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Hey, y'all, come on in.
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I'm just gettin' ready to make our first recipe.
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I have been busy as a cat covering it up today, y'all.
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You know, it's just one of those days.
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A perfect world would be if I had like two
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or three hours to get in the kitchen and prepare my meal.
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But you know, we don't live in a perfect world, do we?
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I've got Anthony comin' in off the boat.
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I've got Michael comin' in off the boat,
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and they're gonna be starving.
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So I'm doing a quick, but delicious,
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hurry-up chicken pot pie.
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Now, I've got two boneless, skinless, chicken breast
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that I roasted off in the oven.
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And I'm gonna put 'em in a greased casserole dish.
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I've cut 'em up into bite-size pieces.
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And they look good, they're not overcooked.
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They're just perfect.
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Now, I've boiled two eggs.
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And I'm just gonna slice these, whoa!
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About did it, about did it, y'all,
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I trimmed my fingernails while I was cuttin' my eggs.
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All right, so I'm just gonna slice the boiled eggs,
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put them down into my dish.
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And over here on the stove,
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I'm sautein' off some fresh carrots.
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Now, if you're in a real, real, big hurry,
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you can always use a canned carrot
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because those are really nice and quick.
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All you have to do is open the can,
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but these are not gonna take long.
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You can see they're (pan scraping) comin' along nicely.
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I'm gonna give a little salt,
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a little pepper to this dish.
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And now I'm gonna layer on a 1/2 cup
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of English peas or green peas.
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You can use either one.
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You can use the frozen kind, the canned kind,
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or even if you've got leftover fresh ones
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that you've cooked, that'll work great.
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Now, in go our carrots.
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Ooh, aren't those pretty?
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They add a lot of color, a lot of nice vitamins,
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and a lot of nice crunch to our chicken pot pie.
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All right, now, we're gonna need
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a broth for our pie, aren't we?
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Well, since I'm in a hurry,
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I'm gonna use a can of cream of chicken soup,
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and I'm gonna use one can of chicken broth.
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And I'm just gonna mix these together.
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And then I'm gonna pour 'em
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(liquid pouring) over our ingredients.
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You know, I make a fabulous old-timey
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country chicken pot pie with a rolled crust.
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And ahh, it is to die for!
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I used to make it once a week
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when I was running The Bag Lady,
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and everybody looked so forward to that chicken pot pie,
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but I don't have the time today for all of that.
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So I think this is gonna work out nicely.
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Now I'm just gonna pour that cream of chicken mixture
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over that and it looks pretty good, doesn't it?
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All right, now, we're gonna need a crust
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for our chicken pot pie.
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We serve this kind of crust on our shepherd's pie
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at the restaurant and it really works nicely.
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I'm gonna use 1 1/2 cups of a biscuit mix.
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All right, there's one.
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And a 1/2 and one cup of milk.
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Now, we're puttin' more liquid than we would
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if we were makin' biscuits with it
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because we're gonna pour this.
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We want it, we want it thin enough that we can pour it.
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So look how simple that is, that's all ready.
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Now, we're just gonna pour this
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over our chicken pie ingredients.
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Okay, I'm gonna just spread that out.
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And now, the ingredient that's gonna make it so good,
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and so rich, that's one stick of melted butter.
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I use a lot of butter 'cause I can.
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It's wonderful, I can.
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All right, now, I'm gonna put this in the oven at 350
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and I'm gonna bake it off about 30 or 35 minutes.
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Ooh, our chicken pot pie's out of the oven, y'all,
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and it looks real good.
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Think I'm just gonna come in here.
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I'm even too busy to put this on a plate today, y'all.
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I've just snuck some out, look, you can't even tell.
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Look, doesn't it look good?
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You can see where all that butter sunk down in that crust.
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This is really, really good.
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You know, it's not my old-timey chicken pot pie,
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but for a quick meal, this ain't bad, y'all.
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In fact it's pretty dang good.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
