Thank you for the tutorial. I also appreciate the hint of how to release the oils on dried herbs! My mouth was watering watching this. Potpie was one of my favorites growing up.
You made this look easy enough for me to try. I'm always amazed when people can cook and talk at the same time. Get me in front of a stove and I'm yelling at the dogs, and burning my hand, and dumping frozen peas on the floor. Thanks for the tips too - I always wonder how chefs take something out of the oven and tuck into it right away, but the reminder to not blowtorch your mouth was handy!
This comment made me smile. Trust me, I drop a lot of frozen peas on the floor, and then I follow it by making my usual joke, saying I just "pead" on the floor.
Thank you so much. I am an avid cookbook collector and have loved cookbooks since my first grade teacher gave me one as a prize. I never in a million years thought that people would want me to write a cookbook.
Thank you for this recipe, I think that puff pastry used as the top is way better than even homemade crust. I know that may sound weird, but it is so flaky and really good and buttery. Thanks for the recipe.❤
Angela, I haven't even finished watching yet, (Im sure its gonna be supper yummy), but i had to stop and say..... Thanks so much for the little trick of rubbing dry spice.. love it..
This looks so delicious and I’m going to try it. I never know you could enhance dry herbs by rubbing them in your hands. My mouth is salivating just watching you make this and I’m thinking forget the crust, just give me bowl of the pot pie ingredients. Thank you for your video. I just subscribed to your channel. I just turned 82 and I still love cooking and baking. My family and friends have been my Guinea pigs for everything new I try and most of them are still alive. 😂😂😂
😁 Thank you so much. I completely understand, I love to cook and bake, and my husband is my Guinea pig every time I formulate a new recipe before I do a video.The pot pie ingredients are amazing by themselves, but that flaky puff pastry makes it even better.
I gotta say, without that celery flavor, it ain’t perfect for me. My suggestion to those who don’t like celery or just don’t have it on hand but enjoy its flavor, use celery seed! It’s the perfect substitute
??? My family loves a bottom and top crust. I’m just guessing here, would it be better to let the filling cool down and lay the bottom crust, fill and lay the top crust?
Did she butter the casserole dish prior to putting the filling in? Looks okay. I make a killer chicken pot pie, a dozen different ways. My favorite is to dollop big spoonfuls of corn bread mixture over the top before baking.
I didn't butter the dish first because puff pastry has so much butter that I have never had it to stick, but if you feel more comfortable buttering it, then go ahead.
Where do you find puff pastry made with butter? All the puff pastry I have found is made with seed oils, which are terrible for health. Do you have a brand name actually made with butter?
I can't think of another time I actually became eager to make a pot pie. Yahoo! Can't wait.
Lol, thanks.
This tutorial was superb. You are a marvelous teacher.
Thank you so much. That means so much to me.
Thank you for the tutorial. I also appreciate the hint of how to release the oils on dried herbs! My mouth was watering watching this. Potpie was one of my favorites growing up.
Thank you so much.
This looks fantastic. I could almost smell it as I was watching!
Thank you so much. It makes your house smell so delicious and comforting.
Thank you for your beautiful cooking video to bring us way of making delicious pastry! Love it very much!
Thank you so much for watching.
You made this look easy enough for me to try. I'm always amazed when people can cook and talk at the same time. Get me in front of a stove and I'm yelling at the dogs, and burning my hand, and dumping frozen peas on the floor. Thanks for the tips too - I always wonder how chefs take something out of the oven and tuck into it right away, but the reminder to not blowtorch your mouth was handy!
This comment made me smile. Trust me, I drop a lot of frozen peas on the floor, and then I follow it by making my usual joke, saying I just "pead" on the floor.
@@AngelaKaysKitchenThat’s so funny. I love a good sense of humor 😂😂😂
Sounds like me 😂
@@AngelaKaysKitchen 😂
IKR! No lump ladies love largely; "get it nice 'n thick!"
Just what I've been looking for! Thank you for sharing this!
Thank you so much for watching
Thank you for sharing this. It looks so delicious. Can’t wait to do mine.
Thank you so much. I hope you love it as much as we do.
Oh myyyy. Yum .
Thank you so much.
Potpie! One of my absolute favorites. Thank you for the tutorial.
Thank you so much for watching.
So Yummy! Thank You! ❤🙏🙏🙏
Thank you so much for watching.
That's a great way to make pot pie, for sure!
Thank you. Yes, it is. The puff pastry makes it so easy and delicious.
You Need to write us up a cookbook. It looks amazing.
Thank you so much. I am an avid cookbook collector and have loved cookbooks since my first grade teacher gave me one as a prize. I never in a million years thought that people would want me to write a cookbook.
