3 Chicken Pie Recipes Compared (Microwave vs Pot Pie vs Chef’s Version)

3 Chicken Pie Recipes Compared (Microwave vs Pot Pie vs Chef’s Version)

We are Sorted. A group of mates from
London exploring the newest and best in the world of food whilst trying to have a few laughs along the way. We’ve got chefs, we’ve got ‘normals’ And a whole world of stuff for you to explore but everything we do starts – Hello, I’m Jamie, and this is Ben. – And today we tackle pie three ways. 3.14. (bass-driven hip-hop music) – In front of us we have
three different chicken pies. Each one takes a little bit
longer to make than the last, and each of them are a
little bit more complex. – But, let’s start with
the best one of the three, my microwavable chicken pie. If chicken pie is your thing,
this recipe is definitely going to make your mid-week repertoire. Super quick, super easy, in a
microwave, and the ingredients I’m using are potatoes, milk,
and butter, for a mashy top, some fresh veg and herbs,
white whine, Dijon mustard, double cream, and chicken breast. And I’ve got an upgrade from Barry. So, to start, we’re gonna
prick some potatoes, put them in a microwave for 10 minutes, now in that ten minutes when the potatoes are in the microwave, this is a chance to do everything else. So, I’m gonna wash, peel,
then roughly chop up a carrot, and then roughly chop up a leek, crush and peel a clove of garlic, then all of that goes into a mini-chopper with parsley and time. And that’s what you’re looking for. Super fine, because it’ll cook really quickly in the microwave. I’m then dividing that veggie
mixture between two bowls with a knob of butter and some
white wine, and hopefully, when you’ve got to this
point, the microwave will ping and your potatoes will be done. (microwave beeps) So you can now swap out your
potatoes for your veggie mix. That goes into the
microwave for five minutes, and you can go back to making your mash. Butter and milk. And a pinch of salt. Next, I’m dicing up my
pre-cooked chicken breast, and you can buy it pre-cooked
or you can use leftovers, and that goes into the veg,
which has now been cooked, with the mustard and double cream. That is the nicest
milkshake I’ve ever made. And finally, you layer your
amazing mash on the top, back into the microwave for five minutes, and then give it a
sprinkle of chopped herbs to make it look like you
know what you’re doing. Ah! – That does look great, but
doesn’t this one look better, and wouldn’t you like
to know how to make it? Let’s turn the dial up to eight. This one is gonna be a little bit longer. – Litter bit more complicated. – But still gonna be really easy. – And we’re gonna chuck
in some extra flavors, we’re gonna compare, see
what difference that makes. – Here’s what we’re gonna use. – [Mike] A whole chicken. – [Jamie] Some fresh stuff. – [Mike] Double cream, white
wine, whole grain mustard, and an egg. Butter, flour, and chicken
stock for a velouté. – [Jamie] And ready-rolled puff pastry. Step one: take a whole chicken. – Season it, oil it, chuck it in an oven at 200 degrees Celsius for about an hour to an hour and 15 minutes depending on the size of your bird. I can’t pinch that salt because
I’ve got chickeny fingers. – Oh, let me get that for you. – Thank you. Whilst our chicken’s roasting
we’re gonna do that thing where we split the screen in
two and do two things at once. I’m going to be making
our sauce, that’s butter, melting in a pan, adding
flour to turn it into a roux, and then slowly adding
in our chicken stock to turn it into a velouté. – And while he makes his velouté, I’m going to wash a leek,
a carrot, peel the carrot, slice the tops and the bottoms off both, and for speed, slice them
using the slicing disc of our food processor. Then all of that goes
