Party of Two

I'm telling you what, today Paula's Best Dishes is hopping

I've got one cool cat in the kitchen with me today. I'm getting down with Rodney Henry

and this rock and roller is gonna wow us with one of his most delicious creations

a savory chicken pie. I like the way you think. And then I'm gonna take this pie to a whole nother level, y'all

when I make a deep-fried chicken pie. We got something going on

And for dessert, an iron skillet brownie with a fluffy marshmallow cream frosting

Awesome. That's awesome. Awesome. Tell everybody who you are. My name's Rodney Henry

I own a place called Dangerously Delicious Pies in Baltimore, Maryland. We make savory pies, sweet pies, and quiche

It's out of sight, super cool place. Lots of cool people come in there, eat pie, and play a lot of music

It's a lot of fun. So what kind of pie are you going to make us today, Rodney

We're going to bake the best savory chicken pie you ever tasted. I love chicken pie

So tell me what you got here. Well, I got one five-pound chicken. I got three whole carrots

And I got two viadalian onions that we're going to quarter and stuff in that bird. And then after that, if we get that sucker stuffed, I'm going to put some rosemary under the skin

And I'm going to put some sage on top. And then we're going to put butter and salt, pepper, and throw it in the oven and roast that chicken

Listen, y'all. This cat. Right on. I didn't use that word in a long time

You're hip. He makes music while he's baking his pies. That's right

So tell me, how did you get from being a rock and roller to a pie maker

Rock and roll stopped paying the bill, so I started making pies to make my way on the road

to supplement my income. If you could grab a carrot and start cutting it up, that would be real nice

Oh, okay. Like, on the road, I'm going to sell pies at the show with my CDs and T-shirts

I made like 75 pecan pies and put it in the back of my van. Oh, come on

Swear to God. Come on. It was awesome. Now let me get that onion quartered for you so you can stuff it in that bird

That's a lot of stuff you put in that little hole. You know it. All right, so we got the onions and the carrots in there

Yes. Next thing we're going to do is we're going to take some rosemary. In that hole

We're not going to stick the rosemary in the hole. We're going to try to get it underneath this. Oh, you're going to put it between the skin and the meat

Oh, I like him. You're decorating him. Oh, yeah. If we got that on there, let's get some salt

And just kind of like put it all over that sucker. I like the way you think

I thought I got my food salty. How much salt have you got for that chicken

Well, on the recipe, I say use a quarter cup. You want to coat that chicken good and pack it down on the skin

so it's like kind of penetrating the top of the skin. All right, cool. So we're going to get the pepper all over top of this thing

Just grind it up there, some fresh pepper. I want you to take that butter right there

Just rub it on top of there. Grease that sucker up good

I tell people to use one stick. The chicken's going to be roasted perfectly, and all this stuff's going to roast together

I used a whole stick of butter. You know it. You use more butter and salt than I do

It's going to give everybody somebody else to talk about. It's going to be excellent

I'm very excited about this pot. There you go. Now, where do you want him? I want that chicken right here on this pan

on this roasting pan. Okie dokie. Oh, look at that. All right, now, so we're going to do one more thing

That is one beautiful bird, baby. Before we throw it in the oven, we're going to take the sage and just pull it right up here and just put it right on top of the bird

Yeah, we're going to cozy him up in a little grass, aren't we? Yeah, we're going to get him locked on

All this stuff's going to roast and go right through that chicken. It's going to be awesome. So we're going to put this in the oven at 350 for about an hour and a half

Just go ahead and put him in the oven, baby. And while you're doing that, I'm going to wash my hands

All right, got that in the oven. This is going to be one fine chicken, y'all

Absolutely. What I'm going to use for this crust is three cups of all-purpose flour

So what do you want me to do down here Rodney while you're busy making your crust

Paul if you could just take those potatoes and slice them thin like scallop style it would be really awesome

I'm going to take two tablespoons of salt. Uh huh. One tablespoon of sugar

Uh huh. Rodney am I supposed to peel these potatoes? No you keep the skin off. Okay good that's the way I like to do it

Alright. So you take that salt, sugar and flour just mix it up a little bit

Okay so you got your dry ingredients in there. Yep now I'm going to take some shortening

Any old shortening is cool. I use palm oil. I use lard sometimes. Uh-huh. But vegetable shortening is excellent

I'm going to take one and a half cups of vegetable shortening. Cup and a half? Oh, yeah, cup and a half

You want it to be really nice. When you pull it out of the oven, you want it to be melting in your mouth, you know

