Up next in 10
3 Savory & Sweet Pie Recipes - Rodney Henry of Dangerously Delicious Pies in Baltimore, Maryland, joins Paula to make sweet and savory pie recipes. Paula’s Best Dishes, Season 3, Episode 5.
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00:00 Intro
0:59 Savory Chicken Pie: https://www.pauladeen.com/recipe/savory-chicken-pie/
10:44 Deep-Fried Savory Chicken Pie: https://www.pauladeen.com/recipe/deep-fried-savory-chicken-pie/
15:20 Iron-Skillet Brownie Pie: https://www.pauladeen.com/recipe/iron-skillet-brownies/
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For more episodes of Paula’s Best Dishes, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyG6WX31_riXNzo5zGJLbeTB
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0:00
i'm telling you what today paula's best
0:03
dishes
0:04
is hopping i've got one cool cat in the
0:08
kitchen with me today i'm getting down
0:10
with rodney henry and this rock and
0:12
roller is gonna wow us with one of his
0:14
most delicious creations a savory
0:17
chicken pie i like the way you think and
0:20
then i'm gonna take this pie to a whole
0:23
nother level y'all when i make a deep
0:25
fried chicken pie we got something going
0:28
on
0:28
and for dessert an iron skillet brownie
0:31
with a fluffy marshmallow cream frosting
0:35
awesome that's awesome
0:37
[Music]
0:41
tell everybody who you are my name is
0:43
rodney henry i own a place called
0:45
dangerously delicious pies in baltimore
0:46
maryland we make savory pies sweet pies
0:49
and quiche it's out of sight super cool
0:51
place lots of cool people come in there
0:53
eat pie and play a lot of music it's a
0:55
lot of fun so what kind of power are you
0:57
gonna make us today rodney we're gonna
0:59
bake the best savory chicken pie you
1:02
ever tasted i love chicken pie so tell
1:05
me what you got here well i got one five
1:07
pound chicken i got three whole carrots
1:10
and i got two vidalia onions that we're
1:11
gonna quarter and stuffed in that bird
1:13
and then after that if we get that
1:14
sucker stuffed i'm gonna put some
1:15
rosemary under the skin and i'm gonna
1:17
put some sage on top and then we're
1:18
gonna put butter and salt
1:20
pepper and throw it in the oven and
1:22
roast that chicken
1:24
listen y'all
1:25
this
1:26
cat
1:27
right on i haven't used that word in a
1:29
long time
1:30
he makes music
1:32
while he's baking his pies that's right
1:35
so tell me how did you get from being a
1:37
rock and roller tub hi maker rock and
1:39
roll stop paying a bill so uh i started
1:41
making pies to make my way on the road
1:43
supplement my income if you grab a
1:45
carrot and start cutting it up that
1:46
would be really nice i go on the road
1:48
i'm going to sell pies at the show with
1:50
my cds and t-shirts if you made like 75
1:52
pecan pies and put it in the back of my
1:54
van i swear to god come on it was
1:56
awesome
1:57
now let me get that onion quartered for
1:59
you so you can stuff it in that bird
2:02
that's a lot of stuff you put in that
2:04
little hole you know it
2:05
all right so we got the onions and the
2:07
carrots in there yes next thing we're
2:09
gonna do is we're gonna take some
2:10
rosemary in that hole we're not gonna
2:12
stick the rosemary in the hole we're
2:13
gonna try to get it underneath this oh
2:15
you're gonna put it between the skin and
2:17
the meat
2:18
oh i like him you're decorating oh yeah
2:21
if we got that on there let's get some
2:22
salt and just kind of put it all over
2:24
that sucker
2:27
i like the way you think
2:29
i thought i got my food salty
2:32
how much salt have you got for that
2:34
chicken well on the recipe i say use a
2:36
quarter cup you want to coat that
2:37
chicken good and pack it down on the
2:39
skin so it's like kind of penetrating
2:41
the top of the skin all right cool so
2:42
we're gonna get the pepper all over top