into a pan with some oil. I’m gonna sweat that through
for about five minutes, chop up some garlic, add that, and then a splash of white
wine and reduce it all down ’til the white wine’s
pretty much disappeared. – If we can now just
break the split screen, because this is a good
time to join back together. – Oh, hello.
– We need to add in our velouté into our veg with some cream, some
mustard, and some tarragon. – [Mike] And then I’m gonna
turn this whole chicken, which has now come out of the
oven, cool down a little bit, and is now on a plate, not a tray, into stripped up chicken and bones. We’re gonna use the stripped up chicken. – Now if you’re worried
that you don’t have Mike’s flawless carving skills, don’t worry. Any chicken that’s left on the bone, you can just pick off with your fingers. – [Mike] Make a wish. – Done. – Ben? Ben? It worked! And then in with your shredded chicken, don’t worry if it doesn’t
look as good as mine, I’ve been doing this for eight years. – [Jamie] If we just
poured this into a bowl, could this class as soup? Once your filling’s chilled, get your pastry out of the
fridge, chuck it on top, cut it to fit your pie dish,
crimp ’round the edges, egg-wash over the top, bit of sea salt, little bit of rosemary,
chuck it in an oven, 200 degrees Celsius, 20
minutes, until golden. We know what we’re doing. – [Mike] We know what we’re
doing, it’s got herbs on it. – Herbs. – [All] Ah. – Which is all well and
good with your puffy top, but come over here, I wanna show you an ultimate chicken pie. – This is where we turn the
dial up another few notches, because we are making our own pastry, and we are completely
encasing our pie within it. – No puff, this is short crust. Ingredients-wise, a whole chicken– – [Jamie] Eggs, flour, and butter– – [Ben] Milk and chopped herbs– – [Jamie] Veg and thyme– – [Ben] And the sauce
couldn’t be simpler; flour– – [Jamie] Chicken stock– – [Ben] Double cream– – [Jamie] And butter. Now you may remember this bit from mine and Mike’s
tremendous chicken pie, we’re going to oil, salt,
and pepper a whole chicken, and then roast it in an oven for about an hour to
an hour and 15 minutes, depending on the size of your bird. – Pastry is super easy; plain flour, and then you blitz up cold butter into it, and by using a blade of a food processor, it stops it all melting, then go in with an egg yolk, herbs, and a little bit of milk to bind it. – Mostly important for you with your hot little sweaty hands. – I have very little hands– – Very hot and sweaty.
– And very hot. Bring the last little bit together by hand so you don’t overwork
it, and then cling film and let it rest in the fridge for an hour. – In the mean time, I can
get on with the filling. Now as before, if it ain’t
broke, don’t try and fix it, you’re probably gonna recognize this: carrot, leek, peel, top,
tail, into the food processor, slicing attachment, whiz ’em up. – Sweat it off in butter with thyme. This might also look
familiar, a whole chicken. You just want to divide it
into bones and skin; flesh. Ah, wishbone’s already broken on this one. You must’ve got whatever you
wished for last time, true. – Now as good as my velouté
was in the last pie, we want this filling to
be slightly less saucy, so we’re just gonna add
it flour and chicken stock around our veg and then top
it out with some double cream. – Stir through all the
chicken, season to taste, and let it cool. Next up, the pastry case, so a
loose-bottom fluted tart tin. Your rested pastry, you wanna
cut two-thirds off of it, and that two-thirds rolled
out onto a floured surface, as thin as you can, and
drop into your tart tin. (both snickering) – No one’s judging it, and
that’s the important thing. – Do you know what I love? Pot pies with just a puff pastry lid. – Oh, but this is so much better. – Line it with baking
