This is so visually pleasing to watch. Some people are too lazy and stupid to read the blog for more info on the recipe. If you have time to comment and watch the video, then you have time to read the blog. Just be grateful you don’t have to pay for the recipe
Idk how anyone can dislike this. I love how you got to the point, put the ingredients at the end for a quick screenshot and it looks so delicious 😋. Perfect music not too loud or too low. 5 stars ⭐️
Making a chicken pot pie for the first time and although mine turned out a little messy but my goodness. The taste is simply superb! I am going to be making this again and again 🥰 thank you for this great recipe
I am not sure if the pie cook have look any more presentable when you removed it from the oven. I have never had this dish before, but it looks amazing. Thank you for the video.
She said it was a pie not a pot pie...!!!! in Britain a pie can have a base and top or just a top...Pies have been made in Britain for over seven hundred years...Yes 700..
@@Ionabrodie69 agreed. But a "pot pie" originated in Greece pastry shell and is a North American dish. And thus must have a top and bottom. Its not Shepards pie or the like. "Chicken POT pie" is a North American dish.
So easy! Literally everything this lady does is so amazing! I’m allergic to mushrooms so I opted for a chicken and bacon pie and added a little cheese to the sauce. Was wonderful! Thank you Nikki :D xx
Hi Nicky! This is my definition of comfort food! That golden crust and that creamy sauce,so good!😍 I'm learning so much with you! Ty for your amazing videos!! ❤☺
Video was great, and the music is pleasing. But you are baking! No temperatures and timing. Please add them to your videos if you want people to cook dishes that you do. Thanks
The rice and seeds help to weigh down the pastry so that it doesn’t puff up! This, resulting in a flat pastry base! The holes she pokes on the bottom layer of pastry also aid in the pastry not becoming soggy once the filling is put in. Hope that helps!
She blind baked the pastry so that it won't become soggy when the filling is added. She used a combination of uncooked rice and beans to weigh down the pastry so it doesn't rise. Search for a video to see how to blind bake
I personally made a homemade suet pastry.. I also thought highlighting that frying bacon followed by adding the chicken which soaks up all the bacon before putting to the side would of been a useful aspect to add to your demonstration.. I also think cutting up a larger quantity of bacon 🥓 followed by cutting the bacon into generous bitesize offerings works much better as the size and amount you used were far to big especially the small amount used in your demonstration too.. That aside, your actual filling was absolutely outstanding.. I just used fresh double cream instead of full fat milk.. Definitely a very inspirational recipe and yes, you were right.. This is one I am being begged to cook over and over again 😆 Thank you silent one... 👍🏾
Nicky, I love your vlogs and recipes. I’ve made many of them with great success. However, I have to have a moan!……… You’re not the only chef guilty of this and I don’t know whether it’s done deliberately or not to see if we’re watching properly. Your ingredients don’t match up to your vlog - did you secretly remove the bacon before composing the list at the end???? I’ve photo shot the last page but my recipe would have been baconless if I hadn’t spotted it.
I mostly liked the recipe; and yet the delivery style was something of a contradiction. It spoke of surgicalc precision and cleanliness: not a splash on the cooker, not a dirty pot or utensil in sight, all the messy parts of flour and vegetable peelings edited out, careful camera angles. And yet we have orange pips carelessly dropping into the pan while orange sprays forth; egg dripping from the wash, knife skills slightly scary chopping mushrooms. I admit, I was a bit surprised.
@@Ionabrodie69 I simply wrote what I saw. It seems you happened to notice only one thing, so in your view, that's all there was. Did it occur to you that you go through life with your eyes wide shut?
This is so visually pleasing to watch. Some people are too lazy and stupid to read the blog for more info on the recipe. If you have time to comment and watch the video, then you have time to read the blog. Just be grateful you don’t have to pay for the recipe
Idk how anyone can dislike this. I love how you got to the point, put the ingredients at the end for a quick screenshot and it looks so delicious 😋. Perfect music not too loud or too low. 5 stars ⭐️
Thanks Ashley :)
Making a chicken pot pie for the first time and although mine turned out a little messy but my goodness. The taste is simply superb! I am going to be making this again and again 🥰 thank you for this great recipe
Thankyou very much. 😊
What a fab recipe. Most only have the pastry as lid so it's great to see a full pastry pie.👍
Beautifully cooked, thank you for sharing such yummy recipe ❤️😋
I am not sure if the pie cook have look any more presentable when you removed it from the oven. I have never had this dish before, but it looks amazing. Thank you for the video.
Simple, delicious 🫶🏾
Definitely making this pie 🥧 looks delicious 😋
That’s what I am making this afternoon thank you for sharing your recipe 🤩
You’re welcome 😊
Looks delicious ill be trying this thankyou
Looks so delicious.
How long am I cooking the pastry for on both occassions?
Beautifully made pie! We have all sorts of meat pies in all of our stores here, and I'm keen to try this recipe!
Looking so yummy😋🤤
This looks amazing. Your videos are so easy to watch!
Thanks, so glad you enjoyed the video :)
Thank you for putting crust on the bottom!!! A topping of crust is NOT potpie... well done! Looks great!
I need to try 🔥
She said it was a pie not a pot pie...!!!! in Britain a pie can have a base and top or just a top...Pies have been made in Britain for over seven hundred years...Yes 700..
@@Ionabrodie69 agreed. But a "pot pie" originated in Greece pastry shell and is a North American dish. And thus must have a top and bottom. Its not Shepards pie or the like. "Chicken POT pie" is a North American dish.
