Tried both your steak and kidney, and chnick n mushroom pies. Absolutely love them, you’ve turned someone who could barely boil an egg into a home cook! People were a bit apprehensive when I told them I’ve cooked a traditional pie, did I have a surprise for them!! Please please keep teaching us how to cook😊😊😊
Brilliant…you repertoire must have gone through the roof now. John’s recipes are perfect for those without cooking experience as well those that already enjoy cooking.
The chicken cooking method was really appreciated, because here in the states these days, most folks would just go out and buy one already cooked or worse, buy already cooked chicken meat in a plastic tray (ugh!). The two versions of the pastry demo were really solid and show the expertise on display here. Need I mention the spectacular mushroom and chicken filling? I didn't think so. The end results speak for themselves. I would never turn down such a delightful offering. Thanks John!
Don't know how long it takes you to make these video's John but please don't stop, they are excellently done with another beauty from the Kirkwood kitchen. Thanks mate.
Thanks again Keith, filming the cooking is a bit tricky... well a lot tricky really as I use 3 cameras, that usually takes a few hours, but the editing takes about 3 to 5 days, not an easy process but I enjoy it, keeps me busy in my retirement,
Yes I agree John is the best, and it was so amazing to fined a good cook that's in the uk that speaks proper English, well done John Kirkwood keep up your fantastic work
I have two of these in the oven now, it's 16:07 here in Tennessee, USA. One traditional chicken pot pie and this awesome chicken and mushroom pie. I must say, I'm rather proud of my pastry making skills, Chef John has shared so many of his recipes to us and I have cooked a great deal of them, never (EVER) been disappointed. Thank you for all you do Chef John, it is greatly appreciated. God Bless and please be safe.
I made this pie last week, I halved the recipe as I live alone, but it is absolutely delicious , the best pie I have ever made, and a reminder of the taste of home as I live abroad, keep them coming John and Thankyou
Thanks Kay Much appreciated. Please like, share, and maybe subscribe ( if you haven't already done so) so you don't miss any future videos, if you do subscribe make sure you hit the bell icon so you'll be automatically informed of new uploads. Thank you.
It’s good to see someone cook with fresh ingredients, so many times I’ve started to watch a recipe and find it’s all packets and tins. Love your recipes 🇬🇧
Thank you, and thanks for watching my friend. My latest video recipe. How to make delicious individual Sausage Egg & Tomato Pies. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/sausage-egg-tomato-pies/
Greetings from Colombia, South America! I just found you and your wonderful videos and I'm your fan! I can't stop watching them.. Now I have my own very best chef right in front of me. Congratulations!
Thanks for watching Maria, much appreciated. Very kind, thank you 😃😉👍. Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I losing track of names, and if you have subscribed welcome aboard my friend 👍😃😉
Thank you Shaherose. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Farmhouse sandwich loaf profoodhomemade.com/farmhouse-sandwich-loaf/
Glad you enjoyed it Paul. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Easy Sourdough Loaf (for Beginners) profoodhomemade.com/easy-sourdough-loaf/
John. Thank you! I’ve never made pastry before. It looked like so much effort and even store bought sheets of pastry are a pain to work with and it just seemed too hard. I’ve watched a lot of your videos since I found your channel a few months ago and your way looked pretty straight forward, but there was still a big barrier for me. Well, last night I broke that barrier down. I had a leek, some mushrooms, some ham and a couple of potatoes. A pie was all I could think of. So I made up the filling, then followed your instructions for the food processor method. So easy!!! I had to use all butter as that was all I had, but it looked good. Wrapped it up and popped it in the fridge. The next part was what I was scared of. Rolling it out and working with it. Well, it was easy! So much easier to work with than the store bought sheets! It even wrapped around the rolling pin perfectly to drape over the pie dish!!! It didn’t get too soft and tear, it didn’t need patchwork to make it fit the dish. It just worked. Rolled out the top. Same thing. Easy. So nice to work with! Had a bit of trouble with the crimping as I have very long fingernails, but I found a way that worked and my nail indent actually looked like a fancy decoration 😂 Trimmed the excess and there was quite a bit so I rolled it out again and mashed a banana in the middle of it and crimped it up like a Cornish pasty. I’d tried that once before with store bought pastry sheets and it was a nightmare, but with this pastry it was easy and worked as it should. And banana pasty with cream...yum! I’m a convert. Pastry is awesome as long as it’s home made! Thank you so much for creating such helpful videos. I really appreciate it.
John Kirkwood thanks. Your pease pudding and toad in the hole are on my list for this week, and I’ll do panackelty soon too. None of those are common here in Australia so I’ve never tasted them before. Pretty certain I’m gonna like them 😊
Yet another superb recipe John. At last, someone who knows the difference between a dessertspoon & a tablespoon. So many TV chefs don't know & I've ruined many recipes by following what they have told me. Your pies are superb & you explain them so well. Thanks, John.
Absolute legend. I moved to Belgium a few years ago and i so sorely miss the British classics. Thank you so much for providing me with these much missed recipes.
Hi john , just want to say you are soooooo much better at cooking than any tv chef I’ve eve4 seen . You are a true master and I really enjoy your knowledge sharing . You are the most caring chef I’ve eve4 come across . Thank you paul
John, when I was a boy and my mother would make pies, she would always take the left over dough and roll it and cut it into strips. Then she would sprinkle sugar and cinnamon mixed together over them and bake them till they were golden. My sister and I would stand a stool watching through the oven window till they were done. I can smell it now. I enjoy your videos very much.
Sounds delicious David, I'll have to give it a go myself. Here is my latest video recipe. Air Fryer Mozzarella Stix profoodhomemade.com/air-fryer-mozzarella-stix/
My husband's going to love this one for sure. Whenever my Mom would make a chicken dish, such as chicken fricassee with dumplings on top (similar to your crispy dumplings, except hers are soft and dense. But that could be because she uses Bisquick...) ANYWAY, he would always complain because there would be a whole bag of peas in the mix and he would spend half his time picking out the peas and then his food would end up cold. Thank you for being such an awesome teacher and cook.
Dear John .. You are really a good teacher and a professional chef, your lecture was very interesting and cleanly done with no music to interrupt the conversational method to the audience. wish you all the best . Keep on with nice videos like this.
Haha - love seeing your kitty! My two kitties meandered casually through my kitchen two days ago when I was making green chile chicken enchiladas😄 my dog stood at the kitchen threshold wearing a hopeful look😄 Enjoyed learning the bit of eggy science - thank you!
So far I have made your sausage pies and your chicken balti ones. Today I made this recipe a big ole cut and come again family pie and 4 individual ones . They look like they came from an upmarket deli. Thanx John. Next on my list are the Hedgepig loaves.