paper and baking beans and chill it again for another 15 minutes. Your chilled tart case
now needs 15 minutes at 200 degrees Celsius, at
which point, lift out the beans, egg wash all over the
bottom of the tart case, and put it back in for another five. The pastry case has
blind-baked and cooled, the filling goes in cold. Trim the edges, roll out
your final third of pastry, and then layer over the top, don’t forget to egg-wash, so it seals. Egg wash on top, salt, herbs. And that is the wonders of a homemade pie. 20 minutes, 200 degrees Celsius, then you’ll want to let it cool before you take it out of
the tin and cut into it. – [Jamie And Ben] Ah! – There’s only one way
we’re going to settle this, and that’s by starting with this one. Let’s serve you up a
portion, give us your plate. Right, now before you
put this in your mouth, just consider how little
time it took, okay? – Cheers.
– Cheers. (upbeat energetic music) – Ooh, Mike. – It’s amazing the difference
a little bit of mustard makes. – Mm, the mustard and the wine. It gives you that kind of richness that cooks out with the veg. – 20 minutes, that is unbelievable. – Exactly. – And you get two of them for that. – Hold that thought, let’s eat this, see what the difference is. – Oh, look at how saucy that it. Cheers. My velouté is astonishing. – Our velouté, ’cause
I did the veg as well, remember we split screened it. – The sweetness of the leek and carrot, then you kind of get tarragon and mustard kind of cut through it, and that is saucy. I’d never bother to make a puff pastry. – No.
– I’d always cheat, because you put all the
effort into the filling, and that is great. – You and Jay’s pie is gonna literally have to knock my socks and
my pants off, to be honest. – When I think of chicken pie, I do think of a completely encased pie. Cheers. – Cheers.
– Cheers. – I mean that is the… Is that not just? – They call it short crust for a reason. It’s short, it’s crumbly, it’s buttery, and that little bit of
sea salt and rosemary on top just before it goes in the oven, yum. – I also think with the puff pastry pie and the short crust pastry pie, having the roast chicken in there, and each bite you get a
different bit of chicken; sometimes it’s breast,
sometimes it’s thigh, sometimes it’s leg, you
get all the chicken flavor. – I felt like I got the
most flavor out of that. However it was just mustard creaminess. Okay. I feel like this one, you got more complex flavors dialed down, and therefore they didn’t, you know, overpower each other. And I love the pastry, nice and crispy. And when the final one,
there’s so much going on here, I can’t put my finger or my toe on either, but the pastry’s buttery,
and salty, and amazing. – I think to make that in
under 20 minutes is remarkable. – Mid-week, a couple of you on your own, they are super simple. I don’t even like to go to this effort unless I was cooking
for a crowd or a family. But then when you’ve got
those people around the table this is what you wanna go to. – Yeah.
– And I have to say it Jay, I think your mustard tarragon
velouté has won it for me. I actually think that for me is the best pie. – I’m going deep. I’m gonna go deep. Classic. Well I’m glad between the three of us we’ve come to a distinct conclusion as to which dish we think is best. – [Mike] All of ’em! – But what one do you think is best? Comment down below, let us know which would you cook and why? – It’s Wednesday and it’s 4 p.m., and we know that you should be here every Wednesday, every 4
p.m., and every Sunday. – And if you can’t be bothered to check the day of the week or the time, then just subscribe to the channel, click the bell to get
notified every time we upload. Have a great week,
we’ll see you on Sunday. Bye.
– Ciao.

