How to Make Tyler’s Crispy and Creamy New Potato Pie | Tyler's Ultimate | Food Network
Tyler's new potato pie is perfectly crispy on the outside and creamy on the inside!
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Fried chicken, burgers, spaghetti and meatballs – if you're going to have only one recipe for these crowd-pleasing classics, it might as well be the ultimate – Tyler's Ultimate.
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Crispy and Creamy New Potato Pie
Recipe courtesy of Tyler Florence
Total: 40 min
Prep: 10 min
Cook: 30 min
Yield: 4 to 6 servings
Level: Easy
Ingredients
2 pounds potatoes, washed and halved
1 bay leaf
1 tablespoon freshly grated horseradish (or prepared)
1 cup sour cream
1/4 cup chives, chopped
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
Directions
Preheat oven to 400 degrees F.
Wash and boil potatoes in salty water with bay leaf until fork tender. Drain potatoes and mash along with horseradish, sour cream, and chives. Season with salt and pepper.
Put mixture into a 10-inch skillet with 1 tablespoon olive oil and bake until golden and crispy. To serve, invert onto a plate and cut into pieces.
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How to Make Tyler’s Crispy and Creamy New Potato Pie | Tyler's Ultimate | Food Network
Tyler Florence's Caramelized Onion Potato Tart | Tyler's Ultimate | Food Network
From the presentation to the taste, Tyler's savory potato pie is made to impress!
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Get the recipe ▶
Subscribe to Food Network ▶
Fried chicken, burgers, spaghetti and meatballs – if you're going to have only one recipe for these crowd-pleasing classics, it might as well be the ultimate – Tyler's Ultimate.
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!
Caramelized Onion Potato Tart
RECIPE COURTESY OF TYLER FLORENCE
Level: Easy
Total: 1 hr 25 min
Prep: 5 min
Inactive: 5 min
Cook: 1 hr 15 min
Yield: 6 to 8 servings
Ingredients
1 large onion, sliced
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 large Russet potatoes, washed
2 to 3 tablespoons butter, broken into small pieces
Special equipment: parchment paper cut into large circle to fit saute pan
Directions
Preheat oven to 350 degrees F.
Set a large skillet over medium heat and add 4 tablespoons of olive oil. Add sliced onions and cook over medium heat for 10 to 12 minutes until they are tender and brown all over.
Using a mandolin (or sharp knife), finely slice the potatoes into rounds (you can place them in a bowl with a wet towel over the top to stop them from going brown while you work). Place the potatoes into a bowl and season with salt and pepper. When ready, add the onions and toss to combine without breaking potatoes.
Add about 1 tablespoon water to the same pan the onions were cooked in and allow it to come to a bubble. Using layered paper towels, wipe the pan clean.
Add some extra-virgin olive oil to the pan and add the potatoes to the pan, making sure the potatoes are flat. Top with the diced butter.
Take a piece of parchment paper and fold in half. Find the middle of the parchment along the crease and hold in place with your finger. Taking the right side of the parchment, pull it towards the center and fold it straight down to create a diagonal edge. Fold the parchment in half to create a triangle. Place the pointed edge in the middle of the saute pan on top of the potatoes to find its radius. Make a marker of where the pan edge ends (or starts). At this point you can cut the parchment at this marker and open to reveal a circle.
Cover the potatoes with the parchment paper and press down. Drizzle some extra-virgin olive oil over the top so it down burn and rub it in.
Place the pan into the oven on the top rack and bake for about 45 minutes.
When done remove from oven and run a knife around the edge to separate from the pan. Place a large plate on top of the saute pan and flip. Remove the saute pan. Allow to cool slightly before cutting into slices.
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Tyler Florence's Caramelized Onion Potato Tart | Tyler's Ultimate | Food Network
Tyler Florence's Chicken Pot Pie | Tyler's Ultimate | Food Network
Tyler creates the ultimate comfort food of individual chicken pot pies with delicious herbs, vegetables and a flaky, buttery crust!
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Get the recipe ▶
Subscribe to Food Network ▶
Fried chicken, burgers, spaghetti and meatballs – if you're going to have only one recipe for these crowd-pleasing classics, it might as well be the ultimate – Tyler's Ultimate.
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 TYLER FLORENCE
Level: Easy
Total: 1 hr 35 min
Prep: 15 min
Cook: 1 hr 20 min
Yield: 4 servings
Ingredients
Chicken Broth:
1 whole chicken, 3 pounds
1 gallon cool water
2 carrots, cut in 2-inch pieces
2 celery stalks, cut in 2-inch pieces
1 onion, halved
1 head garlic, halved horizontally
2 turnips, halved
4 fresh thyme sprigs
2 fresh rosemary sprigs
1 bay leaf
Pot Pie:
1/4 pound (1 stick) unsalted butter
1/2 cup all-purpose flour
Sea salt and freshly ground black pepper
3 carrots, cut in 1/2-inch circles
1 bag frozen or fresh pearl onions, see note
1 box frozen or fresh peas, see note
Leaves from 4 fresh parsley sprigs
2 frozen puff pastry sheets, thawed
1 egg mixed with 3 tablespoons water
1/4 cup shredded Parmigiano-Reggiano
Directions
Put the chicken in a large stockpot and cover with 1 gallon of cool water. Add the vegetables and herbs and bring the pot up to a boil over medium-high heat. Skim well; then simmer, uncovered, for 45 minutes, skimming frequently as the oil rises to the surface. What we're doing here is not only cooking the chicken but also creating the base sauce for the pot pie. Remove the chicken to a platter to cool. Continue to cook down the chicken broth for another 15 minutes to condense the flavor; you should have about 8 cups when you're finished. Using a colander, strain the chicken broth into another pot and discard the solids. When the chicken is cool enough to handle, shred the meat and discard the skin and bones.
Wipe out the stockpot and put it back on the stovetop over medium heat. Melt the butter and then whisk in the flour to form a paste. This is a roux, which will act as a thickener. Now, gradually pour in 8 cups of the chicken broth, whisking the entire time to prevent lumps. Whisk and simmer for 10 minutes to cook out the starchy taste of the flour and thicken the broth; it should look like cream of chicken soup. Season with salt and pepper. Fold in the shredded chicken, carrots, pearl onions, peas, and parsley. Stir to combine and turn off the heat.
Preheat the oven to 350 degrees F. Lay the thawed puff pastry sheets on a lightly floured, cool surface. Invert individual crocks on the pastry sheet and, using a sharp knife, cut circles around the outside of the bowls, slightly larger than the bowl itself. Fill the crocks 3/4 of the way with the chicken mixture, making sure each serving has a nice amount of chicken, vegetables, and broth. Carefully cap each crock with a pastry circle, pressing the dough around the rim to form a seal. Lightly beat the egg with 3 tablespoons of water to make an egg wash and brush some on the pastry. Sprinkle the pastry with the Parmigiano. Set the crocks on a cookie sheet and transfer to the oven. Bake for 20 minutes, until puffed and golden.
Cook’s Note
If using fresh pearl onions, blanch for 2 minutes in salted boiling water; then pinch the skins off. If using frozen, run under cool water for 2 minutes to thaw. If using fresh peas, blanch for 2 minutes in salted boiling water. If using frozen, run under cool water for 2 minutes to thaw.
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Tyler Florence's Chicken Pot Pie | Tyler's Ultimate | Food Network
Tyler Florence Peach Pumpkin Pie with Graham recipe
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