What Most People Get Wrong About Chicken Pot Pie

[@efg1311]

Dude, not only is that the best looking CPP I think I’ve ever seen, this might be one of the most satisfying cooking videos I’ve ever seen. Well done bro!

[@AdamWitt]

Ty mate!

[@steelcrown7130]

@@AdamWitt As an Australian, I am impressed by the "mate"!

[@13Voodoobilly69]

Chinese Political Parrty? 🤣🤷🏻‍♂️

[@DaveKukreja]

Agree!

[@majorlazor5058]

Do they make CPP in the CCP?

[@coreyg7364]

First time I have seen someone on youtube make a proper pastry crust and not mishandle it. That's the hands down best pastry you can make in terms of a balance in simplicity and quality. No fake butter, no shortening, no lemon...just the essentials.

[@spencerelmen1956]

Agreed!

[@suzannestone798]

duuuude..nicely done!!! I have been making homemade pot pie for 40 yrs, and I learned a new way today! all the little extra things, like the thick pie tin, the size of the veggies, the design on the top! genius! I am so impressed!

[@artheaded1]

My husband makes turkey pot pie with the left over Xmas/Thanksgiving turkey. Homemade stock & pastry. I live for that pie because we only do once a year. Sharing this video with him so he can up his game.

[@iahelcathartesaura3887]

Yes! And I adore turkey soup of any kind you want using the bones after thanksgiving!

[@ewetyube]

I did that for an old grade school friend and his young children one year when I was visiting my parents for Thanksgiving. His two kids are out of college now and he says that they mention that TPP just about every year. I really think I have to get a set of these pie pans and make it this year for them!

[@MrGuyBroDude]

Finally! Someone is finally on the same page that the ole CPP is not a soup or chowder. It brough a little tear to my eye when you lifted that slice and it held together so nicely. I consider myself lucky that my G-maw made that for almost all family gatherings and it was always the first dish to run out. Well done on a gorgeous pie!

[@JohnDlugosz]

I'm looking at you, Cracker Barrel. They served a thin layer of filling on a plate with a pie crust on top only! #NotAPie

[@fullyproblematic]

Looks great! And you baked an ACTUAL chicken pot pie with a bottom crust! Because chicken pot pie with no bottom crust is just chicken stew that happens to have crust on top. Bravo!

[@LazarusLong10]

CPP has a special place in my heart. The day before my daughter was born I made CPP with the intention of making mini pies for us to eat while taking care of a baby. I radically misread the recipe and ended up with a comedic number of pies that completely filled our freezer. We were so happy to have these during the coldest freakin winter I’ve ever seen. We split the last one months later and were kinda sad when they were all done

[@jackstrubbe7608]

I once did that with a ratatouille recipe and figured out several variations for creative serving! Never cook when you have misplaced your glasses. 😎

[@AdamWitt]

[@jaqkerouac78]

@LazarusLong10 That is the sweetest most enduring ccp story Ive ever heard. What an awesome memory for your guy's family 🙂🙃🙂🙃🤎🧡💛🦃🦃🦃

[@buckypeterson9601]

Seriously don’t know why KZbin isn’t pushing out your videos more. Been watching for a year now and wish the best for you in 2025. Keep it up man you seriously are like top 3 food KZbin channels

[@AdamWitt]

Ty duder.

[@ljc3484]

I’m on KZbin pretty much every day mostly viewing cooking videos, I think this is the first time I’ve seen this chef. I’m subscribing today.

