Best-Ever Chicken Pot Pie | America's Test Kitchen (S24 E11)

[@Sybaris978]

Traditional Chickey-Pot-Pie is kind of a chore to make. So, let's make a lattice. 😂

[@brandomichaelson4094]

Right?!?! That was my first reaction too 😂

[@whskymr]

I’d argue it isn’t a pot pie without a crust on the bottom

[@22maestro]

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. 😂

[@troberts1]

It's not a new take, though. I remember seeing a recipe for pot pies with puff pastry on top at least twenty years ago. And someone in the comments mentioned puff pastry on top of individual pot pies back in the 80's. Totally agree, though, "streamline" but with a lattice. XD

[@johnlaurencepoole6408]

Chasen's, a famous Los Angeles restaurant, use to make chicken pot pies in is ~5" souffle dishes and then had a puff pastry crust rolled over the top and adhered to the top edge with a 1" hole in the center, so the puff pastry was suspended above the liquid. For the chicken base they would put in baby carrots, a baby turnip and some other small version of a vegetable all in a precious presentation. These were served annually at The Huntington Library Fellows dinner every year in the 1980s, so this, at least the baking of the crust, I think, was all performed in tents at the library. Those were the days, my friends.

[@jeffcarty3292]

I bet that is true. "California restaurant at the height of 1980s frou-frou, got it wrong." Hint, when you said liquid. Soup is liquid.

[@laurabooth6752]

The turnip is a great addition!

[@RajonM]

Asparagus?! I’m calling the police.

[@willwjl]

No one in my family would’ve eaten it if there was asparagus in it. Even though I do like asparagus…maybe on the side? lol

[@DJL78]

Love the look of the lattice top, but for me the easier, full coverage style is the way.

[@Es_Elle]

The ONLY way!

[@OrlaQuirk]

I prefer to use my favourite drop biscuit recipe to top my pot pies, or cottage pies, as some people call them.

[@pamelacooney9074]

My Nana used to make chicken pot pie with a lattice crust, but hers was a buttermilk biscuit dough. So delicious!!

[@jimmijonas]

If I bite into a chicken pot pie and taste asparagus, I’m fighting everybody.

[@gokuvegeta3163]

Lol

[@mdubore]

hahaha

[@SouthernVaBelle]

🤣

[@HotCurryMouth]

🤣

[@georgiasw7512]

I love asparagus but YES I feel you on this! HAHAHAAHAAAA!!!

[@nca4794]

Love the tips for forming and baking the lattice. I'm not a fan of asparagus or tarragon, but this is a recipe you can easily adapt. I love the idea of a seafood pot pie with the puff pastry. 😋 Thank you!

[@igglewiggle6649]

What a great idea!! Seafood pot pie.

[@nca4794]

@igglewiggle6649 thanks 😊

[@melaneymattson3733]

Ingenious!! Thanks Keith!

[@katrinnappe451]

Love all the new ideas for a very different pot pie. Great recipe!!

[@lindaellison6334]

I love learning a new way of doing standard recipes. Thanks for the suggestions.

[@candismith4080]

Wow is all I can say, the puff pastry lattice top is over the top gorgeous. Looks so delicious and inviting. I really enjoyed this video and may just give it a try. Thanks for sharing.

[@katydidiy]

Ok, whose idea was it to use the lid to bake the lattice? You're a genious!❤

[@charlieharris3240]

Possibly Joe Gitter who developed this recipe for ATK?

[@mikeelek9713]

I like new approaches to classic dishes that still honor the dish. This channel continues to offer great ideas for us home cooks.

[@brt5273]

This is not honoring...

[@themostselfishman]

This is brilliant

[@cathybond7843]

That “pie” needs way more crust to be considered a pot pie. Y’all forget half the crust.

[@vrghr]

Some great ideas in this! But the lattice only sat on the pot pie long enough to say "Oooo! Lookie!" And had it rested longer, the steam from the filling would have begun to soften it and make it mushy. For a family meal, I'd bake off the lattice while it was still a rectangle. Bake it while the final simmering and "resting the peas" on the stove was happening so it's still warm, crispy and fresh. No need to measure and cut and lose a portion of the dough to make it fit the pot. Then to serve, I'd portion the filling into the serving bowls and cut squares of the lattice from that baked sheet and set those on top right before presenting them on the table. Most folk aren't going to have issues with a square topping on a round bowl, but if you have extra-picky guests, just serve it up in squared bowls and you're golden! (or nip off the corners for those who can't stand a square peg in the round hole) A lot less prep effort and lost (puff pastry) ingredient and no worries about the topping going soggy from the steam over the Dutch oven while serving things out.

