cold rotisserie chicken meat and the frozen peas so yeah the skillet is really full but we're going to top it with the crust and that way when we scoop it out it's a nice thick piece of pie we're gonna bring this over to the counter and just let it cool for a couple of minutes while we roll out the puff pastry so this is one package of puff pastry lightly flour the surface unfurl this I want to roll this into a 13-inch Square which would mean that it will be 1 inch wider than the width of this skillet and there can be a little bit of overhang to make a crust this is about 13 inches wide and 9 and 1/2 inches deep so we're gonna just roll it out a little bit this way so the best way to get this now quite large piece of puff pastry over and onto the skillet is by curling it up onto the rolling pin really gently and then just unfurl it over the skillet so at this point you want to work kind of quickly because the skillet is still hot and the puff pastry will start to get pretty soft so I'm cutting around the edge to leave a 1-inch border you're gonna fold it under to create the edge and then we'll crimp okay kind of pressing that along the edges to even it out and then using the tines of a fork just crimping along the outside and this will help hold that together okay so now I have this reserved tablespoon of cream and I'm just lightly gonna brush this over the top of the pastry it'll help with some of the golden brown coloring doesn't need to be thick before it goes in the oven we need to cut a couple of slits in here to vent it so that steam can come out as it's cooking and the filling can cook down and it doesn't explode and then into the 400 degree oven the Popeye has been in the oven at 400 for about 25 minutes and you can look in here and see that it has about a nice golden brown all over I also put a sheet tray underneath it to catch any bubbling that's happening so at this point I'm gonna turn it down to 350 and let the puff pastry cook through from there okay it is looking evenly golden brown the filling has clearly thickened and you're seeing it bubble away and I'm gonna take out of the oven this has been a lie oven for about 15 minutes cooling so I'm gonna crack into it and then I'm gonna call all the turnip haters in the house over here and make them say they love it and that sounds like creme brulee oh look it's a turnip hater it's a beautiful cross thank you was it a premade pastry I mean yeah great I didn't just make puff pastry in the last hour I mean it's been a blur yeah true for the turnip slicing and dicing looks so nicely cooked so this is a turnip not a potato hmm someone told me you hate the way that tastes what I will say is it tastes like a turnip which means I wouldn't not eat it whether that be a stupid-ass carrot that's kind of mean to carrots yeah I feel like you can relate to my feelings I'm thinking that a turnip and a carrot are subs for each other it's delicious beautiful browning thank you either way I'll just the sauce is perfectly seasoned thank you she loves that too for a minute besides the fact that there aren't carrots in this dish it is a pretty classic iteration of a pretty classic dish obviously we leaned on store-bought rotisserie chicken to save time and puff pastry which is always delicious but other than that it's a great chicken pot pie and you guys need to stop hating on turnips today I'm gonna show you how to make rotisserie chicken skillet chicken pot was the cold one skillet was just oh yeah

Channel: Bon Appétit

Views: 2,156,447

Rating: 4.826529 out of 5

Keywords: chicken, molly, test kitchen, molly baz, from the test kitchen, molly makes, molly makes chicken, molly makes chicken pot pie, molly bon appetit, molly test kitchen, chicken pot pie, chicken pot pie recipe, how to make chicken pot pie, easy chicken pot pie, best chicken pot pie, make chicken pot pie, making chicken pot pie, chicken recipe, easy chicken recipe, chicken pot pie bon appetit, make chicken, pot pie, pot pie recipe, how to make pot pie, pot, food, bon appetit

Id: 8abxnqgZI7M

Length: 11min 29sec (689 seconds)

Published: Wed Mar 20 2019