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What says comfort food more than a pot pie? Mama always used to make these for us on chilly days. But what if we changed it up a bit? How about a pot pie with a pork rind crust? Grab the recipe below and enjoy!
Chicken Pot Pie with Pork Rind Crust
For the Filling:
2 carrots, sliced
1 russet tater, diced
1 stalk celery, diced
½ yellow onion, diced
1 garlic clove, minced
1 (10.5 oz) can cream of chicken soup
1/3 cup water
1 large cooked chicken breast, chopped
-In a saucepan, add the carrots and potato. Fill with enough water to cover the vegetables. Bring to a boil until tender.
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0:00
You know what? It really would be liking me a pot pie
0:03
There we go. Pot pie. Are you kidding me? I can do better than this. Stick around. I'll show you something
0:16
Today, we're going to do something you ain't never seen a pie crust made out of in the entire life
0:25
We're going to make it out of pork crimes. Yep, you heard me right
0:29
chichiorones. They're going to be good. We grind them up till they're at a consistency
0:34
About that right there. Now they offer three or four or five or twelve different kinds of pork
0:40
rinds that you can buy. These are just a regular. Now when I do it with like a rib-eye beef pot
0:45
pie and I use this mixture, I get the spicy hot ones because it just goes really well. This does
0:51
pair well with the yard bird so it is going to be good. So let's get to it. Now there's two sacks
0:57
of them pork rinds in here. We're going to add two teaspoons of bacon powder. Two
1:04
teaspoons of sugar. Oh no. Doe. A pinch of black pepper, about that much, and a very little
1:15
pinch of salt because them pork rind's got some salt in them. Then we're going to add a third
1:21
of a cup of flour and two more. tablespoons. Uno doso. Now you need to mix that all really well together, get it
1:37
blended. You'd think it's dry as them pork rinds is. There ain't no moisture in there
1:42
but they have some I promise you. That's why we've got to go back with that flyer. Then you got to have a little warm water. There's a third and then we're
1:52
going to go one, two, three tablespoons more and we may have to add a little to that
1:57
for the final thought, but we're going to see about it. This is blowing your mind, ain't it
2:02
I can hear you telling the cowboy doesn't lost his mind. A pork rind crust, you've got to be crazy
2:08
Just a tad bit drier than I want it, because when you go to rolling this out
2:13
it ain't like a typical flour dough. It'll crack and fall apart. So we going to add a little more water to it We can always add some flour to it to stiffen it back up but I want it to roll out I do We got to have enough water folks that we can keep this to a pretty moist consistency to make
2:29
a good ball. Mash this with your hand a little before you ever get that rolling pin on there
2:39
Now this would make a top and bottom crust if you want to use it in a nine inch pie pan
2:45
But today we're using them king tut bowls we used before. Ramacamans. Priming myself up to find the rolling pin. There's a little more flyer
2:55
right there on the top. Don't run too hard on this deal because it'll try to crack. We're going
3:01
to mash it back into place. I'm just trying to get it to about the thickness we want it, a
3:05
quarter inch or more. So we're going to place him right there and then we're going to place
3:10
him right there. You got to spray this dealer. He won't never come out there, I promise you
3:18
put him right down in the bottom and then we're going to mash him around till we can get him to come up them sides a little and then we're going to patch it
3:27
We're going to keep it just like we're doing it. I guarantee you you won't know the difference time you get ready to slap it in your mouth
3:33
This here recipe makes about three this size. What size is that
3:38
I ain't got a clue. I used to have three of them till Frank come along the Wonder Dog
3:42
It's a wonder where it's at. Now he carried it off. So I'm just going to put it in this big and fill up the leftover with that
3:48
but make sure you got tops to put on them all. Well, a lot of them folks that use a chicken pot pies from a baked chicken that is left over
3:56
or some of them go and buy one of them rotisserie chickens and chop that up
4:00
I just like to take a chicken breast like I did, put it over in that plastic
4:05
pound it to break that membrane on there, put it in some full
4:09
season it good, put two slabs of butter on it, wrap him in that tinful, throw him on the grill, let him steam about four minutes on each side
4:16
and then we're going to grill him. Why do we do that to keep that moisture
4:21
But the grilled and the smoke that it comes off them mesquite colds
4:25
