The Art of Making Chicken Pot Pie: A Dutch Oven Delight

Making chicken pot pie is a delightful experience that requires some effort, but yields a deliciously satisfying result. The recipe we're going to share with you today is perfect for those who want to try their hand at making this classic dish using a Dutch oven. As our host mentions, the crust can be around 10 to 12 inches in size, which is just the right amount for rolling and crimping over the edges of the pie.

To start, we need to roll out the pie crust and place it on top of the filling. The key here is to make sure that the crust is not too tight, but rather mounded up slightly in the middle. This will allow the filling to expand during cooking and create a crispy skin on top. Our host reminds us to cut vent holes in the pie crust all around, as this will prevent it from bursting open during baking.

Next, we need to brush the edges of the pie with an egg wash to give it a golden brown finish. This is where the magic happens, folks! The egg wash helps to create a beautiful, flaky crust that's perfect for sopping up all the juices and flavors inside. Our host also mentions the importance of crimping the edges of the pie crust to seal in the filling and prevent any leakage during baking.

Now, it's time to get our Dutch oven ready! Our host recommends using a trivet and a large Dutch oven, as this will help to distribute heat evenly and cook the pie to perfection. We'll be cooking at 425 degrees for about 25 to 35 minutes, or until the crust is golden brown on top.

The secret to making a great chicken pot pie in a Dutch oven lies in understanding the behavior of the pie crust. When you mash the edge of the crust and it doesn't give any more, that's when you know it's done! This residual heat will help to set the crust and create a beautiful, flaky texture.

Of course, no meal is complete without sharing it with others. Our host invites us all to come together and enjoy this delicious homemade chicken pot pie. And speaking of sharing, our host reminds us that making this dish is about sharing love and care with those around us. As they say, "Make more chicken pot pie and take it to the neighbors!"

As we conclude this article, we can't help but think of all the wonderful recipes that have inspired this one. From Salisbury steak to brownies, our channel has got you covered for all your favorite comfort foods. Be sure to check out our latest apparel, featuring t-shirts and sweatshirts with fun designs and sayings.

In the end, making chicken pot pie is all about embracing the process and having fun along the way. Whether you're a seasoned chef or a beginner in the kitchen, this recipe is perfect for anyone looking to try their hand at making something truly special. So go ahead, give it a try, and don't be afraid to get creative with your ingredients and presentation.

And finally, our host takes a moment to thank all of our viewers who have supported us on this culinary journey. We're so grateful to have such a wonderful community of people who share our passion for cooking and sharing delicious meals together. Until next time, when we'll be exploring more recipes and ideas in the kitchen, happy cooking, and don't forget to pass the chicken pot pie!