I've got that. I don't mess around. I like to get in there with my hands and get it all mixed up

Oh, you don't even use forks or a pastry cutter. You just going for it

Normally, I do like 80 crusts at a time. So it's like this seems to be a fast way

With your hands? All hands, yeah. I don't mess around with any machinery or mixers or anything for the pie crust at the shop

How many pies a day do you make at the store? About 100 in each shop

Give me an idea of, like, some of the pies that you make. I'll make steak, mushroom, onion, and gruyere

It's really awesome. Sausage, tomato, fennel. I'll do some duck raspberry pie once in a while

Whatever you want, really, I can hook it up. I like to do a fried chicken pie I would love a fried chicken pie That be awesome And then we fry it after it done That be out of sight All right so now I got a couple cups of water

Now what I'm doing the... Wait, I'm real distracted right now. I'm hurriedly thinking about how I can fry a pie with chicken in it

Okay, go ahead. All right. So basically I take two cups of cold tap water

I pour a little bit in at a time, not too much because I want to work it in there. So knead the dough up a little bit

Work that water in there. Just kind of get it so it's soft. You don't want it too mushy

Paula, if you could take those potatoes and the carrots, put them on the tray. Can I just pour a little oil on it

Would that be all right? If you want to, that's cool. Whatever you like. Let me just grease this up real quick

and I'll add the four red potatoes that I sliced. Like thin layer

Yep. Hope you don't mind that I'm just adding this leftover onion. That's fine

All right, so there we go. And now the carrots. Throw the carrots on there? Oh, yeah. Here goes about a cup of those sliced carrots

That looks out of sight, Paula. All right, how about a little salt? A little salt, maybe a tiny little bit of pepper

Then we'll just throw it in the oven. It'll be great. $3.50 for as long as it takes to caramelize them a little bit

Look at that fresh black pepper. This is going to be sinfully out of this world

You're a bad boy, and you need a spanking. That's the absolute truth

Coming up, I'm going to take on one of the tastiest pie challenges of all time

So unless you and I try to fry a pie. I'm psyched. That sounds great. With our chicken roasted, we get to make our savory pie filling

That feels like it's going to taste good, doesn't it? I know it's so going to taste good

And later, we're going to make that truly indulgent dessert. Another sinful dish on Best Dishes

And finally, the pie maker's going to play me a tune. What's that in your hand

Is that a hunk of pie? Yes, it is. Look in your eye. I got apple, keel eye, ribob, too

Y'all, I'm in the kitchen today with Rodney Henry, the best pie cooker in Baltimore, Maryland

and he's pulling his chicken out of the oven, y'all, because everything's being roasted off of this pie

But guess what, Rodney? What's up? Guess what I do have on

What's your... Oh, my goodness gracious. I've got this deep fryer on, because you know what

We're going to fry up some pie. You mentioned it a while ago

and, you know, my mind has been moving ever since you said something about it

So unless you and I try to fry a pie better. I'm psyched. That sounds great. I'm psyched too, dadgummit

Awesome. All right, so we're going to take next, Paula, is we're going to take this chicken. Okay

Take it off. Get all that good juice. You know it. We're going to save that, aren't we

Oh, yeah. We're just going to stick that right in the bowl right now. Yes

Don't matter if you have a couple of those leaves in there from the sage or the rosemary

It's totally cool. Y'all, when you roast off a chicken, you get such a richer stock than you would if you were boiling it

because this is concentrated. So we're going to take this chicken, we're going to cut it right down the middle

Okay. So we're going to put the onions and the carrots up. Now you have the rosemary underneath there, if you pull the sprigs out of there

The leaves are cool. They're going to cook down even more. You don't want the stems in there, because it's a little too rough

Yeah. So what we're going to do now is we're going to pull this chicken right off the bone

Look how tender that is. Feel that chicken. That feels like it's going to taste good, doesn't it? Uh-huh

Oh, I know it's so going to taste good. Yes, definitely. So we got the chicken locked on, so we're going to put some potatoes and carrots in there

We got a bunch of potatoes and carrots. Yeah, we're probably going to need only about half that pan

All right, now, do you want to mash those or leave them like that? Leave them like that. Just mix them all together

Oh, okay. So just toss them. Keep them. Yeah. So the next part, I think you're going to dig it

We're going to take two and a half cups of heavy cream. I'm going to throw right in that chicken. I dig it

So I'm going to throw the cream in there. Uh-huh. Oh, yeah, that's real creamy

See, now we're going to use about half a cup of flour for this just to thicken up the gravy