@@AngelaKaysKitchen , yes maam ,I believe it would be wonderful. You do such an amazing job cooking and preserving. I would buy one.
I'm going to try this amazing pot pie, thx you..🤗
Thank you so much. I hope you love it as much as we do.
Looks amazing and I'm sure it tastes delicious 😋
Thank you so much. It is an amazing comfort food.
Beautiful ❤
Thank you so much.
Looks delicious 😋 thanks for sharing your wonderful recipes. You always do such a great job of demonstrating how to make them.
Thank you so much. Your support always means so much to me.
At 7:12... "Its your tractor, whatever cranks it is up to you"... Priceless!! Im using that one tomorrow..
😂 I say that a lot.
Gorgeous! Thank you for sharing.
Thank you so much.
Looks really good!
Thank you so much.
Thank you for this recipe, I think that puff pastry used as the top is way better than even homemade crust. I know that may sound weird, but it is so flaky and really good and buttery. Thanks for the recipe.❤
Thank you so much for watching. I completely agree with you. That flaky puff pastry crust takes it over the top.
Thank you very much for this recipe. It looks amazing
Thank you so much for watching.
Looks delicious have to make this pot pie thank you 🦋
Thank you so much. I hope you love it as much as we do.
I don't use any sourcream. I like your style, sweet lady! I learned a lot.
🙏 ⚓️ 📖
Thank you so much.
Angela,
I haven't even finished watching yet, (Im sure its gonna be supper yummy), but i had to stop and say..... Thanks so much for the little trick of rubbing dry spice.. love it..
Thanks for watching. That trick works every time. You can even smell the difference.
This looks so delicious and I’m going to try it. I never know you could enhance dry herbs by rubbing them in your hands. My mouth is salivating just watching you make this and I’m thinking forget the crust, just give me bowl of the pot pie ingredients. Thank you for your video. I just subscribed to your channel. I just turned 82 and I still love cooking and baking. My family and friends have been my Guinea pigs for everything new I try and most of them are still alive. 😂😂😂
😁 Thank you so much. I completely understand, I love to cook and bake, and my husband is my Guinea pig every time I formulate a new recipe before I do a video.The pot pie ingredients are amazing by themselves, but that flaky puff pastry makes it even better.
Looks delicious just needs some peas
Just like mine except I add sliced boiled eggs. I grew up on pot pie with eggs. I also use ham and make ham pie. Delicious. ❤
I have never heard of eggs in pot pie. That's very interesting. Ham pot pie sounds amazing.
I gotta say, without that celery flavor, it ain’t perfect for me. My suggestion to those who don’t like celery or just don’t have it on hand but enjoy its flavor, use celery seed! It’s the perfect substitute
I agree. Celery seed works great. I didn't have any celery the day I made this, so I had to go without it, but normally, I do put in celery.
Chicken and celery are a mated pair in my book! I have to cut the celery very small though. Love your pie!
??? My family loves a bottom and top crust.
I’m just guessing here, would it be better to let the filling cool down and lay the bottom crust, fill and lay the top crust?
You are exactly right. The bottom crust will not puff much because the weight of the filling.
?how many servings in this
It's probably about 6 good servings
@@AngelaKaysKitchen thx
You said you used cookek chicken .
How did you cook it ,
Did you boil, roast, or poached ?
I used chicken that I made broth with, but you can cook it any way you like or even use rotisserie chicken.
Did she butter the casserole dish prior to putting the filling in? Looks okay. I make a killer chicken pot pie, a dozen different ways. My favorite is to dollop big spoonfuls of corn bread mixture over the top before baking.
I didn't butter the dish first because puff pastry has so much butter that I have never had it to stick, but if you feel more comfortable buttering it, then go ahead.
Where do you find puff pastry made with butter? All the puff pastry I have found is made with seed oils, which are terrible for health. Do you have a brand name actually made with butter?
It's a brand called Dufour Pastry Kitchen. I get it at Whole Foods.
@@AngelaKaysKitchen Thank you! I will look for it!
It is amazing.
Do you ever do with a fresh Puff Pastry? Thanks.
Absolutely, you can use fresh puff pastry for this recipe.
I assume 350 for 30-45 minutes?
No, like I said in the video 425 for 30-35 minutes.
@@AngelaKaysKitchen sorry, I must have missed that....thanks
I cheat with the sauce when I make pot pie. I use a jar of chicken gravy mixed with a can of cream of celery soup!! If needed, add a little milk.
That would work in a pinch.
No one in my family likes celery including me.
I guess this recipe is for you then. Lol Jason doesn't really like celery either.
I absolutely love it!
It’s gotten really mushy!
?
@@AngelaKaysKitchen I think the carrots were over cooked or mushy (my opinion) but the final product looked delicious.