I made this for Sunday dinner, roasted an organic chicken, made broth in the foodi, rolled out the crust (top & bottom) used classic veggies minus the peas and it was a huge hit! It was fantastic for lunch the next day as well since I had left over filling, all I had to do was add a little more chicken broth to the filling. This was EXCEPTIONAL!
@@kashafulkheir6102 if you look in the description box of this video, there's a link that will take you to the full recipe, with measurements and everything :)
I just made this yesterday and it was the best chicken pot pie I have ever made!!! And I've made A LOT of chicken pot pies over the years. Roasting the chicken was the biggest game changer. Great tips in this video!
I made it and it turned out amazing!! I used store-bought stock and crust from Pillsbury to save some time and it was awesome. Definitely would recommend making this.
I make this often and this is a great recipe. My only suggestion is to let the filling cool a bit before filling the pie. If the filler is too hot it starts melt the crust and it's less flaky. I've found an advantage for using frozen veggies is it will cool down the very hot filling. I put in a lot of veggies and it comes out great.
Way to overexaggerate, that literally took a little less than three hours, not 8. You do realize that while the chicken is cooking you can make the piecrust and prep the vegetables for the filling and then while making the filling you can have the piecrust sitting out right. Also, no matter if you make your own stock on a stove or a pressure cooker and it takes 3 or 8 hours, good food isn't made in 5 minutes.
@@kenyattaclay7666 Well, they know they were exaggerating for humor's sake. But they were making a valid point that this is hours of work, rather than a quick meal of any kind.
@@djm4854 no that’s not a valid point. Sorry ANYONE who has made anything other than a sandwich or an already prepared meal that you pop into the microwave knows that to actually cook a meal that it’s literally going to take an hour or two at minimum if you are not using items you cooked ahead of time. Also, even if it did take 8 hours so what. Anytime something takes 8 hours, you are not just standing there for 8 hours. The other day I made some gumbo. I got it started before I had to sign in for work which only took about 30 to 40 minutes then all I had to do was let it simmer for the next 8 hours. Even with this recipe, 80% of the stuff can be done well ahead of time such as the stock which many people do and have already on hand and in the freezer or the pie crust which you can make and have in the freezer. This persons comment was only about being unnecessarily snarky and just wanting to be negative just for being negatives sake. Aubrey I’m flawed for letting it rub me the wrong way but bit did.
@@kenyattaclay7666 I think you're taking it way too seriously. It was just a little humor. I'm prolly not the only person to tell you this in your life but um....lighten up. LOL
Time saver: you can remove the meat from a rotisserie chicken and boil the carcass, bones, and skin to make a delicious broth. I’ll often add some celery & onions to make an amazing stock. Tip: gotta add plenty of salt!
@@LaShumbraBatesAuDHD It’s a huge time saver and Costco chickens make incredible broth/stock. I make a big stock pot full and freeze it for use in other recipes.
I made this a month ago and i can honestly say it's one of the best things i've ever prepared in my life! Every guest was so impressed, highly recommend making it
Making only a top crust (And no bottom crust) is just half-assing it (Litterally, doing half the job); No ifs, ands or buts about it. If one is going to take the time to roast the chicken and make the stock from scratch, why would they not make both layers of crust!?
@@tiekay6945 I followed the instructions in the video and estimated what amounts to use. Luckily I’ve made similar recipes before so I was able to guess what amounts to use.
I made it exactly per the recipe. It was fantastic. My daughter asked if I could make another pie with just the crust. The filling was awesome too. I had thought to try to sous vide the chicken but that wasn’t needed; the filling was the perfect ratio of sauce and chicken and vegetables.
My Grandkids and I made chicken pot pie every week for a month this past winter. The point was to taste test pie crust vs biscuits vs puff pastry vs mashed potatoes (like a shepherds pie). Unfortunately different kids liked different ones - LOL. Now we rotate our "crust". My favorite is the flaky pie crust. I always roast two chickens - one for roast chicken in Sunday and then one to use later in the week for pot pie or dumplings. Freeze extra broth. We alternate Sundays (and therefore weeks) between chicken, beef, pork and fish.
