I can feel the immense amount of work you put into the instructional pacing. Both the lifetime long work of reducing ideas to their simplest core elements, and the short-term work of ruthlessly cutting down the video to it's smallest possible size, while still insisting on a full explanation of why your making the choices you are. It comes across in your videos, in a way I have literally never seen before in a cooking video series. The video is all content, there is nearly no waste. Dense, but perfectly pedagogically structured, and with an ease that comes from thoroughly practiced understanding of the material. I deeply appreciate these videos, and have already made the clam chowder, the 3 loaves 1 Dough bread, and the Brioche Buns. Keep up the excellent work.
I especially like how he fits “Sick, Dope, and less good” into the script, while maintaining a thoroughly instructing video! The stock is on, the chicken is in the fridge!
@@lindasimms7009 Yes, same here! I don't understand the technicalities of producing these videos, but am so appreciative of the well structured, to the point, crisp production😊
Interesting point on the slow cooker vs. pressure cooker stock, I always use pressure to get it done quickly, but maybe I'll try the low and slow next time.
@@BrianLagerstrom Do you know what temp the slow cooker version gets to? I have a stove-top pressure cooker, (not instant pot) but I think I could slow cook in the oven if I knew the right temperature.
I like mine with bottom crust too and always had big trouble with the bottom not cooking all the way through. I sure hope he gets around to answering your question.
This was sooooo good. For anyone wondering, I made a full 9" pie (top crust only) and then had enough filling and crust to build a second pie for the freezer in an 8x8 disposable foil pan.
Hi Scott! 2 years later so I don’t know if you’ll see this… but… how did you bake the freezer pie? I’m going to do the same with all the extra filling and dough. I’m worried about baking it and the inside being cold and the top getting too brown.
Looks amazing, as always! I will say, though, I'm firmly in the "needs a bottom crust also" camp. Other than convenience when cooking it, is there a reason that's not as common?
I pre-bake my bottom crust until light golden brown, then brush with olive oil before adding the filling. This way, the bottom crust has some oomph to it and stands up to the gravy.
@@BrianLagerstrom I guess its subjective but its not different at all in many parts of the US in fact I would dare to call an only top crusted dish a pot pie myself. Looks amazing as always and I love your interpretation of it.
I like your no nonsense approach to making your videos. Just enough information to make it interesting and informative without giving us the entire history of how and why humans came to raise chickens for food. I make a great pot pie too, but I learned a couple of tips here that I'll incorporate to see how I like it!
Thank looks sooooo good. Sadly this is more than I can manage but I just wanted to share that I appreciated a couple of things. 1: you showed how the cold stock looked and admitted that it look unappetising. As a cooking disaster, others who only show pretty stuff means when I see my stock looking unappetising I would assume I did something wrong and toss it in fear of food poisoning. So thank you. 2. Along the same lines, for the same reasons, thanks for explaining the pink chicken. 3. Thank you for sharing the store bought puff pastry option and telling us there is no shame in it while sharing the pros and cons. As someone who can’t manage to cook everything by hand, it was great to hear and learn what the difference is. Oh and same for the rotisserie chicken. Thank you
Hey B-man. disagree about the con for pressure cooking chicken stock. Especially since you cool it off anyway. Yes it emulsifies more, because of the vigorous boiling going on. But unless you need it right away(and you cool yours down anyway), the fat floats up to the top no matter what and becomes very easy to peel off when cold.
Actually, an Instant Pot doesn't cook food by boiling it, since the huge amount of pressure inside prevents boiling. To make a clear stock that doesn't have emulsified fat in an Instant Pot, let the pressure come down on its own instead of releasing it. Releasing the pressure will increase the temperature and trigger boiling and emulsification. But I do agree with you, the IP is a viable alternative here. I'm old school though, and actually prefer Bri's method.
I am also a pressure cooker stock advocate. I found I enjoy the pressure cooker stock more than the slow cooker or pot-on-stove approach. I see much more gelatin in the pressure cooker stock, so much so that it has the consistency of jello when cold. I'd like to see a side by side comparison now!
I like the example of the single portion as I’m often cooking only for myself, it’s handy to get a look at how you portion and maybe freeze portions for later 🙂👍 Would love suggestions on future recipes for splitting out and freezing smaller portions when it’s possible with a recipe (not everything portions-out for later , I get that 🙂). Awesome stuff, Bri!
Wow, think this is the first time to see chicken feet in non-asian chicken stock. Plus the tip about slow simmering won't emulsify the fat into the stock. Not many channels mention that. Huge difference in flavor and methods of use in my opinion. Great job as always Bman!
Another fine recipe delivered to us by a very well spoken gentleman. Also, it’s fun to see the small human errors like leaving the cap on the grinder. Well done !
I devoted 2021 to upping my ramen game, and at first was really hindered because I just couldn't work with chicken feet. Idk what it is, they just creep me out -- but nearly *all* ramen broths require chicken feet. Eventually, I started using packets of powdered gelatin and (thankfully) that worked. So for anyone who's similarly disgusted by chicken feet, don't be discouraged by this recipe!
I bought a bunch of chicken parts from a local farm for making stock. I could get what they called a stock pack of bones and such. It was about 7-8 pounds, so plenty of stuff. When I opened it up though, it included both chicken feet and heads. I was ok with the feet, but I drew the line at putting the heads in the stock!
Your channel is criminally underrated Bri - by rights it should be up there with Babish and Ragusea in terms of viewers and subs. Between this and the ridiculously good Chili recipe you put up a while ago (still hands down the best chili I have ever had) that is now two recipes of yours I have been inspired to try and both turned out fantastic.
I agree - he should be way higher! I have now made the shepherds pie, tortilla soup, beef fajitas, beef stew,beef and broccoli stir fry, and the crispy potatoes. Each was perfectly delicious! I have learned many new tricks - my fave being roasting the beef for the stew in the oven for beef stew…genius! Pot pie will be tonight - I’m afraid to try any of the bread recipes….