100 thoughts on “3 Chicken Pie Recipes Compared (Microwave vs Pot Pie vs Chef’s Version)”

  1. 🤔 hmmmm that quick one actually looks really good, especially like you say for a quick meal! They all sound amazing tbh… both of the ones with roast chicken could easily be a quick meal if you picked up a rotisserie chicken rather than bothering to make your own… not sold on the “crust” for the second one… no bottom crust = not a pie… but the filling looks the best of the 3….

    Also, I looked up what the hell veloute was….. just white sauce made with stock rather than milk folks… your welcome!

  2. could you do a video doing a plain recipe for Australian Damper bread and how you would level it up? also with Barry upside down again

  3. Did I miss Ben taking the pie out of the mold? The really hard part where we get to see if it leaks or crumbles?

  4. Curveball idea (totally unrelated): make everyone involved put on their best American accent for the remainder of the cook.

  5. Pie number two. The last one has too much crust. And if u sub the whole chicken for breasts or thighs u can make it quick for a weeknight.

  6. Love the new style, feels much like the older videos from a few years ago. The channel felt like it was getting too "top gear" for food for a while. While i think that is fun, i felt it was missing stuff like this in the mix.

  7. Pass it on with five meals being worked on at the same time in different kitchens (have them wear the headphones while they work so they cannot accidentally hear the others). They'll have to rotate through each kitchen. Pretty much, they each start a dish and complete a dish. The challenge is that they have to keep the dishes complimentary to each other, but they don't know what the other four are starting with. Let the chaos ensue. 🙂

  8. Chicken pot pie is without fail the one thing I consistently miss the most after becoming vegetarian. Tofu pot pie just isn’t the same. ☹️

  9. So I watched this video & had a bunch of chicken on hand, so had to try something. I made Microwave potatoes & the Velouté sauce from the second recipe. Turned out great! =)

  10. I picked up the ingredients today, but sadly the leek quality was very poor at my store, but a friend reminded me I could substitute green onions, and I love snow peas and potatoes, so I'm using them in place of the leek, we'll see how it goes tomorrow. I'm doing the second, all but the pastry is being made! Well, I bought a frozen garlic bread loaf, because garlic bread.

    2:53 – so I can come back later today when I'm making dinner and watch again and again and again

  11. Have y’all ever done pudding or apple pie this way? Or maybe brownies where you do it in a mug, make from scratch, and then make it mega fancy!

  12. I love pastry, but it gives me heartburn ☹️ and I do like something saucy…oooer….so I’d compromise and go for no.2. Hubby would definitely go for no.3, he’s a ‘proper’ pie fan. But you’re right about the convenience of no.1 for a quick midweek meal too, and he does also love his mash! I think they all have a place for different circumstances. And they all look yummy 😋

  13. You, guys,remind me of my own friends cooking all together and having the laugh of our lives.But you get to be sponsored…hahaaa! Love you all.

  14. I made this with leftover mashed potatoes, wine and chicken, and onion instead of leek. I eyeballed everything (no measurements). it STILL tasted awesome. THANK YOU!!

  15. Can you do a pie pocket? Kind of like the fast food pies but instead of sweet filling make a pot pie? Like a hot pocket but a pot pie.

  16. Always loved slow cooker for chicken the day before, makes stock and cooks chicken. Also here in U.S we have full roasted birds you can buy from the grocery store that can be used if you are not wanting to cook your own.

  17. Idk why you keep saying 2 chefs and the rest are "normals"….. Berry, Jamie, and Mike know way more by now then 99% of "normals"… I wouldn't call them Chefs, because the chefs do help them, but cooks would be appropriate 😂

  18. i know this is probably weird but itd be cool if for like. autism awareness week or something you did a challenge where you cooked specifically for people with textural issues? its so rare for any cooking show to be like 'hey, sometimes soft textures physically hurt, so we' re going to cook this in this way' and id love to see it some day

  19. I'd like a "behind the scenes" video of how you work, how you organise your days and how it works during filming =)

  20. I love chicken pot pie (in the US, it's not chicken pie. You have to include the pot because we don't have the history of meat pies.) I wonder if I made the microwave pie with the veloute sauce for a medium awesome pie.

  21. i'm so glad i had this channel in my youtube recomendations! i am watching you guys for 4 days already and you are the best!

  22. Having the Jamie/Ben combo instead of chef on chef feels like such a throwback to the old days of sorted where it was ben teaching one of the boys!

  23. Celebrity Crush Food Challenge : Make a dish that your celebrity crush would eat or make a recipe from their cookbook.

  24. Pies or pi/3.1415926535897946264338 and no I didn’t search it up. I memorized these numbers from our local pi pie day shops and I had to see every people attempt at a pie.

  25. "I can't pinch the salt I have chickeny fingers." Thank you, thank you, Amen and thank you.

    It grosses me out ever since I first noticed cooks putting fingers in serving dishes (like salt) after handling food). I mean even if it didn't make you sick, would you want a rotting chicken flavor on every thing you eat with salt? How about a little trout flavor in that chicken pie?

  26. I did the chicken puff pie yesterday evening. I bought a half of a rotisserie chicken (Brathähnchen here) to use as it's really well seasoned. I'll definitely be doing it again 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *