QUICK AND EASY CHIX & BEEF POT PIES

#0 HOMEMADE CHICKEN AND BEEF POT PIES

Hey everybody, we’re going to make beef and chicken, pot pie. You’re going to need pie crust, sliced thin steak, chicken breast, frozen or canned corn, sweet peas. Same thing with carrots. These are the cutest little thing ever. I love them. Extra virgin olive oil. Going to use a blurable and a blurable. We’re going to take our steak. We have our chicken. Let’s check up on how we’re doing here. Our beef is starting to brown. We’re going to turn the beef off. The chicken, we’re going to flip. We’re still cooking that on medium. There’s a waxy covering you want to get off. You want these a little less than a quarter inch thick. Again, 1/4 in. They’re just bite size. We’re going to take the chicken. We’re going to just butterfly them. Our beef is ready to come off. Our chicken is still cooking. We’re going to turn it off. It’ll finish cooking perfectly. We’re just going to cut it up. You want bite-sized pieces. I’m going to take our chicken breast. We’re going to make a chicken base and a beef base. Putting our pans back on almost hot. We’re going to use a cup of water in each. Due to a special request, I am adding the hikama to the chicken early so it’ll get softer. Use the manufacturer’s recommendation when adding beef base, chicken base, or au base. Our gravy is not thickening as much as we’d like, so we’re going to make a corn starch slurry. While it’s boiling, we’re going to add it to each one. We’re going to add our corn, peas, carrots, beef, chicken. Low. The white actually has to be mixed up. We’re only going to get two out of it. Make sure that both burners are turned off. A little bit of sharp cheddar cheese in the beef is your option. Turn your oven on to 425° cuz we’re just going to cover them now. So, I’m cutting this in half. You’re going to take your egg white. The other half should still be big enough to cover it. Just 14 minutes. Pull the rack out. As you can see, they’re looking beautiful. So, we’re taking a little bit of milk. Five more minutes. They are perfect. Going to let them have to sit for a few minutes. I hope you enjoyed it. These are beautiful. These are perfect. And they’re going to be delicious. This is Chef Kendad signing off saying, remember, baking is science, but cooking is art.