2:43
of this thing just grind it up there
2:45
some fresh pepper
2:47
i want you to take that butter right
2:48
there just rub it on top of there
2:51
grease that sucker up good i tell people
2:53
to use one stick the chickens be roasted
2:55
perfectly and all that stuff is going to
2:57
roast together i used a whole stick of
2:59
butter you know it you use more butter
3:01
and salt than i do it's gonna give
3:04
everybody somebody else to talk about
3:07
the whole it's gonna be excellent i'm
3:08
very excited about this pod so there you
3:10
go now where do you want him i want that
3:12
chicken right here on this pan on this
3:14
roasting pan okay that's real
3:20
bird baby before we throw in the oven
3:22
we're going to take the sage and just
3:23
pull it right up here and just put it
3:24
right on top of the bird yeah we're
3:26
going to cozy them up in little grass
3:28
aren't we yeah we're going to get them
3:29
locked on all this stuff's going to
3:30
roast and go right through that chicken
3:32
it's gonna be awesome so we're gonna put
3:33
this in the oven at 350 for about an
3:35
hour and a half just go ahead and put
3:36
him in the oven baby and while you're
3:38
doing that i'm gonna wash my hands
3:41
all right got that in the oven this is
3:44
gonna be one fine chicken y'all
3:46
absolutely
3:47
what i'm gonna use for this crust is
3:49
three cups of all-purpose flour
3:51
so what do you want me to do down here
3:53
rodney while you're busy making your
3:55
crust paul if you could just take those
3:56
potatoes and slice them thin like a
3:58
scallop style it'd be really awesome i'm
4:00
gonna take two tablespoons of salt
4:02
uh-huh
4:04
one tablespoon of sugar uh-huh rodney am
4:07
i supposed to peel these potatoes no you
4:08
keep the skin off okay good that's the
4:10
way i like to do it all right
4:12
so you take that salt
4:14
sugar and flour just mix it up a little
4:16
bit
4:17
okay so you got your dry ingredients in
4:19
there yeah now i'm going to take some
4:20
shortening and you know shortening is
4:22
cool i use palm oil i use lard sometimes
4:24
but vegetable shortening is excellent
4:26
i'm going to take one and a half cups of
4:27
vegetable shortening a cup and a half oh
4:30
yeah a cup and a half you wanted this to
4:31
be really nice when you pull it out of
4:32
the oven you want it to be melting in
4:34
your mouth you know and get that
4:36
i don't mess around like to get in there
4:38
with my hands and get it you don't even
4:39
use forks or a pastry cutter you just go
4:42
in for it normally i do like 80 crusts
4:45
at a time so it's like this seems to be
4:46
a fast food
4:48
with your hands all hands yeah i don't
4:49
mess around with any machinery or mixers
4:50
or anything for the for the pie crust at
4:52
the shop how many pies a day do you make
4:54
at the store but 100 in each shop give
4:57
me an idea of like some of the pies that
4:59
you make i'll make a steak mushroom
5:01
onion and gruyere
5:03
it's really awesome sausage tomato
5:04
fennel
5:06
i'll do some duck raspberry pie once in
5:07
a while whatever you want really i can i
5:09
hook it up i like to do a fried chicken
5:11
pie i would love you kidding me chicken
5:14
it would be awesome and then we fried it
5:15
after it's done
5:17
that'd be out of sight all right so now
5:19
i got a couple cups of water now what
5:21
i'm doing wait i'm real distracted right
5:23
now i'm hardly thinking about how i can
5:25
fry a pie
5:27
with chicken in it
5:28
okay go ahead all right
5:31
so basically i take two cups of cold tap
5:33
water i pour a little bit in at a time
5:34
not too much because you want to work it
5:36
in there so knead the dough up a little
5:38
bit work that water in there just kind
5:40
of get it so it's soft you don't want it
5:41
too mushy paul if you can take those
5:43
potatoes and the carrots put them on the
