How to make Chicken Pot Pie

Hello everyone, I'm back and today I'm going to show you all how to

make

chicken

pot pies. This is what you will need. You will need pre-made deep dish pie crusts. This is a Kroger brand and comes in the package now. You don't want to leave this out until you're ready to use it, so I'm going to put it back in the freezer. Ok, you will need

chicken

. You can boil or bake some chicken breast. You can use chicken thighs, whatever you want. choose to use you can use ham you can use beef you can use any meat you choose to use for your pie you are going to need 1 medium onion that we are going to dice up you will need potatoes

make

sure you wash and peel your potatoes and we are going to dice them also garlic powder black peppercorns sea salt you're going to need heavy cream and I have two cans of cream of chicken soup condensed soup and those are 5 ounce cans you're going to need two cans of cream of mushroom soup and you're going to need frozen mixed vegetables this frozen mixed vegetables melody has carrots, corn, green beans and peas.

I don't suggest you use the mixed vegetables that come and can because if you do, I find that I think if you use the canned ones they will be very mushy, you don't want that so use the freshest vegetables that you can use. Hey, if you want to chop your own carrots, you can do that if you want. use fresh green beans, you absolutely can, okay, but this is my go-to when I made a chicken pot pie, the frozen bag, everything comes in it and it always turns out perfect, no mushy vegetables here, now I'm going to set them aside and The First thing I'm going to do is start chopping our onion and our potato and then I'm going to go in and take this beautiful meat and chop it up and come back and then I'll show you. how to make a beautiful chicken pot pie for the weekend I'll be right back okay everyone so let's go ahead and get started let me show you what I made.

Here I have a frying pan. I washed my potatoes, peeled them and cut them. I just put them in this pot of cold salted water. I'm going to boil them for 15 minutes, that's fine, and it may be a little less than 15 minutes when I feel like they're almost tender but not quite. I'll drain them. Okay, so those are cooking over medium-high heat on that side, this pan here has a little bit of vegetable oil in there, just a little bit to coat the pan, let's go ahead and put our beautiful onions in and I don't decide to use as many. onions like I showed you.

I'm just going to use a little bit because honestly I don't want a lot of onions in my cake and here's the thing if you don't want to use onions or I don't like onions don't put them in your cake it's okay it won't make any difference it will continue being tasty, okay, believe me when I tell you that, absolutely, so we've got our onions, let's go ahead and put some in. a little bit of ground black pepper on our onions, we're going to flavor and season every part of this dish, I used a little bit of sea salt and when I say a little bit, a little bit less, all you need, okay and we're I'm going to do let these onions saute when you see they're nice and translucent and the translucent is when the onions start to get a nice light color when I see we're going to go ahead and add our beautiful chicken now.

I have taken out the chicken and use the chicken breast. Okay, so I use both breasts and a little bit of one of the lakes. I feel like this is the perfect amount of meat you'll need for a good sized chicken. meatloaf because I don't know about you but when I have meatloaf I want to be able to see the meat well and I'm sure many of you can agree with me you know we don't want to have meatloaf like the frozen kind that you can buy in the store and then you have to look for those three pieces of meat that are there, no, this meatloaf that we are making today is going to be overflowing, oh, my camera is trying to jump there to our meatloaf that will be overflowing with that beautiful chicken breast, so once this gets nice and translucent we'll put in our chicken.

I'll be back everyone okay everyone our onions are nice and translucent so here we are. We're going to go ahead and put our beautiful chicken breast in there like this, remember we have a little bit of vegetable oil in there and we're going to warm up our chicken because this chicken is cold, you want to reheat it and then we're going to season our chicken, we're going to put a little bit of salt on it, pepper and garlic powder. Cooking is so easy, so much fun, and yet it tastes so good. Oh absolutely, get some garlic powder, don't be afraid to season it on its own. the seasoning you need to worry about is the F salt, the black pepper that's there like this and then we're going to put a little bit of sea salt and when I tell you everything a little bit, it's just a little bit, that's all. you need it and if you don't want to use salt, you don't have to, no problem, we just want to heat the chicken like this and if the chicken cubes fall apart, that's fine, don't worry. now if you can look here and our pot of potatoes are boiling vigorously so here in a few minutes maybe seven to eight minutes we will take them out and drain them well because they will finish cooking in the oven okay but I want to get halfway there , so we're giving up an advantage because if you just put them in raw, they won't cook right, so never put them in raw, always precook them, okay, this is what you want.

