Chef Tom, you are already a legend. Thanks for sharing all these great recipes and tips. Also, the equipment used and seasonings etc seem to be of the highest standard. I'd really love to get my hands on that Yoder and some more of your products once I can afford them. Keep up the awesome quality content !
Tom, fantastic as usual! We got to meet you today, thanks again for the tips you gave my wife and me on our pot pies! Had a great time downtown and can't thank you enough!
A bit of work but once you have had one of these, they are darn amazing. The frozen chicken pot pies or turkey pot pies are no comparison to these. In fact, try a KFC (Kentucky Fried Chicken) pot pie, they easily exceed expectations of those frozen pies and the crust is nice and flaky. We prefer the lower half of the pan to be lined with crust too then add the pie contents and cover with the top crust. Turkey tends to impress us a tad more than the chicken. Maybe some "On the Spit" BBQ recipes would add to the recipes you have already done. Not many folks know how to do a spit or rotisserie cooked meal and they are missing out on the tenderness that is yielded from self basting the fare in its own juices for a couple of hours or so. We've done whole seasoned chickens stuffed with quartered Oranges which turns out amazing.
I've tried a very similar recipe but with the chicken skin diced up and fried and added into the pot pie, it's dynamite. An extra little bit of delightful crunch throughout.
As always, fantastic! If you'd like to entertain an uncommon request, I'd really like to see your guys' take on a smoked pork belly ramen. I have it in mind, don't know where to start.
Hey chef Tom, great video. Do you, or anyone at ATBBQ hunt? I love BBQ, and would love to combine it with wild game. However, due to the lack of inter muscular fat, I find it difficult. Can you help? Would you please consider a wild game series, or recipes?
He is a big upland bird hunter he has several pheasant cooking videos. Deer loins stuffed with cream cheese sautéed mushrooms and onions or leeks then wrapped in bacon is to die for
Whatever you put on brisket, it always tastes like beef. And whatever you put on pork butt, it always tastes like pork. Your point? If you hate chicken, don't make it. Problem solved. Next?
ehh.. sweet potatoes? none of the hard veg was cooked down... when it was cut into, it was like a river....that is not a traditional pot pie... love ya chef tom and enjoy all videos, this one was not good....at all...
Ok i dont get it.. if you spatchcock the chicken, why remove the back bone? Everybody does that...I know you can use it for stock or soup. You can just leave on one side of the chicken and when you grill , it its my favourite part to nibble on
Looks delicious, Gotta have peas though, it's a staple for a pot pie.
Agreed! I saw the corn and then said hey where’s the peas!
For me it is really a miracle how Chef Tom has managed to maintain this high level in every single video for many years - my greatest respect 👍👍👍
Pound for pound, he might be the most creative chef on YT. He never gets stale.
I made this one and man it’s good!!! First time making crust from scratch and it came out flaky and perfect. Thanks for all the tips!
Good food is all about care, attention and generosity. You have that in abundance!
Oh this looks fantastic. Will have to save this until fall when the weather turns colder again.
This channel has the most amazing photography ever... OMG I could SMELL that!
How have I gone so long without being subscribed to this channel? Absolute deliciousness
Glad to have you! Thanks for watching!
Chef Tom, you are already a legend. Thanks for sharing all these great recipes and tips. Also, the equipment used and seasonings etc seem to be of the highest standard. I'd really love to get my hands on that Yoder and some more of your products once I can afford them. Keep up the awesome quality content !
Tom, fantastic as usual! We got to meet you today, thanks again for the tips you gave my wife and me on our pot pies! Had a great time downtown and can't thank you enough!
I love doing pie dough in my large Breville 14 C food processor, life is good.
Best looking chicken pie I've ever seen. Succulent and silky, mouth watering. Great recipe & video. TY
I’m going to have to make this. I was dying for a bite as you cooked the pot pie! Great job!!
Man growing up I loved pot pie, I really need to try more recipes like this that are more on the comfort side either on my Webber or offset smoker 👍
That savory cheesy pie dough seems to be the ticket. I must try.
The grated cold butter also works fantastic with biscut recipies.