"WEBVTTKind: captionsLanguage: enhey so you went to the grocery store and you went down the frozen food aisle and you seen the marie calendars slap that hand you don't need that no we're making chicken pot pie the homemade way with smoked chicken and so much goodness topped off with a crispy pie crust come on marie forgive you for this hey thank y'all for stopping by under the barn and on this week's episode what are we talking about an old classic that has come around been around been in the freezer been everywhere what marie calendar would be proud we are talking the chicken pot pie now i hear some of you out there already saying everybody know how to buy a chicken pot pie you go down the aisle till you get to the frozen food section you jerk out the little box that says marie calendar you take them home put them in the oven i am gonna tell people on y'all i am we are gonna make it and we're gonna step it up about 14 notches on the flavor ladder we are because we're talking about spatchcock and this chicken that's going in there and putting him on that hasty bake on the indirect side and letting him get some smoke i mean some good flavor so it is going to be good and give that pot pie some flavor with a flaky goo my gosh crispy crust on top that come off the video that we is on with what the caramel apple pie so that'll be up there so i know you'll enjoy it but folks i don't get a lot of opportunity to cook chicken i don't i don't see many running around here why did the chicken cross the road shin to keep from getting run over in the ditch by the rooster that was driving the truck that's why i crossed the road yes some but on ranches they always thought this is a beef outfit you can't be cooking chicken on a beef outfit so there was ways that i could get around it some of them old-timers would be guessing i wonder what that guy's cooking tonight so one time we had chicken and dumplings we did but they didn't know it was chicken i said caught these quail today out here in this quail trap i did they're a little big but i chopped them up and were having quail and dumplings they thought it was the best thing ever i didn't tell them until about five years later they didn't fire me but they said hey this is a beef outfit we're gonna eat beef now folks we're talking about chicken and we got a wooden board here and what's going to happen shan a trick i learned a long time ago and i think it works really well because we're not actually doing a whole lot of cutting on this chicken as we're just wanting to protect the surface that we're working with if you don't have one of them little white plastic boards that you can turn over that is reversible white on one side green on the other something like that get your cutting board out wrap it up shiny like it's a brand new present under that christmas tree and look what we got a cutting board with a raincoat set your chicken down to where your chicken looks comfortable and let's get some exercise going work it work it work it work it exercise no now we're talking about spatchcocking and we need this chicken to sort of lay flat what is a spatchcock chicken well you take an axe and you cut him right down the middle right here break the breastbone clip off the wingtips and he's going to lay flatter when your cook time is going to be quicker because it is not as much surface for the heat to penetrate now a lot of people going to take a pair of scissors and i'm going to show you right here come down that backbone all the way and just cut that out now you can split it right down the backbone and do the same thing or you can just take a good old knife and just cut right down that backbone and just get him chopped up down through there all the way to the other end go ahead and put your fingers in there where you can feel that backbone and you can seam there and just come right back over on the other side of it cut through them ribs go ahead and cut right down through here for that neck because all this is what we call going to the beagle here after a while now do not think you'd be throwing this away this is a good thing to me what making some chicken stock out of that broth is some of that good all right now i need you to take these wings he's over here eyeballing this he's been if you've been rolling in the grass can you get a close-up of this big has got a natural thing going on and i don't know really what it is camouflage so need you to cut the tips off them wings you can just chop him right there you can even cut him here why are we doing that because if we leave them on there it's sort of holding that chicken up he's trying to do what you would call in yoga the plank position before you do the cobra and rise up i'd be knowing me some yoga i do so cut this one off then take your hand you can do it from the front from the back i just need you to get this to where you can feel that breastbone crack and it did so now we have a flat surface chicken this is sort of like the chicken that got run over in the road this chicken is flat now right shannon so get you some paper towels because we need to first of all dry this chicken really well make sure it is dry everywhere don't be messing up that skin because we need it to stay on there so we got our chicken dry we got the hasty bake full of fogo charcoal on one end only been burning about 25 minutes so them cold is good and hot fogo you say is charcoal yeah some of the best three is big old lump stuff and today we're gonna mix with what a little bit of apple and a little bit of mesquite so while we got him on this side right here let's just go ahead and give him a reason why you say does he need the greasing well he need this so that seasoning will adhere to this chicken better go ahead and make sure he gets really well because if you get in the tanning bed you're gonna put on some oil ain't your shin we're gonna tan this chicken up we are this is a pretty pale looking chicken so we're gonna try to keep it from burning just make sure everybody gets some of that if i'm gonna cook a chicken that's gonna go in a chicken pot pie i am gonna use what chicken pot