5:44
tray can i just pour a little all along
5:47
it would that be all right if you want
5:48
to that's cool whatever you like
5:51
let me just grease this up real quick
5:52
and i'll add the four red potatoes that
5:55
i sliced like thin layer yup hope you
5:58
don't mind then i'm just adding this
5:59
leftover onion that's fine
6:02
there we go now the carrots on there oh
6:04
yeah here goes about a cup of those
6:07
sliced carrots that looks out of sight
6:09
paula
6:11
a little salt maybe a tiny little bit of
6:12
pepper and with a strawberry oven it'll
6:14
be great 350 for as long as it takes to
6:16
caramelize them a little bit look at
6:17
that fresh black pepper this is gonna be
6:20
sinfully
6:22
out of this world you're a bad boy and
6:25
you need us bacon that's the absolute
6:27
truth
6:29
coming up i'm gonna take on one of the
6:31
tastiest pie challenges of all time so
6:35
unless you and i try to fry a pie inside
6:37
that sounds great with our chicken
6:39
roasted we get to make our savory pie
6:41
filling that feels like it's gonna taste
6:43
good
6:44
i know it's so gonna taste good and
6:47
later we're gonna make that truly
6:49
indulgent dessert another sinful dish on
6:53
best dishes and finally the pie maker's
6:56
gonna play me a two what's that in your
6:58
hand is that a honkey pie yes it is
7:04
i so hope you all are enjoying the show
7:07
and if you do be sure to click like
7:10
subscribe and the notification bell
7:13
so you'll never miss a video and we'll
7:16
be right back after the break
7:21
y'all i'm in the kitchen today with
7:23
rodney henry the best pie cooker in
7:26
baltimore maryland
7:27
and he's pulling his chicken out of the
7:29
oven y'all because everything's being
7:32
roasted off of this pipe but guess what
7:34
rodney what's up guess what i do have on
7:37
yes yep oh my goodness
7:39
got this deep fryer on cause you know
7:42
what
7:43
we're gonna fry up some pie
7:46
you mentioned it a while ago and i you
7:48
know my mind has been moving ever since
7:50
you said something about it so unless
7:52
you and i try to fry a pie i'm psyched
7:54
that sounds great i'm psyched too dead
7:57
gummy awesome all right so we're going
7:58
to take next paul is um we're going to
8:00
take this chicken okay take it off get
8:02
all that good you know it
8:04
i'm going to save that on oh yeah we're
8:05
going to put we're just going to stick
8:06
that right in the bowl right now
8:09
yes
8:11
don't matter if you have a couple of
8:12
those leaves in there from the sage
8:13
right now oh the rosemary is totally
8:15
cool y'all when you roast off a chicken
8:18
you get such a richer stock
8:21
than you would if you were balling it
8:23
because this is concentrated so we're
8:25
gonna take this chicken we're gonna cut
8:27
it right down the middle
8:29
okay so we're gonna put the onions in
8:31
the carrots up now you have the rosemary
8:33
underneath here if you pull the sprigs
8:34
out of there the leaves are cool they're
8:35
gonna cook down even more you don't want
8:37
the stems in there because it's a little
8:38
too rough yeah so what we're gonna do
8:39
now is we're gonna pull this chicken
8:41
right off the bone
8:43
[Music]
8:50
look how tender that feels that chicken
8:51
that feels like it's gonna taste good i
8:54
know it's gonna taste good yes
8:56
definitely so we got the chicken locked
8:58
on so we're gonna put some potatoes and
8:59
carrots in there we better we got a
9:00
bunch of potatoes and carrots yeah we're
9:02
probably gonna need only about half that
9:04
pan all right now do you want to mash
9:06
those i'm gonna leave them like leave
9:07
them like that just mix them all
9:08
together you're going to mash it
9:10
keep them yeah so the next part i think
9:13
you're going to dig it we're going to
9:14
take two and a half cups of heavy cream
9:16
i'm gonna throw right in that chicken i