I really like how you show what happens if you do something wrong and we can see oh that’s what went wrong etc… I have never seen any cooking show so that. This recipe looks delicious
What’s great about this recipe is that it combines all the skills a good home chef should master : How to roast a chicken How to make stock How to make pie dough How to make a roux based sauce Outstanding ‘!! Can’t wait to get to work
Cook chicken thighs about four or five in a cast iron pan, season with pepper, garlic powder, and a little Cheyenne pepper, brown them slow in olive oil, perfume the oil with a little garlic, half a bay leaf, and half an onion quartered, allow the onion quarters to caramelize slowly in the olive oil while the chicken is cooking watch your heat, while the thighs are cooking, meanwhile cook a whole small chicken in the oven till golden brown, stuff the whole chicken with carrot, onion celery, thyme, bay leaf, salt and pepper, garlic powder, rub outside of bird with olive oil and season with garlic powder, onion powder, and pepper, after the thighs and whole chicken are done and still warm but cool enough to handle, pick the meat off the thighs and whole chicken and put in a pot with coarsely cut carrot, onion, celery with the leaves, 2 toes garlic smashed, and one bay leaf, pour your drippings from the thighs and whole chicken into the pot along with some of the bones add water or chicken stock, add more chopped carrot, onions and celery and simmer slowly about a hour, now small dice carrot onion and celery, about 2 cups, and cook in the same cast iron pan with a little butter and olive oil, cook till golden, and season with white pepper,, the darker the better, the set aside, after the contents of you pot has reduced some, strain and pull out the bones, large soft vegitables and the bay leaf, now reduce the broth by half slowly then add your chicken meat, medium size vegetables, and caramelized vegitables back to the broth, reserve some broth for cornstarch slurry that will thicken your pot pie filling, let it cool and the add it to your crust, trust me, it's incredible.
Because I had so much feeling I end up doing a double layer of crust I can't wait to see how this turns out. I did everything and poked some holes in the dough at the bottom. I then let the pie filling chill. Before put it in use half of the filling layered some rolling biscuits in the middle more filling and then a crust on top. This looks amazing I'm so excited.
I literally grew up on chicken pot pies. We had them at least almost every week and I loved it. We usually had a very simple store bought crust and canned veggies, meat, and stuff. But they were still good. Now I really wanna try a fancy recipe to see the difference.
The narration is so well done on this. I've never been so enthralled by a voice and video. I just ate breakfast and now I want chicken pot pie, that chicken pot pie. But this is a weekend kind of cook job.
OMGGGGG. I MADE THIS today. I copied your recipe. Thank you sooooo much. When I say it came out delicious. It was a hit. I made two chicken pot pies and everyone loved them. Thanks . I cannot wait to try another recipe of yours 🙏🏽❤️❤️
Oh, I'm drooling! The narration is so good and makes the chicken pot pie look so tempting, it's almost evil! I love chicken pot pie, and now this sounds like a great dish to make next time I make dinner. Although the crispy skin is good, it'll be hard to resist not eating it myself.
I eat frozen chicken pot pies, and they taste shockingly good. Like, addictively good. I actually didn’t know pot pies came in this type of size, where you take a slice. All mine have been personal sized. I’m definitely going to try this. I just finished making a delicious apple pie and now want to make more pies, lol.
Wow, I have never seen vodka used in a pie crust recipe before. I’ve also never seen the technique of folding the dough like you would with crescent rolls
Would have never thought to use vodka in pie crust! I always add a tablespoon of white vinegar to get a flaky crust. That is my obsession to get that coveted flaky pie crust!
I'm so glad I did half the work yesterday. Because this took a lot longer than I expected. I'm very happy but it took me maybe 4 hours and that's just with today cooking. That chicken broth and stuff took me 6 hours.
Question: I presume that this can be frozen after the crust has been set, but before the final baking? Just figure if I'm gonna do this, I'll make a couple at the same time for convenience later. Thanks! Looks fantastic, I can't wait to try it!
My friends and family are only gonna love me a "little" more after all the work I put into it??? Nuh uh they better name me "BEST FRIEND AND FAMILY IN THE WORLD" for this XD
See, I would struggle to want to make this for my family at Thanksgiving. I know they'll let the kids hack into it when I'm not looking, making a mess, ruining the beautiful slices you want them to be. All your hours of hard work gets slopped onto a plate w/not much appreciation. I guess that's family for ya. LOL
Placing a hot glass pie dish onto a cold marble surface straight from an oven is a bit of a no-no. A wooden cutting board with a couple of tea towels on top does the trick.
@@kimberlybryant3003 For demonstration purposes for the vid, the pie had cooled down. I'm generalizing that when most dishes are pulled out of the oven, they should be placed on a protective surface that is not cool, or the cookware can severely crack or even break into pieces, and as a result losing that night's dinner.