[@AnOlderChristianWoman]

💯

[@jacquespoulemer]

Hi Adam, Before anything else I simply love the way you cook. I'm 73 this year and have spent many happy hours in the kitchen. My Nana (I only had One, mom was an orphan) was the classic Irish business woman, no patience for cooking. She Burned almost everything, My mom was a good cook but didn't enjoy it. We had pot pies when I was growing up but I didn't care for them. I knew from other folks in the neighborhood that there was better cooking to be had. My own savory pies stood up just like yours. Moist but solid. I made all kinds, chicken, Turkey, Beef, Pork, Veal, Seafood and Tuna. For my own taste I would use an Italian Crust (white wine instead of water and an egg) and the filling, I'm not trying to make classic American so, any veg I may have left over (I cook veg so that they still have body and flavor.). Wine in the sauce from the French. and I switch up the herbs. Thanks for this Adam you brought back a lot of happy memories for me and my Polish neighbors in NJ who taught this Irish Puerto Rican kid so much about great cooking. Jacques Mexico retired

[@Valencenliberty]

My age❤❤

[@AdamWitt]

Love that! I'm glad you like the recipe. That's what it's all about!

[@korybeckwith834]

No doubt the best-looking Chicken Pot Pie I have seen. I'm going to try it.

[@OleensEmbroidery]

When those turkeys go on sale in November for .29 c /lb I buy up as many as I have freezer space. When you slow boil them down until the meat is falling off the bones, you get the best bone broth for stock. Then I build my pot pie filling pretty much like yours except for the turkeys not being roasted. You can make a lot of meals for under $20.

[@DanceintheRaine666]

Wonderful idea. I suggested to my sons that we go the grocers the day(s) after Canadian Turkey Day and Axemas Day. The FRUGOAL (ha ha ha. Fru-GOAL) is to buy the now thawed PREVIOUSLY FROZEN turkeys as the stores, due to health concerns, can NOT legally REFREEZE the carcasses (without first COOKING THEM). This legality causes the stores to SLASH PRICES, such that the store need not DONATE these seasonal icons to FOOD BANKS or (wastefully) TOSS THEM. I did this PAST YEARS as I personally PREFER TURKEY POT PIE to CHI-BLASPHEMER!!!! the CLASSIC chiken Pot Pie. I also abhor...waste. I would rather GIVE SOMETHING AWAY when it is in prime condition than have it go to waste/become freezer burnt. It is SO MUCH WORK so I had to forgo that these past years (as Ive been too ill to undertake THAT task).. YOUR IDEA is a huge TIME & ENERGY SAVER which will allow me to MAXIMIZE my food buying dollar and the QUALITY of my PREMADE MEALS. I CREATE a minimum 20 1 portion, individual CHICKEN POT PIES which are truly beautiful in every respect. I love to present my loved ones with food which is VISUALLY enticing which leads them to courageously SAM I AM even those increasingly rare FULL FAIL dishes I still ~ periodically ~ produce. It's a RUNNING JOKE as my eldest son's culinary artistry OUTSTRIPPED MY OWN waaaay back in 2008 (when, aged 13) he soloed his FIRST multi course TURKEY DINNER. Not only was the meat FAR MORE JUICY than my own (under a perfect crispy exterior), he made DELICIOUS STUFFING: both that cooked in the crop and the interior cavity...as well as the equally deliscious ADDITIONAL STUFFING, roast potatoes AND mashed potatoes with carmelized onions, baked Japanese Sweet Potatoes, Candied Yams, his father's favourite carrot & rutabaga mash, creamed green bean casserole, HOMEMADE CHILLED cranberry sauce (made from FRESH CRANBERRIES), homemade PUMPKIN PIE (made with egg nog) & homemade whipping cream. And HE TIMED IT....PERFECTLY. THANK YOU for this simple but BRILLIANT IDEA.

[@OleensEmbroidery]

@@DanceintheRaine666 Dang, you made me hungry with that post

[@positivelyhappy.9876]

The turkeys here only dropped to 88 cents a pound after the holidays

[@BIGDADDDY80]

Put them in the deep freezer! 😢

[@foreverealm]

Who knew? That a slice of chicken pot pie could look so delectable and exciting. That is the most delicous pot pie I have ever seen. And the crust. That looks like a memorable, morale-boosting crust. First time viewer here. You have found the sweet spot in delivery. You go at a digestable pace without wasting words or time, with valuable insights as to how or why “this, not that.” Thank you for making the recipe clear and complete as well. (Peeve: Shorts showing off great looking how-to’s… in like, 20 seconds. But if you want measurements or directions… they don’t make it easy. Really delicious looking pot pie. Thank you!