Thank you, and thanks for watching my friend. Here is my latest bread video recipe. You can find the ingredients list and full written method on my website, Hedgehog bread profoodhomemade.com/hedgehog-bread/
Thank you, and thanks for watching my friend. thanks for watching my friend. My latest video recipe. How to make your own butter at home. profoodhomemade.com/butter-homemade/
He's my favorite cook on RUclips e from the British isle. I mostly watch cooking from channels that show how they did it in history. If there's a show that has a big hearth ND old home / kitchen. I am all over it
Thank you Amber, and thanks for watching my friend. Here is my latest bread video recipe. You can find the ingredients list and full written method on my website, English Crumpets profoodhomemade.com/crumpets/
Thanks for watching my friend. Here is the ingredients list and full written method on the channel's website, Queen Elizabeth 70th jubilee sponge cake. profoodhomemade.com/elizabeth-sponge-cake/
I'm making this right now. The chicken is cooling, and the shortcrust pastry is in the fridge. It took approximately 2 minutes to make with a standing mixer and paddle attachment! I'm looking forward to making the rest of the filling and putting this beautiful pie into the oven. Thank you for another gorgeous recipe for real, hearty food.
Thanks for watching my friend. My latest video recipe link for Steak & Kidney Pudding. ruclips.net/video/aa-UGitbDgw/видео.html . And here is the ingredients list and full written method on the channels website, profoodhomemade.com/steak-kidney-pudding/ Also check out my Christmas playlist ruclips.net/p/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO
He has such a marvelous and relaxing wise sounding voice AWE HIS CAT TOBY IS SOOO CUTE. I had a cat that was the worst about getting on the counter. So I shared the space. He had a corner with a small cushion. Where he could watch but then was good about staying on his side of the counter. He stopped going in the cooking space. Lol. I boundaries trained him by first using a box. Cats love their boxes and to be involved.
John please help. I would like to know an easy recipe for morning rolls, not doughy in the middle. Thank you for your videos and how well you explain everything step by step. You could teach Gordon Ramsay and Jamie Oliver a thing or two !
I’m binge watching all the videos of yours John. They are so interesting and well thought out. Appreciate the multiple measures and temps you use since I’ll never be changing to metric in this lifetime!
The chicken & mushroom pie looks so delicious, Mr. Kirkwood. I had fun watching you prepare & cook it whilst listening to your soothing voice as you take me & all the other RUclipsrs step-by-step on how to cook this.
Thank you, and thanks for watching my friend. Here is my latest pie video recipe. You can find the ingredients list and full written method on my website, Chicken and mushroom pies. profoodhomemade.com/chicken-ham-and-mushroom-pies/
Thanks to you John, made the Chicken & mushroom pie ( ok, i did cheat a bit and bought shortcrust already rolled pastry) but, i did it and followed your recipe for the filling etc and it tastes absolutely wonderful. 8 large slices and its all gone! they loved it. Thank you once again. Now to try another one of your recipes.
Thanks for watching Marnie. nothing wrong with using bought pastry, I'll be using it my next steak pie video. Please check out my Christmas Playlist ruclips.net/p/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO
Just discovered your fabulous site John. Thank you for being so generous and sharing your knowledge like this - really appreciate it. I've passed it on to my family too. These are wonderful classics and you make it look so simple.
Thanks for watching Julie, much appreciated. Very kind comment, thank you. Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching Julie. Apologies if you have already subscribed, I'm losing track 😉👍
Thank the lord there is someone who can cook without adding stupid ingredients like these daft T.V. chef's who just put anything in a dish that is supposed to be a traditional recipe and bears no resemblance at all to what it is supposed to be.
@@frankmurray1549 I back that! Once you know the recipe, you can go beyond the original recipe this is how new dishes are created!!!! This is great im pretty sure thats how a steak and kidney pie came into existence lol or any other pies!!!
I hear yah bruthur, I don't know how many times I've run around the city trying to find Sumac spice or Ceylon Lemons because the recipe called for it, because I'm mostly a baker (where recipes need to be followed precisely) and not a great cook when I'm not following a recipe. Loving John Kirkwood, because he shows all the important details, like the actual measurements of the tin and tells you whether this is important or not. He also doesn't expect that you know what an egg wash is, he explains that. And he gives information for his world wide audience, such as different temperatures in Fahrenheit and Celsius. I've followed his recipes to great success. I've never been able to make pastry till I saw his vids. I just ordered his recipe book because I think I need that in my life. I can't lie, I might use some of his recipes in my Donair and Fish and Chip restaurant.
To realize the pastry is 50% fat to flour was an epiphany moment to me. Like you said, John teaches us the core, and we can expand from there and experiment. Mine had onion and just a bit of thyme. Thank you John!
I love to eat and I am so making this…very close to something we Puerto Ricans already make but not in pie oven form. Thank you Sir for a wonderful recipe. Blessed Be
Thank you, and thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channel's website, cream cheese profoodhomemade.com/cream-cheese/
@@JohnKirkwoodProFoodHomemade Thank you so much! I forgot to add that I just love your voice and please do not misconstrue… I am only mildly weird…lol. Again, Mucho Gracias.
Thanks for watching Anna, much appreciated. Here is the ingredients list and full written method on the channels website, Corned beef pie profoodhomemade.com/corned-beef-pie/ Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Hi JK - I made 10 individual pies (11cm W x 4cm D) and used shortcrust on the bases but used puff on the tops. Great result for the masterclass....I am based in country Thailand and English / Australian bakeries are not available. Even Bangkok, some 250Kms away, many serve up some garbage there at very inflated prices. Some are OK but again costly. Local Thai made bread (even the factories) serve up bread that is way way too sweet ....Asian style! Thanks again for your wise, clear and friendly directions. Home comfort ...can't beat it!
Dear John, excellent demonstration, I make pies often, I recently discovered a tip on avoiding a 'soggy bottom' on pies, put the pie on the cooker hob for 5/7minutes on a low heat to start its cooking process and it works, no more soggy bottoms.
Very kind MCJ Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Easy Sourdough Loaf (for Beginners) profoodhomemade.com/easy-sourdough-loaf/
John tried yr short crust pastry and its a winner all these years i couldnt do nice pastry but now ive made yrs ive done it, thanks for sharing john 🥮🥮🥮🥮
Fantastic Mandy. I'm pleased you gave it a try my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Farmhouse sandwich loaf profoodhomemade.com/farmhouse-sandwich-loaf/
This is a very well done and appealing video, John. Thank you for going to the trouble to make it. This recipe is now one of my go to entrees. I look forward to the next offering!
Made the 'Chicken & Mushroom Pie' recently - (Wed.12.Oct.'22) - and apart from the most excellent flavours and textures, I personally failed miserably on the presentation ! Despite brushing around the edge of the pie with water to attach the lid, and for a change, using the 'fork method' to crimp the edges, the lid had shrunk and had detached itself in places. It's back to your 'Finger/Thumb Crimping' for me John. The funny part about the presentation going wrong was I decided to actually cut out a pastry 'chicken's head' and 'mushroom' to attach to the lid. (Not my strong point !) Well they both distorted during cooking and it looked like a 'Punk Rocker' standing next to a tree ! 😂😂😂 This didn't detract from the gorgeous flavour though ... will definitely make this pie again ... Cheers !
Glad you liked it, and thanks for watching my friend. Here is my latest homemade Bread recipe. Jalapeño Chilli Loaf profoodhomemade.com/jalapeno-chilli-loaf/
Just found your videos and love them! Your voice is like Winnie the Pooh's Grandpa!!! So soothing. I love your recipes and could listen to you speak all day. Great Stuff!