[@luckytryst]

That's not a pot pie. It's soup with a hat.

[@Mike_Greentea]

True if you’re a purist 🧐

[@camelliajohnson7751]

I agree

[@workingguy-OU812]

I also agree. Hard working people want pot pies, not soup.

[@carolez8582]

Yup.

[@chinavaughan6383]

🤣🤣🤣🤣

[@carlmcclain6934]

My southern Mama and Grandma are turning over in their graves…I’m not sure what this is, but it isn’t chicken pot pie. lol. However it does look delicious and the puff pastry lattice looks lovely! I’m going to try it.

[@MSloan-qt6gl]

I didn't see the point of putting the puff pastry dough on top beyond presentation? Leave it off, cut it and then when serving put it on. Then you can make it any shape you want.

[@2brnt2b]

Love the streamline process...smart cooking!!

[@darcyjorgensen5808]

I would so enjoy that! Don’t need a bottom crust by any means.

[@emmettegamble3184]

I have no words. Wow!!!😊👏🏿🙏🏿💪🏾

[@robertstrickland2121]

Make the soup and put a biscuit on top

[@igglewiggle6649]

This to me is chicken cooked in a pot pie!! I make the traditional pies in 6-inch round Pyrex pie dishes. So fun to make and so fun to eat. I will take some ideas from Keith’s recipe into my chicken pot pie. I like a stronger umami pie so I throw in sliced rehydrated shiitake mushrooms. Sooo yummy.

[@mishis-la_cucina-Kitchen]

Wow, looks so inviting and delicious, beautifully prepared and well presented. This recipe is mouthwatering, fantastic and delightful. The texture and vibrant presentation have many taste buds tingling with anticipation. it's amazing how you have created such a flavorful recipe, that's perfect for lunch or dinner. your attention to detail is truly impressive. Super delicious , lovely and great recipe.

[@youthproblem]

"Pot pie" is kind of stretch. It's closer to chicken and dumplings.

[@Ncwildcat]

Not any chicken and dumplings in the South

[@brt5273]

Yeah it's about as close to that as "pie".

[@brt5273]

​@@Ncwildcatnot "pie" either

[@MrEquusQuagga]

The filling seemed a bit too loose for pot pie

[@norniea]

More crust is always better!!

[@AlanBram]

In fairness, I'm sure it should be easy to adjust by how much stock you add, and/or how long you cook it.

[@Mattiesadler]

I love Julia's personality in this video. The man is very pleasant as well.

[@Er-sv5tn]

I could have made ten pie crusts in the time you fiddled with that puff pastry..

[@msolomonii9825]

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!

[@hattree]

Technically this is a cobbler, there's no pie without the bottom crust.

[@brt5273]

Yeah, not even cobbler but closer to tat than "pie"

[@avalon449]

How about a tutorial on convectional cooking vs convection cooking since so many stoves have convection now?

[@quilliammiscellany5233]

My mom swears that true chicken pot pie has no crust (Pennsylvania Dutch heritage). I don't agree with her necessarily, but this is definitely the sort of almost over-wrought technique-heavy recipe that she is trying to say "no" to by saying what she does. That all being said, this looks absolutely delicious, and I'll be trying this recipe without telling her 😆

[@Ncwildcat]

That’s a casserole

[@clcortelyou]

The most flavorful chicken pot pie I’ve ever made used leftovers from a batch of Cornell Chicken and Syracuse Salt Potatoes.

[@troberts1]

That sounds delicious! I love salt potatoes, it's always great to see the bags in the grocery store. And it's been far too long since I made Cornell Chicken. I'll have to keep that in mind, thank you for the suggestion!

[@deborahsolomon2063]

I always add thyme to my chicken pot pie.

[@powaqqatsi8]

Brilliant lattice puff pastry top! Less is more. 😃I also love the idea of adding asparagus. A new twist on a classic. Thank you.🙏

[@anthonydauphin7136]

This looks amazingly great 👍

[@wayne00k]

To measure pastry I make use of a dowiss that are notched at the measurements I typically use. The soft pine dowels don't dull my knives prematurely if I happen to clip one with my knife as a metal ruler would do.