I look beautiful now, if I can get close to the camera real quick, let's go ahead and put in our vegetables, please don't use the canned vegetables, everyone, please, okay, I'm going to grab this other one, excuse me because I like a lot of vegetables I like to see the vegetables in mind, okay, I don't want a little bit of vegetables and I don't want a little bit of meat. I'll be able to try it out and see everything using a bag. and a half and these bags weigh twelve ounces, so I use only the bag and a half of the vegetables, so now I'm going to put this on low heat for now, okay, mix the vegetables well with the meat. here guys, oh, you will be very happy when you make this recipe, you hear me.

I mean, everyone will jump for joy because it's so tasty and so easy. I can't wait until everyone tries it, so let's start with one of our cans of condensed cream of chicken soup make sure at this point you have your feet in the simmer load and get everything out, get all that goodness out of that can, it's well, you don't want to waste that goodness, get all that goodness out of there absolutely and then let's go in too with our second can, it's Friday night guys, and we're going to eat cake tonight, we'll play some cards, we'll put on some music, then We'll have a family night and enjoy our Friday, okay?

Make two more videos tonight, if you haven't seen the Valentine's Day video check it out and let me know what you think. We had a really good meal that I prepared. Okay, let's give this a good shake. Okay, because then we're going to also put cream of mushroom soup on it, make sure you can't emphasize it enough, make sure it's on low heat, okay, low heat baby, there we go well and add it in, then you're going to put the cream of mushrooms well that came out. Look at that, let me wipe my hand guys, that cream of mushroom soup was ready to come out of that can, wasn't that good?

Come on honey, like this, now I have the fourth can in case I need it, sometimes I use half. from that last tin, sometimes I don't use it, it all depends, okay, because one thing you don't want is dry, you don't want a dry cake, you want it to be nice and moist, but you don't want it to be dry. be watery, okay, so let's start with the two cans of cream of chicken soup, one can of cream of mushroom soup and heat it up nice, okay, and now what we're going to do is take some of our heavy whipping cream, oh yeah Oh. yeah, you're talking rich, you want something that tastes so rich, so tasty, put some heavy whipping cream on there, how much, Gina, not too much, just be very careful, okay, start with a little bit, because you all know if you start with too much.

You can never take it away, but if you start with a little bit you can always add two. I love saying that because it's honestly so true. It's okay, start with a little bit and you can keep adding until you're happy with the consistency. your plate okay let's go to the camera work with me here we go and then I'm going to put just a little bit of butter okay just to flavor the butter you don't want to use a lot of butter because we don't want a fat. They won't let me get to it, pretty boys, they don't want their cake to be they just want this camera to keep trying, it keeps moving on me, okay, I see the camera wants some of this, okay? this is what I'm going to put in just a tablespoon and that's it, put the butter in there, this is going to be nice and velvety, nice and flavorful, not at all buttery, okay, now let's increase this now that you're getting the consistency that we're looking for. see this oh my word whoo look this is what makes me happy this was what excites me you can make this with turkey meat hey you can make this with beef any meat you want to use hey you can use lamb if you want I want it will be Well listen to me, all you have to do is follow these instructions, it will be just as tasty, okay, now this is getting nice and hot.

I'm going to take a look at my potatoes. and what I'm going to do is stick a fork in to see if any of these potatoes are tender, so let me see. Oh, perfect, okay, turn these potatoes off, okay, get going again, I'm coming. to drain the potatoes and then we'll put them in, okay, let me pause the video for a second, okay, everyone, I took my potatoes and drained them from the water. Check this out, you should have those potatoes in your meatloaf, it wouldn't be meatloaf if you didn't have those little pieces of potato in there, I definitely loved them.

