Your lovely voice sends me to sleep (in the nicest possible way) As a retired restaurant owner and chef, I don't need recipes or help on how to cook...but you transform the whole business into such an easy way for folks to learn, and make everything so simple and encouraging.. It's so relaxing.. Thank you.
One of the best things about Christmas cooking is finding great recipes to make with leftovers. These pies are so perfect for a cold winter's evening. A hearty and cozy meal. Thank you, Chef John 🎄🎅❤
I just had a conversation with a co-worker, why their's such a thing as water crackers. We work in a deli & make chicken salad. I guess to scoop up the chicken salad.I told her I'd read that sailors and cowboys ate something called hard tack. Flour, salt & water. Fills an empty hole in the stomach. But the addition of butter? Oh yeah!👍
Probably like 15 to 20 years ago I saw a potpie recipe on a TV that called for two pot pie crusts "boiling water crust" for the bottom and regular for the top. I searched a bit but never found any info online about boiling water crusts and half questioned whether I remembered the recipe correctly at some point. Now I realize I probably would had much more success searching the term "hot water crust" instead. This looks great though and I doubt I would ever actually go through with the two pie crusts as it seems like too much work just to have flakey crust on top. On a somewhat related note, i believe the crust is the best part of a pot pie and I've always been disappointed by recipes that just cover the top of a ramekin with a circle of dough and call it a pie.
A quick note to you to say Thank You, John for all the joy you have afforded my wife and I with your very talented recipes, and most important, brilliantly placed thoughts and comments. Please please. Write a "Food Wishes Book" OK, we're retired, you probably already have 15 books... sorry... just advise.. Fred and Pat Tippett from Bumpass, Virginia (home of the Michelin 3 Star 🌟 Slovokpotamok) 😊
I was having massive anxiety these were not going to have a bottom and I'd have to disavow my favorite YT chef but of course it was for naught. Bravo CJ thank you.
“Hot roux. Cold broth. No lumps!” Literally no other RUclips cooking channel follows this method and they make so much more work for themselves, which I don’t understand because Chef John has been saying this phrase for over a decade!!! I’ve done this myself and didn’t see a single clump. Thanks for sharing your cooking wisdom, Chef John!
I missed Wed's chat and did not know what today's recipe would be. I was at the supermarket and noticed some nice quality pot pies on sale, but I thought, I bet Chef John has a recipe I could make myself. And, he did! Thanks, Chef John!
Great idea for leftovers and great to see the pie with a bottom like we eat pies in Australia.Watching the Boxing Day cricket is the perfect situation lol. I was in Queensland and had a King Prawn in garlic rue in a pie it was sublime. So many versions with steak Bacon & cheese Curry (chicken) Tomato and onion Butter chicken Love the show
Hi Chef John, it's Mike Florence and I hope you and your good lady are well. I'm a seafood chef in the county of Kent, England. Thaaaaanks for this GREAT festive recipe, a real MUST-TRY. Cheers, Mike.
I've rewatched this video multiple times, I've wanted to make my own standing crust pies. I don't know why I wasn't ready for "crimpin' ain't easy" this time 😂 Love the deadly jokes with the dulcet singsong tones, man😁
Serendipitous! I just picked up my smoked ham from a church fundraiser. A ham is one of my favorite holiday items. Mainly for split pea soup and pumpkin bean soup, both of which are exceptional with ham. I can’t wait to try this too! I might be handing out pies for Christmas! 😂❤
10 a.m. in the morning I'm watching this. I'm trying to chain myself to my armchair not to rush and prepare this and choke on it. Your recipes always make my day, they're always joyful. But this... I don't even have ham being sold in my country. Thank you for the adorable inspiration you've given. I respect and amire your work so much.
I make some sort if pot pie every year for thanksgiving and Christmas. My mother can not eat gluten so i have to make this gluten free. Instead of making a crust I make biscuits and serve them with the uncrusted pot pie filling/soup. As a thickening i use some corn starch and gelatin.
This is basically the method I’ve used for pot pie for years. Except the hot water crust. I’m going to have to try that. I’ve been using a traditional pie crust.
For some reason the pork pie has never caught on in the US. As a tween my mother fed them to me consistently and they are a perfect snack or meal. Very portable. I'm an American but we lived in the UK for a while. I can attest to the hot-water crust being legit. I must make some
? Can I add potatoes? I love potatoes in a pot pie, and I never see them in recipes. I use new potatoes, dice them small, add them in with the carrots onions and celery so they cook well and I love them so much!