pie mosquito seasoning really it just says mesquite but if you can't get it you know where to find it it's on the website i'm sure andy will pop it right up there and the recipe will be there as well give it a generous pattern and folks this is sort of like a big old steak a lot of folks ain't gonna season it enough here we go right there like that everybody gets some of that good flavor of that mesquite seasoning and if you'd be liking these kind of videos like this where we go really into detail give me a like down there but always i need you to comment on something that was always a pretty big thing when we were little after sunday church there was either most time fried chicken that we raised the chicken and there was different people that got different parts of the chicken how come did the little kids never get a choice i got a chicken leg all my life till i was like 20. i don't like a chicken leg i wanted some of that good white meat to go there or a thigh but did y'all ever hear of the pulley bone you think about that and if you did leave us a comment down there cause it was one of our favorites so i'll meet you all over at the fire and i'll show you how we're going to place this chicken on there oh hasty bake is fired up and it's a little chilly today so actually it feels pretty good now folks y'all seen me use this hasty baker like a like y'all seen me use this hasty bait a long time and to me it's probably one of the best grills i've ever owned in my life because it's so portable i can take it here take it there and hey guess what good folks they're rich and all them folks they'll have you a link down there below to where you can get ten percent off this model right here but fires here ain't done here what do you call that shin indirect uh-huh there ain't no fire on this end one of the two so take the little chicken pick him up put him right down here on this end so with indirect heat and the chicken on this end we're probably going to run pretty close to about 240 to 260 along in there temperature wise that's degrees fahrenheit it is and we're going to go probably around 45 minutes to an hour to where when we can probe that chicken he's at least at 165. then we'll take him off wrap him to where he just sits there and sort of climbs his little temperature on up but also to where he gets eventually cool enough that we can shred that chicken so i'm gonna sit and guard the fire because the big and them love some chicken so i'll check y'all back in later and we'll make us some pie dough well we've been on one hour exactly we have i checked the chicken he is at 169 degrees he's worked up a sweat so let's get him on first and ain't he a pretty psych he is they don't fall apart getting over here now i want you to just look at that little chicken ain't that a fine looking specimen of a bird it is and we're just gonna let that chicken just sit right there mind its own business and cool off to where we can shred it but in the meantime i got the field skillet over here and we're gonna saute us some what carrots and white onions now as we go through this recipe some of you are going to say that is not a traditional pot pie because he didn't put any green peas in there we're going to use a variety of vegetables or what they might call a medley we have eight ounces some of them they're mushrooms i really do like them they are some fine dining they are give them a little stir and we got a pretty good base going on here for some happiness don't we mage uh-huh and you look so good after your brand new haircut i give you oh my gosh you're so sharp we're going to let that cook just a minute then we're going to add the garlic because i don't like to put that garlic in there too early because garlic can burn but keep an eye on your chicken don't let the beagle get on it or the chicken will be gone well well that there was cooking i don't went so fast out and shredded the chicken well y'all seen it there i did and i'm gonna tell you this don't hurt my feelings and say i ain't going to that much trouble i'm just going to go down there and buy me some canned chicken don't let me know it huh cause it's rotisserie yes rotisserie is not as bad as can they are pretty good i like rotisserie so this is all good to go the mushrooms have browned up we got to have a thickening agent that's going to take place here so what are we talking about some flour yes and just sprinkle it evenly across there i want you to use about a half of it get it stirred in and then we'll add the other half to it and we're on about medium heat you want to make sure you don't burn that flour next i want you to give it a sprinkling of thyme don't take much it don't i want you to add some chicken broth two cups just pour all around there things is going to happen pretty quick now when we started this recipe with a stick of butter shan said these bad words to me do we have to use that much butter oh my gosh that's gonna be too much well guess what shin we finna break out some heavy cream too sugar we're gonna use about three fourths we are which is about pretty close to that much go ahead and run her back over now go to stirring again and we're just going to let that sit there and simmer until everybody is good and happy keep stirring remember medium heat how long are you cooking it for i'll have to look remember when i told you it was leaving them peas out there what we're talking about corn frozen corn it's good and cold it is go ahead and put you a cup and a half in there fresh parsley now you're saying they had fresh parsley but no fresh thyme i can't get over it neither folks so i don't know what to tell you about a half a cup shredded chicken that's a boatload that is what you call a full house yeah as i was telling you folks some of you been looking at that thinking what's he gonna do with that feed it all to the pups peel that crispy skin off there and save it right to the last we're gonna chop it and right before we put that top crust on that chicken pot pie we're just gonna sprinkle that good smoky crispy crust right over the top of it but remember folks there is a link