9:17
dig it so i'm gonna throw the cream in
9:19
there uh-huh
9:20
oh yeah that's real creamy see now we're
9:23
going to use about half a cup of flour
9:24
for this just to thicken up the gravy
9:26
okay let's keep going in there so you
9:28
want me to just keep kind of folding it
9:30
in just keep folding it on in there it's
9:31
looking really good now this feels real
9:34
almost pasty like now y'all it's perfect
9:36
just see that okay the next thing we're
9:39
gonna do we're gonna take some corn
9:41
we're gonna use three quarters of a cup
9:42
of corn now y'all you see that i'm using
9:45
my hands because
9:47
he and i we like to feel our food
9:49
absolutely you get to know it better
9:51
uh-huh that's that's good-looking pie
9:53
that's good looking gut stuff no doubt
9:56
that's guts that's good guts right there
9:58
so i'm gonna eyeball about three
9:59
quarters of a cup of corn okay
10:01
there you go so we're gonna half cup the
10:03
peas in there
10:05
so we got it's nice and thick that's
10:07
gonna make a couple good pies
10:09
we're gonna be really hooked up so
10:10
excited all right so then i'm gonna come
10:12
over here and i'm gonna tighten up these
10:14
crusts all right
10:15
so basically what i'm making this crust
10:16
pot i just want to you know just dust
10:18
the counter you probably crossed about a
10:19
million times as well
10:21
take your ball pat it down flatten it
10:23
out a little bit uh-huh i'm washing and
10:26
watching
10:27
[Music]
10:31
here let's just get the bottom crust
10:33
into that pie plate oh perfect all right
10:36
now while you're doing that i'm gonna
10:39
slip in this girl
10:42
because you inspire me baby i'm gonna
10:44
pull me out some buttermilk biscuits
10:48
cause rodney there's more than one way
10:50
to skin a pie you know so i'm gonna get
10:52
started on my deep fried chicken pie
10:55
since you're in a rolling mood no
10:57
problem i'll go already did you roll
10:58
that out for certainly
11:00
my pleasure
11:02
okay comes frying pies i'm very excited
11:04
about this part it's gonna be real good
11:06
i think you and i are on this one i
11:08
believe so i do believe you're right
11:10
that's perfect okay cool that's perfect
11:13
now while you're working on your pie i'm
11:16
gonna work on oh
11:18
can i grab a little bit of this chicken
11:19
please i want you to have it i'm just
11:21
gonna dampen my fingers using that
11:24
leftover heavy cream and moisten the
11:26
edge of this circle of dough
11:29
so it'll stick together this is like our
11:31
glue pull this save me some oh you got
11:33
we have plenty it's gonna be this is
11:35
gonna be out of sight totally
11:37
here you go oh yeah
11:40
y'all i'm gonna come in here
11:42
and i'm gonna take a little of our pie
11:44
stuff and i'm gonna put that in there
11:47
and remember now everything is ready
11:49
everything's cooked
11:54
i'm gonna fold this up
11:57
and seal it up
11:59
i believe we got something going on oh
12:02
look at this my head's about to explode
12:04
i'm so stoked right this minute
12:06
i'm stoked too that's awesome while you
12:08
brush the top of your pie with that
12:10
melted butter i'm gonna go ahead and
12:12
seal up my pie by pressing a fork all
12:14
around the edge
12:16
look at here rodney baby i'm gonna drop
12:18
it into this oil y'all that's at 350
12:21
degrees and i'm gonna fry it until it's
12:23
just golden brown hope it works i think
12:26
it's kind of like you think it's gonna
12:27
look at that it's like it's flooded real
12:29
nice now hurry up get your pie in that
12:31
oven baby all right
12:33
we got a 350 we're just gonna throw in
12:35
the oven for 50 minutes y'all in 50
12:38
minutes we're gonna have one bad to the
12:40
bone chicken pie and in 30 seconds we're
12:43
gonna have a never before seen anywhere
12:47
in this world a rodney and paula deep
