The Ultimate Homemade Chicken Pot Pie

Okay, this is one of those things that you either see people making from the frozen food aisle, or if they do make it from home, it sucks. So let's make it not suck. Okay, so we're making chicken pot pie today. It holds a special place in my heart. You know, we just did chicken fried steak with my mom. Oh, I just spit at the camera, bro. It's very rare that you find someone making it from scratch. I don't know why, but I just never see it. So with all that said, let's do this, shall we? Okay, so to start things off, you'll need cooked chicken. Sure you can use a grocery store rotisserie chicken, but we're going to roast our own for the flex. So to do that, you're going to take a whole chicken and then using kitchen shears, you're going to remove the spine, place it open spine side down, make the chicken shake its yams a little bit. That's, that's disrespectful. Press on the breast and snap the breastplate in half. So you have a nice flat little chicken. Tuck the wings behind the head, line a baking sheet with foil, followed by a wire rack. Place your chicken on top, pat it super, super, super dry with paper towel, coat it lightly in oil. Give a little rub down massage. Season generously with salt and pepper and roast at 425 degrees Fahrenheit or 220 degrees Celsius for 30 to 45 minutes or until golden brown, crispy skin and the internal temp reaches 165 Fahrenheit. Now, before you do anything, here's a little trick. Take all the skin off, all that crispy skin, let it cool a little bit, place it on a cutting board and then finally chop it until you get these little crunchies like this. Place it in a cup, set it to the side. We're going to use that later. Then once the chicken's cool enough for you to handle, if it depends on if you have asbestos hands or not, remove all the meat from the chicken, shred it and mix it together. The bones you can save for stock for another time. Now making the filling for the Popeye is super easy. So with a medium saucepan, add two cups or 470 milliliters of chicken stock, bring that up to a light boil, immediately shut off the heat, add half a cup or 11 grams of dried morel mushrooms and a quarter cup or seven grams of dried chanterelle mushrooms. You can use any dried mushroom you want though. And also two bay leaves. Swirl that around, cover that with foil and let that rehydrate for about 15 to 20 minutes. Don't skip this, there's so much flavor involved here. Once rehydrated, remove your bay leaves, squeeze out all the liquid from the mushrooms back into your broth. Save that broth. Take your ringed up mushrooms, rough chop your chanterelles, slice your morels, place those to the side. In a medium sized pot, drizzle just enough olive oil to coat the bottom of the pot, bring that up over medium high heat and then once very hot, you're going to add three quarters of a cup or 110 grams of cubed ham. Use the good stuff. Just sear that a little bit until it gets nicely browned. Remove the ham from the pot, reduce the temperature to medium and add five tablespoons or 70 grams of unsalted butter. Once that's melted and the butter's booblin, add two diced yellow onions, one large carrot diced, eight cloves of garlic thinly sliced and your chopped mushrooms. Season that with salt and pepper, give a little stir, cook that just until translucent. To that, you're going to add half a cup or 70 grams of all purpose flour. Mix that in, keep stirring, keep stirring, just let that cook while stirring often for about a minute. Then you're going to add one cup or 235 milliliters of whole milk, one cup or 235 milliliters of heavy cream and your mushroom fortified chicken stock. Now bring that up over medium heat, stirring constantly and what's going to happen is it's going to continue to heat up and thicken and thicken with 69 Cs. Once it reaches the appropriate thickness, which should look something like this, add your ham back along with 10 ounces or 280 grams of frozen peas, your chopped chicken skins from earlier and of course your shredded chicken. Then just mix all that together until thoroughly combined and looking lovely and thick like this. Okay, so we're ready to assemble. You're first going to need some puff pastry that's rolled out to about a quarter of an inch thin. And yes, I do have a video for homemade puff pastry and that's what you should be using, but also I'll only judge you a little if you use store-bought because I'm actually using store-bought in this one. Don't tell anybody, please. I'm very sorry. I promise this is a rarity. Then transfer your filling to a 10 to 12 inch cast iron pan, drape your puff pastry on top, trim the edges, crimp them just a little bit, brush the top with heavy cream using a sharp paring knife, score a cross pattern in the center, pop it in your oven at 400 Fahrenheit for 20 minutes, then reduce the oven temperature to 350 Fahrenheit for an additional 20 to 25 minutes. And then once your pastry looks nice and golden brown, crispy like this, she's done. Then just let it rest for about five to 10 minutes. I recommend serving this in bowls because it can be a little bit messy. That's your pot pie. So, we're going to... Oh, right. Pot over. You don't want to burn yourself. It's time for yank it with no brim. Puff pastry, cream. See the difference is most people don't make a morel mushroom broth because we are all about culinary. First sound test. Can't forget about this sound. I mean, it's really good. It's got the classic flavor of a typical chicken pot pie, but it's got this... It's a pot pie ascender. It's a good ass pot pie. If you don't make it, you're losing. But do you want to know what else has the crustiest pot pie? Oh, geez. That was rough. B-roll. All right, guys, and that is it. So we made chicken pot pie. Pie, the chicken in the pot. It's really just chicken pie. The addition of that mushroom broth changed the game. It adds so much umami to it. You really get this like insane restaurant quality chicken pot pie that is just unbeatable. Most people don't do that. Appreciate you. I love you. I hope everyone's staying safe. A little bit of a short one today, but I hope you enjoyed it. If you did enjoy this video or you learned something, leave a like, subscribe, and I will see you next... God, my brain is... I'm saying things faster than my brain is able to process them. And I will see you next time. God. That was a... That was a mouthful. And so was that chicken pot pie.