right up there to the caramel apple pie video that we did and this pie crust is in it it is so easy and got so much butter in it so tasty flour you a board or a surface whatever you got find you a rolling pin or a water we call it a husband trainer give it a little sprinkle of flour everywhere and let's just go to rolling because it's going to make two pie crusts and folks we need them to be big enough to come up that 12-inch dutch oven that we're using today now if you ain't got a 12-inch dutch oven and you don't want to cook it in that but you got a 12-inch cast-iron skillet just like that field we was using right there hey it'll work just make sure your pie crust is big enough that it comes up the sides well the pie crust is in there now if you want to do this in a pie plate that you have make sure it is like a 10 to 12 inch so you can roll that crust plum up the side and then crimp it over and i know you'd be thinking this is way too much filling for this pie i like to mound it up in the middle so when it's cooking it comes out it's sort of like this just masher down in there really well against that crust full house it is uh-huh you can see there is a lot of stuff going on over there remember i told you this crispy skin on there goes right on the top and this will feed i'd say maybe six people or two beagles now i'm gonna set this back over here we gotta roll that pie crust out for the top then we'll go to bacon in that dutch oven now you've seen us go ahead and roll the top of that pie crust out lay it on there and crimp it down to that bottom crust best you can now in a 12 inch skillet that's a whole lot easier to do because this thing is going to be mounded up going to be oh so good but remember cut you some vent holes in there all the way around that pie crust because if you don't it's going to blow that top off of it it is because there's so much flavor in there egg wash it all the way around we're using a trivet and a dutch oven today but if you're going to cook this in the house 425 degrees for about 25 to 35 minutes along there or till golden brown on top then let it cool slice the goodness and call us all will be over that is a good looking piece of chicken pot pie right there it is and folks the really the trick to cooking one in a dutch oven you can see the top of it you can but you can go back on our cast iron playlist and check this out but when you can mash the edge of that pie crust and it doesn't go down anymore that bottom is set what it's trying to tell you is hey that's near done on the bottom and that's the way we want it because it's going to hold residual heat that's what good cast iron does so when you can pull it up there and you can see that that crust doesn't give any more jerk it off there hey it is good to go you can always cook something a little more if it ain't done but what she said let's eat it let's eat we're talking sade has got to where she has done really well in videos so we're going to let you eat first have a little that pie crust oh my gosh ain't it amazing there is the big duke duke just woke up from a nap here is the mage under here yep there's the mage come here little duker there we go everybody got some folks i hope you can hear it did you hear that shin that crunch that is there cut right on through there look at all that goodness corn the parsley the chicken i can see me some of them carrots in there praise the lord and pass the chicken pot pie yeah we're gonna do the chicken dance well we hope y'all enjoyed this because me and the pups and shan sure did and we never take it for granted that you watch our videos and say says hey pass the chicken pot pie would you need another bite i mean my gosh you used to never show up about half the time oh that is a good girl said as always i tip my hat and i thank our veterans and all the service men and women that have kept that old flag of flying over the camp to keep us all safe and sound we have and for the rest of you i really do thank you all too because this channel would not be possible without y'all y'all are what we call a family and hey i hope you make this chicken pot pie share it with the neighbors and all the good friends around you because what did mr rogers say make more chicken pot pie and take it to the neighbors i think that's what he said anyway god bless you one of all come on in here and i'll see you down the homemade smoke chicken pot pie trail we need to leave that in the bloopers cindy that's shannon's famous chicken caller let me see if i don't see nothing coming here comes duke are you a chicken duke piece i like chicken hey you be pushing that basket down that cart that is wrong we have launched some new apparel some t-shirts sweatshirts we got you fixed up so be sure and check them out if you like this video and you like to see them frozen dinner sort of recreated in a better way well hey be sure and watch our what salisbury steak hungry man dinner ooh we got it all from the salisbury steak to the brownie so don't forget to watch that you'll be glad you didhey so you went to the grocery store and you went down the frozen food aisle and you seen the marie calendars slap that hand you don't need that no we're making chicken pot pie the homemade way with smoked chicken and so much goodness topped off with a crispy pie crust come on marie forgive you for this hey thank y'all for stopping by under the barn and on this week's episode what are we talking about an old classic that has come around been around been in the freezer been everywhere what marie calendar would be proud we are talking the chicken pot pie now i hear some of you out there already saying everybody know how to buy a chicken pot pie you go down the aisle till you get to the frozen food section you jerk out the little box that says marie calendar you take them home put them in the oven i am gonna tell people on y'all i am we are gonna make it and we're gonna step it up about 14 notches on the flavor ladder we are because we're talking about spatchcock and this chicken that's going in there and putting him on that hasty bake on the indirect side and