This is EXACTLY how I make pot pies, but I use TUNA instead of ham. I loved Banquet tuna pot pies, so I figured out how to make them on my own. I use traditional pie crust, but will be trying THIS method soon. These things freeze QUITE well, also. I make a few dozen and then freeze them for when I "get the urge"......
I made this tonight. I live in Utah. Is there a high elevation variation for the crust? Mine was not crumbly. I thought I screwed it up, and I made it again. Turned out the same. I used it anyway. I added some fresh rosemary to the crust (delicious). The filling was really great as well. Does it matter if the crust wasn't crumbly when mixed if the pie tasted great? Probably not.
Respect for making the actual bottom layer to the pie and not just doing that silly billy thing of putting just a top layer of crust on top of a soup👍👍👍👍
Actually wanted to ask, not sure if it's already been asked, wanted to prepare these for a potluck and was wondering how they keep in the fridge/freezer? Either pre-cooked or fully cooked. Thanks for any info :)
The hot water crust is ancient?! I learned to make pie crust from my grandmother who’s been gone over 40-years. She would have loved this. Me too. Would you provide a brief lesson on where to purchase a quality ham? ❤ To MAM
I know that chicken broth takes on the flavor of whatever it's cooked with, but why couldn't you use ham broth? Or would that be way over powerful? And that hot water crust is awesome... been using it for years for pot pies...
When I make pot pies I fill a Short loaf pan with a thick pie crust lining let's be honest It's all about the crust I make enough dough that I have to throw some out 🤗👍
Never throw out crust scraps! Flatten, sprinkle with cinnamon/sugar, and put them on a tray in the toaster oven at 375°F ish for about 10 minutes and enjoy.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Chef John since I found your channel 6 years ago I’ve gained 20 pounds but I’ve never been happier!
That hot water crust is brilliant, probably the fastest pastry recipe I've ever seen without sacrificing flavor.
Even better using lard instead of butter.
Traditionally used for things like a proper high raised pork pie - delicious!
I did this last night but used "warm, stale" water and it still turned out fantastic! Haha. Thanks Chef John.
Your lovely voice sends me to sleep (in the nicest possible way) As a retired restaurant owner and chef, I don't need recipes or help on how to cook...but you transform the whole business into such an easy way for folks to learn, and make everything so simple and encouraging..
It's so relaxing..
Thank you.
Those pie crusts were beautifully crimped around the outside, round the outside, round the outside.
You have made me wonder if these would be good made with buffalo chicken.
I knew it was time to rediscover the long forgotten culinary art of baking your leftovers into a pie. :D
Very true!
New record for puns/minute. Nice work!
Chef John well done, a pot pie has a bottom and not just a top crust!!! Well done!!
One of the best things about Christmas cooking is finding great recipes to make with leftovers. These pies are so perfect for a cold winter's evening. A hearty and cozy meal. Thank you, Chef John 🎄🎅❤
made a couple the other day and I was shocked, *shocked* by how easy the pastry dough was to work with. thanks a ton, chef
I just had a conversation with a co-worker, why their's such a thing as water crackers. We work in a deli & make chicken salad. I guess to scoop up the chicken salad.I told her I'd read that sailors and cowboys ate something called hard tack. Flour, salt & water. Fills an empty hole in the stomach. But the addition of butter? Oh yeah!👍
The pot pie filling (ham, beef, chicken/turkey) with the addition of vegetable, beef, or chicken/turkey stock would make a delightful soup/chowder. 🍜
Probably like 15 to 20 years ago I saw a potpie recipe on a TV that called for two pot pie crusts "boiling water crust" for the bottom and regular for the top. I searched a bit but never found any info online about boiling water crusts and half questioned whether I remembered the recipe correctly at some point. Now I realize I probably would had much more success searching the term "hot water crust" instead.
This looks great though and I doubt I would ever actually go through with the two pie crusts as it seems like too much work just to have flakey crust on top.
On a somewhat related note, i believe the crust is the best part of a pot pie and I've always been disappointed by recipes that just cover the top of a ramekin with a circle of dough and call it a pie.
Those are the cutest dishes and the pie looks so yummy
A quick note to you to say Thank You, John for all the joy you have afforded my wife and I with your very talented recipes, and most important, brilliantly placed thoughts and comments.
Please please. Write a "Food Wishes Book"
OK, we're retired, you probably already have 15 books... sorry... just advise..
Fred and Pat Tippett from Bumpass, Virginia (home of the Michelin 3 Star 🌟 Slovokpotamok) 😊
I was having massive anxiety these were not going to have a bottom and I'd have to disavow my favorite YT chef but of course it was for naught. Bravo CJ thank you.