Now on my 4th Chicken & mushroom pie John, but i still watch your video again before i make it. It's a fantastic recipe. Probably quite a few more of your recipes now whilst on lockdown. Thank you so much.
Thank you, and thanks for watching my friend. Here is my latest Pie video recipe. Mini Pork Pies. You can find the ingredients list and full written method on my website, profoodhomemade.com/mini-pork-pies/
Thank you, and thanks for watching my friend. Here is my latest Pie video recipe. Mini Pork Pies. You can find the ingredients list and full written method on my website, profoodhomemade.com/mini-pork-pies/
Hi John I have been a subscriber for quite a while and enjoy your videos. I decided to make this recipe up today, but took a few shortcuts and made a few substitutions. I'm only cooking for myself, so have to adapt most recipes as they all seem to make 2 servings or more. I cheated by using frozen pie crust. I poached 2 boneless chicken thighs instead of half a chicken. I discovered that I didn't have enough fresh mushrooms to do the job, so combined what I had with some dried shiitakes. I re-hydrated the shiitakes at the same time , and in the same water as the poaching chicken. As I did not use all the poaching water in the stew, I have some delicious chicken/mushroom stock left-over. I added chopped green onions, minced garlic, dried thyme and ground sage to the stew. The pie turned out very well. It made about 3 servings. Thank you, John, for the ideas.
Hi Wilf, I'm pleased the pie worked out well for you and thanks for watching. Here are some more recipe ideas if you want to try some. profoodhomemade.com/recipes/
There's something about your content which I really like. I just find your videos calming & I really like how you explain everything. Keep up the good work, John. I feel like I've got to actually try making one of your recipes one day. They seem very promising & delicious, especially this one as I really like chicken & mushroom pies.
Good evening chef greetings from Cyprus your recipes are by far the most clear and explicit I have seen keep them coming as you save me many times. Thank you ,sir!
Thanks for watching Andria, much appreciated. Very kind, thank you 😃😉👍. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Also check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Thank you, and thanks for watching my friend. Here is my latest video recipe. wholemeal multigrain seeded loaf, profoodhomemade.com/wholemeal-multigrain-seeded-loaf/
At last I have got around to making this...wish I had done them sooner...so delicious...and 8 portions frozen...definitely on my repeat recipe list...thank you..
Just discovered this amazing chef. Brilliant honest no nonsense cooking. Perfect for me....and that wonderful calm voice. Even just listening is a treat 😃😃
Mr Kirkwood, Hope you’re doing well. I am Malaysian Chinese. Thank you for your videos. They’re so easy to follow. Your explanation is excellent . Love your husky voice too😄
I did it! I invited a friend over to dinner and made this pie. I am a vegetarian so I had to adapt it a bit but it was just perfect. My friend loved it and was as impressed as I was. Thanks again, Mr Kirkwood.
@@JohnKirkwoodProFoodHomemade It was something like Korn. Tasty enough with a bit of bite to it. I even made the pastry by hand! I intended to use a food processor but it died on me with the flour and the butter in it, so, no choice. Thanks to your tips and guidance the final result was great and that's coming from someone who burns water ; ) Thanks again and looking forward to the next recipe.
Made this tonight and had it with creamed mash taters, carrots and brocolli - simply delicious. Also made the choc chip and peanut butter cookies, my wife says they are amazing and my youngest daughter has now disowned me due to her not living here anymore haha... Thanks John for all your time and fantastic recipes.
Thanks for watching my friend. Here is my latest cake video recipe. You can find the ingredients list and full written method on my website, Coconut & Chocolate Snowball Cakes profoodhomemade.com/coconut-chocolate-snowball-cakes/
Thank you, and thanks for watching my friend. Here is my latest video recipe. Air Fryer: Whole Roast Chicken. profoodhomemade.com/air-fryer-whole-roast-chicken/
Oh, gush! It looks delicious! I can imagine how it taste. And with a few days rested in the fridge it gets even better! I would cook the kitchen with a pair of herbs to give more taste, but leaving like that gets the legit chicken flavor. However it's great! Thank you again, John! Have a nice day.
Glad it was helpful! Thanks for watching my friend. Here is my latest video recipe. Cauliflower Cheese with a Parmesan and breadcrumb crust. You can find the ingredients list and full written method on my website, profoodhomemade.com/cauliflower-cheese/
Dear John...I love your calming voice and fantastic recipes. I live in Crete now and enjoy making your great grub without visiting an "English shop !!" Keep it going and thank you.
Thank you for your kind words my friend. And thanks for watching my friend. My latest video recipe link for Chocolate Chip Muffins. ruclips.net/video/B-aVXGkWV7w/видео.html. And here is the ingredients list and full written method on the channels website, Chocolate Chip Muffins profoodhomemade.com/chocolate-chip-muffins/
Nice one Steve. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Steak pasties profoodhomemade.com/steak-pasties/
Thank you, and thanks for watching my friend. Here is my latest pie video recipe. You can find the ingredients list and full written method on my website, profoodhomemade.com/chicken-ham-and-mushroom-pies/
This looks so delicious. I made your pork pie recipe this morning and it turned out fantastic! This pie is next on my list as mushrooms are one of my favourite foods. Thank you for sharing these recipes.
Thanks for watching my friend. Here is my latest bread video recipe. You can find the ingredients list and full written method on my website, English Crumpets profoodhomemade.com/crumpets/
Hello 👋🏻 I'm new to your channel my hubby had u on his RUclips on tv and I just had to join your food and cooking reminded me back to when I was a child and nan grandad in kitchen cooking home made pie's and such brought tears I must say just don't have food like this anymore mainly already done from shops but I know for sure can't beat home made I really hope one day I can do something like u home made thanks so much for the lovely memories I also watched your home made beef stew I absolutely love stu & dumplings yours looked awesome I want to try getting some kitchen equipment when can afford and try learning ❤️💛 thanks so much 😘
Looks delicious, I'm going to give that one a try for certain. Never really thought I was interested in cookery, but since I made your Stotties and Pease Pudding, i'm on a roll!
Thanks again for watching Stuart, much appreciated. Keep it up mate 😃😉👍. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
I’m making this for tonight’s dinner. Initially, I was looking for a chicken pot pie recipe, but when I came across this recipe, I thought “that sounds scrumptious “ and decided to try it. The only thing I changed was to add some scallions to the mushroom and chicken mix. I managed to cut myself on my new food processor, but I’ll just add it to the growing list of injuries I’ve managed to sustain over the past 2 weeks, including slipping and falling on the hard tiles in my back hall yesterday mid-morning. Ugh. My only problem with the recipe was converting oz. to tablespoons of butter and lard. I only have access to vegetable lard and it comes in a tin. I had to guess how much to use. I used too much and wound up adding more flour and salt, but I find dough is very forgiving and my pie plate is huge. I’ll let you know how it turns out later. Bon Appetite and THANK YOU for the awesome recipes that remind me of my Welsh Grannies cooking.
Fantastic I'm pleased you gave it a try my friend, and thank you for your kind words. My latest video recipe. Here is the ingredients list and full written method on the channels website, Pasta dough. profoodhomemade.com/homemade-pasta-dough/ Try another challenge 😋👍
@@JohnKirkwoodProFoodHomemade The pie came out so professional looking that my family asked if I had made the pastry from scratch. 😂🤷🏻♀️ It was delicious and everyone had 2 slices. I’m saving 1 slice for a young man who’s a foodie and my farm helper. I’ll try the pasta dough for sure, I saw Gordon Ramsey make pasta dough recently and it doesn’t seem too difficult. Me Mum used to make both pasta and knocci from scratch. She had a pasta machine that cut the noodles evenly. I wish I could figure out how to send a picture of my pie.
John you are excellent n perfect cook.... Your teaching method is so simple and clear... Since one month I'm watching your videos. Now have learnt lot's baking and it's method... Thanks a ton... Love from India
Thanks for watching Sushila Gahlot , much appreciated. Very kind, thank you 😃😉👍. Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Apologies if you have already subscribed, I losing track of names 👍😃😉
Thank you, and thanks for watching my friend. Here is my latest video recipe. Ham and Leek bake. Here is the ingredients list and full written method on my website, profoodhomemade.com/ham-and-leek-bake/ Happy new year and all the best for 2023.
No recipe or tutorial ever tells you what the egg yolk AND egg white do for a wash. Your video is the first time I hear what each does; thank you for that!
Thanks for watching Davinder, much appreciated. Very kind comment, thank you. Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching Davinder Mandeir. Apologies if you have already subscribed, I'm losing track 😉👍
Another scrumptious looking recipe. Thanks dearly for sharing and for the written as well as wonderful vocal instructions. AND, thank you for wearing gloves when handling raw chicken (or meats). I always wear gloves (even for mixing the raw meat in meatloaf, et al.). And, your kittyToby is saying: "I'll take some of that!!!" :)
Yeah, when you've worked in a commercial kitchen environment like I have for donkeys years food hygiene becomes second nature. Toby is never far away when there's chicken on the go :)
I do like a nice home made chicken and mushroom pie, normally I just fry off some mushrooms and add a can of Campbells condensed mushroom soup to the chicken and mushrooms to make the filling but I will try this method making it from scratch next time. Once again a really good easy to follow no nonsense recipe. 👍
#John Kirkwood . Hi John, thanks for another enjoyable learning experience. BTW, you forgot to put the link to your home made butter making vid, which you said you'd leave in the description. Merry Christmas and a Happy Healthy New Year. 😀Ve
I'll look into that my friend. Thanks for watching my friend. My latest video recipe link for. No knead rustic crusty loaf. ruclips.net/video/jEmnZwQcPzU/видео.html. And here is the ingredients list and full written method on the channels website, profoodhomemade.com/rustic-crusty-loaf/ Also check out my Christmas playlist ruclips.net/p/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO
Thank you, and thanks for watching my friend. Here is my latest bread video recipe. Loaf! super quick, From flour! to sandwich in less than 2 hours. Here is the ingredients list and full written method on my website, profoodhomemade.com/two-hour-loaf/
Tried both your steak and kidney, and chnick n mushroom pies. Absolutely love them, you’ve turned someone who could barely boil an egg into a home cook! People were a bit apprehensive when I told them I’ve cooked a traditional pie, did I have a surprise for them!! Please please keep teaching us how to cook😊😊😊
Thanks for watching my friend 😉 much appreciated. Keep up the good work.
Brilliant…you repertoire must have gone through the roof now. John’s recipes are perfect for those without cooking experience as well those that already enjoy cooking.
The chicken cooking method was really appreciated, because here in the states these days, most folks would just go out and buy one already cooked or worse, buy already cooked chicken meat in a plastic tray (ugh!). The two versions of the pastry demo were really solid and show the expertise on display here. Need I mention the spectacular mushroom and chicken filling? I didn't think so. The end results speak for themselves. I would never turn down such a delightful offering. Thanks John!
Thanks again for watching Aladdin, much appreciated. That's very kind my friend.
Don't know how long it takes you to make these video's John but please don't stop, they are excellently done with another beauty from the Kirkwood kitchen. Thanks mate.
Thanks again Keith, filming the cooking is a bit tricky... well a lot tricky really as I use 3 cameras, that usually takes a few hours, but the editing takes about 3 to 5 days, not an easy process but I enjoy it, keeps me busy in my retirement,
Keith P ....Keith, he's the best on RUclips, isn't he? He explains everything so clearly and he's a real gent.
Nees Argon.....I'd agree with that absolutely.
Yes I agree John is the best, and it was so amazing to fined a good cook that's in the uk that speaks proper English, well done John Kirkwood keep up your fantastic work
@@JohnKirkwoodProFoodHomemade That's pretty good! Congrats! Editing is always the longest part.
I have two of these in the oven now, it's 16:07 here in Tennessee, USA. One traditional chicken pot pie and this awesome chicken and mushroom pie. I must say, I'm rather proud of my pastry making skills, Chef John has shared so many of his recipes to us and I have cooked a great deal of them, never (EVER) been disappointed. Thank you for all you do Chef John, it is greatly appreciated. God Bless and please be safe.
Very kind Kenneth, much appreciated.
I made this pie last week, I halved the recipe as I live alone, but it is absolutely delicious , the best pie I have ever made, and a reminder of the taste of home as I live abroad, keep them coming John and Thankyou
Thanks Kay Much appreciated. Please like, share, and maybe subscribe ( if you haven't already done so) so you don't miss any future videos, if you do subscribe make sure you hit the bell icon so you'll be automatically informed of new uploads. Thank you.
Yes John, I subscribed immediately after seeing one of your bread recipes. Keep em coming
It’s good to see someone cook with fresh ingredients, so many times I’ve started to watch a recipe and find it’s all packets and tins. Love your recipes 🇬🇧
Thank you, and thanks for watching my friend. My latest video recipe. How to make delicious individual Sausage Egg & Tomato Pies. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/sausage-egg-tomato-pies/
Greetings from Colombia, South America! I just found you and your wonderful videos and I'm your fan! I can't stop watching them.. Now I have my own very best chef right in front of me. Congratulations!
Thanks for watching Maria, much appreciated. Very kind, thank you 😃😉👍.
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I losing track of names, and if you have subscribed welcome aboard my friend 👍😃😉
Mr. Kirkwood, I simply love your recipes and the way you demonstrate the method. I always look forward to watching you cook!
Thank you Shaherose. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Farmhouse sandwich loaf profoodhomemade.com/farmhouse-sandwich-loaf/
Utterly simple but brilliant, exact In explanations full plain down to earth common sense instruction, just watching & seeing makes your mouth water👍😊
Glad you enjoyed it Paul. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Easy Sourdough Loaf (for Beginners) profoodhomemade.com/easy-sourdough-loaf/
Always try these recipes, they are delicious and the bonus is a mild mannered man with a soothing voice without a swear word insight.
Very kind Alan, thank you.
Your so right Allen about the soothing voice unlike some very famous chefs with angry voices and potty mouths
John. Thank you! I’ve never made pastry before. It looked like so much effort and even store bought sheets of pastry are a pain to work with and it just seemed too hard. I’ve watched a lot of your videos since I found your channel a few months ago and your way looked pretty straight forward, but there was still a big barrier for me. Well, last night I broke that barrier down. I had a leek, some mushrooms, some ham and a couple of potatoes. A pie was all I could think of. So I made up the filling, then followed your instructions for the food processor method. So easy!!! I had to use all butter as that was all I had, but it looked good. Wrapped it up and popped it in the fridge. The next part was what I was scared of. Rolling it out and working with it. Well, it was easy! So much easier to work with than the store bought sheets! It even wrapped around the rolling pin perfectly to drape over the pie dish!!! It didn’t get too soft and tear, it didn’t need patchwork to make it fit the dish. It just worked. Rolled out the top. Same thing. Easy. So nice to work with! Had a bit of trouble with the crimping as I have very long fingernails, but I found a way that worked and my nail indent actually looked like a fancy decoration 😂 Trimmed the excess and there was quite a bit so I rolled it out again and mashed a banana in the middle of it and crimped it up like a Cornish pasty. I’d tried that once before with store bought pastry sheets and it was a nightmare, but with this pastry it was easy and worked as it should. And banana pasty with cream...yum! I’m a convert. Pastry is awesome as long as it’s home made! Thank you so much for creating such helpful videos. I really appreciate it.
Pleased my recipes have taken your fear of pasty away, good luck my friend.
John Kirkwood thanks. Your pease pudding and toad in the hole are on my list for this week, and I’ll do panackelty soon too. None of those are common here in Australia so I’ve never tasted them before. Pretty certain I’m gonna like them 😊
Yet another superb recipe John. At last, someone who knows the difference between a dessertspoon & a tablespoon. So many TV chefs don't know & I've ruined many recipes by following what they have told me. Your pies are superb & you explain them so well. Thanks, John.
Thanks again for watching Anthony, much appreciated and very kind my friend.
Absolute legend. I moved to Belgium a few years ago and i so sorely miss the British classics. Thank you so much for providing me with these much missed recipes.
Glad you enjoyed it!
Hi john , just want to say you are soooooo much better at cooking than any tv chef I’ve eve4 seen . You are a true master and I really enjoy your knowledge sharing . You are the most caring chef I’ve eve4 come across . Thank you paul
Very kind, thank YOU for watching my friend 😉
John, when I was a boy and my mother would make pies, she would always take the left over dough and roll it and cut it into strips. Then she would sprinkle sugar and cinnamon mixed together over them and bake them till they were golden. My sister and I would stand a stool watching through the oven window till they were done. I can smell it now.
I enjoy your videos very much.
Sounds delicious David, I'll have to give it a go myself. Here is my latest video recipe. Air Fryer Mozzarella Stix
profoodhomemade.com/air-fryer-mozzarella-stix/
@@JohnKirkwoodProFoodHomemade Thank you John God Bless!
My husband's going to love this one for sure. Whenever my Mom would make a chicken dish, such as chicken fricassee with dumplings on top (similar to your crispy dumplings, except hers are soft and dense. But that could be because she uses Bisquick...) ANYWAY, he would always complain because there would be a whole bag of peas in the mix and he would spend half his time picking out the peas and then his food would end up cold. Thank you for being such an awesome teacher and cook.
Thanks for watching Anna. very kind and comment much appreciated 👍😉😃
I made this pie today, it was delicious. I will make it again, thank you John.
Your wife is extremely lucky..wish i had someone like you! Well done..yr a star!
Been telling her that for the last 44 years 😮👍
Only another 16 more years to make it a Diamond 💎 one John! Keep up with your great work!
John, your videos are amazing. They’re so clear and concise! Thoroughly enjoy watching them; I’m learning so much! Thank you. Minnesota USA
Thanks again for watching, pleased you're enjoying my recipes.
Dear John ..
You are really a good teacher and a professional chef, your lecture was very interesting and cleanly done with no music to interrupt the conversational method to the audience. wish you all the best . Keep on with nice videos like this.
+Bassam Al-youssef
Thank you so much that's much appreciated.
Your channel is such a treat John, thank you for the time and care you put into making your videos, just like your cooking!
+1MrBigred
Thank you, that's very kind of you, and thank YOU for watching.
Haha - love seeing your kitty! My two kitties meandered casually through my kitchen two days ago when I was making green chile chicken enchiladas😄 my dog stood at the kitchen threshold wearing a hopeful look😄
Enjoyed learning the bit of eggy science - thank you!
Yes he likes to mooch around when I'm baking.
So far I have made your sausage pies and your chicken balti ones. Today I made this recipe a big ole cut and come again family pie and 4 individual ones . They look like they came from an upmarket deli. Thanx John.
Next on my list are the Hedgepig loaves.
Thank you, and thanks for watching my friend. Here is my latest bread video recipe. You can find the ingredients list and full written method on my website, Hedgehog bread profoodhomemade.com/hedgehog-bread/
As ever, thank Mr. Kirkwood! And I hope you’re good.🙏🏻❤️
Thank you, and thanks for watching my friend. thanks for watching my friend. My latest video recipe. How to make your own butter at home. profoodhomemade.com/butter-homemade/
He's my favorite cook on RUclips e from the British isle. I mostly watch cooking from channels that show how they did it in history. If there's a show that has a big hearth ND old home / kitchen. I am all over it
Thank you Amber, and thanks for watching my friend. Here is my latest bread video recipe. You can find the ingredients list and full written method on my website,
English Crumpets profoodhomemade.com/crumpets/
use to have these every wednesday in school. my favourite meal. spot on
Thanks for watching my friend. Here is the ingredients list and full written method on the channel's website, Queen Elizabeth 70th jubilee sponge cake. profoodhomemade.com/elizabeth-sponge-cake/
I'm making this right now. The chicken is cooling, and the shortcrust pastry is in the fridge. It took approximately 2 minutes to make with a standing mixer and paddle attachment! I'm looking forward to making the rest of the filling and putting this beautiful pie into the oven. Thank you for another gorgeous recipe for real, hearty food.
Thanks again for watching Macca.
I bet you his house is always the right temperature and gives out the most genuine hugs.
Thanks for watching my friend. My latest video recipe link for Steak & Kidney Pudding. ruclips.net/video/aa-UGitbDgw/видео.html . And here is the ingredients list and full written method on the channels website, profoodhomemade.com/steak-kidney-pudding/
Also check out my Christmas playlist ruclips.net/p/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO
He has such a marvelous and relaxing wise sounding voice
AWE HIS CAT TOBY IS SOOO CUTE. I had a cat that was the worst about getting on the counter. So I shared the space. He had a corner with a small cushion. Where he could watch but then was good about staying on his side of the counter. He stopped going in the cooking space. Lol. I boundaries trained him by first using a box. Cats love their boxes and to be involved.