It looked so delicious. I would probably start the day before and roast chicken and make stock. That way it’s not so overwhelming especially if you don’t have a pressure cooker. Great recipe. 😍
![ลองสุ่มไอโฟน 990 โกงมั้ย? [ โกงมั้ยครับ ep.101 ] | DOM](http://i.ytimg.com/vi/bfsWe0j492k/mqdefault.jpg)
Top AND bottom crust is a must!! 🙂
Preach!!!!!!!
Absolutely!! More crust the better
Who are these people requesting less crust?! I have questions!
A pie without top and bottom crust is a lie 😂
💯😋🙌
I made this for Sunday dinner, roasted an organic chicken, made broth in the foodi, rolled out the crust (top & bottom) used classic veggies minus the peas and it was a huge hit! It was fantastic for lunch the next day as well since I had left over filling, all I had to do was add a little more chicken broth to the filling. This was EXCEPTIONAL!
Hey,I can't find the measurements...
@@kashafulkheir6102 if you look in the description box of this video, there's a link that will take you to the full recipe, with measurements and everything :)
I just made this yesterday and it was the best chicken pot pie I have ever made!!! And I've made A LOT of chicken pot pies over the years. Roasting the chicken was the biggest game changer. Great tips in this video!
Is it difficult to roast a chicken??
@@fujinjansen5535 nope Simple’s stuff it with veggies and make sure you patted it dry but other than that pretty straight forward
This is actually the best looking chicken pot pie I’ve ever seen.
FACTS!!!!
Right?!
I made it and it turned out amazing!! I used store-bought stock and crust from Pillsbury to save some time and it was awesome. Definitely would recommend making this.
Me tooooooooo.
I'm making this with my mom tomorrow. The pie crust is the bomb.
nah binging with babish has the best one. No argument needed.
I never had that before but now I’m craving it, the flaky pastry looks really delicious 😭
You have to try chicken pot pie!
You can get one at KFC :3
@@mochipanda4460 actually you can't since they change most of thier menu to the local cuisine or iconic dishes with the local touch
@@Prince_of_X da chicken pot pie is one of KFC’s classics so it’s still on their menu, sorry for the confusion to you
@@mochipanda4460 not here in india
This girl’s voice!!!!! I could listen to her all day.
Alexis
@@nanachanbabe nope it's Kelly
@@nanachanbabe Kelly it is
I personally miss Alexis
wait until you discover Claire King
I make this often and this is a great recipe. My only suggestion is to let the filling cool a bit before filling the pie. If the filler is too hot it starts melt the crust and it's less flaky. I've found an advantage for using frozen veggies is it will cool down the very hot filling. I put in a lot of veggies and it comes out great.
They did cool the filling in the freezer. Chilled it for 15 mins
This does looks good...
Yahh
Big ray mack what's good fam. This does look good
Maybe you should try and remake this👀
Just eat…. Don’t think about the calories count.. 😌
Oh no, I’m thinking now,… 🤢
Lots of variety can be mixed altogether in a recipe. Yummy.
"And just like that your done..." That literally took 8 hours
That's what I thought, there's like three different cooking in that dish XD
Way to overexaggerate, that literally took a little less than three hours, not 8. You do realize that while the chicken is cooking you can make the piecrust and prep the vegetables for the filling and then while making the filling you can have the piecrust sitting out right.
Also, no matter if you make your own stock on a stove or a pressure cooker and it takes 3 or 8 hours, good food isn't made in 5 minutes.
@@kenyattaclay7666 Well, they know they were exaggerating for humor's sake. But they were making a valid point that this is hours of work, rather than a quick meal of any kind.
@@djm4854 no that’s not a valid point. Sorry ANYONE who has made anything other than a sandwich or an already prepared meal that you pop into the microwave knows that to actually cook a meal that it’s literally going to take an hour or two at minimum if you are not using items you cooked ahead of time.
Also, even if it did take 8 hours so what. Anytime something takes 8 hours, you are not just standing there for 8 hours. The other day I made some gumbo. I got it started before I had to sign in for work which only took about 30 to 40 minutes then all I had to do was let it simmer for the next 8 hours. Even with this recipe, 80% of the stuff can be done well ahead of time such as the stock which many people do and have already on hand and in the freezer or the pie crust which you can make and have in the freezer.
This persons comment was only about being unnecessarily snarky and just wanting to be negative just for being negatives sake. Aubrey I’m flawed for letting it rub me the wrong way but bit did.