I love holiday ham on Christmas and I love pot pies so I have to try this!
I also like diced potatoes in my pot pies.
Bloody beautiful. We aussies love our pies. mmmmmm pie.
I've been fascinated with British meat pie recipes and this one looks easy enough for me to try. I hope you post more!
Yum! Can't go wrong with ham and peas.
“Hot roux. Cold broth. No lumps!” Literally no other RUclips cooking channel follows this method and they make so much more work for themselves, which I don’t understand because Chef John has been saying this phrase for over a decade!!! I’ve done this myself and didn’t see a single clump. Thanks for sharing your cooking wisdom, Chef John!
These look delicious! I think I'd toss in some diced potatoes too.
I've never made any of Chef John's recipes. I watch the show only for his wonderful ASMR voice.
On a hayride, singing Christmas carols ... ain't nobody like Chef John!
I missed Wed's chat and did not know what today's recipe would be. I was at the supermarket and noticed some nice quality pot pies on sale, but I thought, I bet Chef John has a recipe I could make myself. And, he did! Thanks, Chef John!
A major frozen pot pie manufacturer has a ham pot pie. It's REALLY good, so I'm guessing this is going to be spectacular.
Great idea for leftovers and great to see the pie with a bottom like we eat pies in Australia.Watching the Boxing Day cricket is the perfect situation lol.
I was in Queensland and had a King Prawn in garlic rue in a pie it was sublime. So many versions with steak
Bacon & cheese
Curry (chicken)
Tomato and onion
Butter chicken
Love the show
What's the tomatoe and onion recipe? 🍅🧅🫓
Ooh, a butter chicken pie sounds amazing! Totally gonna try that, but I'll let the local Indian restaurant make the "filling" haha
CHEF JOHN!!! You just made me unafraid to make a pie crust!!! THANK YOU!!! 😊
This is a hand pie crust, not a dessert pie crust.
I'm so glad to have seen this video, as I'm the one buying and cooking the ham for Christmas.
Thank you Chef John! We made this recipe yesterday - it was so delicious and so easy.
Wishing you a very Merry Christmas🕊️
Double crust! Yes. They cover the top only w/puff pastry is the lazy persons method. And perhaps not even worthy of a few shakes of cayenne.
Hi Chef John, it's Mike Florence and I hope you and your good lady are well. I'm a seafood chef in the county of Kent, England. Thaaaaanks for this GREAT festive recipe, a real MUST-TRY. Cheers, Mike.
i needed some good old style YT and Chef John
Sounds tasty!
The only voice that tops yours chef doing the hot water pastry crust is a gentleman named John Kirkwood. You are both aces sir.
I love this presentation. It gives me so many ideas.
wondering if these could be done in a cupcake/muffin tray? dont have the tiny ramekins, and have limited space to buy more stuff for my kitchen.
If you add black eyed peas instead you could use it for a New Year dinner, lunch,snack,etc.
Omg, they look wonderful! Well played Chef John!
Ham Sale = knew you'd come through for me Chef John!
Chef John , another outstanding recipe and presentation !!!
I've rewatched this video multiple times, I've wanted to make my own standing crust pies. I don't know why I wasn't ready for "crimpin' ain't easy" this time 😂
Love the deadly jokes with the dulcet singsong tones, man😁
I like peas and green beans in my pot pie as well as potatoes
Three of my favorite things!
Serendipitous! I just picked up my smoked ham from a church fundraiser. A ham is one of my favorite holiday items. Mainly for split pea soup and pumpkin bean soup, both of which are exceptional with ham. I can’t wait to try this too! I might be handing out pies for Christmas! 😂❤
WOW!! Absolutely beautiful presentation.
Nice job! But could you maybe use a smaller ramekin....you know, for any Lilliputian dinner guests who might show up?
10 a.m. in the morning I'm watching this. I'm trying to chain myself to my armchair not to rush and prepare this and choke on it. Your recipes always make my day, they're always joyful. But this... I don't even have ham being sold in my country. Thank you for the adorable inspiration you've given. I respect and amire your work so much.
Beef or lamb are also excellent in pot pies
A work of art Chef......Cheers!!
Those look delectable ! Thank you !
I make some sort if pot pie every year for thanksgiving and Christmas.
My mother can not eat gluten so i have to make this gluten free. Instead of making a crust I make biscuits and serve them with the uncrusted pot pie filling/soup.
As a thickening i use some corn starch and gelatin.
This looks very good. I would only add some diced potatoes. I love potatoes and ham. cheese?
your videos are so cozy
Awesome. I'll have to make these for sure
I substituted the chicken stock for ham stock and added a bit more green peas. It was like a "ham and split pea soup" pot pie!