Brian: Chicken Pot Pie: Double Crust RULES! Love, love, love your channel but no double crust? C'mon Bri! You are more than up to the task! That you do not use a double crust would never fully diminish you in my eyes as a terrific chef ...but please do a double crust chicken pot pie...please...please...please....please!
Potatoes, red onion, green pepper, garlic, cedar cheese melted into milk & butter. Puff pastry light coated in kosher salt. I like the small portion but you can eat any cheep cut or leftovers like its Christmas dinner.
Hey Bri, Prefacing my question by calling you out as one of my fave Internet cooks. Your recipes are relevant, fun, top shelf, and totally doable. My question is around pre-making the filling. Does it return to creamy after a spell in the fridge and then reheated in the ramekin, or does is get gloppy and weird? Thanks! - Bri
Love this. A lot of CPP recipes call for making a chicken veloute/béchamel combo. I’m in your camp, dude. No dairy needed if the stock is bomb! I also love the recurring use of fennel in many of your vids. I can go either way on slow vs. pressure cooked stock. I’ve been going slow and uncovered on the stovetop this winter based solely on the fact that the house smells amazing for many, many, hours.
For anyone wondering I did this in a 14-in wide skillet put the dough on the top and put it in the oven and made one ginormous pot pie and it worked great but I recommend making the dough a little bit thicker than you would on the ramekins just because the dough is so good
Hey B! Big fan of the CPP! Would doubling up thickness on the top crust make up for no crust on the bottom? Or would it not bake flaky and be a soggy mess?
just made this for dinner, sans fancy veggies. absolutely delicious! everything was perfect. best chicken pot pie I've ever had. Thanks Brian! I ended up with enough filling for about (8)-14oz ramekins. the pie crust was enough for 5. Will make a little more of the dough and try to freeze some pot pies for later :). We were thinking we might need 2 pot pies per person, but one each was plenty.
Thanks Bri for another GREAT video! I also grew up with the same chicken pot pies as you, except that they came in metallic pans in the 70s and had to be cooked in the oven. I always LOVED the bottom crust. I used to turn them out onto a plate so the bottom crust was on top. I've read through the comments and see that others share this love of a bottom crust. I want to experiment with your recipe to see if it's possible. I trust your advice, but I really crave a fully enclosed pie. My other comment is about quantity. If I only make 2 at a time, will the extra crust dough last in the fridge? I also LOVED the medium dice video trick and watched it 3 times! Yay! Keep up the awesome work!!! Thanks, Mitch
Comprehensively (yet succinctly) teaching how to make homemade pie crust, homemade stock, dry brining and roasting a bird, AND a delicious, creamy, yet dairy-free filling in under 15 minutes? I'm not sure I could pay for better content if I tried. What a supreme video.
Congratulations on 300k… you will make at least 1 million this year. You have great but practical recipes that aren’t made with bizarre or crazy expensive ingredients and tools.
Brian, you're so refreshing to watch! Your b-roll and blooper inclusions are awesome and grounding. I love Lauren's cameos. You also have a great way of splicing in your sponsor plugs in the least annoying yet effective way as possible. I'm going to emukate you when I launch my youtube channel. Thank you for inspiring me to be better than great
Holy smokes. As your newest disciple, I tried this last week. Absolutely amazing. Was a bit of a snipe hunt to find the chicken feet and backs and someone recommended a specialty packing house in town and voila! The FauxTisserie chicken gag is absolutely factory. Really solid and infinitely better than the store-bought prefabs, which are always UNDERCOOKED to me, actually. I hate slimy chicken. Yeesh. Found 10 oz ramekins and I totally see where 14 would be superior. But that just meant we each ate two, so no real loss there. The best pot pies ever ever.
Finally finished this one tonight. Lagerstrom doesn't tell you in the video that the best part of this chicken pot pie after all is that after all of that 40 or so minutes of cooking everything in the pot, it's all still edible, delectable vegetables. BTW I'm fairly sure that if you follow this recipe to the gram you'll get six 14 oz ramikins-full, but likewise, if you cut the pastry portions down to about 108 grams instead of 125, you can easily get six full pot-pie-ramikins-full covered-with-pastry from the recipe as specified. Know this one is old but I just now finally had a very large half chicken to do something with. This worked pretty good.
Bri - Some kamado gurus I've been watching shared a magic trick for seasoning whole chickens - dry brine underneath the skin (easy if spatchcocked) and rub the meat well. While salting the skin brines the meat some, the rub flavors often don't make it into the meat. I season the top for presentation with a lower salt version of the same rub. It's especially magic if you chop or shred the chicken. Try it out and share your take on the result. As always, thanks for all your awesome material. Cheers!
Your dry brine and slow cooking of the chicken are a game changer, it is my new way to cook chicken. The stick of butter to sweat the veggies was too much for our tummies so will scale back next time, but I found my new chicken pot pie recipe!
I grew up in the very early 70s with chicken pot pies.. but I always perfered the ones that had a bottom to them. This is why most frozen dinner versions were greatly disappointing as they only had tops as you did for yours. I think a truly great pot pie has crust on the bottom as well as the top..
HOLY CRAP!!! That looks wonderful! Stouffer's? Bri, you had a privileged childhood. We had Swanson's. Yech. It's really nice to see a pot pie with actual chicken in it instead of mostly crust top, sides and bottom. You hit a home run dude!
This was really awesome! I have bread in the oven and it smells like chicken pot pie! That happens when you really get into a cooking video, you actually smell what's being cooked on the video. Thank you.
I ate Stouffer's pot pies when I was little not because I had too but because I WANTED TOO it was sooooo good. Ever since then I've loved pot pies and make them in big pyrex containers but the use of chicken feet I have not done. I will definitely be trying this recipe!😆
You are so NOT like other internet chefs I think cuz you don’t focus on only one cooking need ( keto, vegan ) but you do cook stuff that is very comforting. I’m interested in seeing you do more videos that disclose things about the type of every day type of eating that you & your wife enjoy. Maybe even one of those dreaded “ what I eat in a day “ videos. 😁
B-man! Great name and even better recipe. I made this recipe exactly and it is fantastic. I especially like how it is creamy and a bit light with no cream or milk.