[@charlieharris3240]

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. (Thanks, PBS)

[@patriciamurashige6879]

Fun watching but won’t be making tooo many steps. Main thing I enjoyed watching this video!!!🤤🤤🤤

[@americanmade6996]

This is two dishes--chicken stew, and a slab of pastry. How is it a chicken pot "pie" if the crust and chicken are not both part of the dish?

[@techdavis]

The best part of pot pie is the double crust. That and the potatoes. Both missing here.

[@A.-and-.A]

Use the time you saved from making pastry dough for making a lattice, washing leeks, cutting chicken thighs, fishing out bay leaves, snipping your lattice, then watching people separate out asparagus on their plates. Nice!

[@Es_Elle]

😂

[@Norbu421]

Absolutely! You are a riot!👏👏

[@jeffcarty3292]

Just get cans of Campbell's, throw in whole asparagus & lemon, and a package of crackers on top. Same poor result, but real time savings 😉

[@gwynwellliver4489]

I like the spring vibe, but my hubby might protest if I left out mushrooms.

[@pacman_17]

Would have been easier to toast a few store bought croissants.

[@brt5273]

Thankyou.

[@punch6832]

I wonder if you could just top it with a premade pie crust.

[@samaskell]

Just bake off discs that match your bowls. Less fuss.

[@bkm2797]

Excellent! Thank you👍💕

[@troberts1]

Yeah, ATK bods, I think you'd be better served by including the actual recipe title "Chicken Pot Pie with Spring Vegetables" somewhere in the video description, though I strongly suggest the video title. I think a lot fewer people would be leaving negative comments if they went into the video knowing it was going to be different. Not knowing you were going to be adding asparagus until almost 10 minutes into the video was a shock, and not a pleasant one. Very bold to claim "Best-Ever" instead of a truthful title like "with Spring Vegetables". Don't bury the lead and people won't be so harsh when you mess with a beloved classic.

[@theastewart6721]

Looks delicious! Very creative!😊

[@asamelvin1919]

America's Test Kitchen... First: How can any pie be a pie without a bottom made of any crust??? Second: Reguardless of a closed or lattice crust top??? Please explain!!! 🙏🏻

[@trisgma6000]

omg in scannin thru utube i saw andrea bocelli cookin and had to watch. jk. but definitely looks like him on a glance. yum!!! thank you for sharing again. definitely one i will be tryin

[@ISSSA-j4b]

😂😂😂

[@alliesmom2946]

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.

[@troberts1]

The actual recipe title on their website is "Chicken Pot Pie with Spring Vegetables". A simple, honest title that would have let people know when they started watching that they might not actually like the recipe. I think they really fumbled by burying the lead, unless they wanted lots of negative comments because it's more engagement. It certainly worked on me, since I've commented more than once.

[@asamelvin1919]

@alliesmom2946 and @trobets1 Both Very Well said!!!

[@digging4roots]

While my granddaughter and I love asparagus, my husband detests it. I was wondering if broccoli might work in it's place?

[@saulgoodman2018]

Pot pie should have dough underneath.

[@UnrealGenius]

I’ve never had a pot pie with crust on the bottom, I’m from the northeast and it’s just crust covering the top.

[@kenmore01]

Absolutely! This is NOT a pot pie.

[@badassmother1426]

@@UnrealGenius Pie has top and bottom crust. I've been making chicken pot pies for 36 years. The crust is the best part hands down. And making pie crust takes about 5 minutes. He didn't include the time it takes to drive to store shop for and buy his special lattice dough, and the time it take s to make the parchment paper cutting and then baking it separately from the pie, and then adding it, what a complete joke!

[@saulgoodman2018]

@@UnrealGenius It's not a crust on the bottom. But it still have dough.

[@jpp7783]

I agree. As I saw this it seemed unbalanced, with an overly thick, dry crust all on top but nothing below. It might as well be chicken casserole with a slice of crusty bread on top-not a bad thing, but not as good as the real thing.

[@kimberlaw5934]

That was a great idea

[@indranihassan4513]

Delicious ❤

[@Mike-rf5tz]

Pot pie with leeks, carrots, asparagus, lemon zest, peas, and tarragon. What, no peanuts? Sounds different but I seriously doubt it is the best ever.