12:50
fried chicken pie that thing is awesome
12:55
coming up we dig into rodney's savory
12:57
chicken pie
12:59
that's good pie right there then it's
13:01
the moment of truth y'all for my fried
13:04
chicken pie that's really unbelievable
13:07
and later we're gonna enjoy our decadent
13:09
iron skillet brownie pie that's good it
13:12
is good isn't it
13:15
i hope y'all are enjoying the show and i
13:18
want to hear from you tell me what
13:20
recipes or videos you'd like to see me
13:22
make by just leaving a short comment
13:24
below
13:26
now let's get back to the show y'all
13:31
i'm in here in the kitchen with the king
13:32
of pies in baltimore maryland
13:35
rodney henry look at it awesome chicken
13:39
pie
13:40
come on
13:40
you know that's awesome and look at this
13:42
that's cool
13:44
we decided y'all at the last minute to
13:46
try to make a fried pie so i'm gonna
13:48
brush this with a little bit of that
13:51
butter
13:53
cause i want mine like yours that looks
13:55
so good doesn't that look good i love it
13:58
all right so you want to cut us a piece
14:00
of your pie absolutely
14:02
and i'll put
14:05
i'll put one of the fried pies on our
14:07
plate
14:10
oh
14:11
my goodness
14:12
the rosemary and the sage
14:16
smell like heaven doesn't it oh i can't
14:19
wait to dig in
14:24
it looks good right that is some pom pom
14:27
that's good pie right there that crust
14:30
i almost kind of made fun of him
14:33
when he was putting in all that
14:34
shortening
14:36
it's good right
14:39
oh yeah
14:40
that was nice it's so good and so short
14:42
it's out of this world all right now
14:44
let's let's take
14:46
let's taste our experimental pie
14:51
[Music]
14:54
that's really unbelievable
14:56
look in that pie y'all this is a fine
14:59
fried pie honey man this is awesome
15:02
this has been an awesome pie day i mean
15:04
it has been an awesome pie day and
15:06
listen
15:07
instead of using the biscuits you can
15:09
use
15:11
juice that delicious
15:11
think this would fry up real nice
15:14
we gotta have something sweet
15:16
savory pie down don't you think i can't
15:18
wait well come on down here we're gonna
15:20
get started on the iron skillet brownies
15:22
y'all i have twenty
15:25
one ounce
15:26
squares of unsweetened chocolate i'm
15:29
gonna add one stick of butter and we're
15:31
gonna let all that melt all right if i
15:34
can get you to work on some nuts what
15:36
you want me to do i'd love for you to
15:38
chop us about a cup of nuts all ready
15:40
and our butter's melting nicely in here
15:43
now i'm going to cut this off how do you
15:46
want them fine to just chop them up just
15:47
like you would find in a brownie
15:50
all right rodney i'm going to add a cup
15:52
of sugar to this now
15:54
and the reason we call these skillet
15:57
brownies is not because they're cooked
15:59
in a skillet because they're mixed up in
16:02
a skillet
16:03
all right now i'm going to add a fourth
16:06
of a teaspoon of salt
16:09
a tablespoon of vanilla
16:14
good vanilla smell that's looking good
16:17
and then i'm going to add a fourth of a
16:19
cup
16:20
of all-purpose flour
16:22
now i'm gonna just whisk this together
16:24
and as you can see it's getting thicker
16:26
on us
16:28
another sinful dish
16:30
cooked up here in our kitchen on best
16:33
dishes
16:34
and then i've got two eggs y'all
16:36
that i'm gonna crack and and whisk up
16:40
all right now i'm gonna take these eggs
16:42
and just beat them up a little bit
16:46
and i'm just gonna mix a little
16:48
chocolate in there and temper our eggs
16:51
because our chocolate is hot and i don't
16:53
want our
16:54
eggs to scramble
16:57
so i'll just temper that
16:59
by slowly heating them
17:02
all right so in they go we've got our
17:04
eggs tempered
17:06
if you just dump those nuts it's looking
17:08
really nice it does look good doesn't it