Virtually the same recipe that I make! Except that have never added fennel (yet!) and I add about a third of a cup of cream that's I see now is unnecessary. And the feet, that's a hard no. lol. I keep speaking of the quality of your vids and I really can't do that enough. Still floored by all you put into these. The dice/mince cutaway, the bloopers (egg, oops!), the sound effects (stock, sploosh!). The fact that virtually everything is filmed, shots clearly very meticulously planned, and then narrated through a voice-over. Bri, you ARE in a league of your own. Congrats on a very well-deserved 300K! Woot! 👍
i have always hated storebought pot pies because like you said they NEVER taste how my brain thinks they should. they're always bland, taste more like veggies and less like chicken, and the gravy has no flavor profile except "carrots and peas". I've been trying to find a good recipe to try so i can hopefully start loving pot pies the way i want to love them. excited to try this!
Hey Bri-guy, been a long time watcher but rarely comment on anything ever but wanted to say one thing. BISCUIT! I know it is not a pot pie but make a nice biscuit and bake that on top and you have something really amazing IMO. I usually do a 12 inch cast iron pot pie filling and either do drop biscuits on top or sometimes take the time to cut them out. All and all it makes for a really hearty meal that rocks.
B-man! Wow what an incredible creation! Just made this. Totally remedied me of learning how to cook and bake from my grandma. Keep up the awesome vidz!!
I've never tried the chicken feet trick, but any homemade chicken stock has got to beat the store bought stuff. It's like heavy cream versus skimmed milk, there's just no comparison. I used to put tarragon in my pot pie but fennel's a great idea, I need to try that! Also, I really like a pot pie topped with a drop biscuit style "crust" for the crunch and craggle, but I'll give yours a try since my complaint was the crust softness. Thanks!
I saw this was the new upload and thought "Awwww maaaan, I hate pot pies". Then I realized, I hated the crappy oven ones I'd had as a kid in the 80's AND this IS a Bri video. Definitely going to try this so I can have a pot pie I actually enjoy for the first time in my life. Much love man!
Everything looks great. I try to do my whole chickens the same, but I just salt. I will try your method.. Looks delicious. Only thing I can't do is your pastry. Have to go with the Pillsbury stuff.
Look I love Weisman and Babish but Bri and Ethan Chlebowski have been killing it to where they're both now my new favorite youtube chefs, both deserve so many more views, subscribers and notoriety than they have. They're quality is off the charts.
I thank you for the video and all the effort. CPP is a long and arduous meal to make and I enjoy your videos. That said, I both cook and watch cooking videos for both the knowledge but enjoyment of doing so. This video felt like it was on 2x speed the whole time. I wish you would have prefaced it saying it was going to be a longer formatted video and just took the time to explain everything properly or just at a regular pace. It was so fast it was not only lacking enjoyment but also not educational without having to go back and watch it over and over. I wish it was almost done in real time or real time but editing out the dead space. Again, thanks for the effort and keep up the content, but I just wanted to give my opinion on this one. Cooking the best chicken pot pie ever from scratch can't be explained in 13 minutes.
Bri, you seem to be a fan of making stock basically using purely roasted animal parts with no aromatics, at least that's what you've done in a few videos. Do you do that for a particular reason, like more easily allowing you to tailor the flavor to whatever dish you're making or is it purely about what's easiest? Are you ever making stocks where you add things like celery, carrot, onion, etc?
Great Video, I remember Stouffer's pot pies they were way too salty even when I was a little kid. I have an idea for a video for you would you be able to explain the difference between cooking oils i.e. olive oil versus say avocado oil or any other oil and their correct uses. Thanks.
If there's only one crust, it has to be the bottom - for me anyway. I prefer the almost dumpling-like texture that it has to the dry , almost crunchy texture of the top crust. Other than that, your version looks delicious. I never heard of using chicken feet. I'll have to try that.
Brian, really enjoy your channel! Question for you on your oven setup. You have a pizza steel in there (as do I). I feel that having it in the oven adversely impacts certain baking (muffins to be specific). Do you remove yours when baking at all?
I have two little ceramic birds that go into a full pie to let steam out - never used them - but how cute would one look in the center of the individual pot pie?! Anyway, this technique of yours looks outstanding. Thanks.
I completely agree with the puff pastry crust. Pot Pie COP OUT! So, what do you think of making a few of these and freezing them for future dinners? Thanks for the recipe!
Looks good! I've been putting rutabaga in my pot pies instead of potato just to switch things up. Of course, I also make mashed potatoes on the side but I'm crazy like that.
I appreciate that when you were doing your post-"let's eat this thing" dance, you left in a shot of you realizing the food's too hot and you had to fan your face. 😂 The pie looks stellar! How would you say the sour cream addition to the pie crust affects the flavor? I'm quite curious. Is it like cake where you don't really notice it much?
What a perfect recipe for the season. Thanks for the tips and tricks. You produce the highest quality videos. It is to the point and filled with usable content for the home cook. Keep it going. I will do that dry brine whole chicken roast.
Hey Bri, great vid, bro! I was wondering, from start to finish (stock/veggie/chicken prep, dough, active cooking time) how long would you think it take on average to make this, and when would be the best time in the day to start based on resting time, overnight stock etc? hope you can answer this but if not no biggie. Looking forward to adding this to cold-time recipes!
These are the timing cues in the recipe, not counting the little bit of prep time. Some things you can do at the same time (make pie dough while chicken roasts, e.g.), but you should be able to figure out your timing from this: (The chicken): cure for 12-24 hours. Slow roast at 285F/140C for 2.5-3hours. Allow chicken to rest for 20-30min. Make the filling. (The stock) Roast at 450C/230F for 25-30min. slowcook for 8 hrs. (The dough): Wrap & refrigerate for 20min. (The pie): Bake for 25 minutes.