[@msr1116]

Sounds like something someone in the south of France threw together while intoxicated.

[@robertkuhn1258]

OCD Chicken Pot Pie!

[@avalon449]

Why couldn’t you bake the lattice crust right on the sheet pan it was on???

[@charlieharris3240]

You could. The idea of using the lid came from wanting to make the recipe "one pot". They still used the upside-down baking sheet for moving the lattice about - it might need a wipe to get clean rather than a full bath - but it likely didn't get as dirty as it would've in the oven. The lid's going to get dirty regardless of whether it's doing double duty as a lid and holding the lattice or just acting as a lid. They probably could've used one of the cutting boards they used to cut up the chicken and vegetables too as it was only being used for ease of transfer of the lattice.

[@brt5273]

​@@charlieharris3240 That's a long trip round the bend to justify calling it "one pot"😐

[@julimarshall2543]

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 :)

[@charlieharris3240]

ATK's favourite puff pastries are Dufour Pastry Kitchens Classic and Trader Joe's All Butter. They also liked Jus Rol and Pepperidge Farm.

[@sabinabaldwin4118]

Whole Foods has Dufour all-butter puff pastry. It is delicious!

[@brt5273]

I can't get butter crust where I live either.

[@atlenebartolino8923]

Well, not many people have the time and patience to do this elaborate dish.

[@ConflictedSwitch]

Adding the lattice to such a deep pot seems clunky. I would've tried to put it in an enameled 9x13 pan instead.

[@1957arm]

No asparagus 😮

[@garywallenphd885]

Two hours to make pie dough 😂 I can do it in 20 minutes.

[@Wafflinson]

Doing this extensive "off pie" lattice seems like more work and honestly the end result isn't even a chicken pot pie. I MIGHT have given them a pass if there were crust on the bottom, but no dice.

[@satpanch]

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

[@kenmore01]

No bottom crust, not a pot pie. To call it the best ever is click bait.

[@JonIronhorse]

Wow, this is a stretch!

[@sbro9242]

What cool veggies and herbs to use: leeks, asparagus, tarragon, and tomato paste. I need to try this, but omit the peas and serve them on the side so it’s not a pea pot pie.

[@winstonelston5743]

The leeks are a fine idea, but I'd mince a few shallots as well.

[@minniek4679]

I'd like to find a recipe where the sauce isn't thin & runny like soup and the flavor mimics Stouffer's Chicken Pot pie of yesteryear.

[@dianajones8598]

Yummy 🎉 Delicious 😋

[@clairressagoad2789]

I’m not sure it saves time on making pie dough, I do like the look and I LOVE puff pastry and I think this would look impressive for any dinner…

[@WastrelWay]

This is rather elaborate and I guess the asparagus was left over from something else so they had to use it. Nevertheless, and in spite of having to dig it out of a Dutch over, it seems OK. Thanks to Keith for going outside the box again. Edit: appreciate the reference to "juicy tender thighs" hey Julia!

[@badassmother1426]

You are hilarious!😄😂

[@badassmother1426]

The chicken pot pie recipe ive used since 1988: chicken, chunked potato, carrots, peas, onion, salt, pepper. Keep it simple stupid! Absolutely never in a million yrs would dream of putting asparagus in, or broccoli, or spinach. My GOD! it's an abomination. Why do people have to mess with perfection?

[@charlieharris3240]

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.

[@brt5273]

If you wanna call soup with some cooked crust added to the top a "pie", knock yourself out... literally😵😂😂

[@leeneia]

Two hours to make a pie crust? Oh please. Take one-half of a box of Jiffy pie crust mix. Mix. Roll out. Freeze the other half right in the box for the next pot pie. Filling: saute chopped onion in butter. Turn it into 1 or 2 cups of cream sauce, depending on how big your dish is. Add herbs and seasoning as desired. That's where the love comes in, and I don't mean soy sauce. Add leftover cooked chicken torn into small pieces. (It's probably a good idea to warm it up in the wave.) Add frozen peas or mixed vegetables, nuked to get rid of ice. Put it all in a dish. Cut vents in the crust. Bake at 375 till crust is nice and brown. Salt at the table as your blood pressure allows. I think the Jiffy box calls for 425, but why make the dish dangerously hot when a lower temperature will do the job?

