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Homemade Chicken Pot Pie | Cowboy Kent Rollins
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Aug 23, 2023
This week we are making the cowboy version of an old classic, chicken pot pie. We're using smoked chicken and homemade pie crust. #chickenpotpie #howtomakechickenpotpie #bestpotpierecipe Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter: https://kentrollins.com/email-sign-up/ Used in this video: Hasty Bake Legacy 131: https://bit.ly/3q8Dl6D Use code: KENTROLLINS for 10% off fogo charcoal: https://amzn.to/2V1JW3W lodge 10 inch Dutch oven Rode wireless mic: https://amzn.to/2ShDyEq Kent’s Original and Mesquite seasonings https://kentrollins.com/shop-1/ Adjustable Dutch oven trivets: https://kentrollins.com/shop-1/ Cowboy Apron https://kentrollins.com/shop-1/ Clothing: Check out our new apparel collection: https://cowboy-kent-fourthwall.com/ For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins
View Video Transcript
0:00
Hey, so you went to the grocery store and you went down the frozen food aisle and you've seen the Marie calendars
0:04
Slapped that hand! You don't need that, no. We're making chicken pot pie the homemade way with smoked chicken and so much goodness
0:12
topped off with a crispy pie crust. Come on, Marie, forgive you for this
0:27
Hey, thank y'all for stopping by an unsubed. to the barn and on this week's episode, what are we talking about, an old classic that has come
0:35
around, been around, been in the freezer, been everywhere. What? Marie Callender would be proud we are talking the chicken pot pie
0:44
Now I hear some of you out there already saying, everybody know how to buy a chicken pot pie
0:49
You go down the aisle until you get to the frozen food section, you jerk out the little box that says Marie Callender, you take them home, put them in the oven
0:56
I am going to tell people on y'all. I am. We are going to make it and we're going to step it up about 14 notches on the flavor ladder we are
1:03
because we're talking about spatchcocking this chicken that's going in there and putting him on that hasty bake on the indirect side and letting him get some smoke
1:12
I mean, some good flavor. So it is going to be good and give that pop pie some flavor with a flaky, oh my gosh
1:19
crispy crust on top that come off the video that we is on with what
1:23
The caramel apple pie. So that'll be up there so I know you'll enjoy it. But folks, I don't get a lot of opportunity to cook chicken
1:30
I don't see many running around here. Wanted the chicken crossed the road, Shen
1:36
To keep from getting run over in the ditch by the rooster that was driving the truck. That's why he crossed the road
1:40
Yes, some. But on ranches, they always thought, this is a beef outfit
1:46
You can't be cooking chicken on a beef outfit. So there was ways that I could get around it
1:52
Some of them old-timers would be guessing, I wonder what that guy is cooking tonight
1:55
So one time we had chicken and dumplings. We did. But they didn't know it was chicken
2:02
I said, caught these quail today out here in this quail trap I did
2:06
They're a little big, but I chopped them up and we're having quail and dumplings. They thought it was the best thing ever
2:11
I didn't tell them until about five years later. They didn't fire me, but they said, hey, this is a beef outfit
2:16
We're going to eat beef. Now, folks, we're talking about chicken, and we got a wooden board here, and what's going to happen, Shan
2:25
A trick I learned to learn. long time ago and I think it works really well because we're not actually doing a
2:29
whole lot of cutting on this chicken as we're just wanting to protect the surface
2:33
that we're working with if you don't have one of them little white plastic boards
2:37
that you can turn over that is reversible white on one side green on the other something
2:41
like that get your cutting board out wrap it up shiny like it's a brand new
2:47
present under that Christmas tree and look what we got a cutting board with a
2:52
raincoat set your chicken down to where your chicken looks comfortable and let's get some exercise going. Work it, work it, work it, work it
3:03
Exercise. No? Now, we're talking about spatch cocking and we need this chicken to sort of lay flat
3:10
What is a spatchcocked chicken? Well, you take an axe and you cut him right down the middle right
3:15
here, break the breastbone, clip off the wing tips, and he's going to lay flatter when your
3:19
cook time is going to be quicker because it is not as much surface for the heat to penetrate. Now
3:25
A lot of people going to take a pair of scissors, and I'm going to show you right here, come
3:29
down that backbone all the way and just cut that out. Now you can split it right down the backbone and do the same thing, or you can just take
3:38
your good old knife and just cut right down that backbone and just get him chopped up down
3:43