[@jonathanpike4]

My guy, that pie... def making this and buying the damn pan.

[@topazblessings]

I dont care for Chicken pot pie because as a child we had the little frozen ones every day in the Summer, but YOU JUST MADE THE BEST CHICKEN POT PIE EVER!!!!! NOW I WANT TO TRY YOUR RECIPE 👌👌👌👌👌💖🎉🤗

[@Sumiya-lp8mm]

Banquet, Swanson or Marie Calender's 3:50 😂? I'm with you, my father raised me.

[@AdamWitt]

[@jaycoob5821]

It was banquet for me until I got a job and bought my own pot pies. Then I got the upgrade to Marie Calendar's

[@alhomsiyyah]

My mom used to make mini chicken pot pies, of course her own Arabized version of the recipe. Really a wholesome dish that screams comfort food.

[@DanceintheRaine666]

Also, could you please SHARE any of your mom's SPECIAL TOUCHES? I WILL CREDIT HER with the recipe (as I credit those who CREATE their own unique UPGRADES to a traditional recipe) if you should be generous enough to share even a FRACTION of her ARTISTRY...but I understand COMPLETELY if you prefer to keep such TREASURED INFO...sacrosanct. Best wishes & peace...either way. ❤

[@Mind_Idiot]

that filling set beautifully.

[@edwardolson8996]

Almost everyone will be using frozen peas, which should be added at the last possible moment, STILL FROZEN, as the pie is assembled. Peas cook very quickly, and they will be sufficiently cooked inside the pie.

[@kikyamart8749]

Sounds like too much water

[@GhostManBrandonDDpre]

This is the best CPP video I have ever seen. It is the only one you need to watch, you hit all the fine points. I've made hundreds of chicken pies, for the pie shop and my friends and fam, and yours looks splendid. Great job.

[@cerberus6654]

Well, I droooooled watching this! It's a lot of work involved but it sure looks like it's worth the effort. Excellent post!

[@annoyedok321]

Cooking was done perfectly. No soggy, no burn, no doughy.

[@hildahilpert5018]

Excellent, wonder if it could be cut down or used to make individual pies.Bet you could.By the way, my German grandmother would sometimes use rendered goose or chicken fat, schmaltz to make special Christmas cookies.

[@jerrylong3580]

Have you ever used your leftover turkey from thanksgiving and made a turkey pot pie? It’s a great way to use up the leftovers.

[@robertlynn7332]

I made a small duck pot pie and a small mushroom pot pie a couple of days after Christmas. (last week) . Both were wonderful and we also used up some leftover roasted root veggies and the leftover duck and mushroom cream gravy. Tasty.

[@JohnDlugosz]

Next time!

[@vvade9789]

I literally did that this past thanksgiving. It’s great!

[@AdamWitt]

Indeed. Always a good idea.

[@rebeccabutler9728]

One of my families favorites that I make is the leftover turkey pot pie.

[@JeremyMacDonald1973]

Damn Dude... I thought I had Chicken Pot Pie game but this is a whole other level. This looks fantastic and I can't wait to use some of that knowledge your dropping.

[@darkwolfnova344]

I'm totally loving your flare and you have taken the terror out of the CPP now I'm going to go down the rabbit hole that is your CHANSKY

[@mlockette8084]

Don’t be mad, but it’s “flair”. You’re right, I’m bravely going to lose the terror and try again to make CPP!

[@1stGruhn]

Marie Callender, eh? I see what side of the tracks you grew up on. I was raised on banquet pies and they were like $0.80 each back in my day. Marie Callender were for special occasions lol. Least that is how my grandfather saw things. My mom was a good cook so we rarely ate premade stuff, virtually never ate out either. But I'm better for it since she taught me how to cook: its saved me a ton over my life.

