Molly Makes Chicken Pot Pie | From the Test Kitchen | Bon Appétit
Join Molly Baz in the Bon Appétit Test Kitchen as she makes one skillet rotisserie chicken pot pie. Who doesn't like chicken pot pie? Rotisserie chicken, store-bought puff pastry, and just one skillet keep this hearty dinner recipe from feeling too fussy—or taking all day to make.
Check out the recipe here:
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
A long forgotten dish: Roman Pie (Rabbit, Cheese & Macaroni) ◆ 1940s / WW2 Era Recipe
★ About: Roman pie, commonly filled with a mixture of rabbit (or fowl), cheese, cream and macaroni, was once a dish regularly spotted in cookbooks or on the menus of restaurants or formal banquets from the late 19th Century to the middle of the 20th. But their appearance was fleeting and 80 years later by the 1950s, they seemed never to be mentioned of in print again.
Nearly another 80 years has passed since this WW2 version was published, and we believe that the Roman Pie is due a comeback. Written around the time that Roman Pies were on their way out of the limelight, this recipe pleasantly surprised us.
As far as pies go, this one is nice and light; great for summertime, and especially a picnic as it's a solid little thing and easy to transport.
Regarding the meat:- Truth be told, one of us had never eaten rabbit before and the other had but a very long time ago, so we relied on our butcher's instructions when it came to things such as cooking time and what to look out for when carving. Rabbits aren't in season at the moment in Britain, so ours was farmed rather than wild and therefore had a subtler flavour. If you are able to order in a wild rabbit you may use a little more onion or seasoning. If you'd rather use a different sort of meat, the next choice is 'fowl' - half of any you like, from chicken to guineafowl. Cook a whole one and use the rest the next day in another dish so that nothing goes to waste.
Earlier Roman Pies:- The earliest recipe we could find for Roman Pie is from The Godey’s Lady’s Book (Volumes 80–81, L.A. Godey, 1870) which is a very similar recipe to this one. It reads: ‘Boil a rabbit; cut all the meat as thin as possible. Boil two ounces of macaroni very tender, two ounces of Parmesan or common cheese, grated, a little onion, chopped fine, pepper and salt to taste, not quite half a pint of cream. Line a mould, sprinkled with vermicelli, with a good paste. Bake an hour, and serve it with or without brown sauce. Cold chicken or cold game may be used for this pie instead of a rabbit.’
Our Additions:- We should mention that we did add a few ingredients to the original recipe to boost the dish where we could, but I'm sure this would've been expected by the authors - especially with the roasting of the meat. The ingredients that we added are marked with a ✎ below.
Finally, the eagle-eyed of you might notice that the original ingredients list says ¼ oz of margarine and lard, which would be an eighth of an ounce of each. We have taken this to be a mistake; it should be a ¼ lb (4oz altogether, 2oz each) which is what you would usually expect for a short crust pastry proportionate to the other ingredients mentioned. We have reflected this in the ingredients list below and in our video.
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★ Ingredients:
For the short crust pastry:
½ lb / 227g Plain Flour
2 oz / 57 g of Lard
2 oz / 57 g of Margarine
Water
✎ 1 Egg
For the meat:
½ a Rabbit or Fowl, jointed (we used rabbit)
1 small Onion, or ½ a medium/large one
✎ Salt and Pepper to season
✎ Thyme
✎ Olive Oil
Other filling ingredients:
2 ½ oz / 71 g Grated Cheese (we used Mozzarella)
1 ½ oz / 43 g Macaroni - use a type already shaped as small rings if you can
Salt and Pepper to season
¼ pint / 142 ml Cream (we used single cream)
To serve with:
Fresh Parsley
Tomato Sauce, from the same book (see link below)
★ Full instructions:
★ For the Tomato Sauce:
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★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________
★ Book Details: Book Details: Manual of Modern Cookery, 7th Edition (1943) Author: Jessie Lindsay & V.H. Mottram Publisher: University of London Press Ltd. (War-Time Address: St. Hugh's School, Bickley, Kent, England, U.K.)
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♪ Music: White River by Aakash Gandhi
Barefoot Contessa Makes Chicken Pot Pie | Barefoot Contessa | Food Network
With winter around the corner, we can't think of a better meal to curl up and eat.
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chicken Pot Pie
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 55 min
Prep: 30 min
Inactive: 30 min
Cook: 55 min
Yield: 4 individual pot pies
Ingredients
3 whole (6 split) chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes
1 (10-ounce) package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley leaves
For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper
Directions
Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin.
Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top.
Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
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Barefoot Contessa Makes Chicken Pot Pie | Barefoot Contessa | Food Network
Buttermilk Pie - Southern-Style Buttermilk Pie Recipe
Learn how to make a Buttermilk Pie! One of America's most underappreciated pies! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this Buttermilk Pie!
The Ultimate Pecan Pie Recipe
With a flaky, golden pie crust and sweet filling, this homemade Pecan Pie recipe is a classic old-fashioned dessert that’s a staple for Thanksgiving or any holiday gathering. It’s easy to make and a family favorite, as it turns out perfectly every single time. It’s the perfect combination of sweet and salty that is so satisfying after a holiday dinner. It’s a classic holiday pie for a reason!
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Pastero - Medieval Pork Pie
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Italiano
Today we prepare a pork pie, called pastero in the medieval text, a beautiful source conventionally called Anonimo Veneziano written around the end of the 14th century.
Ingredients:
pork collar
flour
eggs
lard
red wine vinegar
sugar
onion
ginger
Medieval Apple Pie
Medieval Cheesecake - Saffron Cheesecake
Medieval Prawn Pie - Pastello de Gambari
Medieval Meat Pie - Chicken Pie
For more info about this recipe check out our blog:
If you liked the music on this video check our music and art channel:
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Music by Lilium Aeris
Andrea Tuffanelli – lute
Serena Fiandro – gemshorn
Qant amors trobet partit - Peirol (ca. 1160 – 1220s)
#medievalrecipe #medievalfood #porkpie