My nine year old son loves mince pies, yes he does, so he will really enjoy it. He does not like. I know what I'm doing here, but he'll go crazy when he sees that we're eating a huge cake, it's one day, look at this, this is exactly what you want, let's try it, okay? Try it again to see if it has that flavor that we are looking for. You are looking to try the garlic, the black pepper with sea salt, the flavor of the condensed chicken and the cream of mushroom soup. If you are one of those who don't eat cream of mushroom soup or cream of chicken soup, you are more than welcome to using cream of celery, you absolutely can, okay, now let's try this, look at the taste of this guy, oh my god, oh man, oh man, that's it mm-hmm oh wait, sorry.

I'm just going to put a little bit of garlic powder, a little bit of black pepper and voila, this is good, you hear me, man, is this good? Just flip it over, remember your potatoes are almost cooked, okay, this is what we do. Let's do, let's let this cool down. I need to add a little more whipping cream, just a little bit, that's all, don't get carried away guys, remember to start with a little bit, you can always add too. beautiful look, that's what I'm looking for. I'm going to let this cool and then we'll put it into our beautiful pie crust.

Okay, and then I'll show you what to do next, but we have to let this cool down. down for a minute back everyone okay everyone let's place our potpie on this beautiful pie crust and bake. Be sure to turn the oven on to 350 degrees and this will cook for about 40 minutes, however long it takes to cook. one, I'll let you know after we take the cake out of the oven, okay, here I have two egg yolks that I took and separated the whites, we're not going to use the white, but put just a little bit of water in here and that will be our I work on the shine of our cake base with this and it will leave it nice and shiny.

Well, I don't use egg whites because look at any egg white that will actually work. they will pool on the top of the cake base and we don't want that, so remove the whites, use two egg yolks and a little water and you will have a nice shiny golden top. pot pie, look, this guy is okay, so we took it straight out of the freezer and we've chilled our pot pie filling with a little bit, you don't want to put it in here too hot, okay, because you're going to make the bottom crust. soggy and we don't want that so you cooled it down and then we'll let it warm up all together okay and that will help keep the bottom crust nice and crispy it will absolutely be fine look at this look at those nice big chunks. of potato, my goodness, and you want to fill it to the top, okay, you don't want it to overflow, don't go crazy, guys, but you know, put it to the top and then we'll put the cake batter in it. the top, if you want, there is a roll out cake stand that you can buy pre-made and you just roll it out and place it on top.

I just use this one and I'll show you how to do it, it will look like it's messy. when you put it in there for the first time, but it's no good and it'll be golden brown and delicious, you hear me, oh yeah, my God, look at this, that's what you want, look at that baby, look at this, my word and where. Where would my parsley be if I'm looking for you, there you are? I'm even going to put parsley inside here even though we can't see it. I just need to know it's there. They didn't know me. you know I love parsley I do it, it makes everything so beautiful oh my gosh okay so this is what we're going to do.

I'm going to take your pie crust seriously and these two pie crusts, they only cost me a dollar ninety-nine, okay, look how I'm converting it. upside down and I'm just removing the silver part, it's okay and it will fall on you, it will fall off, just be patient when you havepatience in the kitchen, oh you will have good food, patience is the key. to good cooking you hear me you want good food be patient I put my heart my foot my soul and everything I have in my kitchen I love feeding someone and hearing them say mmm oh my God this is so good for what I live for that I do it well , I'm going to go ahead, let me move my camera back so you can get a good view of what I'm going to do.

