Sup /ck/,
Today I'm going to show you how to make flavorful chicken pot pie.
Trigger Warning: I can't cook and shoot photography at the same time. This is isn't fucking Pinterest, were flavor takes a back seat to deceptive ease and presentation.
What you need:
>Pie Crust because fuck you
>2lb chicken, seasoned however you want.
(dark meat is best meat)
>2 cup chicken stock set aside + some to spare, not that sodium free shit.
>1 cup malk
>~4 cloves garlic
>1/2 cup yellow onion
>1/3 cup butter, flour
>1 tsp salt, parsley
>1/2 tsp pepper
>1/4 tsp celery seed, thyme, rosemary, sage
>A bunch of vegetables of your choice.
I used: 1 cup broccoli (doesn't pack well) & 3/4 cup carrots, peas, corn, celery, mushrooms
Like the last time I made a thread like this, I'm going to play Super Mario and each time I die, I'll upload at step.
First things first, start searing the chicken on high heat.
While that is happening, saute your garlic and onion in butter on medium heat until your garlic turns a little brown or your onions are transparent-ish.
FYI, I used too much butter.
People have been posting the same "add some of this delicious fucking shit" cooking threads for years, and it hasn't been entertaining for a long time. You don't need to act macho to showcase cooking. It isn't funny and you just look self conscious.
Now if your chicken has some of that nice seared crust stuck to the bottom of the pan, then when you're done searing grab a little extra chicken stock and splash it on. The rapid boiling of breaks up the crush, dissolves it, and reduces everything into a delicious little sauce.
After that, throw in your chicken stock + milk and let it come to a simmer.
Bet you'd be pretty salty if I reverse generated your trip, huh
Throw your vegis in! (don't forget your onion and garlic mix)
>>7415118
add in a bit of lemon juice to the simmering sauce.
you will love it.
Next, as your vegies cook, mix up your flour and seasonings
>>7415290
Nah. I only use a trip when OPing threads and got others to roll back on.
>>7415298
I'll try that next time! Sounds like a good idea
>>7415332
apart from beef pot pies, all my pot pies are lemon'd
>>7415118
I have all that except the malk, they don't sell that around here, can I use any substitutes for malk?
I must admit my ignorance in that I am not aware what malk even is, or else I could possibly find a sub on my own.
>>7415359
there is no substitute for a malk.
none.
>>7415118
I like how you stacked the seasonings on top of each other; I do that too; it's dank.
Don't forget to slice up your chicken
>>7415383
don't forget to finish cooking that jack.
>>7415392
it'll finish in the oven. dont worry.
This is where you find out that I am a white person. Slowly mix in your flour+seasonings. Watch out for broccoli, those greedy little trees will try and steal your flour.
>>7415392
Fear not, Anon. It's only seared right now and will cook completely in the oven.
>>7415401
>doesn't make a blonde rue
lost my respect
Prepare a pie dish and throw your chicken in the pan. Let your liquids reduce a bit more. Set your oven for 375F
>>7415406
I used to do that. I would make a rue, boil the vegies in some water, and then dump out the water out and put the cooked vegies in the blonde rue.
However, I believed I was wasting potential flavor by throwing out the vegetable stock water and decided to not do a rue. This meant I moved the flour back until after the vegies are cooked in the milk-stock combo.
>>7415433
seems to me you could do the same thing that you are doing now, only start with a rue.
>>7415433
when i make a rue i make it before hand or in a different pan. what you are saying is complete nonsense.
>>7415359
It's actually a thing
Transfer to the pie dish and prepare the second layer of crust
>>7415444
You're probably right. This recipe is always changing for me (vegis used, seasonings, etc.), I'll see what happens next time if I just start out with one after sauteing the onion+garlic.
Once it's done baking, let sit for at least 20min.
And you're done!
The first slice for me is always a sacrifice. It's probably too hot, so the gravy is still runny and falls apart easily. After that, more heat is released and all the other slices should serve with ease after a few more mins of rest.
I like having some french bread as a side.
This also is a great leftover. For example, lunch today I had a slice over a bed of rice with some milk
Anyway, good night all!
>>7415497
thanks for sharing, remember the lemon.
I enjoyed this, thanks OP