is going to add to this chicken pot pie flavor. Dice them up in little bite-sized pieces, folks
4:31
We don't want nobody to think they're getting something bigger and they can't chew
4:36
Peel them carrots, slice them pretty thin, so they get done pretty quick
4:41
Dice up a russet potato I love to leave the skin on mine Half a yellow onion that I diced up pretty small One stalk of celery that I diced up pretty small Throwed it in there
5:05
We got to combine all this together. Can a cream of chicken soup that I thinned with a third of a cup of water
5:11
and we're just going to pour that all in there together. So folks, we're going to set this back on the grill in the hottest spot
5:18
We've got to bring this back to a simmer. So I'm going to raise this up to the hot cycle
5:23
We're going to add just a pinch of black pepper to this. Give it a gentle little stir here
5:29
Folks, we're going to add all this diced chicken in there that the big didn't get
5:34
Stir this back up again. And I guarantee you that right there would eat just by itself
5:40
It's time to fill up. the ramekans. Make sure you get some of all the goodness in there
5:47
If my grandson and them was all here, they'd say dip around them vegetables and just get the
5:50
chicken and put it in there. The assembly line is near complete, but one thing that ain't happened yet is we ain't got
6:03
this on them. So you want to crimp him just a little so he don't blow plum off of there when he gets to
6:08
cooking good and hot. You get to this point, folks. I like to give him a little air hole because that stuff's going to go to cooking and we need it to sort of run out on that crust where it'll be really good
6:19
So Marie Callender, Betty Crocker, Susie Holmaker, let's have some pop pie making, you know too
6:27
You could put this in a conventional oven in there in the house, but Shan won't let me in the house today, so I'm going to cook them in a 12-inch Dutch oven
6:36
One there. One there and one there. Let's get the lid on this rascal
6:43
Let's get it on some hot coals because it's past lunchtime and I'm hungry
6:47
Good layer of hot mesquite coals around the bottom, heavy and heavy on top
6:54
Now why so heavy? Well, these is in a ramekin that's pretty thick
6:58
and then they're sitting in that Dutch oven too, so I want some pretty good heat there
7:02
because I've got to get them to cook that crust from the bottom, from the sides and from the top The rest of that stuff in there was hot when we put it in it So if it brown that crust on the top and the bottom we be in good shape We will have to rotate here in a minute Now the reason we using these ramekins today is when my mother served pot pies
7:21
most of the time, they were in a little bowl all by themselves. Everybody had one
7:26
Folks going to cook this, they'll just put it in what the recipe was, a nine-inch pie pan
7:31
Set it in there and cook it that away. In a 12-inch oven, it would work fine
7:35
Hear it? That chicken is crowing. Could be the rooster even, saying it's done nearly, I bet you
7:42
Look you there. You can see that that goodness is trying to boil up out of there everywhere
7:48
We can get the little rascals out of there without burning my fingers plummet in too
7:52
I won't shan to zoom in here, I'm going to show you a reason too
7:56
See these rings that this left in here? It's so hot on cast iron when there's really not nothing it's getting absorbed from cooking process
8:03
inserts a hard on stuff like that. We'll season this and really good when it cools off a minute
8:14
It's real hot, but it is so good, folks. The crisp of that pork ground crust, which has got a little salt to it that you get
8:25
but also the flavors of all that combined in there, the carrots, the celery, the onion, the garlic
8:31
It is some fine eating. You can do this with probably any meat in the world
8:35
You got some leftover stew meat. Incorporate that into it. Don't ever throw out no leftovers
8:40
Remember, that crust is more like a gram cracker crust that you're going to put on a cheesecake
8:44
than red or pie crust, so you're going to have to mash it around a little and work with it
8:48
We appreciate you stopping by the backyard. It is a great day above the grass as it is every day
8:52
I'm going to have mine. I wish y'all's here. I would share a bite
8:58
Reach down there in the bottom. Hit that subscribe button. God bless you, folks
9:03
We're gonna let it cool, so while we're letting it cool, we'd like for you to meet Frank the Wonder Dog
9:10
Frank, look at the people on the TV, Frank, no. And then we could meet this classic hound here, Bonehead the Beagle, probably the best rabbit dog ever created
9:22
And then turn the camera on yourself just a minute, sh- No, I didn't shower today
9:26
Oh, you didn't shower today
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