Thanks ☺️ excellent to the point video 👍🏻
Oh my that looks fabulous!
So easy! Literally everything this lady does is so amazing! I’m allergic to mushrooms so I opted for a chicken and bacon pie and added a little cheese to the sauce. Was wonderful! Thank you Nikki :D xx
Hi Nicky! This is my definition of comfort food! That golden crust and that creamy sauce,so good!😍
I'm learning so much with you! Ty for your amazing videos!! ❤☺
Video was great, and the music is pleasing. But you are baking! No temperatures and timing. Please add them to your videos if you want people to cook dishes that you do. Thanks
Turn the oven on. Stick in the pie. Take it out when it looks done. Simples.
@@Chebab-Chebab yep👍🏻
15 minutes at 185C
Depends how thick your pastry is, how hot your oven is etc. When pie is golden it's normally done !
best recipe thanks for sharing
I'm going to defo try this. Yum!
Hope you enjoy
This is the recipe I’m using!
Nice recipe. But be careful if you are in the U.S. The blog recipe says 200c = 400f. It's really 430f. Fahrenheit = Celsius x 2 + 30. Every time!
Wrong. 200c = 392f
Looks sooo very Yuuummeeeeh
Do you need to grease pie dish before putting pastry on? And how long to bake at what temperature?
Isn't that common sense 😏
How long do you blind bake the pastry??? You do not say anywhere in the video!
Every oven isn’t the same so when the color is a golden brown there you go.
Looks delicious,
Where are you from?
How long in the oven? Thanks
Heya, I’m looking for your other chicken pie recipe, but can’t find it. Did you delete it?
fantastico! Is there an alternative to mushrooms - I am the rare person who doesn't like mushrooms :)
What is the point of putting the grease proof paper and the seeds/rice in the bottom? Is that step a must?
It is unless you want a soggy pastry bottom..!!!
The rice and seeds help to weigh down the pastry so that it doesn’t puff up! This, resulting in a flat pastry base!
The holes she pokes on the bottom layer of pastry also aid in the pastry not becoming soggy once the filling is put in.
Hope that helps!
I m going to try,but never write how hot n how long need to be cook in the oven
It would be helpful of you put everything in the description box so we don't have to keep referring to your blog.
what are the stuff that was sprinkled on top of the first sheet of pastry?
She blind baked the pastry so that it won't become soggy when the filling is added. She used a combination of uncooked rice and beans to weigh down the pastry so it doesn't rise. Search for a video to see how to blind bake
Hold up!When did you cook the base,i didn't see that step
Can you please tell the bake time?
It would have been nice if you had showed in the video to cook the bottom half of the pastry first and what gas mark/ fan/ electric settings?
What’s 1.5 sheets? Presumably 1/2 a sheet added but how? Sorry, I’m new at dis baking ting
I personally made a homemade suet pastry.. I also thought highlighting that frying bacon followed by adding the chicken which soaks up all the bacon before putting to the side would of been a useful aspect to add to your demonstration.. I also think cutting up a larger quantity of bacon 🥓 followed by cutting the bacon into generous bitesize offerings works much better as the size and amount you used were far to big especially the small amount used in your demonstration too.. That aside, your actual filling was absolutely outstanding.. I just used fresh double cream instead of full fat milk.. Definitely a very inspirational recipe and yes, you were right.. This is one I am being begged to cook over and over again 😆 Thank you silent one... 👍🏾
Looks lovely but no times and temperature 😔😔
This looks good and I'm going to give it a go. I watched an American one before this and she used two tablespoons of sugar, NO, NO, NO!
Lemon seed dropped in 🤣
Add Dijon mustard to the Sause to give it a kick
Where's the video for the pastry?
How long did you coom in the oven for at what temp?
Also no temps and timings...
Check out my chicken and mushroom recipe!
Nicky, I love your vlogs and recipes. I’ve made many of them with great success.
However, I have to have a moan!………
You’re not the only chef guilty of this and I don’t know whether it’s done deliberately or not to see if we’re watching properly.
Your ingredients don’t match up to your vlog - did you secretly remove the bacon before composing the list at the end????
I’ve photo shot the last page but my recipe would have been baconless if I hadn’t spotted it.
I wish I too could go through life in slow motion with a smug little semi-smile on my pretty little chubby face !
so I had to fucking line the base with something fuck me dude thanks ma'am
Very unclear when you put the puff pastry on the dish, you missed a step
No temperature or timing
Thats not a lemon
I mostly liked the recipe; and yet the delivery style was something of a contradiction. It spoke of surgicalc precision and cleanliness: not a splash on the cooker, not a dirty pot or utensil in sight, all the messy parts of flour and vegetable peelings edited out, careful camera angles. And yet we have orange pips carelessly dropping into the pan while orange sprays forth; egg dripping from the wash, knife skills slightly scary chopping mushrooms. I admit, I was a bit surprised.
You MAY have seen Lemon pips but not 🍊...as to the rest..get a life..🙄
@@Ionabrodie69 I simply wrote what I saw. It seems you happened to notice only one thing, so in your view, that's all there was. Did it occur to you that you go through life with your eyes wide shut?
My pie didn't work out that great, it didn't have that chicken and mushroom flavour.
Debra Harris can I ask you how long you let the pie bake and how many Fahrenheit?
Please speak, instruct us!
Better to saute the mushrooms first.
In your pie you can.. this is hers. ..🙄
Well that showed nothing about how to
Shame you couldn’t of talked us through it no oven temp or time but it looked amazing