Molly Makes Chicken Pot Pie | From the Test Kitchen | Bon Appétit

This is the real thing, okay, take it off, you're not going to use that clap today, I'm going to show you how to make a pan roasted

chicken

pot pie, this has a lot of the classic

chicken

pot pie elements, but we took two pretty serious shortcuts: one is not using chicken that you have to cook completely, but instead relying on a store-bought rotisserie chicken, and the other is using store-bought puff pastry instead of making your own pie dough, so this all happens in one. skillet takes about an hour from start to finish so let's do it here's my roast chicken.

I'm just going to cut it into its parts and peel it, wow, the skin, so I'm just separating the legs and the breasts, as you would find classically. onions, carrots, garlic, thyme and peas in a chicken pot pie. I had to do a lot of soul searching when developing this recipe because as I mentioned we basically have a requirement that recipes have 10 ingredients or less so each ingredient you really need held up and I personally didn't think the carrots held up. firm in this dish and I'm just not here for overcooked soft boiled carrots. I made some sort of controversial move and swapped them for turnips.

Because they hold their shape better and have a more interesting flavor, they're not just a sweet mush and I feel like it's bringing something new to the conversation, so it didn't go down too well with some of my coworkers, but I finished. We are doing a count in the office of how many people were in favor and how many people were against and the turnip one, so I'm sorry to say that there are no carrots in this recipe, sorry, not sorry, Carla was quite horrified when she found out . that the recipe went all the way to cross

test

with turnips like if you were going to eat a cooked but not charred or caramelized carrot over turnip yeah try to change my mind okay why don't you come try this on like half an hour, okay, okay, two medium-sized turnips tend to have a kind of tough skin, so unfortunately we have to peel them even though they are pretty pink, so the easiest way to dice a turnip is cut it into thick boards. first and when you get to this wobbly part, it is best to turn it on its side and cut it this way so as not to risk cutting your fingers.

I love cooked turnips. These people are crazy, so I have six cloves of garlic and I'm just smashing them pretty aggressively with the side of a knife to remove the skin and then I'm going to chop them into big chunks, they'll cook for quite a while so don't it is necessary. Sliced ​​super thin or finicky, just breaking them up a little will go straight into the bowl with the turnips. I have about a tablespoon of fresh picked thyme leaves, we'll add that in there too, but if you're someone like you and Tommy Werner. I just hate picking thyme rosemary it's easier to pick okay let's go to the stove and start making the filling that's the time I have a 12 inch skillet here that I'm going to preheat so once I my pan is preheated, I'm going to add three tablespoons of butter, which is a very classic fat to use in a chicken pot pie because of how rich and creamy it is, it does well with the sweating of all these vegetables and creates a really rich creamy filling. , so I melted three tablespoons here and I'm going to add all my onions and make them sweat, which means cook them gently without browning just to soften them.

There's nothing better than buttered onions and garlic, and the smell of it and the way it tastes, it's starting to look nice and translucent. and now I'm going to add the turnip, garlic and thyme mixture that we made and just fold it in and let it start to soften a little bit as well. I don't plan on cooking these turnips completely on the stove because they are ultimately going to spend a good amount of time in the oven, so if they were fully cooked at this point, they would turn to mush in the oven, so only about three minutes here for the flavors to melt and then I'll continue with the seasoning at this point, now a teaspoon of salt and a good amount of black pepper as well, oh, you know what?

When this whole debacle was going on, Chris Morocco told me that his favorite type of turnip was a daikon radish and I didn't. I don't know about you, but I'm pretty sure that a daikon radish is a radish and not a turnip, so isn't it? So, Chris? Yeah, I'm totally just talking about how, what we're talking about, what we're, you know what we're talking about, yeah. I'm on the podcast Why What Did I Do? You told me your favorite kind of turnip is a damn daikon radish. That's true, they just suck. I feel like you're focusing on the wrong thing, which is that it's not about turnips. what it wants to be is a daikon radish, you're going to try this cake and you're going to love these turnips, damn haters, okay, we'll have someone else try this cake anyway, I'm going to sprinkle three tablespoons of flour now that's what's going to help to thicken this sauce, which is essentially a roux, so I'm cooking the flour a little bit, so it's been cooking for about a minute and now I'm going to add wine, cooking this until the wine cooks down and the alcohol cooks out. , so you can see that it's already starting to thicken now that the pan is pretty dry on the bottom.

As you move the spoon, we can add the heavy cream and this is two cups of heavy cream with one tablespoon reserved because we're going to use that tablespoon later to spread the puff pastry so don't forget to set it aside so now I'm going to add all the shredded rotisserie chicken and the frozen peas, so yes, the pan is very full, but We'll cover it with a base and that way when we take it out, it will be a nice, thick piece of cake. We're going to take it out to the counter and let it cool for a couple of minutes while we roll out the puff pastry, so this is a package of puff pastry, so I'm going to lightly flour the surface and then roll it out.

I want to roll it into a 13 inch square, which would mean it will be an inch wider than the width of this pan. and there may be a little bit of overhang to make a crust, this is about 13 inches wide and nine and a half inches deep, so we're going to spread it out a little bit this way, so the best way to do it now is quite large . piece of puff pastry on the pan is to roll it over the rolling pin very gently and then just roll it out over the pan, so at this point you have to work a little bit quickly because the pan is still hot and the puff pastry will start to get quite soft, so I'm cutting around the edge to leave a one-inch border.

You'll fold it down to create the edge and then we'll crimp it, okay, pressing it along the edges to level it out. and then using the tines of a fork just folding the outside in and this will help hold it together. Okay, now I have this dollop of cream reserved and I'm going to apply it lightly over the top of the dough to help. with a little golden brown color, it doesn't need to be thick before you put it in the oven. We need to cut a couple of slits here to vent it so that steam can come out while it's cooking and the filling can cook and it doesn't explode and then in the oven at 400 degrees, the pie has been in the oven at 400 for about 25 minutes. and you can look here and see that it's been browned all over.

I also put out a baking sheet. below to catch any bubbling that's happening, so at this point I'm going to turn it down to 350 and let the puff pastry cook from there, okay, it looks evenly golden, the filling has clearly thickened and you're seeing it bubbling. and I'm going to take it out of the oven. It's been out of the oven for about 15 minutes cooling, so I'm going to break it in and then call all the turnip haters in the house to come over. and having them say they love it sounds like creme brulee oh look, hates turnips, that's a beautiful crust, thank you, it was a pre-made pie, I mean, yeah, cool, I didn't just make puff pastry in the last hour, I mean.

It's been a blur, yes this is true, the chopped and diced turnip looks very well cooked, so this is a turnip, not a potato, don't tell me you hate the way it tastes, what I will say is that It tastes like a turnip, which means it's delicious, I wouldn't eat it, I'd rather it be a stupid carrot that's kind of bad with carrots, yeah, I feel like you can relate to my feelings, don't think a turnip and a carrot are substitutes from each other, oh God. God, they are very vegetable, it is delicious, it has a beautiful sear, thank you by the way, just the sauce is perfectly seasoned, thanks to her she loves it, please I won't admit it, besides the fact that there are no carrots in this dish, it's a pretty classic iteration of a pretty classic dish, obviously we rely on store-bought roast chicken to save time and flaky pastry which is always delicious, but other than that, it's a great chicken pot pie and you guys need to stop painting turnips today .

I'm going to show you how to make roast chicken in a skillet, pot chicken, what do you call a nice skillet, oh yeah?