I am sorry, but I have to leave this comment here. This was posted by a fake account that appears to be me but is not me, they have replaced the letter L with the letter I in 'Vitales' in their username, this is a doppelganger account and as part of RU-vid's investigation they will need this comment to stay on this video, therefore I am unable to remove it just yet. @Moyuri Raisa Sorry for the inconvenience but the previous comment was posted by a fake account.
OMG some people really don't know wth to do with themselves! Reading some of these comments just make me mad! This is how SHE does it.. She always states that if you want to add or take away from it do what YOU want! If it's not thick enough for you ADD MORE BUTTER AND FLOUR or less stock! Not every thing she makes you're going to like 100%, play with it!.. To each is their own! Don't discredit someone from showing THEIR version of a recipe.. DANG! Thanks Laura, I get inspired to cook different recipes you share every day and I appreciate you ;)
I so love that you use your Grandmother's ramekins for many of your recipes. I have some cast iron pans, ramekins and larger ceramic baking dishes that my Grandma owned. In all truth she wasn't the most well rounded cook, but these were the vessels that my Mother used when she was learning (she is AMAZING) and the ones I used while learning from her. My Grandma has since passed on, but whenever I use her pots and pans I love that feeling of nostalgia. These were the pans that my family ate from for the last 80 years. I also recently acquired some of her cookbooks, and the little notes she wrote in the corners make it all the more special. I would love to see a truly nostalgic recipe from you Laura. One that really encapsulates what you think of when you hear the word, "Home."
Quick tip: Using rotisserie chicken from the market is super easy and tasty. Also, if you like your pot pie filling thicker- I used these proportions for the liquid products, butter and flour: 2 cups chicken stock 1 1/3 cup heavy cream 1/2 cup flour 1/2 cup butter Hope that help. :)
People this is a guide to making the chicken pot pies that Laura and her family like, the recipe is not set in stone. Gosh. Some people. If you want an inner crust than put one in, if you want the mixture less soupy than thicken it more while it is on the stove. If you want to add something else, then add it. I have made this recipe for my family and they loved it. I am not a fan of chicken pot pies. My family prefer the filling thicker, but most of my friends prefer the consistency that Laura makes it. Use common sense.
Oh man, I made this last night, and it was amazing! I substituted broccoli for the pearl onions and added a little garlic powder while cooking the veggies. I just made it in a deep casserole dish, and it came out perfectly. I ended up making biscuits to go with it because I like a bottom crust. I kind of like this idea because then you don't get gummy dough on the bottom.
haa!!! it lasted maybe half a day . Ive trimmed down a few punds since then .. I didn't do the recipe but I will def want to try it , maybe without the pearl onions.
@Hales52 A little bit, but I also like mine thicker. You can make it thicker by adding more to the roux when you're cooking the chicken and vegetables in the pot (for instance with this, I'd double the flour and butter).
Okay you guys so If you want a bottom crust for your pot pie 1st. Cool down the ingredients 2nd Roll out some puff pastry and put it inside of the bowl..like a pie. Lastly pour in the ingredients and cover the top with some puff pastry just like she did. Hope that helps.
Anyone else chuckle every time she says "on this episode of Laura in the kitchen"? Always says it super quick with that high inflection. Feels like I'm listening to the receptionist answer calls on Office Space
Yea I noticed that also but she is very cute when she does that and man she is really a great Chef I make her recipes all the time but then I add my own twist to them because life is my pickle LOL
Since my wife went into labor, I am the family cook for the whole family ( 4 kids, wife and I ). I was looking for something to cook and I found you. I tried this recipe and my kids are enjoying it and it was a total success. I wish to thank you deeply for making these videos, it has help me tremendously and WE are very grateful. So I am gonna try all your recipes :) May you have Peace in your Heart, Wisdom in your Thoughts and continue the Love in your Cooking :)
My family absolutely loved this recipe! It was soooooo yummy! I did make a change and used store bought pie crust instead of puffed pastry. However, the filling was wonderful! It could be eaten without the crust and over rice or noodles. Thanks Laura! I will definitely be making this again this winter.
I make a bottom crust, too, but then they're no longer "pot pies" because "pot pies" have a top crust only. Once you add a bottom crust, they become just "pies." Chicken pies! Yum!!!
Also, if you try to put a bottom crust into the pan before u put the filling, the bottom crust will get soggy. I suggest u bake the bottom crust first and then put the filling in so the top and bottom are both flakey. :D
Made this for dinner tonight. This is the second time I've used your recipe. It was just as delicious the second time as the first. I really love that puff pastry on the top.
Hey Laura, I bet that pie is sooo delicious, but it looked a bit runny. Maybe add some flour or corn starch to thicken it up, otherwise it'll be soup. But you know what, who doesn't love themselves some soup with pie crust? ;)
Made it for this Xmas eve and was absolutely amazing. Substituted potatoes for pearl onions cause I love potatoes, and turned out awesome and soft. Bought pie crust by mistake instead of puff pastry, but turned out surprisingly delicious too. Just one big tip, taste your soup before putting it in the oiled bowls, and it's ok for it to be a tiny little bit too salty, cause it'd turn out just right with the relatively plain pastry on top. Another weird thing, when I went to the website recipe, the video's instructions and the text instructions are somewhat different. I followed the video ones in the end, but hopefully Laura could fix it in the future to prevent confusion.
I made this today and added bacon before I cooked the chicken and diced potatoes instead of pearl onions to the veggie mix. I also mixed in a little flower-water mixture after the sauce was boiling so that the sauce would thicken up and I think that, and the addition of the potatoes, made it PERFECT. This is THE most delicious recipe I have EVER tried in all of my years of cooking on youtube, and by far the best recipe from laura that I've ever had. This is real soul food.