I'm going to set this up here, so okay and then I'm just going to tie it up a little bit and it'll come off like this, okay, so take this bad boy, come and work with me, baby, work with me, baby, and then just come in and , if it breaks, guess. what's okay, nothing will happen if it breaks, we can fix it, all you have to do is smooth it out where it broke, okay, let me show you something I like to do, watch a little bit break off there, okay, don't worry . this kitchen hey we don't worry in this kitchen no we don't know we know God will take care of any situation that comes up and everything will be okay absolutely that's how I deal with life guys absolutely anything that comes up we know God will take care of it, so this is what I'm doing, look at this, just crush that bad boy, don't crush him too much, you know, you know what I'm talking about, okay, now I'm ready before I look at this, look how . simple, I have no problem with using anything premade, premade is my friend, it's especially when you have kids and you have a family and a husband and different things to manage and different things to do absolutely premade like my friend and I tell you one thing , it will be just as good as homemade, you hear me, here's the thing, trust me when I tell you this, this can withstand the best canvas bag, a fork, it's okay, I'm just going to keep going like this manner. to be sure, then my cake batter is nice and sealed.

Okay, you're not trying to make a design, but it doesn't hurt. Well, it makes it nice and pretty. Okay, like I said, we're not trying to make a design. I'm just trying to seal it in and this will work and give you a little bit of pizzazz. Also see, no problem, oh my goodness, and it's so easy to have the kids shred that meat for you, they can add the vegetables. They can open the cream of chicken and cream of mushroom soup for you. Absolutely my word. I whisper when I get excited. I was four years old when I got excited.

Look at this, oh my god, oh yeah, and the taste of this was amazing. I wish everyone could try it. this right now, I wish you could do it if I had a smell vision. I highly suggest you turn this on right now because when this goes into the oven we're going to smell out of this world, okay? I just add that a little bit more just to make it nice and pretty and even okay, look at that, oh yeah, now come in with your beaten egg. I don't have a brush, but I use some kind of spoon mm-hmm, right, I have a spoon.

It will work, yes, you will get the beaten egg just apply a little bit of cold water and mix with the eggs, egg yolk, only you can use the whites, okay, it's really up to you, but it doesn't suggest it, okay? Let's see, I could go in with my finger, here we go, that's a little bit easier for me, my hands are spotlessly clean because you want that egg to be nice and everywhere you want to have a nice, beautiful golden brown crust, so it will be. nice and crunchy, boy, I'm getting excited mm-hmm, I know you guys, your mouth must be watering because my mouth is watering right now, you listen to me, boy, oh boy, and I'm going to make a cut in the top so we can can have a vent for the heat to escape, okay, if you don't, sometimes your pipe, oh, if we don't, sometimes your cake batter will explode on the sides or something , so you want to give it some room to breathe.

Well, look at this nice and beautiful. I'm going to do it all again, just make sure you get that egg yolk all the way into these beautiful crevices and then this goes in the oven at 350 degrees, look at this, oh my gosh, beautiful. Oh yeah baby, okay, now let me show you a close up. We'll put it in the oven after about 40 minutes, check it, and then I'll let you know how long it took to cook. We'll all come back, okay, everyone. I wanted to show you a cross that I put there just for ventilation. Okay, everyone, let's take a look at the oven.

It's been 35 minutes, it's not ready yet, but I still want everyone to see what it looks like. like after 3035 minutes, look at this, look at that nice, nice, flaky, golden crust that we're all looking for, let's let it cook a little bit more and then we'll take it out. I'll let everyone know what it tastes like. Okay, everyone look at this, it's been 50 minutes and I know at the beginning I told you I was going to cook this at 350 when I put it in the oven, what I decided to do was cook it at 325 degrees, okay, so here we go.

This in the oven at 325 degrees for 50 minutes. Could you look at this? Could you take a look at this? This here burning. This right here is what Gina Young's homemade cake looks like inside. and bubbly and well seasoned, you got that oven roasted chicken, this along the thick whipped cream, you got those beautiful fresh greens, oh my goodness, those potatoes, that garlic powder, look salt and crushed black pepper, you get some of butter for flavor and then you have this beautiful crust on the bottom and on top, egg washed and cooked for 50 minutes. This is what we must do.