through there all the way to the other end. Go ahead and put your fingers in there where you can feel that backbone, and you can see
3:50
him there, and just come right back over on the other side of it, cut through them ribs
3:55
Go ahead and cut right down through here for that neck. Because all this is what we call going to the beagle here after a while
4:05
Now, do not think you be throwing this away. This is a good thing to me
4:09
What? Making some chicken stock out of. That broth is some of that good
4:14
All right. Now, I need you to take these wings. He's over here eyeballing this
4:20
Have you been rolling in the grass? Can you get a close-up of this
4:24
Big has got a natural thing going on. and I don't know really what it is. Camouflaged
4:28
So I need you to cut the tips off them wings. You can just chop him right there
4:34
You can even cut him here. Why are we doing that? Because if we leave them on there it sort of holding that chicken up He trying to do what you would call in yoga the plank position before you do the cobra and rise up I be knowing me some yoga I do So cut this one off
4:53
Then take your hand. You can do it from the front, from the back
4:58
I just need you to get this to where you can feel that breastbone crack. And it did
5:03
So now we have a flat surface chicken. This is sort of like the chicken
5:09
that got run over in the road. This chicken is flat now, right Shann
5:12
That's right. So get you some paper towels? Because we need to first of all dry this chicken really well
5:20
Make sure it is dry everywhere. Don't be messing up that skin because we need it to stay on there
5:26
So we got our chicken dry. We got to hasty bake full of Fogo charcoal on one end only
5:33
Been burning about 25 minutes so them colds is good and hot. Fogo you say is charcoal
5:38
Yeah, some of the best there is, big old lump stuff. And today we're going to mix with what
5:43
A little bit of apple and a little bit of mesquite. So while we got him on this side right here
5:47
let's just go ahead and give him a greasing. Why, you say, does he need the greasing
5:53
Well, he need this so that seasoning will adhere to this chicken better
5:59
Go ahead and make sure he gets really well, because if you get in the tanning bed
6:05
you're going to put on some oil, ain't you, Shan? we're going to tan this chicken up
6:10
We are. This is a pretty pale looking chicken, so we're going to try to keep it from burning
6:15
Let's make sure everybody gets some of that. If I'm going to cook a chicken that's going to go in a chicken pot pie
6:22
I am going to use what? Chicken pot pie mosquito seasoning. Really, it just says mesquite
6:26
But if you can't get it, you know where to find it. It's on the website. I'm sure Andy will pop it right up there
6:31
And the recipe will be there as well. Give it a generous patent
6:35
And folks, this is sort of like a big old steak. A lot of folks ain't going to season it enough
6:45
Here we go. Right there like that. Everybody gets some of that good flavor of that mesquite seasoning
6:54
And if you'd be liking these kind of videos like this where we go really into detail
6:58
give me a like down there, but always I need you to comment on something that was always a pretty big thing when we were little
7:04
after Sunday church there was either most time fried chicken that we raised the chicken
7:08
And there was different people that got different parts of the chicken. How come did the little kids never get a choice
7:14
I got a chicken leg all my life till I was like 20. I don't like a chicken leg
7:18
I wanted some of that good white meat to go there or a thigh. But did y'all ever hear of the pulley bone
7:24
You think about that, and if you did, leave us a comment down there because it was one of our favorites
7:29
So I'll meet you all over at the fire and I'll show you how we're going to place this chicken on there
7:34
Oh, hasty bake is fired up, and it's a little chilly today, so actually it feels pretty good
7:38
Now, folks, y'all see me use this hasty bake alike. A like
7:42
Y'all seen me use this hasty bake a long time. And to me, it's probably one of the best grills I've ever owned in my life because it's so portable I can take it here, take it there
7:52
And hey, guess what? Good folks, they're rich and all the folks. They'll have you a link down there below to where you can get 10% off this model right here
7:59
But fires here ain't none here. What do you call that, Shinn
8:04
There ain't no fire on this end, one to two. So take the little chicken, pick him up, put him right down here on this end
8:13
So with indirect heat and the chicken on this end, we're probably going to run pretty close to about 240 to 260 along in there, temperature-wise
8:22
That's degrees Fahrenheit it is. And we're going to go probably around 45 minutes to an hour to where when we can probe that chicken, he's at least at 165
8:32
Then we'll take him off, wrap him to where he just sits there and sort of climbs his little temperature on up
8:37
but also to where he gets eventually cool enough that we can shred that chicken