@@jvallas thanks for your help in laying this out! I generally have a good idea of which things can take how long to do, but my brain has a rough time making a process in which everything comes together at the right time or at the same time. Again, cant thank you enough for this, hoping I can apply it to other multi-layered recipes as well
@@GreenGardenGamer You’re very welcome. I have the advantage of regularly editing stuff on my iPad, so I just edited this. I have the same timing problem often with sourdough type breads, because they have many stages, and I do tend to create a timeline for myself so I know the most practical time of day to start. Good luck with your pie!
Costco does a decent job at not having dry rotis chickens. I shred that first and use the carcass in the instant-pot with feet for a 2 hour pressure cook. I'll try the long method and see if there is a difference!
I was laughing as I clicked to watch this video because I literally made chicken pot pie last week. There are some hints and ideas here that can make mine better, so next one I make should be even tastier than last week's.
DUDE! Love me some CPP. Gonna have to try this soon. I've been making stock with chicken "paws" for a while and, you're right, game changer. I haven't been pre-roasting them, however, so I'm going to try that next time. Thanks for all the tips, Bri!
once again, another brilliant recipe - watching this after i made the poolish for my English muffins (Brian's recipe) for some breakfast sandwiches this weekend!
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Hi Brian, you mentioned not liking pressure cooking for making the stock because of fat emulsion. I made pork bone stock the other day in my instant pot and noticed the same thing -- super fatty broth. Is it really not worth using at all or is it possible to let cool and remove the fat later?
I really enjoyed the editing you did on the little section of slamming the whole veg on the cutting board and they're instantly diced. cool little touches like that really make the video. Also, is "all day" a you thing or just local vernacular?
For those not having the time or desire to make chicken stock from scratch I just modified BMan's trick from the beef stew recipe of stock + gelatin packets + better than bouillon. 900g chicken stock 15g better than bouillon chicken 2 gelatin packets 15g tomato paste (optional and will darken sauce)
Delicious! Even bought chicken feet at our local butcher! Question: What kind of salt do you use? Sea salt or Kosher? And if Kosher, do you use Morton or Diamond Crystal? Asking because I always struggle with how much salt to add- don't always trust my taste buds.... It would help me if you could give guidelines on how much salt to add - like is it a total of 1-2 teaspoons? or is it more like 1 Tablespoon total in this recipe. Anyway - just a suggestion. Love your recipes and your sense of humor.
I use Morton coarse kosher. I try to give salt amounts for most things, but since the amount of evaporation and all that matters it’s hard to be specific For larger volumes cooked for longer times
You slow cook on high? I’m trying the non-pressure version, I usually used pressure. I did 6 hours, because I thought you did for some reason, on Medium.
Once I made a slow, rich stock/broth from the bones of a holiday ham. After it had chilled I took it out and shook one of the containers next to my husband's ear. He was absolutely disgusted by the sound of it jiggling and I was amused. He was good with it being used in a really yummy stew with berbere though!
Hey B, you are a brilliant and practical chef. You are made to teach! When I saw the nails on the caramelized chicken feet, I cringed and my tummy tightened....
I can feel the immense amount of work you put into the instructional pacing. Both the lifetime long work of reducing ideas to their simplest core elements, and the short-term work of ruthlessly cutting down the video to it's smallest possible size, while still insisting on a full explanation of why your making the choices you are. It comes across in your videos, in a way I have literally never seen before in a cooking video series. The video is all content, there is nearly no waste. Dense, but perfectly pedagogically structured, and with an ease that comes from thoroughly practiced understanding of the material.
I deeply appreciate these videos, and have already made the clam chowder, the 3 loaves 1 Dough bread, and the Brioche Buns. Keep up the excellent work.
Thanks very much for the kind words Caleb. I spend a lot of time on the scripts for these videos so I’m glad it shows. Thanks for watching.
I strongly agree with this comment! Superb instruction and pacing; enjoyable and easy to follow. ❤
Ditto. His humor is the rug that really ties the room together.
I especially like how he fits “Sick, Dope, and less good” into the script, while maintaining a thoroughly instructing video! The stock is on, the chicken is in the fridge!
@@lindasimms7009 Yes, same here! I don't understand the technicalities of producing these videos, but am so appreciative of the well structured, to the point, crisp production😊
Your slow cooker stock method is game-changing.
So much easier than babysitting a stock pot/flame on the stove.
Totally! I don’t think twice about running the stock overnight
Interesting point on the slow cooker vs. pressure cooker stock, I always use pressure to get it done quickly, but maybe I'll try the low and slow next time.
What…you never heard of an oven?
@@BrianLagerstrom What about using a slow cooker? crock pot? I don't have a Instapot!
@@BrianLagerstrom Do you know what temp the slow cooker version gets to? I have a stove-top pressure cooker, (not instant pot) but I think I could slow cook in the oven if I knew the right temperature.
will this still work if you put it in a pie pan with crust on the bottom? I love the crust and prefer my pot pies fully encased in crust.
I like mine with bottom crust too and always had big trouble with the bottom not cooking all the way through. I sure hope he gets around to answering your question.
It's best to blind bake your crust, weighing it down with baking beads.
Then fill, and bake with the lid on.
@@daithi007 👍👍
That’s just a pie
@@daithi007 was about to comment that. If no baking beads then uncooked rice is good also
FYI if you add some dried thyme or dill to the pie dough, you get a huge flavor boost. My fam is in love with the herb-y crust.
This was sooooo good. For anyone wondering, I made a full 9" pie (top crust only) and then had enough filling and crust to build a second pie for the freezer in an 8x8 disposable foil pan.
Hi Scott! 2 years later so I don’t know if you’ll see this… but… how did you bake the freezer pie? I’m going to do the same with all the extra filling and dough. I’m worried about baking it and the inside being cold and the top getting too brown.