John please help. I would like to know an easy recipe for morning rolls, not doughy in the middle. Thank you for your videos and how well you explain everything step by step. You could teach Gordon Ramsay and Jamie Oliver a thing or two !
Thanks for that, they are great chefs though.
Thank you john for another delicious recipe this went down a treat with all the family
Fantastic! I'm pleased you gave it a try my friend and it turned out well.
I’m binge watching all the videos of yours John. They are so interesting and well thought out. Appreciate the multiple measures and temps you use since I’ll never be changing to metric in this lifetime!
Thanks for again watching my friend. never say never Wanda 😉👍
The chicken & mushroom pie looks so delicious, Mr. Kirkwood. I had fun watching you prepare & cook it whilst listening to your soothing voice as you take me & all the other RUclipsrs step-by-step on how to cook this.
Thank you, and thanks for watching my friend. Here is my latest pie video recipe. You can find the ingredients list and full written method on my website, Chicken and mushroom pies.
profoodhomemade.com/chicken-ham-and-mushroom-pies/
@@JohnKirkwoodProFoodHomemade Thanks for sending me a link to that recipe.
Thanks to you John, made the Chicken & mushroom pie ( ok, i did cheat a bit and bought shortcrust already rolled pastry) but, i did it and followed your recipe for the filling etc and it tastes absolutely wonderful. 8 large slices and its all gone! they loved it. Thank you once again. Now to try another one of your recipes.
Thanks for watching Marnie. nothing wrong with using bought pastry, I'll be using it my next steak pie video. Please check out my Christmas Playlist ruclips.net/p/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO
Just discovered your fabulous site John. Thank you for being so generous and sharing your knowledge like this - really appreciate it. I've passed it on to my family too. These are wonderful classics and you make it look so simple.
Thanks for watching Julie, much appreciated. Very kind comment, thank you. Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching Julie. Apologies if you have already subscribed, I'm losing track 😉👍
He really does!
Thank the lord there is someone who can cook without adding stupid ingredients like these daft T.V. chef's who just put anything in a dish that is supposed to be a traditional recipe and bears no resemblance at all to what it is supposed to be.
Thanks again for watching Chris, much appreciated. Please like share and subscribe for more great video recipes.
@@frankmurray1549 I back that! Once you know the recipe, you can go beyond the original recipe this is how new dishes are created!!!! This is great im pretty sure thats how a steak and kidney pie came into existence lol or any other pies!!!
I hear yah bruthur, I don't know how many times I've run around the city trying to find Sumac spice or Ceylon Lemons because the recipe called for it, because I'm mostly a baker (where recipes need to be followed precisely) and not a great cook when I'm not following a recipe. Loving John Kirkwood, because he shows all the important details, like the actual measurements of the tin and tells you whether this is important or not. He also doesn't expect that you know what an egg wash is, he explains that. And he gives information for his world wide audience, such as different temperatures in Fahrenheit and Celsius. I've followed his recipes to great success. I've never been able to make pastry till I saw his vids. I just ordered his recipe book because I think I need that in my life. I can't lie, I might use some of his recipes in my Donair and Fish and Chip restaurant.
To realize the pastry is 50% fat to flour was an epiphany moment to me. Like you said, John teaches us the core, and we can expand from there and experiment. Mine had onion and just a bit of thyme. Thank you John!
Your right there, Chris!
I love to eat and I am so making this…very close to something we Puerto Ricans already make but not in pie oven form. Thank you Sir for a wonderful recipe. Blessed Be
Thank you, and thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channel's website, cream cheese profoodhomemade.com/cream-cheese/
@@JohnKirkwoodProFoodHomemade Thank you so much! I forgot to add that I just love your voice and please do not misconstrue… I am only mildly weird…lol.
Again, Mucho Gracias.
I love your recipes. Normal food without fancy nonsense, love the corned beef pie especially
Thanks for watching Anna, much appreciated.
Here is the ingredients list and full written method on the channels website, Corned beef pie profoodhomemade.com/corned-beef-pie/
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Hi JK - I made 10 individual pies (11cm W x 4cm D) and used shortcrust on the bases but used puff on the tops. Great result for the masterclass....I am based in country Thailand and English / Australian bakeries are not available. Even Bangkok, some 250Kms away, many serve up some garbage there at very inflated prices. Some are OK but again costly. Local Thai made bread (even the factories) serve up bread that is way way too sweet ....Asian style! Thanks again for your wise, clear and friendly directions. Home comfort ...can't beat it!
Thanks Robbo, interesting.
Dear John, excellent demonstration, I make pies often, I recently discovered a tip on avoiding a 'soggy bottom' on pies, put the pie on the cooker hob for 5/7minutes on a low heat to start its cooking process and it works, no more soggy bottoms.
👍😃😉
What is a cooker 'hob' please?
@@stevenholton438 The hob is the top of the cooker, where the pans go
I made this. It tastes really good! Everything is always very clean, when you are cooking and recipes easy to follow!
Very kind MCJ Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Easy Sourdough Loaf (for Beginners) profoodhomemade.com/easy-sourdough-loaf/
This is perfect kitchen project for Father Daughter day! Thanks John
Thanks again for watching my friend, hope you both enjoy the recipe.
Thanks for sharing... wonderful recipies. 😊
Thank you, and thanks for watching my friend. Here is my latest video recipe. Air Fryer Crusty Loaf profoodhomemade.com/air-fryer-crusty-loaf/
Love how you detail everything? Not many chefs do this lovely natral ingredients thank you so much 😊
Thanks for watching Rose, much appreciated. Please like share and subscribe for more great video recipes.
John tried yr short crust pastry and its a winner all these years i couldnt do nice pastry but now ive made yrs ive done it, thanks for sharing john 🥮🥮🥮🥮
Fantastic Mandy. I'm pleased you gave it a try my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Farmhouse sandwich loaf profoodhomemade.com/farmhouse-sandwich-loaf/
You're at it again... you are the pie master, who was I to ever question
To kind Garry.
This is a very well done and appealing video, John. Thank you for going to the trouble to make it. This recipe is now one of my go to entrees. I look forward to the next offering!
Made the 'Chicken & Mushroom Pie' recently - (Wed.12.Oct.'22) - and apart from the most excellent flavours and textures, I personally failed miserably on the presentation !
Despite brushing around the edge of the pie with water to attach the lid, and for a change, using the 'fork method' to crimp the edges, the lid had shrunk and had detached itself in places. It's back to your 'Finger/Thumb Crimping' for me John.
The funny part about the presentation going wrong was I decided to actually cut out a pastry 'chicken's head' and 'mushroom' to attach to the lid. (Not my strong point !)
Well they both distorted during cooking and it looked like a 'Punk Rocker' standing next to a tree ! 😂😂😂
This didn't detract from the gorgeous flavour though ... will definitely make this pie again ... Cheers !
Fantastic Dave, I'm pleased you enjoyed the recipe.
Oh my goodness! I think I could eat this entire pie! Such a great recipe and comforting food to me! Thank you!
Thanks again Sunshine, pleased you are enjoying the recipes 👍
Great video. Well produced and edited. Like the music. And, what a cool stove. Love the narrow vertical side panel that perfectly fits pies.