A bit of work but once you have had one of these, they are darn amazing. The frozen chicken pot pies or turkey pot pies are no comparison to these. In fact, try a KFC (Kentucky Fried Chicken) pot pie, they easily exceed expectations of those frozen pies and the crust is nice and flaky. We prefer the lower half of the pan to be lined with crust too then add the pie contents and cover with the top crust. Turkey tends to impress us a tad more than the chicken.
Maybe some "On the Spit" BBQ recipes would add to the recipes you have already done. Not many folks know how to do a spit or rotisserie cooked meal and they are missing out on the tenderness that is yielded from self basting the fare in its own juices for a couple of hours or so. We've done whole seasoned chickens stuffed with quartered Oranges which turns out amazing.
I like a little more crust as well, do you normally flash bake the lower half of the crust first before you add the filling?
Oh dear lord...i am so freaking hungry - another amazing recipe I will need to make.
i love the way you cook
I've tried a very similar recipe but with the chicken skin diced up and fried and added into the pot pie, it's dynamite. An extra little bit of delightful crunch throughout.
Looks delicious. I still like to have a bottom crust, but that is a personal preference.
That looks amazing! I need my taste buds to come back pronto!!!
Agreed, just what we need on the menu this weekend. I’m sure the buds will be back soon pal, hope you feel better soon
That's dope!
I'm going to make that yummy pot pie.
Three of my favorite things!
This looks so good!!
Tom is my hero.
As always, fantastic! If you'd like to entertain an uncommon request, I'd really like to see your guys' take on a smoked pork belly ramen. I have it in mind, don't know where to start.
thanks for leaving the pea's out Chef Tom
God....I fiending. I haven't had a homemade pot pie in long time.
Dear Chef Tom, Amazing recipe again ;-) Why exactly ice-water? What does this temp take care of? Thanks a lot
Great video brother. 💯
“Aw, heck yeah”
Looks amazing you must own a restaurant somewhere
Where'd the Harley jacket go? I don't miss it. The pie looks good.
A lot of work but Damn that looks so good!
Yummmm!!!!
bring back chef brit,
Chef Tom sounded a little down today...Nice recipe!!
Smoke Cocktails!!!
Hey chef Tom, great video. Do you, or anyone at ATBBQ hunt? I love BBQ, and would love to combine it with wild game. However, due to the lack of inter muscular fat, I find it difficult. Can you help? Would you please consider a wild game series, or recipes?
Stuffed deer tenderloin wrapped with bacon is pretty good
@@jonuldrick agreed. I don't stuff mine, but wrapping it in bacon is so good. What do you stuff yours with?
@@greggf.1393 i use cream cheese. Last time I used the Philadelphia Cream Cheese with jalapeno and mixed in some cattlemans with it
He is a big upland bird hunter he has several pheasant cooking videos. Deer loins stuffed with cream cheese sautéed mushrooms and onions or leeks then wrapped in bacon is to die for
Would be nice in the wood fired oven!
Any must have accessories for the ys640? I'm getting mine end of June.
Get the Grill Grates for sure!
Definitely the grill grates
Video Suggestions: Pork Cheeks, Bison, Cod, Oysters, Seafood in General.
Need more KJ videos
Wait no peas? I call foul.
Chef Tom is the sh%t
Btw is that a Chicken on Sterioids?
I like how you 'unfolded' those thighs to dust them
What ever you put on a chicken it always teaste Chicken
Whatever you put on brisket, it always tastes like beef. And whatever you put on pork butt, it always tastes like pork. Your point? If you hate chicken, don't make it. Problem solved. Next?
Peas!
Store bought, 3 small squares of chicken,5 peas, 6 carrot slices. Not much else....
Chicken again🤔
there is too much going on in the filling. onions, carrots, sweet potato, potato, chillies, corn...loos half and add peas
ehh.. sweet potatoes? none of the hard veg was cooked down... when it was cut into, it was like a river....that is not a traditional pot pie... love ya chef tom and enjoy all videos, this one was not good....at all...
Ok i dont get it.. if you spatchcock the chicken, why remove the back bone? Everybody does that...I know you can use it for stock or soup.
You can just leave on one side of the chicken and when you grill , it its my favourite part to nibble on
The backbone is typically saved for soup or stock
@@michealellenburg2701 i know... i always leave it on than munch on it while the rest is cooking 😀
Nice, but you left out 3 scrapes of fresh nutmeg