8:41
So I'm going to sit and guard the fire because the big and them love some chicken
8:45
so I'll check y'all back in later and we'll make us some pie dough. Well, we've been on one hour exactly
8:52
We have. I checked the chicken. He is at 169 degrees. He's worked up a sweat, so let's get him off first
8:58
And ain't he a pretty sight he is? If you don't fall apart, getting over here
9:03
Now, I want you to just look at that little chicken. Ain't that a fine-looking specimen of a bird it is
9:10
And we're just going to let that chicken just sit right there, mind its own business
9:13
and cool off to where we can shred it. But in the meantime, I got the field skillet over here
9:18
and we're going to saute us somewhat, carrots and white onions. Now as we go through this recipe some of you are going to say that is not a traditional pot pie because he didn put any green peas in there
9:33
We're going to use a variety of vegetables or what they might call a medley
9:38
We have eight ounces of some of them there are mushrooms. I really do like them
9:43
They are some fine dining they are. Give them a little stir and we got a pretty good base going on here for some happiness, don't we make
9:50
Uh huh. And you look so good after your brand new. haircut I give you. Oh my gosh, you're so sharp. We're going to let that cook just a minute
9:59
Then we're going to add the garlic because I don't like to put that garlic in there too early because garlic can burn. But keep an eye on your chicken. Don't let the beagle get on it or the
10:06
chicken will be gone. Well, well, that there was cooking out and went so fast. I don't shredded
10:11
the chicken. Well, y'all seen it there, I did. And I'm going to tell you this, don't hurt my feelings
10:15
It's like, I ain't going to that much trouble. I'm just going to go down there and buy me some canned
10:19
chicken. Don't let me know it. Huh? Because it. For hurtissory. Yes. Yes. Rotisserie is not as bad as can
10:25
They're pretty good. I like rotisserie. So this is all good to go
10:30
The mushrooms have browned up. We've got to have a thickening agent that's going to take place here
10:36
So what are we talking about? Some flour. Yes. And just sprinkle it evenly across there
10:44
I want you to use about a half of it, get it stirred in
10:48
and then we'll add the other half to it. And we're on about medium heat
10:53
You want to make sure you don't burn that flour. Next, I want you to give it a sprinkling of time
10:59
Don't take much it don't. I want you to add some chicken broth. Two cups
11:04
Just pour it all around there. Things is going to happen pretty quick. Now, when we started this recipe with a stick of butter
11:11
Shen said these bad words to me. Do we have to use that much butter
11:15
Oh my gosh, that's going to be too much. Well, guess what, Shand? We're going to break out some heavy cream, too, sugar
11:21
We're going to use about three-fourths we are, which is about pretty close to that much
11:25
Go ahead and run her back over. Now go to stirring again
11:31
We're just going to let that sit there and simmer until everybody is good and happy
11:36
Keep stirring. Remember, medium heat. How long are you cooking it for
11:40
I'll have to look. Remember when I told you was leaving them peas out there? What we're talking about
11:45
Corn. Frozen corn. It's good and cold it is. Go ahead and put you a cup and a half in there
11:53
fresh partially. Now you're saying they had fresh parsley but no fresh time. I can't get over it
11:58
neither, folks, so I don't know what's tea. About a half a cup shredded chicken. That's a boatload
12:04
That is what you call a full house. Yeah, as I was telling you folks, some of you be looking at that
12:10
thinking, what's he going to do with that? Feed it all to the pups. Peel that crispy skin off there and
12:15
save it right to the last. We're going to chop it and right before we put that top crust on that
12:20
chicken pot pie, we're just going to sprinkle that good side. smoky, crispy crust right over the top of it
12:25
But remember, folks, there is a link right up there to the Carmel Apple Pie video that we did
12:31
And this pie crust is in it. It is so easy and got so much butter in it
12:36
So tasty. Flyer you a board or a surface, whatever you got
12:40
Find you a rolling pen or a what do we call it? A husband trainer
12:45
Mm-hmm. Give it a little sprinkle of flour everywhere. And let's just go to rolling because it's going to make two pie crust
12:53
and folks we need them to be big enough to come up that 12 inch dutch oven that we're using today
12:58
Now if you ain't got a 12 inch dutch oven and you don't want to cook it in that but you got a 12 inch castan skillet
13:05
just like that field we're using right there. Hey it'll work just make sure your pie crust is big enough that it comes up the sides
13:13
Well the pie crust is in there now if you want to do this in a pie plate that you have make sure it is like a 10 to 12 inch so you can roll that crust plumbus