[@AdamWitt]

I see you. Trust. I had many a Banquet in my day too. xD

[@987654321wormy]

LOL, I grew up on Banquet Pot Pies and Boiling Bags in the 70s. The struggle was real back then. 😂

[@robm6755]

This definitely looks delicious and I will definitely try... you forgot chicken pot pie rule that cpp has potatoes in it.

[@toddmeier9743]

I don't know about potatoes...good idea but I'd add mushrooms!

[@jimthompson5612]

@@toddmeier9743 I always add between and half cup and a full cup of diced potatoes. I use the frozen hash brown cubes. P.S. Potatoes and mushrooms are not mutually exclusive. 😋

[@ElJosher]

That looks marvelous, the tin really does affect the presentation nicely. I will have to do it eventually.

[@bernieburton6520]

Yeah, basically a more classic British style meat pie. Usually more common to use beef or lamb instead of poultry. Certainly delicious. I just don't bother because I live alone and cook for just myself. A nice thick chicken chowder with a side of biscuits is what I do. I make plenty and since the biscuits are on the side they stay fresh and crispy on the outside and fluffy on the inside for a few days. So I can make several different dinners on the one big batch of chowder. Just use a whole rotisserie chicken for your chicken meat. It's a way to make several cheap and hearty meals, especially in the winter months.

[@lizzy9975]

Go and buy individual pie pans or tart tins. Make up half a dozen/dozen at a time and then freeze the rest.

[@RoseSimpson1111]

​@@lizzy9975This is what I do also. Not going without home made CPP just because I live alone. 😊

[@mrstweety52]

Bernie how do you make your chicken chowder recipe

[@bernieburton6520]

@@mrstweety52 chicken, you can get a whole rotisserie chicken pretty cheap. Vegetables of your choice. I usually go with a mix of vegetables, potatoes and carrots. You make the soup with basically just a roux and milk or half and half. You can use cream of chicken soup, but it's really easy to just make it yourself. You can amp up the chicken flavor with chicken bullion in the soup instead of regular salt. Just make it fairly thick. It's a chowder, so it's supposed to be pretty thick and creamy

[@mrstweety52]

@ thank you very much I appreciate you sharing that. I’m going to try it with fresh hot biscuits!! Sounds YUMMY 😋😋😋

[@ElNeroDiablo]

As an Aussie, normally I only encounter Chicken Pot Pie as the individual-serve items that you bake or microwave from frozen as they're cheap, reliable and filling if you need a quick bit to eat at home, work, or the school tuckshop (think a cut-down cafeteria where you buy food and find a place in the quad to sit and eat in the nice spring breeze). This has me tempted to save the video for later and make it at-home for a few days worth of meals.

[@AdamWitt]

Give it a whirl, mate.

[@SheyD78]

Not certain our frozen pies are the same thing. They are chicken pies but it's a different style to a pot pie (I think, could be wrong since I never get chicken pies)

[@anntowle1706]

I was checking out that pan and wondering if I wanted to buy it. This video convinced me that I do. Your pie looks great, so nice to see one that isn't soupy. Mine is similar, I make CPP with leftover roast chicken but also add broccoli, it's hubby's favorite vegetable.

[@allenpost3616]

Like everything in life, the more effort, and love you put into it, the better the outcome. Outstanding recipe vid!

[@hollypetersen4777]

Well done! I wholeheartedly agree that a bowl of chicken chowder with a crust on top is absolutely not chicken pot pie. Yours looks amazing! I like it with some corn kernels on top. The best comfort food known to man.🎉

[@maceyschroeder464]

I agree. It's not chicken pot pie, but it can be delicious

[@ImRmed2]

Nice work AW. I’m 62 years old and the only CPP I’ve ever eaten came from a cardboard box in a little tin pan. This looks much more grown up. Thanks. Ima give er a run. 🤘 🇺🇸😎🇺🇸

[@Bozebo]

I bake similar casual dinner meat pies every week or so and I can say this gets my seal of approval, well done :)

[@noctarin1516]

Your content is very enjoyable. Simple recipes straight to the punch with a lot of good information.