I've been hearing about a lot of different kinds of salts. Hamelin see salt, kosher salt, sea salt, regular table salt, just to name a few. Can you share your thoughts on the differences and if you need more or less of one or the other,? Can you you it for baking?
Alice Truong I think once you would see it you would prefer it thicker. Idk. It's supposed to have a gravy like constancy if you will. Any less thick, and it'll end up a soup.
dgkallday4u Well, she had just taken them out of the oven, so it's going to thicken up a little more when it cools enough to eat. It's all about personal preference, doesn't mean she's wrong. Personally, I'd prefer it with that consistency, being that I love it when the crust is completely soaked.
Aww it's ok very girl is beautiful in her own kind of way. Plus it's not what's on the outside that counts it's what's on the inside and I'm taking a wild guess here ;) you are probably really beautiful on the inside don't let any one tell you that they are ugly because you are a beautiful girl :)
I know a lot of beautiful women who have the personality of a pet rock. My ex wife was a Model for the 7-Up company back in the day and what was I thinking, well I wasn't using the head on my shoulders but my point is Looks can only take you so far. If you are ugly on the inside then eventually it will seep through to the outside and then you will be a whole bunch of ugly, But if you are beautiful on the inside then you will be beautiful on the outside as well. Please I am not saying that all women who are beautiful don't have a personality I am just saying most don't develop one because they get by on their looks. Peace out
Bella Rose Wasn't really an injury but I started bleeding after.. continuous clicking on my mouse (really hard clicks), I started to grow blisters and they all popped and started to bleed .-.
The good thing about this recipe is that it is adaptable. I am not too much into pastry as a home cook. So, I would use the filling of the chicken pot pie as a rich gravy/sauce over risotto or pasta. Adding a dash of dry sherry to the filling would enhance its flavor tremendously.
Sometimes you make the simple things too complicated. Really ALL those steps for a simple chicken pot pie. This is a very simple recipe without any extra this and that. Just keeping it simple can have the best results. Sorry Laura I love most of your recipes, but making EXTRA steps for the same results is like simply TRYING to out beat the competition. Sorry gotta keep it real here.
I gave this a try last night and it was delicious! My first time ever making it so it wasn't perfect, but i know what I'm going to do the next time to make it even better. In my next batch, I'd probably add a little more cream, less thyme, and I think I will try chicken breasts and pie dough. I'm so grateful for this video and for your casual, not too fancy version!
I prefer homemade pie crust. It stands up a lot better than puff pastry. Plus I have tried both dark and white and I like using the breast meat. Stays moister and stays in one piece.
I am a type 2 diabetic I really love your show I want to try like almost everything but my diabetes won't let me lol just wanted to know if you have great dishes for diabetics to :-)
Just saying that instead of that heavy cream and stock for that filling, I always just add milk , it makes it super creamy and way tastey and thickens really well and doesn't stay runny and weak. Just thought I'd tell y'all in case your looking for less steps and a thinker sol :)
Quick solution- don’t watch. She’s happy and cheery- sorry that you are not. Also, she can’t help the way she talks. Again, if you don’t like it - don’t watch.
I have a great recipe for the best chicken pot pie. 1.Get in your car 2.Start your engine warm for 2 minutes 3.Get your phone open i maps 4.Type in nearest KFC 5. Proceed to nearest location found 6.Go through drive threw or dine in. 7.Then order number 5 and wait 10 min 8.Retrieve order when ready 9.Sit or go home and eat. 10. Enjoy
Hello Laura, I'm just learning to cook for my family. I retired recently, and since my wife doesn't like to cook, I thought I should learn to cook. I was wondering if you can give some quantities of the ingredients so I know how much to buy and use. I have some personal bowls like you have in your video and would like to make three pot pies. What I've been doing is just cutting down quantities for the recipes people have on RU-vid. So maybe you can suggest quantities for any number of Pot Pies and then I can work from that.
I think making a Rue is equal weights, not equal tablespoon measurements... I am almost positive one tablespoon of butter weighs 14 grams where as a tablespoon of flour weighs 8-9 grams. So I think for 3 tablespoons of butter you need around 4.5 tablespoons of flour.
Where do you find 2lbs of chicken thighs/dark meat chicken for $2? I don't live in a big city and prices are super low here and I just bought 2lbs yesterday and it was $6 😱
My boyfriend's favorite food of all time is chciekn pot pie. But he's very allergic to dairy...so if I simply just add more flour and more butter, would it still turn out good?😞
That puff pastry wasn't turned enough. Not sure if your aunt rushed it or what, but there isn't enough layers in there. It's borderline between flaky which is 1 turn, and rough puff which is 2-3, so somewhere in the middle. Still decent pastry though, but just pointing out to others that properly layered puff will puff up so much more than this. You did roll it thin though so that probably is part to do with it. I think your aunt made rough puff to begin with you just rolled it a bit too much. Whole recipe looks delicious though!
It looks delicious but the sauce is to thin it should be a little thicker like cream. But try her recipe it does look Delicious. Laura if you would put a line of bake ware out I would buy everything. I am a huge fan, you are one heck of a chef young lady. Keep it up. I am spreading the word about you as well and now all my family including my brothers and sister-in-laws are subscribed to your channel.
I have always loved cooking and baking, but baking especially! Laura, you made it even more fun because of your AMAZING recipes and awesome personality! Love you Laura!! :) From New Zealand (Madi.)
looks tasty. I would have put the crust in the bowl and on top while having it about a 1/16 of an inch thicker. I would have also made the gravy a lot thicker to compensate for the frozen veggies. that's just me. 😎
Thanks Laura i love your recipes & Love me Chicken too & This dish looks delish! ! You are such a good cook & Precious as you can be,GOD bless you ..I love it too went you have a cook session with your precios nona!