17:10
i tell you what you're so strong
17:13
i'd love for you to stir those nuts in
17:15
today my pleasure
17:16
and i've got our pie plate ready i've
17:18
sprayed our pie plate so all we're gonna
17:21
do is just spoon it into this you know
17:24
what i'm gonna do you had a few extra
17:25
nuts i don't like to waste a thing so
17:28
i'll just spread those on the bottom
17:32
making us a little crust this is ready
17:34
to roll
17:35
okey-dokey and we'll just kind of pat
17:37
that in here
17:38
there we go
17:41
just like that
17:43
skillet brownies
17:48
well let's get this brownie in the oven
17:50
honey we're gonna put that in a 325
17:52
degree oven y'all we're gonna let it
17:55
bake for 40 minutes y'all don't go
17:57
anywhere i'm in here with one cool cat
18:00
rodney henry we're gonna serve up this
18:03
pine we're gonna top it and you know
18:05
what what's up
18:07
i bet we can talk him into a little
18:09
music can we absolutely coming up i'm
18:11
gonna top our dessert with a rich
18:14
frosting
18:16
and not only does rodney's pie rock he
18:19
does too y'all a big old hunk of
18:21
dangerously delicious pies
18:24
[Music]
18:26
i so hope y'all are enjoying the show
18:28
and if you do be sure to click like
18:32
subscribe and the notification bell
18:34
so you'll never miss a video and we'll
18:37
be right back after the break
18:42
now we're gonna finish up our brownie
18:44
pie awesome
18:46
and this is so easy if you would get the
18:49
brownies out of the oven for me rodney
18:51
and in this bowl y'all i have seven
18:55
ounces of marshmallow cream i have a
18:58
half a cup of butter that's been
18:59
softened that i've already dropped down
19:01
in here that would be one stick
19:04
now i'm gonna add a teaspoon of vanilla
19:07
and if you would while i'm beaten i
19:10
would like for you to measure out three
19:12
and a half cups of confectioners sugar
19:15
while i beat my pleasure
19:17
[Music]
19:22
all right now if you will
19:24
measure out a couple of tablespoons
19:28
of milk and a little bit of milk goes a
19:31
long long way absolutely
19:36
so look at that a marshmallow shrimp
19:39
frosting
19:42
so you know what
19:43
i think we're ready baby awesome so
19:45
we'll take our brownies
19:48
let's take it over here we got a little
19:50
bit more room i tell you what you and i
19:53
uh we kind of go together you know what
19:55
i mean
19:56
we are messy we are messing but it's
19:58
awesome doesn't it feel good to get a
20:00
little dirty once in a while
20:02
it's awesome
20:04
all right so let's just spoon this on
20:07
[Music]
20:10
yes
20:13
all right here we go
20:16
it looks really good
20:17
look at that
20:19
i'm going to put you just a little bit
20:21
of shaved chocolate and a little sprig
20:23
of mint look of there
20:26
can we make a toast yes
20:29
to pies and music absolutely may they
20:32
live for a long long time cheers
20:37
that's good it is good isn't it mm-hmm
20:40
the bitterness
20:41
of the brownie but the icing so sweet
20:45
it evens it up
20:47
nice but you know what i got a little
20:49
something for you since you're a cool
20:51
kitten
20:51
[Music]
20:55
here you go
20:56
now put it put it on my head rodney the
20:58
way it needs to be oh my gosh this is
21:00
fruity i like the attitude of yours
21:04
that looks real cool you know what i
21:06
feel so stinking cool you are cool
21:10
all right here we go
21:19
come on down and open up your eyes and
21:21
get yourself a big old honking
21:24
dangerously delicious piece
21:27
[Music]
21:31
i love it
21:35
hey y'all it's paula dean now if y'all
21:38
enjoyed this week's full episode friday
21:41
be sure to like it and click the
21:44
subscribe button as well as the
21:46
notification bell to be alerted when i
21:49
post a video
21:51
love and best dishes friends
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