[@keithbell6866]

First time I have ever seen this channel and once I saw the result, I had to subscribe. I can't afford to lose this channel! I will have to take some time to watch a bunch of the vids. Adam really comes across as a chef with passion.

[@OT9999]

I just found your channel - great presentation - perfect length clarity etc, the capone video was awesome too

[@GregCurtin45]

Thanks for the video. My recipe is almost the exact same with the exception of making a savory crust. I add a tsp of garlic and onion powder along with the salt and pepper to the crust. I love the high walled fluted pan.

[@jettlii5872]

Good to see the algorithm has finally started to bless U. Been watching for a while and it’s cool to see ur channel grow.

[@AdamWitt]

Thanks dude

[@t0msie]

Just dropped into my recs, subbed before the ads had finished.

[@afernandesrp]

My mom would make (Brazilian) chicken pot pie. It’s creamier and it has potatoes and heart of palm. Delish!

[@JT-yj3tr]

Brazilian chicken pie is 100x way better. When I first tried Chicken Pot Pie, I was wondering why it is so soggy.

[@loriallenbaugh35]

I’m so impressed! It’s taken me years to learn to make it right but I learned even more now. I appreciate the down to earth video. I realize some beginners may benefit from more detail but for many of us this was perfect. Your emphasis on texture was something I greatly appreciated. I love food but the very few things that I don’t find appealing are directly related to texture.

[@mistyriennett5902]

This looks like one of the best chicken pot pie recipes. I'm going to have to give this one a try. I always make a small pan of Chicken gravy for on the side my family likes to dip.

[@karenbuchert3377]

Wow! Awesome work, my man!!! Gorgeous pie! Look at the flake!! Look at the filling! Incredible!!

[@marybicanic3093]

Oh, pie looks so good I can taste it! I have that tart pan and will use it this week. I had near misses with the crust, but will give it a shot with the overnight chilling. Soooo glad you showed and explained the texture. I panicked and added a tad of cream: went toward gravy. Thanks

[@LeonaDwoske]

This is the best recipe I have ever seen for a CPP. I Love how you made the gravy. I generally just use the gravy I have left over and it can be too thin sometimes. I am the grandma who makes CPP and TPP .. I have made 2 Turkey pot pies every Thanksgiving for 4 decades now using left overs from the meal. I freeze them unbaked then we bake and eat them on Christmas day. I usually use a flaky buttery crust, as you did, but this year I went with a hot water crust like a pork pie recipe my family loves and they came out great. Have you ever tried making a hot water crust or pork pies? They are spectacular.

[@MommaBearsCorner]

is really good! tks for sharing. i did like more sauce in it so did another with more sauce, took out some and added it back in pie before i closed it up. perfect. thanks for sharing. love it. yummy.

[@otisdickerson2991]

Dude! I am a long time chef and this look better than mines!!! nice work bro...

[@vicb5098]

Hiya Adam! Except for the garlic, exactly the way I make mine. Nice job!

[@mateskib]

looks amazing. I'm definitely trying that recipe bro!

[@davidfusani]

I'm tired of fine dining affectation. I'd love to see this on a menu instead of frozen puff pastry on a crock of chicken stew. Thanks for the elevated comfort food.

[@Keni-Vr]

Oh my gosh! That is the most delicious looking chicken pot pie I've ever seen! Thank you so much for sharing your recipe!!

