This is one hell of a pie. A creamy, winey sauce with colourful veg and succulent chicken, under a layer of crispy, herby puff pastry, is sure to be one of the best comfort foods around!
Plus, whilst watching you’ll also absorb all the skills you need to making an awesome homemade chicken stock and a creamy white sauce, both of which will be helpful in tonnes of dishes.
Get the full recipe here: http://sortedfood.com/chickenpotpie
HUNGRY FOR MORE? Share your own recipes and photos of your cooking triumphs (and disasters) at http://sortedfood.com or get the app here: http://bit.ly/SortedYT
Video Rating: 4 / 5
Ben is so abusive to Mike! Is this how Tyrone and Tyrene have it at home
Ben? Hmm… Thinking Child-Line might have some calls soon if you don’t get
your kids, SORTED. Ben! ;)
This one is requested a LOT. How did we do?
What we do at my work (a pub) is cook the pie content and then instead of
letting it cool then adding the top and cooking, is bake the pastry
separately and put it on top of the pie once everything is cooked. If
you’re cooking a lot of these, say for a dinner party or something, I would
recommend doing it this way as if you burn them then it won’t be that much
of a catastrophe.
I would like as many opinions as possible about the type of wine you cook
with: is it cheap? is it decent? is it high quality and expensive? I’m
really confused about what’s best: I know that mostly the alcohol burns out
and it’s the flavour that stays in the dish, that’s why I wouldn’t risk
using a wine that I know isn’t good to drink (but i wouldn’t spend a
fortune on a cooking wine neither) but perhaps I’m mistaken and it really
doesn’t matter. Obviously it depends on the recipe but even for the
“humble” chicken pie I’d go for a decent one. Hope we can discuss it!
Okey, you guys need to answer this… I have always wondered: WHO eats all
the food when there are “some you made earlier” and you just prepeard a new
one just to show us? That can beacome a lot of food in the end, or at least
a lot of half prepeared food… And please don’t tell me you throw it all
away, that’ll break my heart…
my mum literally just got like 20 of those ramekins the other day lol
would it be alright to fill, and cover them with pastry and freeze them for
later?
not too sure if they’re ok to be frozen then baked.
If you use a balloon whisk when making white sauce it goes smoother quicker
than using a normal spoon. Well it has in my experience.
I made this exact one the other day! I LOVED IT! WINNER WINNER CHICKEN POT
PIE DINNER!!!!! So delicious, luscious, UNCTUOUS, silky PERFECT! Definitely
SORTED!
Is there anything you can substitute the wine with?
yes omg my feel!! like he wants Ben not to be left out so he is attentive
Please could you guys consider doing a vegetarian recipe series. I find
your guys’ cooking the most easiest to follow and to be honest the
yummiest! What I hate though is whenever I look up a vegetarian recipe and
they all are healthy. Like no! I want a heart creamy pie recipe not come
with all those superfoods! I’d love to see a vegetarian version of this
pie! If anyone knows of one please let me know!!
You won’t get it probably, but I have a tip for you – while making stock,
try burning the skin of onion (without shells) before adding it to the
stock – it’ll make the flavour much better.
The last time I tried to make chicken pot pie, it was too watery…. Will
give this recipe a try…
“Everybody loves pie” -Spongebob
No Ben you are the one that makes me hot inside, not the chicken pie as I
happen to be vegetarian
Mike is his best helper! He does a great job and he pays attention. The
other two distract me.
NO KITTY, THIS IS MY POT PIE!
NO KITTY THAT’S A BAD KITTY!
MOOOOOM! Kitty’s bein’ a dildo!
+SORTED Food Can’t get over Mike’s face. Ben stop picking on your friend!
Is this how Sorted recipe videos are (for the lack of a better word)
formatted now? (With Ben starting the video by assuming the viewer does
not know how to make the item, summarizing the video content, then panning
to an embarrassed Mike, etc)
Maybe someone already asked, but what kind of wine is best? Is something
sweet or something dry better?
thinking about cost, would you say a whole chicken is more cost-effective
than breast for a week’s worth of meals?
They think that chicken is big? They should come to the states to
experience our genetically modified beasts.
I was wondering, if someone is allergic to eggs, is there a way to
substitute the egg with something else? I can’t have any form of solid egg
protein and really really miss the perfectly golden brown crusts.
Looks yummy ! Would you be able to freeze just before cooking the pastry
bit?