@@stevenrodriguez9655 Cover with foil and then finish uncovered to cook the top. That's just my best guess.
Looks amazing, as always! I will say, though, I'm firmly in the "needs a bottom crust also" camp. Other than convenience when cooking it, is there a reason that's not as common?
I trialed a bottoms crust, but it never cooked quite right and in my opinion it’s a different thing. A cool thing, but diff
I pre-bake my bottom crust until light golden brown, then brush with olive oil before adding the filling. This way, the bottom crust has some oomph to it and stands up to the gravy.
Agreed! It's not a pie if it doesn't have a bottom crust!
@JB Khan Sorry, you are incorrect. A bottom crust just takes away space dedicated to more chicken!
@@BrianLagerstrom I guess its subjective but its not different at all in many parts of the US in fact I would dare to call an only top crusted dish a pot pie myself. Looks amazing as always and I love your interpretation of it.
I like your no nonsense approach to making your videos. Just enough information to make it interesting and informative without giving us the entire history of how and why humans came to raise chickens for food. I make a great pot pie too, but I learned a couple of tips here that I'll incorporate to see how I like it!
Thank looks sooooo good. Sadly this is more than I can manage but I just wanted to share that I appreciated a couple of things. 1: you showed how the cold stock looked and admitted that it look unappetising. As a cooking disaster, others who only show pretty stuff means when I see my stock looking unappetising I would assume I did something wrong and toss it in fear of food poisoning. So thank you.
2. Along the same lines, for the same reasons, thanks for explaining the pink chicken.
3. Thank you for sharing the store bought puff pastry option and telling us there is no shame in it while sharing the pros and cons. As someone who can’t manage to cook everything by hand, it was great to hear and learn what the difference is. Oh and same for the rotisserie chicken. Thank you
Hey B-man. disagree about the con for pressure cooking chicken stock. Especially since you cool it off anyway. Yes it emulsifies more, because of the vigorous boiling going on. But unless you need it right away(and you cool yours down anyway), the fat floats up to the top no matter what and becomes very easy to peel off when cold.
Agreed - also, if you do natural pressure release over a long time, the stock stays very clear with way less emulsification.
Actually, an Instant Pot doesn't cook food by boiling it, since the huge amount of pressure inside prevents boiling. To make a clear stock that doesn't have emulsified fat in an Instant Pot, let the pressure come down on its own instead of releasing it. Releasing the pressure will increase the temperature and trigger boiling and emulsification.
But I do agree with you, the IP is a viable alternative here. I'm old school though, and actually prefer Bri's method.
I am also a pressure cooker stock advocate. I found I enjoy the pressure cooker stock more than the slow cooker or pot-on-stove approach. I see much more gelatin in the pressure cooker stock, so much so that it has the consistency of jello when cold.
I'd like to see a side by side comparison now!
I like the example of the single portion as I’m often cooking only for myself, it’s handy to get a look at how you portion and maybe freeze portions for later 🙂👍 Would love suggestions on future recipes for splitting out and freezing smaller portions when it’s possible with a recipe (not everything portions-out for later , I get that 🙂). Awesome stuff, Bri!
instead of weeknighting he has a series called lonely nights and its how to portion and preserve extra portions and single serving foods
I appreciate how well organized your written recipes are and your cooking demos follow your recipes to the letter. Very well organized.
Wow, think this is the first time to see chicken feet in non-asian chicken stock. Plus the tip about slow simmering won't emulsify the fat into the stock. Not many channels mention that. Huge difference in flavor and methods of use in my opinion. Great job as always Bman!
Another fine recipe delivered to us by a very well spoken gentleman. Also, it’s fun to see the small human errors like leaving the cap on the grinder. Well done !
I devoted 2021 to upping my ramen game, and at first was really hindered because I just couldn't work with chicken feet. Idk what it is, they just creep me out -- but nearly *all* ramen broths require chicken feet. Eventually, I started using packets of powdered gelatin and (thankfully) that worked. So for anyone who's similarly disgusted by chicken feet, don't be discouraged by this recipe!
That's good to know, thank you! How much powdered gelatin would you recommend? Thank you! X
Yeah I heard and saw chicken feet and I was like nope! 🤮
I bought a bunch of chicken parts from a local farm for making stock. I could get what they called a stock pack of bones and such. It was about 7-8 pounds, so plenty of stuff. When I opened it up though, it included both chicken feet and heads. I was ok with the feet, but I drew the line at putting the heads in the stock!
That’s crazy I love chicken feet. I love the chicken skin and the skin on the feet is so thick. I like to chew on them.
Some people have Chicken noodle soup when they are sick, but my grandma makes me chicken pot pie!
That’s worth getting sick for!
No one gives a shit
Lucky!
Your channel is criminally underrated Bri - by rights it should be up there with Babish and Ragusea in terms of viewers and subs. Between this and the ridiculously good Chili recipe you put up a while ago (still hands down the best chili I have ever had) that is now two recipes of yours I have been inspired to try and both turned out fantastic.
I agree - he should be way higher! I have now made the shepherds pie, tortilla soup, beef fajitas, beef stew,beef and broccoli stir fry, and the crispy potatoes. Each was perfectly delicious! I have learned many new tricks - my fave being roasting the beef for the stew in the oven for beef stew…genius! Pot pie will be tonight - I’m afraid to try any of the bread recipes….
Brian: Chicken Pot Pie: Double Crust RULES! Love, love, love your channel but no double crust? C'mon Bri! You are more than up to the task! That you do not use a double crust would never fully diminish you in my eyes as a terrific chef ...but please do a double crust chicken pot pie...please...please...please....please!
Potatoes, red onion, green pepper, garlic, cedar cheese melted into milk & butter. Puff pastry light coated in kosher salt. I like the small portion but you can eat any cheep cut or leftovers like its Christmas dinner.