Glad you liked it, and thanks for watching my friend. Here is my latest homemade Bread recipe. Jalapeño Chilli Loaf profoodhomemade.com/jalapeno-chilli-loaf/
Steak, kidney, onion or leek, mushrooms, seasoning, black pudding and a 1/4 can of guinness, absolutely delicious
Best teacher ever,even beats Deliha
Very kind David, thanks again for watching, happy new year my friend.
Just found your videos and love them! Your voice is like Winnie the Pooh's Grandpa!!! So soothing. I love your recipes and could listen to you speak all day. Great Stuff!
Thanks for watching TaraMae my friend.
Now on my 4th Chicken & mushroom pie John, but i still watch your video again before i make it. It's a fantastic recipe. Probably quite a few more of your recipes now whilst on lockdown. Thank you so much.
Thanks again for watching Marnie, much appreciated my friend, pleased you are enjoying the recipe👍😉😋.
Yummy 😋 thanks for sharing 👌
Thank you, and thanks for watching my friend. Here is my latest Pie video recipe. Mini Pork Pies. You can find the ingredients list and full written method on my website, profoodhomemade.com/mini-pork-pies/
Your a Brilliant cook john, I can't go wrong following your recipes Thank you.
Thank you, and thanks for watching my friend. Here is my latest Pie video recipe. Mini Pork Pies. You can find the ingredients list and full written method on my website, profoodhomemade.com/mini-pork-pies/
Hi John
I have been a subscriber for quite a while and enjoy your videos.
I decided to make this recipe up today, but took a few shortcuts and made a few substitutions. I'm only cooking for myself, so have to adapt most recipes as they all seem to make 2 servings or more.
I cheated by using frozen pie crust. I poached 2 boneless chicken thighs instead of half a chicken. I discovered that I didn't have enough fresh mushrooms to do the job, so combined what I had with some dried shiitakes. I re-hydrated the shiitakes at the same time , and in the same water as the poaching chicken. As I did not use all the poaching water in the stew, I have some delicious chicken/mushroom stock left-over.
I added chopped green onions, minced garlic, dried thyme and ground sage to the stew.
The pie turned out very well. It made about 3 servings. Thank you, John, for the ideas.
Hi Wilf, I'm pleased the pie worked out well for you and thanks for watching. Here are some more recipe ideas if you want to try some. profoodhomemade.com/recipes/
There's something about your content which I really like. I just find your videos calming & I really like how you explain everything.
Keep up the good work, John. I feel like I've got to actually try making one of your recipes one day. They seem very promising & delicious, especially this one as I really like chicken & mushroom pies.
Good evening chef greetings from Cyprus your recipes are by far the most clear and explicit I have seen keep them coming as you save me many times. Thank you ,sir!
Thanks for watching Andria, much appreciated. Very kind, thank you 😃😉👍.
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Also check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Many thanks john kirkwood chef,like all yer working recipes.👍
Thank you, and thanks for watching my friend. Here is my latest video recipe. wholemeal multigrain seeded loaf,
profoodhomemade.com/wholemeal-multigrain-seeded-loaf/
At last I have got around to making this...wish I had done them sooner...so delicious...and 8 portions frozen...definitely on my repeat recipe list...thank you..
Well done Alan, and thanks again for watching.
What a lovely recipe! I will try to make this!🥰🥰🥰🥰
Hope you enjoy KD.
Just discovered this amazing chef. Brilliant honest no nonsense cooking. Perfect for me....and that wonderful calm voice. Even just listening is a treat 😃😃
Aww, so kind Glenda. Thanks for watching, and happy new year my friend.
Thank you !! I like the chicken in the oven ( the flavor is incredible) also the dough easy peace
Mr Kirkwood, Hope you’re doing well. I am Malaysian Chinese. Thank you for your videos. They’re so easy to follow. Your explanation is excellent . Love your husky voice too😄
You are very welcome. Thanks for watching my friend.
I did it!
I invited a friend over to dinner and made this pie. I am a vegetarian so I had to adapt it a bit but it was just perfect. My friend loved it and was as impressed as I was.
Thanks again, Mr Kirkwood.
Very well done my friend, what did you use for a vegetarian alternative?
@@JohnKirkwoodProFoodHomemade It was something like Korn. Tasty enough with a bit of bite to it.
I even made the pastry by hand! I intended to use a food processor but it died on me with the flour and the butter in it, so, no choice. Thanks to your tips and guidance the final result was great and that's coming from someone who burns water ; ) Thanks again and looking forward to the next recipe.
😀😉👍.
Made this tonight and had it with creamed mash taters, carrots and brocolli - simply delicious. Also made the choc chip and peanut butter cookies, my wife says they are amazing and my youngest daughter has now disowned me due to her not living here anymore haha... Thanks John for all your time and fantastic recipes.
Thanks for watching my friend. Here is my latest cake video recipe. You can find the ingredients list and full written method on my website, Coconut & Chocolate Snowball Cakes profoodhomemade.com/coconut-chocolate-snowball-cakes/
@@JohnKirkwoodProFoodHomemade Already in the pipeline of things to bake haha... thanks again John.
so delicious
One of my all time favorites as far as English faire goes, yum 💥
Thank you, and thanks for watching my friend. Here is my latest video recipe. Air Fryer: Whole Roast Chicken. profoodhomemade.com/air-fryer-whole-roast-chicken/
A fantastic simple recipe...
Thanks a lot
Oh, gush! It looks delicious! I can imagine how it taste. And with a few days rested in the fridge it gets even better! I would cook the kitchen with a pair of herbs to give more taste, but leaving like that gets the legit chicken flavor. However it's great! Thank you again, John! Have a nice day.
Thanks for watching, much appreciated, yeah you can experiment with lots of different herbs for this one, :)
Thank you so much. Great vlog. I had no idea how to make pastry.
Glad it was helpful! Thanks for watching my friend. Here is my latest video recipe. Cauliflower Cheese with a Parmesan and breadcrumb crust. You can find the ingredients list and full written method on my website, profoodhomemade.com/cauliflower-cheese/
@@JohnKirkwoodProFoodHomemade Thanks so much, will do.
Dear John...I love your calming voice and fantastic recipes. I live in Crete now and enjoy making your great grub without visiting an "English shop !!" Keep it going and thank you.
Thank you for your kind words my friend. And thanks for watching my friend. My latest video recipe link for Chocolate Chip Muffins. ruclips.net/video/B-aVXGkWV7w/видео.html. And here is the ingredients list and full written method on the channels website, Chocolate Chip Muffins profoodhomemade.com/chocolate-chip-muffins/
Just found your pie! 3 yrs late. Immediately saved,and will make this weekend. Thank you sir for sharing. Once again your friend Steve, OHIO, Usa.
Nice one Steve. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Steak pasties profoodhomemade.com/steak-pasties/
I made this today and it was absolutely delicious. Best pie I've EVER done. Thankyou. :)
My pleasure LWD my friend, pleased you enjoyed it.