@@kenyattaclay7666 I think you're taking it way too seriously. It was just a little humor. I'm prolly not the only person to tell you this in your life but um....lighten up. LOL
Time saver: you can remove the meat from a rotisserie chicken and boil the carcass, bones, and skin to make a delicious broth. I’ll often add some celery & onions to make an amazing stock. Tip: gotta add plenty of salt!
Thanks for the tips,cause I really didn't feel like roasting a chicken.
@@LaShumbraBatesAuDHD It’s a huge time saver and Costco chickens make incredible broth/stock. I make a big stock pot full and freeze it for use in other recipes.
I made this a month ago and i can honestly say it's one of the best things i've ever prepared in my life! Every guest was so impressed, highly recommend making it
In short, butter. The secret is butter. If you think you had enough butter, add more
This recipe is perfect for a cold winter's day!!! I can imagine myself eating it next to a fireplace with my loved ones!
... if I had ones
@@AlexandraAndStuff family isn't just blood
And sometimes having peace and quiet is just as good 😊
Making only a top crust (And no bottom crust) is just half-assing it (Litterally, doing half the job); No ifs, ands or buts about it. If one is going to take the time to roast the chicken and make the stock from scratch, why would they not make both layers of crust!?
Dietary reasons?
@@YouChwb pssst! Have you seen everything else that is in there? That bottom crust is the least of a dieter’s problem! 😅
they probably didn’t want it to become soggy cause of the chicken filling
@@daniellanctot6548 Exactly. There are like 40 sticks of butter involved in this.
Ik its like eating a burger with only the top bun, this aint lasagna either.
I love the high amount of efforts done to perfect this dish. Simply the best video ever for chicken pot pie.
Made this yesterday and can confirm it is the best chicken pot pie I’ve ever had
Where did u get the recipe? I cant find it
@@tiekay6945 I followed the instructions in the video and estimated what amounts to use. Luckily I’ve made similar recipes before so I was able to guess what amounts to use.
@@jordannpharris3563 Can you include the amounts here?
I made it exactly per the recipe. It was fantastic. My daughter asked if I could make another pie with just the crust. The filling was awesome too. I had thought to try to sous vide the chicken but that wasn’t needed; the filling was the perfect ratio of sauce and chicken and vegetables.
This is the kind of Sunday lunch that you wanna start working on Friday. And that still might not be enough time!
My Grandkids and I made chicken pot pie every week for a month this past winter. The point was to taste test pie crust vs biscuits vs puff pastry vs mashed potatoes (like a shepherds pie). Unfortunately different kids liked different ones - LOL. Now we rotate our "crust". My favorite is the flaky pie crust. I always roast two chickens - one for roast chicken in Sunday and then one to use later in the week for pot pie or dumplings. Freeze extra broth. We alternate Sundays (and therefore weeks) between chicken, beef, pork and fish.
The most gorgeous chicken pot pie ever!!!
I really like how you show what happens if you do something wrong and we can see oh that’s what went wrong etc… I have never seen any cooking show so that. This recipe looks delicious
I absolutely loved this narrator!!
No this is not a recipe video . This video is chicken pot pie to the soul
What’s great about this recipe is that it combines all the skills a good home chef should master :
How to roast a chicken
How to make stock
How to make pie dough
How to make a roux based sauce
Outstanding ‘!! Can’t wait to get to work
TEAM 2 CRUST WHERE YOU AT!!!!
I really brought all the ingredients yesterday too! 🤯the weather is perfect for this and soups galore.
Did you make one from scratch?
@@MsRose00 yes and it was ok. I'm terrible at things using dough and it was a little crumbly but it was good
@@clarissakrigger4599 At least you tried. I got exhausted just looking at all these steps.
Cook chicken thighs about four or five in a cast iron pan, season with pepper, garlic powder, and a little Cheyenne pepper, brown them slow in olive oil, perfume the oil with a little garlic, half a bay leaf, and half an onion quartered, allow the onion quarters to caramelize slowly in the olive oil while the chicken is cooking watch your heat, while the thighs are cooking, meanwhile cook a whole small chicken in the oven till golden brown, stuff the whole chicken with carrot, onion celery, thyme, bay leaf, salt and pepper, garlic powder, rub outside of bird with olive oil and season with garlic powder, onion powder, and pepper, after the thighs and whole chicken are done and still warm but cool enough to handle, pick the meat off the thighs and whole chicken and put in a pot with coarsely cut carrot, onion, celery with the leaves, 2 toes garlic smashed, and one bay leaf, pour your drippings from the thighs and whole chicken into the pot along with some of the bones add water or chicken stock, add more chopped carrot, onions and celery and simmer slowly about a hour, now small dice carrot onion and celery, about 2 cups, and cook in the same cast iron pan with a little butter and olive oil, cook till golden, and season with white pepper,, the darker the better, the set aside, after the contents of you pot has reduced some, strain and pull out the bones, large soft vegitables and the bay leaf, now reduce the broth by half slowly then add your chicken meat, medium size vegetables, and caramelized vegitables back to the broth, reserve some broth for cornstarch slurry that will thicken your pot pie filling, let it cool and the add it to your crust, trust me, it's incredible.