[@tracynorris5012]

Wow, absolutely Awesome cpp. You're an all natural kitchen wizard 🧙‍♂️ ❤🎉

[@marshyburrows1094]

Spectacular! I make CPP all the time and I’ve never seen anything more wonderful than your CPP

[@Ritemon]

Unfortunately, I'm celiac, and I couldn't eat that, but I'm drooling right now!😋

[@Lisa_MS64]

Well done! Always make a double batch of the filling (with or without the chicken) and freeze for next time.

[@willst101]

This looks AMAZING, thanks for sharing! I also like how your tall tart tins are roughly half the price of other options on Amazon but can't help but snicker at the "tosnail" (toes-nail) brand name.

[@martinmcintyre7623]

Dude I have made many a beautiful pie in my years but that is probably the best looking one I have ever seen. That tart pan is something and I will be getting one. Just a stunning and structurally perfect pie that you present here. Kinda hits like a perfect slice of lasagna. Nice work.

[@reneerose9730]

I was screaming YES YES with each technique!!! BUT I also gained some new additions like the tart pan. Def want to try your crust, the gentle scoring for aesthetic and the double egg wash. Loved this video

[@songwriterjj6022]

Ok Sally Albright 🤣🤣🤣

[@BiigDaddyDellta]

Damn son this is a fun channel, and you are actually delightful rather than cringey. Subbed.

[@michellescarborough16]

Looks delicious! Dough recipe looks pretty easy. Will have to try this recipe.

[@s.engelsman4521]

That beautiful cpp got you a new subscriber! Can't wait to try this.😊

[@heretikpapy]

This is the best pot pie recipe I saw since so many years ! Thanks for the refresh :) Peace.

[@amberford300]

Yeah I want to make that, of course I've never made pie crust from scratch so I'm a little nervous for that but the CPP looks so good I'm just gonna have to try. Thanks for the recipe!

[@user-jy7mc2gp2y]

This looks amazing and can't wait to make it!

[@tom_something]

This is an excellent technique video. The results speak for themselves. For a CPP, I like to throw the frozen peas into the filling after the heat is off and then just count on the oven to heat them through. This leaves them a little more vibrant and they maintain a bit more of that texture. Also, is anyone else phasing out carrots? Saw a Bon Apetit video a few years ago where they made an argument for making them optional, and that's where I'm at these days. I like carrots a lot, but for some reason in a chicken pot pie I'm falling out of love with them.

[@GrillinWithDad]

I know what i'm making this week!! this looks insane!

[@dale3404]

I love those tall tart pans. I’ve been looking for something like that. Did I miss the link? I’ve just subscribed based on the comments. Update: I found the link in your quiche video. Have ordered it.

[@smithkaren1387]

My grandmother never made CPP!😂 Great recipe Mr. Adam! Looks delicious! ❤

[@christinehill55]

Oh my goodness I'm 70 years old and I never seen anything like this this is freaking awesome I can't wait to do it like this cuz I love chicken pot pie thank you so much for showing us how to do it I can't wait😊❤

[@mollysvanstrom6848]

Thank You!!!!!!!You're a very realistic and entertaining person.

[@iskate248]

This has me drooling. I literally just created a personal YT playlist of things I want to make because of this video, which is funny because I watch cooking vids all the time but never thought to do that. Thanks for sharing!

[@janosistvan5226]

Looks darn good... mmm😊 I love the Dbl crust...

[@SamHarper-g4c]

I just made a pot pie, bricked on the crust (store bought). Going to try it with this home made crust. Thanks

[@adamr9720]

Buy a Costco roast chicken for $5. Then make sure you put all the gelatin from the bottom of the bag, along with the meat into the filling. Yum.

[@joel5956]

Dude is a real one for calling out Grandma's lack of pie making.

[@AdamWitt]

xD

[@fiona4450]

Hey, new here. I clicked on this video because I'm apparently the 'Pot Pie making Grammie' you were talking about, though mine is made mostly like you make it here. I really don't like it soupy, so I make sure the filling is good and thick. I tend not to put peas in mine because I don't like them though, nor the leeks because $. Plain onions are *fine*. You have given me some ideas for improvements though. Like, the tart pan? Great idea. More filling. Something I put in mine that you didn't use is potatoes. Yes, potatoes. Thickens it, makes it more filling and go further for meals. And I like the taste better.