Okay. Just keep going in there. So you want me to just keep kind of folding it in

Just keep folding it on in there. It's looking really good. Now, this feels real almost pasty-like now, y'all

It's perfect. See that? Okay. The next thing we're going to do, we're going to take some corn

We're going to use three quarters of a cup of corn. Now, y'all, you see that I'm using my hands

because he and I, we like to feel our food. Absolutely. You get to know it better

Uh-huh. That's good-looking pie. That's good-looking gut stuff, right? No doubt. That's guts

That's good guts right there. So I'm going to eyeball about three-quarters of a cup of corn

Okay. There you go. So we're going to half a cup of the peas in there. So we got it nice and thick

That's going to make a couple good pies. We're going to be really hooked up. I'm so excited

All right. So then I'm going to come over here, and I'm going to tighten up these crusts, all right? So basically what I'm making is crust pot

I just want to let, you know, just dust the counter. You probably made crust pot a million times as well

Take your ball, pat it down, flatten it out a little bit. Uh-huh. I'm washing and washing

Here, let's just get the bottom crust into that pie plate. Oh, perfect

All right, now while you're doing that, I'm going to slip in this drawer. Oh

Because you inspire me baby I gonna pull me out some buttermilk biscuits cuz Rodney there more than one way to skin a pie you know So I going to get started on my deep chicken pie

Since you're in a rolling mood. No problem. I'll roll right up. Would you roll that out for me? Certainly

My pleasure. Okay, here comes your frying pies. I'm very excited about this part

It's going to be real good. I think you and I are on to something. I believe so

I do believe you're right. That's perfect. All right, cool. That's perfect

Now, while you're working on your pie, I'm going to work on..

Can I grab one of this chicken for me? Please, I want you to have it

I'm just going to dampen my fingers using that leftover heavy cream

and moisten the edge of this circle of dough so it'll stick together

This is like our glue. Save me some, honey. We have plenty

This is going to be out of sight, totally. Here you go. Oh, yeah

Y'all, I'm going to come in here, and I'm going to take a little of our pie stuff, and I'm going to put that in there

And remember now, everything is ready. Everything's cooked. I'm going to fold this up and seal it up

I believe we got something going on. Look at this. My head's about to explode

I'm so stoked right this minute. I'm stoked, too. That's awesome. While you brush the top of your pie with that melted butter, I'm going to go ahead and seal up my pie by pressing a fork all around the edge

Look at here, Rodney, baby. I'm going to drop it into this oil, y'all

That's at 350 degrees. And I'm going to fry it until it's just golden brown

Hope it works. I think it's going to look at that. You think it's going to work? Look at that. It's like it's floating real nice

Now hurry up and get your pie in that oven, baby. All right. We got a 350

We're just going to throw it in the oven for 50 minutes. Y'all, in 50 minutes, we're going to have one bad-to-the-bone chicken pie

and in 30 seconds, we're going to have a never-before-seen anywhere in this world

a Rodney and Paula deep-fried chicken pie. That thing's awesome. Coming up, we dig into Rodney's savory chicken pie

That is some fine pie. That's good pie right there. And it's the moment of truth, y'all, for my fried chicken pie

That's really unbelievable. And later, we're going to enjoy our decadent iron skillet brownie pie

That's good. It is good, isn't it? Mm-hmm. I'm in here in the kitchen with the king of pies in Baltimore, Maryland, Rodney Henry

Look at that chicken pie. Come on. You know it's awesome. And look at this one

That's cool. Look at that. We decided, y'all, at the last minute, to try to make a fried pie

So I'm going to brush this with a little bit of that butter

because I want mine like yours. Oh, that looks so good. Doesn't that look good

I love it. All right, so you want to cut us a piece of your pie

Absolutely. And I'll put one of the fried pies on our plate

Oh, my goodness. The rosemary and the sage smell like heaven. doesn't it? Oh, I can't wait to dig in

That's good, right? That is some fine pie. That's good pie right there. That crust

I almost kind of made fun of him. When he was putting in all that shortening

It's good, right? Oh, yeah. That was nice. It's so good, so

short. It's out of this world. Alright, now let's taste our Let's taste our experimental pie

That's really unbelievable. Look in that pie, y'all. This is a fine fried pie, honey

Man, this is awesome. This has been an awesome pie day. I mean, it has been an awesome pie day

And listen, instead of using the biscuits, you can use that delicious crust that you made. Sure