Because I had so much feeling I end up doing a double layer of crust I can't wait to see how this turns out. I did everything and poked some holes in the dough at the bottom. I then let the pie filling chill. Before put it in use half of the filling layered some rolling biscuits in the middle more filling and then a crust on top. This looks amazing I'm so excited.
I literally grew up on chicken pot pies. We had them at least almost every week and I loved it. We usually had a very simple store bought crust and canned veggies, meat, and stuff. But they were still good. Now I really wanna try a fancy recipe to see the difference.
It really does look like the ultimate chicken pie. Can't wait to try it.
The narration is so well done on this. I've never been so enthralled by a voice and video. I just ate breakfast and now I want chicken pot pie, that chicken pot pie. But this is a weekend kind of cook job.
OMGGGGG. I MADE THIS today. I copied your recipe. Thank you sooooo much. When I say it came out delicious. It was a hit. I made two chicken pot pies and everyone loved them. Thanks . I cannot wait to try another recipe of yours 🙏🏽❤️❤️
Oh, I'm drooling! The narration is so good and makes the chicken pot pie look so tempting, it's almost evil! I love chicken pot pie, and now this sounds like a great dish to make next time I make dinner. Although the crispy skin is good, it'll be hard to resist not eating it myself.
Petition for tasty to update your Tasty 101 playlist
A pie whatever it is has a top and bottom crust so chicken and all other million pies deserve both top and bottom 😊
I've never had this type of pot pie, I'm from PA where our "pot pie" is like a soup with square noodles.
What's PA?
@@kidnamedfinguh Pennsylvania
@@jojo-rh2rw oh ok. I'm from India btw, thats why I didn't understand
That kinda sounds like chicken n dumplins.
Nah don't do PA like that lmao almost every comfort food restaurant got chicken pot pie, you're thinking of chicken and dumplings.
It's our National Women Day here in our country. Just found the perfect recipe to impress my mom with this pie :)
Oh we have a Vietnamese folk here 😄
@@flamecrust Yahhh
I swear most of the people who are watching this are getting hungry 😋
Never made, never ate but now I am craving it
The filling looks so flavourful that I would honestly just have it over rice 😭
I can't believe they didn't just eat the chicken skins... they're crunchy, flavorful, absolutely delicious.
Oh god now I’m craving chicken pie at 1 in the morning. This is all I need right now cause that looks SOOOO GOOOOD!
I eat frozen chicken pot pies, and they taste shockingly good. Like, addictively good. I actually didn’t know pot pies came in this type of size, where you take a slice. All mine have been personal sized. I’m definitely going to try this. I just finished making a delicious apple pie and now want to make more pies, lol.
Pie is one of the best food you'll find. Especially apple pie and ice cream
YEEESSSS, A pie done properly. With a pastry base.. FINALLY...
I love the voiceover!
Wow, I have never seen vodka used in a pie crust recipe before. I’ve also never seen the technique of folding the dough like you would with crescent rolls
Massaging chicken with calming voice 2:07 “I know it’s weird, but just embrace it” 😂😂😂 dang right
This looks soo good! I have to make this but where can I find the actual recipe with the measurements etc!?
On the tasty app!
@@zararose556 or just the website
One of my favourite foods to eat when I’m really depressed 😋😋
Would have never thought to use vodka in pie crust! I always add a tablespoon of white vinegar to get a flaky crust. That is my obsession to get that coveted flaky pie crust!