[@TheBlaqueLilly]

Lovely recipe, I add some fresh fennel & this adds flavour which makes the dish lil extra tasty

[@kirbygreen3309]

BEAUTIFUL ABSOLUTELY BEAUTIFUL!! Great step by step in the process. Very much appreciated Man. You are one of my favorite GEAUX to new CHEFS. WOW ! ❤❤❤❤

[@robinr.9007]

🌷Going to try this... and will try your pie first for my quiche. 👍

[@lfcbpro]

Now this man understands a CPP !!! Absolutely spot on in every way. That full filling is very special. I would be interested in your methods for a good pork pie, or even a 'gala' pie. If you haven't got them in the US you definitely need them !!!!! 😀 Keep up the great work sir.

[@tonics7121]

So, we all know a proper chicken pie when we see it. You nailed it.

[@erkdoc5]

Superb pie. That salt on top is something I've done to help make the flavor pop. I'm also partial to vent slits

[@sunshinepadawan]

Watching 24 hour coverage of the impending winter storm has me thinking of CPP. Your recipe has me set for success I’ll let you know how it goes !

[@supernoobsmith5718]

PPPP. Proper professional pot pie. Best looking I've seen.

[@kristenduarte4661]

Best looking CPP I’ve ever seen. Can’t wait to make this!

[@vedritmathias9193]

It's 3 AM and now I'm hungry. Thanks... That's the highest praise I can give.

[@robertshrewsbury5067]

Thank you for your work. No seed oils. A Hefty Pie with solid ingredients. Nice.

[@VagabondAnne]

This looks great, and entirely manageable, thank you! Another great excuse to roast chickens - generally I put it off because we tend to only eat the dark meat, so I've just been cutting up chickens instead and putting the raw breast meat in curry or soup or whatever. I think I saw some organic chickens on sale yesterday, I'll get on it!

[@UsernameBarbF]

What a great video, so many wonderful tips! And now I'm going to check your videos to see if you show how to roast a chicken--everyone has their own way of doing things and I'm guessing that if your chicken roasting is anything like your chicken pot pie, I want to try it! (I haven't roasted a chicken in decades...yep, I'm old and tend to grab a rotisserie chicken at the store instead). Thanks so much for your video!

[@jimthompson5612]

I am old too, but roasting a chicken is one of the easiest things in the world. I use a vertical chicken roasting rack and set it in a cast iron skillet. Season the outside a bit with my choice of the day and pop it in the oven. The nice thing is that when it is done I just lift it out of the pan and can use the dripping in the pan to make gravy.

[@UsernameBarbF]

@@jimthompson5612 Thank you so much for your reply and your suggestion--to be clearn, I'm 75 now. Decades ago my husband had open heart surgery, 4 bypasses (the 5th was too small to complete). Diet drastically changed including zero beef, zero cheese, zero chicken skin--only boneless, skinless breasts, no thighs or legs, and so on. When his cancer returned and was terminal, in his words "all dietary restrictions are off!" I had to learn how to cook beef all over again, but honestly, rotisserie chicken was the easiest way to go at the time. BUT....I'm going to learn how to cook chicken again, I'll buy that rack you mentioned, I'll look to see if Adam has a video on how he does it. Again, thank you for your encouraging reply!