Hey Bri,
Prefacing my question by calling you out as one of my fave Internet cooks. Your recipes are relevant, fun, top shelf, and totally doable. My question is around pre-making the filling. Does it return to creamy after a spell in the fridge and then reheated in the ramekin, or does is get gloppy and weird? Thanks!
- Bri
Love this. A lot of CPP recipes call for making a chicken veloute/béchamel combo. I’m in your camp, dude. No dairy needed if the stock is bomb! I also love the recurring use of fennel in many of your vids.
I can go either way on slow vs. pressure cooked stock. I’ve been going slow and uncovered on the stovetop this winter based solely on the fact that the house smells amazing for many, many, hours.
Also humidifies the house if you need that in the winter like I do hahaha
For anyone wondering I did this in a 14-in wide skillet put the dough on the top and put it in the oven and made one ginormous pot pie and it worked great but I recommend making the dough a little bit thicker than you would on the ramekins just because the dough is so good
Hey B! Big fan of the CPP! Would doubling up thickness on the top crust make up for no crust on the bottom? Or would it not bake flaky and be a soggy mess?
just made this for dinner, sans fancy veggies. absolutely delicious! everything was perfect. best chicken pot pie I've ever had. Thanks Brian!
I ended up with enough filling for about (8)-14oz ramekins. the pie crust was enough for 5. Will make a little more of the dough and try to freeze some pot pies for later :). We were thinking we might need 2 pot pies per person, but one each was plenty.
Thanks Bri for another GREAT video! I also grew up with the same chicken pot pies as you, except that they came in metallic pans in the 70s and had to be cooked in the oven. I always LOVED the bottom crust. I used to turn them out onto a plate so the bottom crust was on top. I've read through the comments and see that others share this love of a bottom crust. I want to experiment with your recipe to see if it's possible. I trust your advice, but I really crave a fully enclosed pie. My other comment is about quantity. If I only make 2 at a time, will the extra crust dough last in the fridge? I also LOVED the medium dice video trick and watched it 3 times! Yay! Keep up the awesome work!!! Thanks, Mitch
Comprehensively (yet succinctly) teaching how to make homemade pie crust, homemade stock, dry brining and roasting a bird, AND a delicious, creamy, yet dairy-free filling in under 15 minutes? I'm not sure I could pay for better content if I tried. What a supreme video.
Beautiful work here, and being a big advocate of buying free-range chicken, I'm a massive fan you showed the origin of the meat here.
Congratulations on 300k… you will make at least 1 million this year. You have great but practical recipes that aren’t made with bizarre or crazy expensive ingredients and tools.
I took 2 days to get it done… amazingly delicious. The chicken feet had my stomach doing gymnastics but I stuck to it and what a reward! Thanks Brian
Brian, you're so refreshing to watch! Your b-roll and blooper inclusions are awesome and grounding. I love Lauren's cameos. You also have a great way of splicing in your sponsor plugs in the least annoying yet effective way as possible. I'm going to emukate you when I launch my youtube channel. Thank you for inspiring me to be better than great
Because you're better than great already....just to be clear lololol
Great recipe! I’ll have to try it gluten free. Face care tip - when you wash your face pat dry and don’t rub, that can irritate your skin too
This channel is a hidden gem, keep up the great work Brian!
Holy smokes. As your newest disciple, I tried this last week. Absolutely amazing. Was a bit of a snipe hunt to find the chicken feet and backs and someone recommended a specialty packing house in town and voila! The FauxTisserie chicken gag is absolutely factory. Really solid and infinitely better than the store-bought prefabs, which are always UNDERCOOKED to me, actually. I hate slimy chicken. Yeesh. Found 10 oz ramekins and I totally see where 14 would be superior. But that just meant we each ate two, so no real loss there. The best pot pies ever ever.
Finally finished this one tonight. Lagerstrom doesn't tell you in the video that the best part of this chicken pot pie after all is that after all of that 40 or so minutes of cooking everything in the pot, it's all still edible, delectable vegetables. BTW I'm fairly sure that if you follow this recipe to the gram you'll get six 14 oz ramikins-full, but likewise, if you cut the pastry portions down to about 108 grams instead of 125, you can easily get six full pot-pie-ramikins-full covered-with-pastry from the recipe as specified. Know this one is old but I just now finally had a very large half chicken to do something with. This worked pretty good.
Bri - Some kamado gurus I've been watching shared a magic trick for seasoning whole chickens - dry brine underneath the skin (easy if spatchcocked) and rub the meat well. While salting the skin brines the meat some, the rub flavors often don't make it into the meat. I season the top for presentation with a lower salt version of the same rub. It's especially magic if you chop or shred the chicken. Try it out and share your take on the result. As always, thanks for all your awesome material. Cheers!
Your dry brine and slow cooking of the chicken are a game changer, it is my new way to cook chicken. The stick of butter to sweat the veggies was too much for our tummies so will scale back next time, but I found my new chicken pot pie recipe!
I grew up in the very early 70s with chicken pot pies.. but I always perfered the ones that had a bottom to them. This is why most frozen dinner versions were greatly disappointing as they only had tops as you did for yours. I think a truly great pot pie has crust on the bottom as well as the top..
Yep, because that's what a pie is. Otherwise, it's just stew with a hat.
HOLY CRAP!!! That looks wonderful! Stouffer's? Bri, you had a privileged childhood. We had Swanson's. Yech. It's really nice to see a pot pie with actual chicken in it instead of mostly crust top, sides and bottom. You hit a home run dude!
Props to stl. I know you aren't a native, but i love anyone who calls it home. Also fantastic recipe.
This was really awesome! I have bread in the oven and it smells like chicken pot pie! That happens when you really get into a cooking video, you actually smell what's being cooked on the video.
Thank you.
