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Chicken Pot Pie sounds perfect in theory. Crispy pastry. Creamy filling. Comfort in a bowl.
But here’s the problem. The puff pastry steams from the inside, so you get a crispy top… and a soggy, gummy bottom. And the chicken? Usually overcooked breast that’s been boiled to death.
So I fixed it.
Instead of baking everything together, we flip the method. We build the ultimate crispy puff pastry bowl and serve perfectly juicy chicken thigh inside it. No steam trap. No sog. Just shatteringly crisp pastry and rich, properly cooked filling.
This is Reverse Chicken Pot Pie. Go feed yourself.
PATREON:
https://goo.gl/5Nr1oB
RECIPE
https://www.notanothercookingshow.tv/recipes
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31 Comments
Sending ❤ from PA!!
❤
What a great idea !! Love it !!
Now THAT'S a Pot Pie! Looks absolutely delicious! I have saved this recipe to try.
Just put the pie in the pot, dude.
i cook chicken breasts and chicken leg quarters in the crock pot with cream of broccoli and cream of mushroom soups. take out the cooked chicken shred it put it back in with all the vegies and potatoes. definitely going to try it with the reverse method next time!
Smart
This is like tarteletter from Denmark! Just a lot bigger but same concept 🙂
By far my fav Idea youve had. I'm making this this weekend!
Oh my yummy 😋
Awesome video Steve! I want to really try this with turkey and turkey stock, my favorite for pot pies 🦃
I’ve made pot pie like this a few times and it’s a game changer for sure!!! Nothing like what I had as a child!
I think what Americans are missing is the meat pie which lots of New Zealand, Australia and the United Kigndom excell in.
Our pies are amazing with puff pastry and beef pie fillings with cheese. All the crust is crispy and sofr which holds in the meaty saucy interior filled with gravey and cheese!!
There are lots of flvaour variations, pork, chicken, seafood!
So many options!
We bake our pies in a tin tray, the bottoms are never soggy!
It looks absolutely incredible 😍 I would try that one for sure! congratulations! It's a very smart idea!
I like this concept. When some dish is crispy, having something moist, ruins the crispy texture. Cheers! 👍👍✌️
Been putting off making chicken pot pie this winter but I love the look of this approach. Gotta try it now!
Gotta know where you got the cutting board. Love it!
I just made chicken pot pie the other day (with homemade crust), and had precisely the crust issue you describe at the beginning. I will try your method next time! My mouth is watering.
Real ones were there before it was privated
Hello from Spain, way to rep the Aneto broth, it's a staple here. Love your solution to help avoid the soggy puff pastry, brilliant. Will absolutely try this.
BTW, made some friends your watermelon, lime, mint drink…..you are an international sensation. 🙂
Sorry, going to have to unfollow, jsut got a diabetes diagnosis and too much carbs. Not your fault.
I'm not going to watch your show while hungry anymore…. Your killing me 😉
I've been making chicken pot pies for 40yrs. The pie crust is hands down always the best part of the pie. I make top and bottom. Puff pastry and all the fussiness in your rendition would make a person never want to make another one. Stick to the basics. Simple is the best.
I pan sear chicken thighs in a cast iron then shred those for my chicken pies
What a bloody brilliant but simple idea! I'm making all pies like this from now on.
Great ideas here regarding the chicken and puff pastry changes. Cheesecake Factory used to have an upside down version of this that was surprisingly delicious by separately baking a massive puff pastry and plonking it on top of the filling to order.
Yeah I’m speechless too!😮You have ME convinced that this is the absolute BEST way to eat chicken pot pie! IN A BOWL! Why haven’t I thought about that?🤦♀️I don’t care what time of year it is it’s always nice to have comfort food! I love it! Thank you so much for sharing your idea! I’ll never have chicken pot pie in its original form again!❤🙏
Pure fking genius! I always like a bit of fresh thyme at the end and less celery but adding crushed celery seed, bay leaves and often a little celery leaf. It has some amazing zip to cut through the rich sauce
Definitely a keeper. Reminds me of my mom's.
Great idea, definitely would work much better! Looks delicious and Thank you for the recipe.🥮💕👍
Although that looks amazing, I just don’t have the appetite anymore to knock back that much puff pastry. So for me that’s extra work strictly for an awesome presentation. I just cheat and put my filling in ramekin’s and cook my puff pastry top separately. Avoids the soggy problem as well.