[@trleith]

Good job. I and a friend have worked on a CPP recipe for commercial production and have found our taste-testers prefer a filling more towards the chowder-y end -- the pie should slump if not run. We're with you on texture -- we tried torn meat but have settled on a rough chop based on feedback. Still, it's real chicken, not meat-glue cubes. It's a tough balance to get between here and Marie Callender's. We're using the 6" tins you're used to seeing and it holds only so many CCs -- right now we're spending too many of them on crust. We're trying to get the crust thinner (ours is butter, not oil) so it doesn't want as much gravy and we can get more of the good stuff in the ≈18oz pie. It's got 50g of protein and could be two servings, depending on whether there's a Growing Boy at the table but that's not obvious to people looking in the freezer case and I personally think we should give up on that idea but my buddy doesn't. Local grocers aren't interested which tells me they don't think they'll get enough sell-through to pay for the freezer space. We're selling about 50/week (frozen) out of a deli style store under county health department rules but we don't have typical grocery shoppers. With our current equipment and process we could make 200/day maybe a bit more. The most difficult thing is we're shooting for an $8 retail. The pie's good but it's hard to beat $4.50 (which I think is what the grocers are trying to tell us).

[@janisristow9239]

I love the term "meat glue cubes". That's how so much so called food is made now. I'm a "from scratch" cook and baker, just like my mom was.

[@trleith]

@janisristow9239 That's what I came up with when we put a Callender's CPP in a colander and rinsed it out to see what was there. The short answer is "not much" but I NOTICED those cubes. I know why they do it for mass production (they probably make 200/minute) -- they can hit all the food safety parameters better and provably that way, the filling will flow through their automated equipment and so-on. It doesn't necessarily taste worse but the texture isn't "food". I'm not sure whether enough people care to actually make a living at it. Probably not.

[@_Shine_The_Light]

Love the personality! Makes the recipes more interesting. :)

[@Sandy-z8x]

I made this for my family we Love it Thank you so much yummy ❤❤

[@harlanfreeze6002]

I love it. Just subscribed. You are great all around. In my humble opinion. Thanks. And greetings from Cajunland South Louisiana ❤

[@jeffmancuso2715]

What else can I say but that’s the nicest looking chicky pie I’ve ever seen. Thanks I’m gonna up my own chicken pie game with your technique.

[@grc7231]

Your vid just popped up in my KZbin page. This looks fantastic. Adam, you now have 366K + 1 subscribers.

[@jobond3317]

I used to make all my sauces. I am not a chef, but I cook food by accident (another story). I made chicken stock with roasted chicken carcass necks and frets. Yes,🎉 lots and lots of collagen. I would make the stock day before using it cool and leave it in the fridge overnight. Next day, remove the fat. No, I never used it. I don't like fat. Gently reheat the strain bottle and freeze what I don't use. It was so yummy

[@iahelcathartesaura3887]

Wow you have mega turbo expanded my favorite food! Subscribed! This is the chicken pot pie of my dreams that I didn't dare to dream! I was always focused on the gravy. I'll be loving your videos! You get it 😅👍 My grandma made chicken and dumplings to die for, I come from a family of Southern cooks. The only reason chicken pot pie is not a grandma recipe is cuz it's a different world now. I'll be 63 years old in 2 weeks - back when I was young Grandma's were making pies of all kinds both fruit and meat, I lived in England and saw mom's & grandma's (mums & nanas 😁) making steak and kidney pie and such. Some of the cooks in my family or Diner cooks, lunch ladies who are beloved in the school system by the kids, non-profit chef-ish, caterer workers, restaurants, military cooks. Grandma's & men too did chicken and dumplings, amazing hearty soups. We just live in a different world now but it used to be a grandma thing for real.

[@erinobrien8793]

Perfection! I dislike soupy CPP. Will give your method and recipe a try. Thanks for sharing.

[@moniquelemaire5333]

Love everything about this pie.....except..... peas 😄. Ever since I was a little girl, I never liked peas. I especially loved the way you used leeks along with the mirepoix. Thanks for a great recipe and channel... .just subscribed.... All the best..... Miss Monique 🙂🙏🌷💗

[@SerenitynPeace]

I had "the" best chicken pot pie ever at a friend's home! But I will try your recipe! Thank you!