I ate Stouffer's pot pies when I was little not because I had too but because I WANTED TOO it was sooooo good. Ever since then I've loved pot pies and make them in big pyrex containers but the use of chicken feet I have not done. I will definitely be trying this recipe!😆
You are so NOT like other internet chefs I think cuz you don’t focus on only one cooking need ( keto, vegan ) but you do cook stuff that is very comforting. I’m interested in seeing you do more videos that disclose things about the type of every day type of eating that you & your wife enjoy. Maybe even one of those dreaded “ what I eat in a day “ videos. 😁
B-man! Great name and even better recipe. I made this recipe exactly and it is fantastic. I especially like how it is creamy and a bit light with no cream or milk.
So glad you went for it thanks for watching and making Bri
Virtually the same recipe that I make! Except that have never added fennel (yet!) and I add about a third of a cup of cream that's I see now is unnecessary. And the feet, that's a hard no. lol. I keep speaking of the quality of your vids and I really can't do that enough. Still floored by all you put into these. The dice/mince cutaway, the bloopers (egg, oops!), the sound effects (stock, sploosh!). The fact that virtually everything is filmed, shots clearly very meticulously planned, and then narrated through a voice-over. Bri, you ARE in a league of your own. Congrats on a very well-deserved 300K! Woot! 👍
Thanks for another great video, Bri! Any advice on freezing these?
i have always hated storebought pot pies because like you said they NEVER taste how my brain thinks they should. they're always bland, taste more like veggies and less like chicken, and the gravy has no flavor profile except "carrots and peas". I've been trying to find a good recipe to try so i can hopefully start loving pot pies the way i want to love them. excited to try this!
Hey Bri-guy, been a long time watcher but rarely comment on anything ever but wanted to say one thing. BISCUIT! I know it is not a pot pie but make a nice biscuit and bake that on top and you have something really amazing IMO. I usually do a 12 inch cast iron pot pie filling and either do drop biscuits on top or sometimes take the time to cut them out. All and all it makes for a really hearty meal that rocks.
B-man! Wow what an incredible creation! Just made this. Totally remedied me of learning how to cook and bake from my grandma. Keep up the awesome vidz!!
Great recipe. Any reason you don't add in aromatics/flavorings (carrot, onion, celery, herbs, bay leaf, etc) when making the chicken stock?
I've never tried the chicken feet trick, but any homemade chicken stock has got to beat the store bought stuff. It's like heavy cream versus skimmed milk, there's just no comparison. I used to put tarragon in my pot pie but fennel's a great idea, I need to try that! Also, I really like a pot pie topped with a drop biscuit style "crust" for the crunch and craggle, but I'll give yours a try since my complaint was the crust softness. Thanks!
I saw this was the new upload and thought "Awwww maaaan, I hate pot pies". Then I realized, I hated the crappy oven ones I'd had as a kid in the 80's AND this IS a Bri video. Definitely going to try this so I can have a pot pie I actually enjoy for the first time in my life. Much love man!
Everything looks great. I try to do my whole chickens the same, but I just salt. I will try your method.. Looks delicious. Only thing I can't do is your pastry.
Have to go with the Pillsbury stuff.
I only like pie crust over puff pastry for pot pie too for the same reasons. Sometimes I feel like it’s an unpopular opinion 😂
Look I love Weisman and Babish but Bri and Ethan Chlebowski have been killing it to where they're both now my new favorite youtube chefs, both deserve so many more views, subscribers and notoriety than they have. They're quality is off the charts.
You like Babish?
That's a lot of hard work Brian, greatly appreciated as always
I thank you for the video and all the effort. CPP is a long and arduous meal to make and I enjoy your videos. That said, I both cook and watch cooking videos for both the knowledge but enjoyment of doing so. This video felt like it was on 2x speed the whole time. I wish you would have prefaced it saying it was going to be a longer formatted video and just took the time to explain everything properly or just at a regular pace. It was so fast it was not only lacking enjoyment but also not educational without having to go back and watch it over and over. I wish it was almost done in real time or real time but editing out the dead space. Again, thanks for the effort and keep up the content, but I just wanted to give my opinion on this one. Cooking the best chicken pot pie ever from scratch can't be explained in 13 minutes.
Brian… Brian… Brian… the king of chicken. Love everything you do! Keep up the good work.
Laughter is the best medicine. Thanks, Bri.
Bri, you seem to be a fan of making stock basically using purely roasted animal parts with no aromatics, at least that's what you've done in a few videos.
Do you do that for a particular reason, like more easily allowing you to tailor the flavor to whatever dish you're making or is it purely about what's easiest? Are you ever making stocks where you add things like celery, carrot, onion, etc?
Great Video, I remember Stouffer's pot pies they were way too salty even when I was a little kid. I have an idea for a video for you would you be able to explain the difference between cooking oils i.e. olive oil versus say avocado oil or any other oil and their correct uses. Thanks.
If there's only one crust, it has to be the bottom - for me anyway. I prefer the almost dumpling-like texture that it has to the dry , almost crunchy texture of the top crust. Other than that, your version looks delicious. I never heard of using chicken feet. I'll have to try that.
Just got done making this and I’m enjoying it now oh my goodness it’s delicious, thank you for sharing your expertise.
That looks amazing Bri ! Is there a specific reason as to why you only used chicken in your stock and no veggetables ?
Brian, really enjoy your channel! Question for you on your oven setup. You have a pizza steel in there (as do I). I feel that having it in the oven adversely impacts certain baking (muffins to be specific). Do you remove yours when baking at all?
This guy is a good teacher.
Love it!! Sherry?? Nice... Marsala wine?? AWESOME!! Try it next time when you cook savory❤️👍
Loved the quad shot of the diced veggies - very YSAC. 😄
I have two little ceramic birds that go into a full pie to let steam out - never used them - but how cute would one look in the center of the individual pot pie?! Anyway, this technique of yours looks outstanding. Thanks.
I completely agree with the puff pastry crust. Pot Pie COP OUT! So, what do you think of making a few of these and freezing them for future dinners? Thanks for the recipe!
I think that sounds like a plan Matt
The filling might need to be thinner tho. That 14oz won’t thaw in the time it takes to
Brown pie crust
Looks delicious 😋 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Looks good! I've been putting rutabaga in my pot pies instead of potato just to switch things up. Of course, I also make mashed potatoes on the side but I'm crazy like that.