[@charlieharris3240]

Sounds like a lot of shortcuts that will make for an underwhelming meal while saving little time. And at 375F, your crust will be anemic. At least give it an initial blast at a higher temp.

[@leomik]

I’d rather just bake Marie Calendar’s chicken pot pie…

[@winstonelston5743]

Once a pot pie is in the freezer, it should stay in the freezer.

[@Es_Elle]

This is not classic, nor southern. But, I love the lattice work for an apple pie.

[@carolez8582]

Yikes. This is crazy. So much easier and better tasting to make a proper pie crust ( takes around 5 minutes), throw together the filling, plop the crust on the filling , and BAKE. Ridiculous.

[@philip9569]

What size stock pot?

[@artagain8977]

How in the world does it take “two hours” to make a pie crust?? My lovely wife does it in 10 minutes. Lol.

[@charlieharris3240]

ATK's go-to all butter pie crust calls for a couple of stints in the fridge to hydrate and chill. So it doesn’t necessarily but there's the frame of reference.,

[@brt5273]

It's ridiculous

[@badassmother1426]

Why is it taking him 2 hours to make a pie crust? It takes me about 5 minutes to measure flour, lard, a pinch of salt and a couple tablespoons of water in to my kitchen aid mixer bowl and mix into a pie dough. Another 1.5 minutes to roll out.

[@charlieharris3240]

ATK's go-to all-butter pie crust calls for a couple of stints in the refrigerator to hydrate and chill.

[@badassmother1426]

@@charlieharris3240 Butter is more expensive where I live. I can get lard $1/lb. Butter's $4-5/lb.

[@pibbitybibbity]

Sorry, ATK, but that’s NOT chicken pot pie. That’s a chicken casserole. Pies have bottom crusts, so without a bottom crust it’s not a pie.

[@rg3825]

This looks suspiciously like chef John’s considerably better recipe. The lattice top is a real time waster. This is the first ATK recipe which I’ve come across that seems directly derivative.

[@rg3825]

kzbin.info/www/bejne/l5zXh6loe9iMeNUsi=phn-U37NLkG1s8Pv

[@germanjuarez-xh1hz]

10/10

[@troberts1]

I'm sorry, but you really misrepresented this recipe. It's not simple or streamlined. I do not want to make a lattice. It's just too fussy to deserve being a "simpler alternative" to a regular pot pie. And an absolute sin to talk about the added flavor of the fat in the thighs to only throw it away. I trim off the fat and throw it in the pan to cook my chicken to intensify the chicken flavor, and it yields a great fond, which would have greatly added to the flavor. And I've never once cooked up leathery chicken thighs, they really are hard to overcook. Add the meat back later if you're worried about overcooking it. I did start this video super prejudiced, since I vastly prefer a full crust, but you didn't sell the concept well, especially when the scissors came out.

[@jasonschultz9570]

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.

[@michaelcoffey7362]

Tasty 😋

[@Es_Elle]

Must be a California version of pot pie. Using puff pastry when making pie crust from scratch takes 3 minutes to create and five minutes to chill. Meanwhile, dude will still be making tick marks with his ruler! Puff pastry is NO substitute for a REAL crust! Also, there must be crust on the top AND bottom of the dish. If you want to experience a REAL pot pie, don't waste your time on rulers, drawing paper, and Dutch oven lids, please!

[@MorganMghee]

Rare miss.

[@aaronjames1810]

I love ATK, but this was a miss for me

[@MichaelJohnson-vi6eh]

I know its technically a pot pie but this is so much lighter than a typical salty, schmaltzy, cloying but delicious double crust pot pie. I usually make one for Christmas Dinner - I may see how this one works out.

[@alliesmom2946]

How is a typical pot pie both “salty and cloying”?

[@krispyier]

@Josh Johnson...

[@Ncwildcat]

Lord people use some lard and make a crust. Top and bottom . No asparagus. I love asparagus but not there .

[@heidid5275]

Ohhhh, so that’s how you do lattice……

[@mikeb9604]

God bless you but that is too much work. You lost me on the lattice part. Looked like crochet 🧶

[@jeremysmith9696]

not a pot pie without a bottom crust!!

[@als1089]

im sorry but no. its november. this is way more work than just making it in a cast iron.