13:23
up the side and then crimp it over. And I know you'd be thinking, this is way too much filling for this pie
13:29
I like to mound it up in the middle. So when it's cooking, it comes out
13:34
It's sort of like this. Just mash her down in there really well against that crust
13:38
Full house, it is? Uh-huh, you can see there is a lot of stuff going on over there
13:43
Remember I told you this crispy skin on there goes right on the top
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And this will feed, I'd say, maybe six people or two beagle
13:53
Now, I'm going to set this back over here. We've got to roll that pie crust out for the top
13:58
Then we'll go to baking it in that Dutch oven. Now you've seen us go ahead and roll the top of that pie crust out, lay it on there, and
14:06
crimp it down to that bottom crust best you can Now in a 12 inch skillet that a whole lot easier to do because this thing is going to be mounted up going to be oh so good But remember cut you some vent holes in there
14:17
all the way around that pie crust because if you don't, it's going to blow that top off of it
14:21
It is because there's so much flavor in there. Egg wash it all the way around. We're using
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a trivet and a Dutch oven today. But if you're going to cook this in the house, 425 degrees for
14:32
about 25 to 35 minutes along in there or till golden brown on top, then let it
14:37
it cool, slice the goodness, and call us all will be over. That is a good looking piece of chicken pot pie right there it is
15:35
And folks, they're really the trick to cooking one of chicken pot pie right there it is. And folks, they're really the trick to cooking one in one
15:37
a Dutch oven. You can see the top of it you can. But you can go back on our cast iron playlist
15:42
and check this out. But when you can mash the edge of that pie crust and it doesn't go down
15:49
anymore, that bottom is set. What it's trying to tell you is, hey, that's near done on the bottom
15:54
And that's the way we want it because it's going to hold residual heat. That's what good cast iron does
16:00
So when you can pull it up there and you can see that that crust doesn't give anymore
16:04
jerk it off there. Hey, it is good to go. You can always. cook something a little more if it ain't done but what she said let's eat it
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let's eat let's eat saying has got to where she has done really well in video so
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we're gonna let you eat first have a little that pie crust oh my gosh ain't it
16:21
amazing there is the big duke dude just woke up from a nap here is the mage under
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here yep there's the mage come here a little duker there we go everybody got some
16:35
Folks, I hope you can hear it. Did you hear that shen
16:40
That crunch that is there, cut right on through there. Look at all that goodness
16:48
Corn, the parsley, the chicken. I can see me some of them carrots in there
17:05
Praise the Lord and pass the chicken pot pie. Yeah, we're going to do the chicken dance
17:16
Well, we hope y'all enjoyed this because me and the pups and Shan sure did
17:23
and we never take it for granted that you watch our videos. And Sate says, hey, pass the chicken pot pie, would you need another bite
17:30
I mean, my gosh, you used to never show up about half the time. Oh, that is a good girl, Sade
17:35
As always, I tip my hat, and I thank our veterans and all the servicemen and women that have kept that old flag of flying over the camp to keep us all safe and sound
17:43
We have. And for the rest of you, I really do thank y'all too, because this channel would not be possible without y'all
17:50
Y'all are what we call it family. And, hey, I hope you make this chicken pop pie share it with the neighbors and all the good friends around you
17:57
Because what did Mr. Rogers say? Make more chicken pot pie and take it to the neighbors
18:01
I think that's what he said anyway. God bless you one of all. Come on in here and I'll see you down the homemade smoked chicken pot pie trail
18:09
We need to leave that in the bloopers, Sandy. That's Shan's famous chicken call
18:17
Uh-huh. Let me see if I don't see none coming. Here comes Duke
18:22
Duke. Are you a chicken, Duke? Are you a chicken, Duke? He said, I like chicken
18:28
Hey, you'd be pushing that basket down that cart. That is wrong. We have launched some new apparel, some t-shirts, sweatshirts
18:38
We got you fixed up, so be sure and check them out. If you like this video and you like to see them frozen dinners sort of recreated in a better way
18:46
well, hey, be sure and watch our what, Salisbury Steak, hungry man dinner
18:50
Ooh, we got it all from the Salisbury Steak to the brownies. So don't forget to watch that
18:55
You'll be glad you did
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