We’re doing Chicken Pot Pie like you’ve never seen before 🤯
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00:00 Intro
1:03 Making Seasoning & Seasoning Chicken
2:04 Making Filling
4:39 Chicken Reveal & Slicing
5:39 Combining
5:48 Forming & Cutting Dough
6:21 Portioning Filling
6:44 Making Egg Wash & Topping
7:35 Baking Instructions
7:42 Making Pop Tart
9:03 Frying Pop Tart
9:43 Pop Tart Reveal
10:01 First Bite – Pop Tart
10:31 Pot Pies Reveal
11:04 First Bite – Pot Pie
11:48 Outro
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Это какой-то неправильный чебурек же)))
Yer suppose to sprinkle cinnamon and sugar on the pie crust trimmings …… come on man !!!
I’m gunna smoke my chicken over cherry wood
At night!!!! Yes love it!!!
Literally a hot pocket, dont get sued!
How is it a pie without pastry case ? A hot pot maybe but not a pie
I’m definitely going to try this. Thanks Sam!
Let them cool first. LMAO!
ATTENTION EVERYONE SAM THE COOK IS HELL OF A HELL A CORRUPT MAN.
HE CANNOT COOK, HE UPLOAD HIS ILLEGAL ACTIVITIES IN UR YOUTUBE HISTORY. PLEASE REPORT THIS SAM THE CROOK
Been a fan since the Channel 4 days. I think I’ve watched 90% of your YouTube videos and “like and comment” on most. That being said, and this is gonna sound a little harsh, but this pot pie video sucks. Not as bad as that weird pastrami abomination you tried to pass off as a Ruben…but still pretty bad. I don’t think I’d feed that hot pocket to my dogs, and those bitches will eat anything.
Sam you made a Chicken Pop Pieeeeee! My Dad would love this so much, he made chicken pot pies for my brother and me on the weekends when we were kids. But how do you invert them LOL!
why can you not buy roll it yourself dough anywhere?
“Let’s get LID” Max said. Great idea!! A flavor fiesta in my mouth.
Great recipe! I decided to add fresh garlic during the sauté portion. Then additionally added a bit of fish sauce into it after the heavy cream. Thanks so much! Turned out amazing!
Sam, I love Singapore Noodles so much but they never taste the way they do in the restaurant when I make them at home. Would you make them some time so I can see your recipe? Thanks. Me and my husband have your books and love you guys?
Ok. I cant be the only one wondering: wtf is this bff that he uses in all his recipes!?
This looks AMAZING
You are, by FAR, the most entertaining individual on YouTube. You know your stuff, have a wonderful sense of humor, and love your family. Who would want to watch anything else?
Just bc you put filling in a bowel an put a crust on top .it not a pot pie it has to have crust all the way around the filling. Sincerely southern folks
Will the chicken over cook in the frying process?
I honestly can’t decide if I like the Nikiri or the Santoku better. I use both almost everyday.
OMG!!!! Love the 'help' for beautiful.
Lmfao! We all know u just burnt the hell outta ur mouth! Let it cool my man! 😂
I've watched you use vermouth here and there but you never say if you're using sweet or dry.
I'm surprised Sam has any taste buds left after all the first degree burns on the roof of his mouth!
I can’t find the recipe for this – the recipe is blank on the website link?
I think they are more of a hot pocket than pop tart. Pop tarts are a sweet dessert ❤ I love all of your amazing recipes 😊 thank you
Give me a break!
I guess there are many ways to spell the Coo Coo Nest, Cockoo Nest, so does anyone know the correct spelling?
❤😂 careful Dam that's Hot 🔥 LOL Merry Christmas to you guys live your shows. Your the Best ❤🎉😊 🤶
The editing is priceless lol !
In the UK we call them pasties, chiclen pastie 😆
The pie crust , is as if not more important to me then the filling.
I grew up not liking pie crust ….
I learned why , the fat. Commercial and my families pie crust used shortening as the fat.
Also I like a flaky crust , so I don't roll mine. I work my pie crust just a little more then I would biscuit dough.
You end up with a buttery flaky pie crust that is absolutely devine when used for chicken pot pie. ( also cut your butter in by hand don't use a mixer , you want it to come together to just smaller then pea sized crumbles)
I've been enjoying your cooking for years now. Awesome fun and amazing editing! Have you ever heard of James Barber (The Urban Peasant)? I practically grew up on that guy. He was always good at telling you what you could use if you didn't have an ingredient, as you do. I think that's important because not everyone owns a restaurant and has easy access to ingredients. For example, I don't keep heavy cream in the house because I never use it, and I only shop once a month. Some Cream of Chicken soup would have worked, and that keeps in the pantry a long time, so it's always there on a whim.
I guess my point is, keeping is simple for us peasants is important because we don't shop like a chef. I really do love your channel. You make me laugh. Keep up the great work Sam. Luv ya!! You too Max!! …Your fellow Canadian…
Stealing the pop tart idea for sure
This would be great with a simple hot-water crust pastry to do a double crust. Love this!
"hooo, hooo, let them cool a bit!" LMAO
Made it for the family last night, delicious! I would halve the sage as it was sage heavy flavour. ❤
I like shortcrust top and bottom best, good way to use leftover turkey, actually could you do some leftover Christmas ingredients recipes over Christmas would be really useful!
That's how I like my chicken; medium-rare. 😆
I feel steam coming off the spoon burnt his ass lol
if anyone is wondering why it looks so watery its because this dude said 3 cups of broth then proceeded to add at least 5 whole cups
Sam, thanks for sharing! I’m obsessed with making pot pies. I use Costco rotisserie chicken in it. I found the vermouth interesting…
There’s a restaurant in Seattle called Salty’s on Alki. They make incredible clam chowder and the waiter always offers a splash of cream sherry on top when serving. Game changer to cream based soups and fillings. I always add cream sherry to the BEAUTIFUL sauce. I implore you to try it! Just a $8 bottle will do. Nothin’ fancy.
The way you used cut pieces of crust to top the pies reminds me of Apple Pan Dowdy. With the apple recipe, that's done so you can "dowdy" it while its cooking. That means pressing down on the crust to let some of the juices ooze up thru the seams and carmelize on the top.
Max — the editing on this was … BEAUTIFUL 🤪
That sounds wonderful. I can’t wait to have my daughter make this for me.
Max's TWSS was perfectly placed in there!! WET PIE