I can listen to this voice everyday🥰
I do the exact same thing, but I add few cooked corn kernels in it as well !! Gives a lovely crunch !! Yumm
Yes! A pot pie with potatoes in the filling!😍😍😍😍😍😍😍😍😍😍😍 Totally making this
Those are the layers you dream about... at least I do. Kelly you are awesome XD
Face it and admit it that whatever Alexis cooks will additionally stay in your cravings 😋
I can see myself eating this while looking at the moon on a Sunday night
It’s the crust for me 🤤🤤🤤🤤
Claim your “here within an hour” ticket right here
Gimme my ticket
no
🙋♀️
Thanks
@@jazzip9096 hi
I don’t even like chicken pot pie, but this looks AMAZING!!! I will definitely be making this soon!!
Right? Same!
But where's the written recipe though
Oh my god, i'm drooling all over the place right now
All I can think of is andre telling tori her moms chicken was dry 😭
I have to make this!!!!!
There is absolutely no way mine would remotely, resemble this.
Delish! You also narrated this wonderfully ☺️
I love this narrator!
unrelated but your voice is so soothing I want u to read me before bed stories so I can sleep peacefully omg
The chicken they used would be proud
Indeed it would 😂
I'm so glad I did half the work yesterday. Because this took a lot longer than I expected. I'm very happy but it took me maybe 4 hours and that's just with today cooking. That chicken broth and stuff took me 6 hours.
I’m exhausted 😩 seems like sooo much work but definitely worth it. Looks delicious! ❤️ pot pie!
Tasty please, its 11pm and I don't want to be hungry rn
I'm gonna cry this looks so good
No wonder Michael fell asleep afterwards, chicken pot pie really does put you to sleep. - Someone who's never had chicken pot pie.
So this is the official channel of Butter
Certified Gold!!!!!🙂
Tasty:- Take a look how beautiful it is
Me:- have to start from 5:00 am 😆
I had Brazilian chicken pot pie!! when I went there years ago mmm drool worthy
Question: I presume that this can be frozen after the crust has been set, but before the final baking? Just figure if I'm gonna do this, I'll make a couple at the same time for convenience later. Thanks! Looks fantastic, I can't wait to try it!
Perfect for this time of year
There's no way I can resist from eating the skin lol
I could listen to you talk all day. Recipe also looks 🔥
My friends and family are only gonna love me a "little" more after all the work I put into it??? Nuh uh they better name me "BEST FRIEND AND FAMILY IN THE WORLD" for this XD
See, I would struggle to want to make this for my family at Thanksgiving. I know they'll let the kids hack into it when I'm not looking, making a mess, ruining the beautiful slices you want them to be. All your hours of hard work gets slopped onto a plate w/not much appreciation. I guess that's family for ya. LOL
*_She deserve a gold medal_*
Placing a hot glass pie dish onto a cold marble surface straight from an oven is a bit of a no-no. A wooden cutting board with a couple of tea towels on top does the trick.
I don't think its hot at all since she handled it with her bare hands...
@@kimberlybryant3003 For demonstration purposes for the vid, the pie had cooled down. I'm generalizing that when most dishes are pulled out of the oven, they should be placed on a protective surface that is not cool, or the cookware can severely crack or even break into pieces, and as a result losing that night's dinner.
It looked so delicious. I would probably start the day before and roast chicken and make stock. That way it’s not so overwhelming especially if you don’t have a pressure cooker. Great recipe. 😍
In the love your calm and organize videos ❤
Pro tip: I add black pepper & coriander powder while making the chicken & it turns out amazingly devouring 💯💯💯
The doctor says I can't eat anymore of this type of food. But the thought of tasting this dish despite all the pain later is pretty enticing 🤤🤤🤤
Why can’t you eat this type of food anymore? IBS?
At this point tasty should start their own cafes. WAIT I'M ONTO SOMETHING
Yes it's good, I see Michael Scott is dozing off after eating this
Was the whole ASMR voiceover intentional? Either way, now I'm craving chicken pot pie
What is ASMR?
*_This looks too delicious! You made this brilliantly._*
Thanks. What a pleasant voice.
Even just the roasted chicken is making me hungry
I came here after eating an AMAZING veggie pot pie from Whole Foods last night and was inspired!
OK, it's nearly midnight and now I want to eat this!
Thanks very much, you cooked that meal to perfection.
i tried this right now and it was amazing 😍 thanks for sharing this awesome recipe ❤️
Wow. Even instant noodles don't cook this quick! You must have some kind of superpower.
@@nooruleman879 Hahahaha Tasty shared the same recipe from about 3 years and i made it today for dinner😂❤️
@@majedmalaeb1344 Than what a coincidence that they decided to post an ultimate recipe the same day you decided to make a 3 years old recipe!
Is it possible to skip the lemon and get the same results?
Amazing! Can’t wait to make this.