Masterful 👏
Thank you, and thanks for watching my friend. Here is my latest pie video recipe. You can find the ingredients list and full written method on my website,
profoodhomemade.com/chicken-ham-and-mushroom-pies/
Love John Kirkwood. Hope I get his second book for Christmas
I have 5 meals that you have made on our menu for meals. You differently make them look easy. Thank you again. From Australia 🇦🇺
Great quicker steak pie coming very soon.
Happy days my favourite pie 🥧👍
Give it a go my friend, and have fun. 😋😋👍😁
This looks so delicious. I made your pork pie recipe this morning and it turned out fantastic! This pie is next on my list as mushrooms are one of my favourite foods. Thank you for sharing these recipes.
Thanks for watching my friend. Here is my latest bread video recipe. You can find the ingredients list and full written method on my website,
English Crumpets profoodhomemade.com/crumpets/
Thank you so much for adding the crimping technique! It made a huge difference in how I will do it from now on.
You're so welcome!
Another great recipe presented in characteristically laid back and easy form, well done John!
Thanks Patrick, much appreciated.
Hello 👋🏻 I'm new to your channel my hubby had u on his RUclips on tv and I just had to join your food and cooking reminded me back to when I was a child and nan grandad in kitchen cooking home made pie's and such brought tears I must say just don't have food like this anymore mainly already done from shops but I know for sure can't beat home made I really hope one day I can do something like u home made thanks so much for the lovely memories I also watched your home made beef stew I absolutely love stu & dumplings yours looked awesome I want to try getting some kitchen equipment when can afford and try learning ❤️💛 thanks so much 😘
Fantastic Go for it Cherrie. Here is my recipe page for you to look through.
Recipe page profoodhomemade.com/recipes/
@@JohnKirkwoodProFoodHomemade thanks very much
Looks delicious, I'm going to give that one a try for certain. Never really thought I was interested in cookery, but since I made your Stotties and Pease Pudding, i'm on a roll!
Thanks again for watching Stuart, much appreciated. Keep it up mate 😃😉👍.
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
I’m making this for tonight’s dinner. Initially, I was looking for a chicken pot pie recipe, but when I came across this recipe, I thought “that sounds scrumptious “ and decided to try it. The only thing I changed was to add some scallions to the mushroom and chicken mix.
I managed to cut myself on my new food processor, but I’ll just add it to the growing list of injuries I’ve managed to sustain over the past 2 weeks, including slipping and falling on the hard tiles in my back hall yesterday mid-morning. Ugh.
My only problem with the recipe was converting oz. to tablespoons of butter and lard. I only have access to vegetable lard and it comes in a tin. I had to guess how much to use. I used too much and wound up adding more flour and salt, but I find dough is very forgiving and my pie plate is huge. I’ll let you know how it turns out later. Bon Appetite and THANK YOU for the awesome recipes that remind me of my Welsh Grannies cooking.
Fantastic I'm pleased you gave it a try my friend, and thank you for your kind words. My latest video recipe. Here is the ingredients list and full written method on the channels website, Pasta dough. profoodhomemade.com/homemade-pasta-dough/ Try another challenge 😋👍
@@JohnKirkwoodProFoodHomemade The pie came out so professional looking that my family asked if I had made the pastry from scratch. 😂🤷🏻♀️ It was delicious and everyone had 2 slices. I’m saving 1 slice for a young man who’s a foodie and my farm helper. I’ll try the pasta dough for sure, I saw Gordon Ramsey make pasta dough recently and it doesn’t seem too difficult. Me Mum used to make both pasta and knocci from scratch. She had a pasta machine that cut the noodles evenly. I wish I could figure out how to send a picture of my pie.
Incredible!
John you are excellent n perfect cook.... Your teaching method is so simple and clear... Since one month I'm watching your videos. Now have learnt lot's baking and it's method... Thanks a ton... Love from India
Thanks for watching Sushila Gahlot , much appreciated. Very kind, thank you 😃😉👍.
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Apologies if you have already subscribed, I losing track of names 👍😃😉
John you have one lucky family because of your cooking skills, my dad was like you cooking ,,, x baker 👨🍳 they look lovely just like dads
Thanks David. The family and neighbours do get a lot of overspill food from the video production.
Yum. I'll bring my plate over!!!!!
Thank you, and thanks for watching my friend. Here is my latest video recipe. Ham and Leek bake.
Here is the ingredients list and full written method on my website, profoodhomemade.com/ham-and-leek-bake/
Happy new year and all the best for 2023.
No recipe or tutorial ever tells you what the egg yolk AND egg white do for a wash. Your video is the first time I hear what each does; thank you for that!
A far superior pie to the ones the TV chefs make.
Cheers Stevo.
John Ur cooking is awesome. Every time I watch ur videos, my mouth is watering.😋😋god bless .thank you
Thanks for watching Davinder, much appreciated. Very kind comment, thank you. Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching Davinder Mandeir. Apologies if you have already subscribed, I'm losing track 😉👍
Yummy recipe. I love your calming voice too. Greeting form Crete, Greece. There are lots of pie eaters here !!! Thank you John .
You're welcome my friend. Here's a link to more of my recipes which include lots of pies. 😁profoodhomemade.com/recipes/
Another scrumptious looking recipe. Thanks dearly for sharing and for the written as well as wonderful vocal instructions.
AND, thank you for wearing gloves when handling raw chicken (or meats). I always wear gloves (even for mixing the raw meat in meatloaf, et al.).
And, your kittyToby is saying: "I'll take some of that!!!" :)
Yeah, when you've worked in a commercial kitchen environment like I have for donkeys years food hygiene becomes second nature. Toby is never far away when there's chicken on the go :)
I treat chickenmeat as biohazard, eventhough I breed them myself
Yeah gotta be extra careful around chicken,
I made this pie for dinner tonight, it was delicious!! Great recipe Mr. Kirkwood!!
Glad you enjoyed it Erica.
I do like a nice home made chicken and mushroom pie, normally I just fry off some mushrooms and add a can of Campbells condensed mushroom soup to the chicken and mushrooms to make the filling but I will try this method making it from scratch next time. Once again a really good easy to follow no nonsense recipe. 👍
Thanks Paul.
dang this guy really is good with pastry. He makes it look so easy.
Thanks for watching my friend.
#John Kirkwood . Hi John, thanks for another enjoyable learning experience. BTW, you forgot to put the link to your home made butter making vid, which you said you'd leave in the description. Merry Christmas and a Happy Healthy New Year. 😀Ve
I'll look into that my friend. Thanks for watching my friend. My latest video recipe link for. No knead rustic crusty loaf. ruclips.net/video/jEmnZwQcPzU/видео.html. And here is the ingredients list and full written method on the channels website, profoodhomemade.com/rustic-crusty-loaf/
Also check out my Christmas playlist ruclips.net/p/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO
BEAUTIFUL.⭐️⭐️⭐️
Thank you, and thanks for watching my friend. Here is my latest bread video recipe. Loaf! super quick, From flour! to sandwich in less than 2 hours.
Here is the ingredients list and full written method on my website, profoodhomemade.com/two-hour-loaf/
Delicious! Thanks!