"Crimpin' ain't easy" would make great tshirt.
“I ain’t forking around” or “I’m just forking with you” on the back, with a picture of a pie for the younger generation to understand.
Hi chef, thank you for the recipe.. will try it for christmas dinner 😍
now I need to buy those containers?!? or can I use a muffin tray?
I adore ham and potpies but never had a ham potpie. I want this inside of me. Stay groovy Chef!
Pretty pot 🥧
You can tell its the holiday from the random rosemary 🥰🥰🥰
I made chicken pot pie tonight. Tomorrow, ham pot pie.
Looks delicious.
I’m trying it.
It’ll be my first time making any kind of pie.
Wish me luck:)
Looks delicious, that crust looks easy
An "all-sides" pie! I've had people telling me I was a pie heathen because I lined my big muffin tin with a crust on my pies! :D
Sounds lovely ❤
These look amazing
This is basically the method I’ve used for pot pie for years. Except the hot water crust. I’m going to have to try that. I’ve been using a traditional pie crust.
“TOMMY TUNE” reference! 👀 😂😂🤣 GOD, is John OLD! … Just like ME. 😩🥸
For some reason the pork pie has never caught on in the US. As a tween my mother fed them to me consistently and they are a perfect snack or meal. Very portable. I'm an American but we lived in the UK for a while. I can attest to the hot-water crust being legit. I must make some
? Can I add potatoes? I love potatoes in a pot pie, and I never see them in recipes. I use new potatoes, dice them small, add them in with the carrots onions and celery so they cook well and I love them so much!
My mom made beef pot pie very similar to this from leftover roast and veggies but she used milk instead of water in the crust.
This is EXACTLY how I make pot pies, but I use TUNA instead of ham. I loved Banquet tuna pot pies, so I figured out how to make them on my own. I use traditional pie crust, but will be trying THIS method soon. These things freeze QUITE well, also. I make a few dozen and then freeze them for when I "get the urge"......
As a seasoned pieman, I heartily approve.
I made this tonight. I live in Utah. Is there a high elevation variation for the crust? Mine was not crumbly. I thought I screwed it up, and I made it again. Turned out the same. I used it anyway. I added some fresh rosemary to the crust (delicious). The filling was really great as well. Does it matter if the crust wasn't crumbly when mixed if the pie tasted great? Probably not.
Thank you Chef for this recipe. Can you give the amount of flour, butter and water for the crust? Thank you.
Wow. Yummy!
Your puns never fail to put me on the floor laughing.
Respect for making the actual bottom layer to the pie and not just doing that silly billy thing of putting just a top layer of crust on top of a soup👍👍👍👍
That looks so good
Making holiday pork pies this week. Nothing better 😊
Actually wanted to ask, not sure if it's already been asked, wanted to prepare these for a potluck and was wondering how they keep in the fridge/freezer? Either pre-cooked or fully cooked. Thanks for any info :)
I never knew you could make a roux with veggies in it....
I forking love this!
Catastrophic Gravy Leakage. That was my band's name in high school.
ooooo solid meal prepping idea too.... might actually have to try this :]
to me a pie is fully in cased in pastry
The hot water crust is ancient?! I learned to make pie crust from my grandmother who’s been gone over 40-years. She would have loved this. Me too.
Would you provide a brief lesson on where to purchase a quality ham? ❤ To MAM
What size are the ramekins? I didn't see that in the recipe.
7 ounces. They are adding that now.
@@foodwishes thanks for the quick reply! My husband wants me to make these tonight!
Devine
I know that chicken broth takes on the flavor of whatever it's cooked with, but why couldn't you use ham broth? Or would that be way over powerful? And that hot water crust is awesome... been using it for years for pot pies...
How is it possibly that this is the first I have heard of this hot crust technique?? I think it’s time for me to get back on the pot pie wagon.
Hot water crust is super underrated here in the US. I prefer it to the traditional crust
Yummy! 😊
Steak and ale pie please
When I make pot pies I fill a
Short loaf pan with a thick
pie crust lining let's be honest
It's all about the crust
I make enough dough that
I have to throw some out 🤗👍
Never throw out crust scraps! Flatten, sprinkle with cinnamon/sugar, and put them on a tray in the toaster oven at 375°F ish for about 10 minutes and enjoy.
Lovely. Will definitely try your crust method.
It smacks of ham!
throw an egg in and make it like a quiche
(Actually can you do that in a video to see if I can make it? lol ;p)
Yum!