zakruti.com » Dish recipes » Adam Ragusea

Chicken Pot Pie

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Rating: 4.5; Vote: 2

Chicken pot pie: makes 6-8 servings For the crust: 2 cups flour Half teaspoon of salt 1 stick cold butter 3-4 tablespoons cold white wine 1 egg Splash of water For the filling: Half the meat leftover from a 3-4 lb roast chicken 1 lb carrots 1 cauliflower 1 stick of butter 1 cup of flour Half a bottle of white wine (about 2 cups) 4-5 cups of milk 1 big spoonful of liquid chicken bouillon (optional) Salt and pepper For the crust, put the flour and salt in a food processor. Cut the cold stick of butter into small chunks and put them in, too. Process until you get a sandy texture. Process in the cold wine, about a tablespoon at a time, until you get a texture that just barely molds together into solid flakes between your fingers. Empty the contents onto a large sheet of plastic wrap. Form them into a just-barely solid ball, wrap, and refrigerate. For the filling, peel the carrots and cut them into bite-size pieces. Cut the cauliflower and the roast chicken into bite-size pieces. Melt the stick of butter in a large pan on medium heat. Whisk in the flour until you get a thick roux. Cook it until it smells nutty. Take some of the roux out and reserve it. Whisk in the wine, a little at a time. Whisk in four cups of the milk. Bring sauce to a boil. If it seems too thick, add more milk. If it seems too thin, add more roux. For this pie, thick is good. If using, add in the chicken bouillon. Add in the carrots and cook until they're half-cooked (test with a fork. Stir the sauce and scrape the bottom continuously, or it will stick and burn. Add in the cauliflower and cook until half-cooked. Add in the chicken. Grind in pepper, and taste the sauce for seasoning. Add salt until the sauce seems too salty (it will be diluted by the veggies and meat. Remove from heat. Pre-heat oven to 400 Fahrenheit. Sprinkle flour on a board, and gradually roll out pastry dough until it's thin and wide enough to drape over a 2. 5-to-3-quart pie dish with at least an inch of excess on all sides. Crack the egg into a bowl and beat with a splash of water until smooth. Brush the edges of the dish with egg-wash. Mix a cup of still-frozen peas into the pie filling, then pour the filling into the dish. Drape over the pastry, mold the sides to the edges, and brush the top with egg-wash. Bake the pie on top of a sheet of aluminum foil to catch sauce that might bubble over for about 20 minutes or until golden on top. Rest for at least 10 minutes before serving. MY ROAST CHICKEN RECIPE
Date: 2019-08-15

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Comments and reviews: 10

Aaron Kaase
I bet a really good wine to use for this would be a dry sherry. If not for the crust then for the sauce. I know it's amazing in creamy chicken wild rice soup. I love the advice of using wine as an ingredient for the crust--I would never conceive of such notion. Fantastic.
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jacko2131
For British people and pies, we don't call things like pizzas a pie. Over here, if someone says they are having a pie, they mean something like a chicken or steak pie. For dessert pies most people would specify that they are having (for example) apple pie.
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Gavin O'Connor
This video just has an energy that I love so much. I have no idea if I will ever use this recipe; but I really want to. Like, right now. Too bad its July in New York, too humid for any all day oven usage. Until next winter
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Dodger
I made this meal and overall my family enjoyed it a lot I've never made anything myself before but now that I made this everyone in my house thinks I'm a god at making chicken pot pie but it's all thanks to you: )
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Doing the Homework
I dont even think it's about the wine being a 'better' substitute. This dude just likes the taste of white wine. I dont know why he likes it in everything, but he does apparently. Taste is subjective.
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Jack Mackenzie
That's not a pie, that's a hot pot with a pastry lid. A pie is a box made of pastry with stuff in the middle. Trust me as a Brit I understand this, who do you think invented 'your' apple pie.
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Shehran Azim
Adam: A lifetime of eating with a fork has given you an innate sense of how a fork should feel as you use it to pierce a vegetable. Chinese and Japanese: cries in chopsticks
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cameron wright
hey Adam you should do a sausage and gravy video with white wine. PLEASE p. s i love your videos i made the chicken parm video. it was a home run so thanks for that.
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psycold
Have you considered freezing the stick of butter, then using a cheese grater to grate it? I can't remember where I saw that trick. probably one of your other videos.
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Soup Shake
I'm 10 years old so if I make this will I be doing something illegal? (P. S If you don't know what I'm talking about I'm talkingabout using the wine)
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