I appreciate that when you were doing your post-"let's eat this thing" dance, you left in a shot of you realizing the food's too hot and you had to fan your face. 😂 The pie looks stellar! How would you say the sour cream addition to the pie crust affects the flavor? I'm quite curious. Is it like cake where you don't really notice it much?
What a perfect recipe for the season. Thanks for the tips and tricks. You produce the highest quality videos. It is to the point and filled with usable content for the home cook. Keep it going. I will do that dry brine whole chicken roast.
Hey Bri, great vid, bro! I was wondering, from start to finish (stock/veggie/chicken prep, dough, active cooking time) how long would you think it take on average to make this, and when would be the best time in the day to start based on resting time, overnight stock etc? hope you can answer this but if not no biggie. Looking forward to adding this to cold-time recipes!
These are the timing cues in the recipe, not counting the little bit of prep time. Some things you can do at the same time (make pie dough while chicken roasts, e.g.), but you should be able to figure out your timing from this:
(The chicken): cure for 12-24 hours. Slow roast at 285F/140C for 2.5-3hours. Allow chicken to rest for 20-30min.
Make the filling.
(The stock) Roast at 450C/230F for 25-30min.
slowcook for 8 hrs.
(The dough): Wrap & refrigerate for 20min.
(The pie): Bake for 25 minutes.
@@jvallas thanks for your help in laying this out! I generally have a good idea of which things can take how long to do, but my brain has a rough time making a process in which everything comes together at the right time or at the same time. Again, cant thank you enough for this, hoping I can apply it to other multi-layered recipes as well
@@GreenGardenGamer You’re very welcome. I have the advantage of regularly editing stuff on my iPad, so I just edited this. I have the same timing problem often with sourdough type breads, because they have many stages, and I do tend to create a timeline for myself so I know the most practical time of day to start. Good luck with your pie!
I made the pie crust recipe today and it was so easy to roll and tasty!!
Costco does a decent job at not having dry rotis chickens. I shred that first and use the carcass in the instant-pot with feet for a 2 hour pressure cook. I'll try the long method and see if there is a difference!
I was laughing as I clicked to watch this video because I literally made chicken pot pie last week. There are some hints and ideas here that can make mine better, so next one I make should be even tastier than last week's.
DUDE! Love me some CPP. Gonna have to try this soon. I've been making stock with chicken "paws" for a while and, you're right, game changer. I haven't been pre-roasting them, however, so I'm going to try that next time. Thanks for all the tips, Bri!
Awesome. Kudos on the chicken paws
If you'r using puff pastry, i suggest you make a "vol-au-vent" instead of a pot pie ;)
with the same filling, that would be awsome.
I would love to see Brian do a chopped cheese or manicotti. Manicotti is one of my faves.
Somewhere there's a Chef John lamenting on the lack of Cayenne. Looks good!
I love to see the happy eating dance at the end of your videos, makes me think about when I was a little kid eating something good :-)
I've just found you recently and absolutely love your recipes and techniques.
I tried this recipe, cutting a few corners (I had non-feet stock already made from my last chicken). It was still dope.
once again, another brilliant recipe - watching this after i made the poolish for my English muffins (Brian's recipe) for some breakfast sandwiches this weekend!
Hi Brian, you mentioned not liking pressure cooking for making the stock because of fat emulsion. I made pork bone stock the other day in my instant pot and noticed the same thing -- super fatty broth. Is it really not worth using at all or is it possible to let cool and remove the fat later?
I really enjoyed the editing you did on the little section of slamming the whole veg on the cutting board and they're instantly diced. cool little touches like that really make the video. Also, is "all day" a you thing or just local vernacular?
B-man, once again, managing to fit an insane amount of technique tips into a single awesome recipe! Commenting for the TH-cam algorithm
Thanks for being here
For those not having the time or desire to make chicken stock from scratch I just modified BMan's trick from the beef stew recipe of stock + gelatin packets + better than bouillon.
900g chicken stock
15g better than bouillon chicken
2 gelatin packets
15g tomato paste (optional and will darken sauce)
Delicious! Even bought chicken feet at our local butcher! Question: What kind of salt do you use? Sea salt or Kosher? And if Kosher, do you use Morton or Diamond Crystal? Asking because I always struggle with how much salt to add- don't always trust my taste buds.... It would help me if you could give guidelines on how much salt to add - like is it a total of 1-2 teaspoons? or is it more like 1 Tablespoon total in this recipe. Anyway - just a suggestion. Love your recipes and your sense of humor.
I use Morton coarse kosher. I try to give salt amounts for most things, but since the amount of evaporation and all that matters it’s hard to be specific For larger volumes cooked for longer times
One of my fav videos of yours so far. Chikky P Pie is the bomb!
You slow cook on high? I’m trying the non-pressure version, I usually used pressure. I did 6 hours, because I thought you did for some reason, on Medium.
just had your chicken soup last night (amazing). Bring on the pot pie for the weekend win!
Nice! Love chicky pot pie. One herb I like to add to chicken dishes is Tarragon. Try it. You'll like it.
this looks good as hell king, have you tried prepping several and freezing them to bake later?
Oh geez Brian. You are totally making me hungry and I just ate. Obviously I'm subscribed.
Watching you make this was like therapy! Well done!
That added "splat" at 2:33 was hysterical
Once I made a slow, rich stock/broth from the bones of a holiday ham. After it had chilled I took it out and shook one of the containers next to my husband's ear. He was absolutely disgusted by the sound of it jiggling and I was amused. He was good with it being used in a really yummy stew with berbere though!
I’ve watched legit all videos. Thank you for teaching me how to cook so my husband thinks I’m the literal Queen bee’s knees and abdomen.
Hey B, you are a brilliant and practical chef. You are made to teach!
When I saw the nails on the caramelized chicken feet, I cringed and my tummy tightened....