Chicken pot pie usually requires a major time commitment. Our trusty Dutch oven proved to be the key to an easier way.
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24 Comments
How in the world does it take “two hours” to make a pie crust?? My lovely wife does it in 10 minutes. Lol.
I like peas and asparagus, but putting 5 vegetables in a chicken "pot pie" … it's just too busy, replace the peas and asparagus with green beans and you have a winner.
Ok, whose idea was it to use the lid to bake the lattice? You're a genious!❤
It was all going soo well until the terragon came out. ruined it!!
This looks amazingly great 👍
Where do you get the butter puffed pastry dough? I have looked in all our grocery stores and the don't carry one that has any butter in it. Or could you suggest a brand that I could order over the internet? Thanks, Juli 🙂
OCD Chicken Pot Pie!
Delicious ❤
I love the new take on this classic. But I did have to chuckle a bit when you said “we are going to streamline chicken pot pie.” Then proceeded to start with a lattice crust. 😂
Another recipe with 55 ingredients . . . .
Why couldn’t you bake the lattice crust right on the sheet pan it was on???
How about a tutorial on convectional cooking vs convection cooking since so many stoves have convection now?
Lord people use some lard and make a crust. Top and bottom . No asparagus. I love asparagus but not there .
The comments didn’t pass the vibe check! They were going for more of a spring taste! Good job!
I always add thyme to my chicken pot pie.
I think you have to be careful when touting something as “The best ….ever”, even in YT land because you’re going to get a lot of comments like you see here. Especially when messing with a classic. Just call it an “updated” version or a “new twist”. And, of course, “better” is in the eye of the taster! No homemade crust takes two hours to make! 😂 If your goal really is to “streamline” just use a store bought crust. Making a lattice crust of any kind is not “streamlining”. While the puff pastry looks different than a traditional crust and, perhaps, provides some “wow”, it certainly does not give the same palate effect or taste. I think this might work better for small, individual serving dishes where the crust/filling proportions are less, but that’s not “streamlining”. Having a single crust as opposed to two also takes away from what many (most?) folks find desirable in a chicken pot pie – a means to soak up sauce, though one v. two is a hot debate. The idea of using the lid as a cooking surface for the crust is a fail for me. First of all, I think part of why your “filling” was a bit soupy was because it didn’t get to “cook down” with the lid on for that short amount of time. In a Dutch oven, over time, sauces will cook down and thicken. I don’t think you have time for that in 25-30 minutes. Normally your filling is thickening and steam is releasing through the crust. Filling ingredients are probably as hotly debated as one v. two crusts. Tarragon, bay and asparagus all together seems pretty overpowering IMO. Also, I have never left puff pastry in a 400 degree oven for 25-30 minutes. Surely it would burn. So you’d need to take it out before the “filling” is done anyway and your thought that you’re somehow saving a dish or time or whatever is moot. I will say, if you are going to do this whole lattice top thing, I do like the idea of using the kitchen scissors to cut it for service. That’s the only positive here IMO.
Bottom crust hill-diers: Why must a pot pie have one? If it has a bottom crust, isn't that just 'pie'? Otherwise, what's the distinction? A pot pie suggests the pot (or bowl or ramekin, etc) is the containment with a top crust that makes it a 'pie'.
(Theory: 'Pot pie' is just fun to say'.) 🤷♂
Also: Shepherd's Pie and Cottage Pie would like a word.
I love learning a new way of doing standard recipes. Thanks for the suggestions.
Why yes, that did end rather abruptly. The last 30 seconds:
Keith: Oh, that puff pastry is so buttery and rich and flaky, the perfect complement to that thickened gravy underneath.
Julia: Keith, this is spectacular. Thank you!
K: You're welcome.
J: So, if you want to make the most elegant chicken pot pie, start by making a lattice top using store-bought puff pastry. Use boneless, skinless chicken thighs in the filling, and bake the lattice on top of the overturned pot lid while the filling cooks. From "America's Test Kitchen," an elegant, lattice-topped chicken pot pie with spring vegetables.
J: Definitely gonna make this for a special occasion. Like my parents — they would love this!
K: They would love it.
This isn’t new. I’ve been doing this for years. Try making the puff pastry separately in strips and then scooping the filling when eating so no soggy crust
This seems pretty brilliant I must say, I'm so hungry now. It's hard to imagine that topping as good as the test kitchens old version though, yes that topping is a pain, so sticky but dear-god it's so rich, so buttery!
The most flavorful chicken pot pie I’ve ever made used leftovers from a batch of Cornell Chicken and Syracuse Salt Potatoes.
My goodness, so many steps in this are completely and utterly pointless! First of all what they're making is not a pot pie. Pot pites have a bottom crust. Then then they make and cut a lattuce to fit a round pot (pointless). They then and move it off of a baking sheet and onto a lid (pointless). I mean, It was already on a baking sheet, and there was no reason to make it round. Then they put the crust into the pot (pointless). Just to awkwardly cut it with scissors and move it over to a plate anyway. Ater spooning the stew over which was made more difficult because the lattuce was in the way. What is happening here? Just make stew. Bake lattuce. Put stew in bowl. Put lattuce on bowl. Done.
I got tired just watching this recipe Keith. Sorry. Sticking to my frozen pie crust so I can actually eat it the same day. No kitchen sheers required.