I want to let this cool not too much, but I don't want to cut it. Right now and everything goes black, you understand? Okay, so I'll give it at least 10 minutes to cool and then I'll come back and we'll try it. Comes back. Okay everyone, our potpie has cooled down. maybe 7 to 10 minutes, yeah, that's nice and cool, okay, this is what we're going to do and make sure we put those slots in there, it really helps, it really helps, okay, let's go ahead and narrow it down here. I'm just going to use a spatula okay and make sure you cut the bottom crust too because you want that bottom crust to come out okay look at these guys we're having chicken pot pies at the Young's house and I wish everyone was here .

I wish everyone were there. here so you can try this, omg I'm going to give you all a taste tonight, oh my gosh, in this crust, this crust is beautiful, this is making me want to make a cherry pie with cream cheese filling Come on, get out of there. For me baby, come on, give me that bottom crust - oh yeah, on my word, would you look at this? Can you see what I can see? Look at this, look at that beautiful flaking right there, my goodness, and I've got that undercrust there, okay? let's remove it with your spatula very gently, okay.

Oh, crack yourself, it does. Oh, in this goodness here I want all that to give me all that goodness. Do you hear me tell myself all that? Don't fool me. any of that oh oh this is what I'm going to take this camera off this tripod I'm going to show everyone inside here let's see if I can get a good picture let's see oh it's too hot to pick it up but let's take a look around here look at this what weirdo guys, this right here is pop pop 101 hey, if you never had one before you better get one, they'll ask you do you trust me when I tell you this, they'll ask you where.

Did you get that beautiful recipe? I'm sure you'll tell him. Gina Young look at this. Gina Young showed me how to do it. Look at that flavor. The taste of that guy. That's there. My God. Oh, wait for one more luck here. boy, this is a chicken pot pie, I bet God bless this food, thank you Lord for feeding me and my family today, thank you for all your blessings, loving us and caring for us, please send your angels to surround us day and night , it is in your holy spirit to help us make good decisions and give us peace over our mind we pray that weapons will not be formed against a young family shot prosper we bind the devil we bind all evil harm danger hurt illness death danger and pain away from my family Lord we thank you for what you do today and we thank you for every day we thank you for helping us in difficult times Lord we thank you for the roof over our heads and the food you feed us Lord we love you very much lord I thank you for blessing my YouTube channel once again we say amen look at this, let's dive right in, I have to put my camera back on the tripod and all of you, of course, of course, I'll let you try this, you better believe I'm okay.

Come on in, I'm going to give you some of this beautiful flaky crust, there's a big piece of chicken right there, oh, let me get you a green bean, try that right there, tell me what you think, tell me what you think about this. Potpie, the best pot pie in town, if you're looking for a good pot pie recipe, this is the one to go crazy for, you're going to keep them coming back begging for more, they'll trust me, hey, trust me, I'll do it HE. Try that, oh my god, try that, why do you taste so good?

Oh why do you taste so good? Look at that flaky beauty mm-hmm oh my goodness on the crust, the crust is magnificent look at the rolling mmm look at this huge piece of meat right here, you see that's what my cupcake wanted, not three little pieces of meat, you have to perform a search. I have meat all over this Popeye and these fresh vegetables are delicious and crunchy, there are no mushy vegetables and this, oh, this is it. man so tasty it makes you want to cry because it's so good if anyone was here i would literally slap them oh it's so good omg mmm hey if everyone enjoyed this recipe give me a thumbs up mmm and if you haven't subscribed make sure to subscribe , make sure to click his notification bell so you can get notified every time he uploads one of these amazing recipes, absolutely look at this guy, OMG, try that and make sure you cool your mixer before you put it in that. crust on the bottom and your crust on the bottom will be just as crispy and beautiful as this look at that big potato here guys oh my gosh this is so delicious.

I'm going to eat all of this, OMG this is so good. oh and on the other side so good oh you don't know how to cook well until you try this word look at that beautiful flaky flavor oh why did you taste so good oh why does my heart hurt just feel this pop I know it's papaya so yeah, yeah, hmmm I'll make one for you guys. I have to get this video going so I can finish it. It's so good. I love each and every one of you. Have a great weekend. Thank you all for watching.

Good night.