I think this would fry up real nice. We got to have something sweet now, guys

No doubt. That savory pie down, don't you think? I can't wait. Well, come on down here

We're going to get started on the iron skillet brownies. Y'all, I have 21 ounce squares of unsweetened chocolate

I'm going to add one stick of butter, and we're going to let all that melt

All right. And if I can get you to work on some nuts. What do you want me to do

I'd love for you to chop us about a cup of nuts. All righty. And our butter's melting nicely in here

Now, I'm going to cut this off. You want them fine or just chopped up course

You know, just like you would find in a brownie. All right, Rodney, I'm going to add a cup of sugar to this now

And the reason we call these skillet brownies is not because they're cooked in a skillet

because they're mixed up in a skillet. All right, now I'm going to add a fourth of a teaspoon of salt, a tablespoon of vanilla

Mm good vanilla smell That looking good And then I going to add a fourth of a cup of all flour Now I going to just whisk this together and as you can see it getting thicker on us

Another sinful dish cooked up here in our kitchen on best dishes

And then I've got two eggs, y'all, that I'm going to crack and whisk up

All right, now I'm going to take these eggs and just beat them up a little bit

And I'm just going to mix a little chocolate in there and temper our eggs because our chocolate is hot and I don't want our eggs to scramble

So I'll just temper that by slowly heating them. All right, so in they go

We've got our eggs tempered. That's looking good. If you just dump those nuts

It's looking really nice. It does look good. doesn't it? And I tell you what, you're

so strong. I'd love for you to stir those nuts into that

My pleasure. And I've got our pie plate ready. I've sprayed our

pie plate. So all we're gonna do is just spoon it into

this. You know what I'm gonna do? You had a few extra nuts. I don't like to waste

a thing, so I'll just spread those on the bottom. Making this a little crust

Get this ready to roll. Okie doke, and we'll just kind of pat that in

here. There we go. Just like that. Skillet brownies. Well, let's get this brownie in the

oven, honey. We're gonna put that in a 325 degree oven, y'all. We're gonna let it bake

for 40 minutes. Y'all don't go anywhere. I'm in here with one

cool cat, Rodney Henry. We're gonna serve up this pie, we're gonna top it, and you know

what? What's up? I bet we can talk him into a little music, can't we

Absolutely. Coming up, I'm going to top our dessert with a rich frosting

Woo-hoo! And not only does Rodney's pie rock, he does too, y'all

A big old hunk of dangerously delicious pies. Now we're going to finish up our brownie pie

Awesome. And this is so easy. If you would get the brownies out of the oven for me, Rodney

And in this bowl, y'all, I have seven ounces of marshmallow cream

I have a half a cup of butter that's been softened that I've already dropped down in here

That would be one stick. Now I'm going to add a teaspoon of vanilla

And if you would, while I'm beating, I would like for you to measure out three and a half cups of confectionate sugar while I beat

My pleasure. All right, now if you will measure out a couple of tablespoons of milk

A little bit of milk goes a long, long way. Absolutely. So look at that

A marshmallow crimp frosting. So you know what? I think we're ready, baby

Awesome. So we'll take our brownies. Let's take it over here. We got a little bit more room

I tell you what, you and I, we kind of go together. You know what I mean

I agree with you. We are messy. We are messy, but it's awesome. Doesn't it feel good to get a little dirty once in a while

It's awesome. It's awesome. Awesome. All right, so let's just spoon this on

Yes. Woo-hoo. All right, here we go. That's really good. Look at that

I'm going to put you just a little bit of shaved chocolate and a little sprig of mint

Look at that. Can we make a toast? Yes. To pies and music

Absolutely. May they live for a long, long time. Cheers. That's good

It is good, isn't it? Mm-hmm. The bitterness of the brownie, but the icing's so sweet

It evens it out. Nice. But you know what? I got a little something for you

Since you're a cool kitten. Here you go. Now put it on my head, Rodney, the way it needs to be

Oh my gosh, this is perfect. See, I like the attitude of yours. That looks real cool

You know what? I feel so stinking cool. You are cool. All right, here we go

What's that in your hand? Is that a hunk of pie? Yes, it is. Look in your eye

I got apple, keel eye, rhubarb, too. I even got a little something called berry blue

so come on down and open up your eyes and get yourself a big

old hunk of dangerously delicious pie I love it. Awesome. Best dishes

to y'all. Thank you very much. With love from me and the pie man

Peace and rock and roll Jack. Alright. Peace and rock and roll baby

you