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so you want a nice hearty bowl of
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chicken pot pie all to yourself the
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beautiful flaky crust will you add the
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right spot because it also has Guinness
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in it also for more recipes for St
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Patrick's Day check out the hasht St
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Patrick's Day food there's so many ways
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to make chicken for this recipe but what
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I'm doing is something subtle but
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delicious I'm poaching it with some nice
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herbs some spices starting with some
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chicken in a cold pan or a pot and then
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you can add some broth or in my case
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water and then just over a tablespoon of
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this better than bullon chicken paste
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this is really really good
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stuff then right over here I have some
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oven roasted cloves of
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garlic add a couple in
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onions then couple of sprigs of some
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everywhere A Touch of salt pepper it up
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and then finish it off with a touch of
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juice some bay leaf then as that water
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comes to a boil just T the heat down to
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medium low let this gently simmer for 15
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to 20 minutes just give it a quick turn
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out and then just continue cooking and
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then just let this rest for about 5 to
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10 minutes and it should be perfectly
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cooked inside and just like that we have
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some beautifully poached chicken right
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our pie crust is nicely chilled ready to
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be used to make these pot pies and
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everything over here and I've queued up
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the chicken that we poached from earlier
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and now let's go to the pot so the pot
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is on medium low heat melt in your
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butter and then add in the Holy Trinity
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celery and just gently cook this until
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vegetables start soften you can now add
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potatoes and then add a couple sprigs of
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thyme as well we'll toast that really
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2 to 3 minutes you can add in your
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chicken and also add in some chicken bu
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well so the butter is in there you're
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going to add some flour in that's going
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to help create that thick R which we'll
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toast that right now you don't want raw
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flour and then eventually this will help
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create a beautiful gravy once you let
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that cook for a bit it's time to to open
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Guinness there it goes de glaze
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everything and have a sip or two if you
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to make sure to mop up the bottom and
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let that come up to a simmer this will
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eventually help thicken that gravy as
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well as the flour gradually incorporates
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into that liquid now this already looks
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really thick but I want some of that
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beer to cook off and I want this mix to
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simmer a little bit for the flavors to
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melt together so I'm going to add about
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half a cup of water and then just gently
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cook it this is now a good time to add
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the peas in as well so we can keep it
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nice fresh and green I know they're
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frozen but it's the perception right
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that gravy looks super nice and thick
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and of course if you're taking a tiny
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bit of more when we add in that heavy
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cream now that cream will really help
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balance out that strong Guinness flavor
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because Guinness is kind of bitter but
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the sweet veggies the cream all help and
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work together to balance this dish out
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just let this simmer together for a few
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more minutes don't forget to season that
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with salt and pepper and keep tasting as
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the dish comes together I think our th
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at this point has done the
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trick so I have these oven saved ceramic
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bowls and now just fill this up about
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3/4 of the way up make it nice full a
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genuine portion of this chicken pot pie
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and in case you haven't already noticed
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yes I do look different see what
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happened the first time is I for some
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reason didn't think about the proper
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ratio to make the R for this gravy which
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should be one to one but I use one to
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half half being the flour so ended up
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being very thin and soup like like thin
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soup like like french onion soup when I
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broke into the pastry so this is the
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second day I've already got a nice
5:18
haircut clothes are different but
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anyways this is round two and it's
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Redemption time this is going to be
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incredible now you want to make sure
5:27
that the dough always stays chill
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because that's what's going to result in
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that amazing light and Flaky crust let's
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roll this out and if you are able to and
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I forgot to if you can even chill the
5:40
rolling pin that will help keep that
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temperature dust a little bit of flour
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make sure things don't stick as I go
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so going to cut out an
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that and to help prevent the dough from
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sagging as it starts to bake when I put
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on just like this I'm going to put this
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in the freezer so it can chill and get
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around and tight so that when it starts
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to bake it keeps that beautiful nice
6:30
tight looking top pastry like we see
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here and now just put this in the
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freezer for about 20 to 30 minutes now
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brush with an egg wash you can have just
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the egg that's whipped or you can have
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egg with a teaspoon or so of milk or
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water and I'll place this in the oven
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and we'll bake it for about 30 35
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and here's what you get right after
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about 30 minutes of baking that looks
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hot M look at that beautiful light flaky
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crust that's exactly what we needed
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and having the cold water freezing this
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for a bit and just working quickly
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resulting in a beautiful
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pie just like that so look at this and
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tell me that this doesn't look good this
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here is absolutely perfect for St
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Patrick's Day and if you want another
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idea for St Patrick's Day recipe check
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out my shepherd's pie I'll see you on
