"For me, it was the Swanson's chicken pot pie that my mother would make me once a week," Zimmern tells Parade. "Then, of course, there was the Stouffer's chicken pot pie that had a flakier crust. The Swanson's had more of a pie crust topping and the Stouffer's brand was a little flakier, so I guess I was channeling both of those food memories when I created my recipe."When I saw Zimmern’s video on YouTube—and just how delicious his pot pie looked—I knew I had to test it out. Here's how it went when I made it in my kitchen, plus Zimmern's advice to help you make this dish.Related: My Husband Cracked the Code to the Juiciest, Most Flavorful Chicken Breast?? SIGN UP to get delicious recipes, handy kitchen hacks & more in our daily Parade Eats newsletter. ??
What Is Andrew Zimmern's Chicken Pot Pie and What Makes It Special?
Courtesy Alexa Mellardo
If you’re ready to take your pot pie game to the next level, you need Zimmern’s recipe in your life. The filling is rich and flavorful, and the flaky puff pastry topping makes the pie look and taste great without being too heavy.Most pot pies I’ve come across are topped with a traditional pie crust or biscuits. Zimmern’s recipe caught my attention because of its unique, patchwork-patterned crust on top, which is light and airy and uses store-bought puff pastry. I was also interested to see that he uses vermouth and a fennel bulb in the filling, two ingredients that I thought would elevate this comfort food classic.Related: 28 Easy One-Pan Dinners You’ll Make Again & Again
Ingredients for Andrew Zimmern's Pot Pie
Courtesy Alexa Mellardo
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How To Make Andrew Zimmern's Chicken Pot Pie
You’ll start this recipe by preheating the oven to 400°F. Choose a large sauté pan that’s about three inches deep. (You'll need plenty of room for the filling.) Melt the butter on medium heat before adding the flour and stirring well. This is the roux that will form the base of the gravy for your pot pie filling.
Courtesy Alexa Mellardo
The onions go in next to cook for a few minutes until they’re transparent and fragrant. Then, add the rest of the vegetables, herbs, spices and seasonings. Stir everything together and cook for 3 to 4 minutes.Add the vermouth, followed by half of the poultry broth, and stir the mixture well as you bring it to a simmer. Add the rest of the broth and bring the filling back to a simmer.
Courtesy Alexa Mellardo
Pour in the heavy cream, simmering once again and then add the cooked chicken.This is an important time to taste-test and add salt and pepper to your liking. Stir well, then remove the pan from the heat.
Courtesy Alexa Mellardo
Cut the puff pastry strips into various square shapes, and place them in your pattern of choice on top of the filling.Put the pan in the oven to bake for 30 minutes until the filling is bubbly and the puff pastry is browned and crispy.
Courtesy Alexa Mellardo
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Andrew Zimmern's Chicken Pot Pie: My Honest Thoughts
Courtesy Alexa Mellardo
I also loved the random pattern of the puff pastry topping. It was my favorite part of the recipe to prepare and eat. Cutting the pastry into different shapes and sizes adds a bit of creativity to the process and ensures everyone’s dish is one of a kind. (If you have kids at home, cutting and/or arranging the pastry on top of the pot pie could be a fun activity.)
Related: I Tried 6 Grocery Store Rotisserie Chickens and the Winner Totally Shocked Me
Courtesy Alexa Mellardo
When I made this pot pie, I used my Cephalon high-side pan, which is 10 1/2 inches in diameter and 2 1/2 inches deep. It's a sizable pan, but it was still on the smaller side for this recipe. I recommend using a larger pan—one that's at least 12 inches wide and 3 inches high.
2. Take some shortcuts
This leads me to my next tip. To switch up the recipe a bit, I would use any vegetables that pair well with chicken. After all, this is a budget-friendly meal, so make it work for you! Next time I prepare this, I may add in some portobello mushrooms. I’ve also had white potatoes, sweet potatoes and spinach in various pot pies and might add those in as well.
"Savory fillings can simply be leftovers. A good beef stew, a nice blanquette, a zesty curry—all of those can be put into an appropriate vessel, covered with the pastry of your choice and baked," Zimmern tells Parade.
4. Broth matters
"I will poach a chicken in chicken broth to essentially make a double strength broth and use that liquid for this recipe," he explains. "And sometimes I will even reduce that double strength broth to make sure it's extra rich. That to me is what makes the biggest difference."
5. Freshen things up
"This food is the nostalgia dish that we all love, so I tend to serve it with nostalgia sides," he says. "They're always so many vegetables in this pot pie, and you have your carbs on top, so I usually pair this with a really great salad. In [the] winter, that means a winter citrus salad, and it's usually always the one that is on my website that has become one of the most downloaded recipes we've ever offered. I've also served this with a wedge salad, absent the bacon and the blue cheese dressing, and making a homemade French dressing to accompany it."
Related: How to Make the Best-Ever Chicken Pot Pie, According to Ina Garten
Source:
Andrew Zimmern, Emmy- and four-time James Beard Award-winning TV personality, chef, food equity and climate activist. Zimmern also co-authored The Blue Food Cookbook: Delicious Seafood Recipes for a Sustainable Future, with globally-recognized seafood expert Barton Seaver, in collaboration with ocean food advocacy nonprofit, Fed by Blue.Hence then, the article about i tried andrew zimmern s chicken pot pie and it s the ultimate comfort meal was published today ( ) and is available on Parade ( Saudi Arabia ) The editorial team at PressBee has edited and verified it, and it may have been modified, fully republished, or quoted. You can read and follow the updates of this news or article from its original source.
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