letting him get some smoke i mean some good flavor so it is going to be good and give that pot pie some flavor with a flaky goo my gosh crispy crust on top that come off the video that we is on with what the caramel apple pie so that'll be up there so i know you'll enjoy it but folks i don't get a lot of opportunity to cook chicken i don't i don't see many running around here why did the chicken cross the road shin to keep from getting run over in the ditch by the rooster that was driving the truck that's why i crossed the road yes some but on ranches they always thought this is a beef outfit you can't be cooking chicken on a beef outfit so there was ways that i could get around it some of them old-timers would be guessing i wonder what that guy's cooking tonight so one time we had chicken and dumplings we did but they didn't know it was chicken i said caught these quail today out here in this quail trap i did they're a little big but i chopped them up and were having quail and dumplings they thought it was the best thing ever i didn't tell them until about five years later they didn't fire me but they said hey this is a beef outfit we're gonna eat beef now folks we're talking about chicken and we got a wooden board here and what's going to happen shan a trick i learned a long time ago and i think it works really well because we're not actually doing a whole lot of cutting on this chicken as we're just wanting to protect the surface that we're working with if you don't have one of them little white plastic boards that you can turn over that is reversible white on one side green on the other something like that get your cutting board out wrap it up shiny like it's a brand new present under that christmas tree and look what we got a cutting board with a raincoat set your chicken down to where your chicken looks comfortable and let's get some exercise going work it work it work it work it exercise no now we're talking about spatchcocking and we need this chicken to sort of lay flat what is a spatchcock chicken well you take an axe and you cut him right down the middle right here break the breastbone clip off the wingtips and he's going to lay flatter when your cook time is going to be quicker because it is not as much surface for the heat to penetrate now a lot of people going to take a pair of scissors and i'm going to show you right here come down that backbone all the way and just cut that out now you can split it right down the backbone and do the same thing or you can just take a good old knife and just cut right down that backbone and just get him chopped up down through there all the way to the other end go ahead and put your fingers in there where you can feel that backbone and you can seam there and just come right back over on the other side of it cut through them ribs go ahead and cut right down through here for that neck because all this is what we call going to the beagle here after a while now do not think you'd be throwing this away this is a good thing to me what making some chicken stock out of that broth is some of that good all right now i need you to take these wings he's over here eyeballing this he's been if you've been rolling in the grass can you get a close-up of this big has got a natural thing going on and i don't know really what it is camouflage so need you to cut the tips off them wings you can just chop him right there you can even cut him here why are we doing that because if we leave them on there it's sort of holding that chicken up he's trying to do what you would call in yoga the plank position before you do the cobra and rise up i'd be knowing me some yoga i do so cut this one off then take your hand you can do it from the front from the back i just need you to get this to where you can feel that breastbone crack and it did so now we have a flat surface chicken this is sort of like the chicken that got run over in the road this chicken is flat now right shannon so get you some paper towels because we need to first of all dry this chicken really well make sure it is dry everywhere don't be messing up that skin because we need it to stay on there so we got our chicken dry we got the hasty bake full of fogo charcoal on one end only been burning about 25 minutes so them cold is good and hot fogo you say is charcoal yeah some of the best three is big old lump stuff and today we're gonna mix with what a little bit of apple and a little bit of mesquite so while we got him on this side right here let's just go ahead and give him a reason why you say does he need the greasing well he need this so that seasoning will adhere to this chicken better go ahead and make sure he gets really well because if you get in the tanning bed you're gonna put on some oil ain't your shin we're gonna tan this chicken up we are this is a pretty pale looking chicken so we're gonna try to keep it from burning just make sure everybody gets some of that if i'm gonna cook a chicken that's gonna go in a chicken pot pie i am gonna use what chicken pot pie mosquito seasoning really it just says mesquite but if you can't get it you know where to find it it's on the website i'm sure andy will pop it right up there and the recipe will be there as well give it a generous pattern and folks this is sort of like a big old steak a lot of folks ain't gonna season it enough here we go right there like that everybody gets some of that good flavor of that mesquite seasoning and if you'd be liking these kind of videos like this where we go really into detail give me a like down there but always i need you to comment on something that was always a pretty big thing when we were little after sunday church there was either most time fried chicken that we raised the chicken and there was different people that got different parts of the chicken how come did the little kids never get a choice i got a chicken leg all my life till i was like 20. i don't like a chicken leg i wanted some of that good white meat to go there or a thigh but did y'all ever hear of the pulley bone you think about that and if you did leave us a comment down there cause it was one of our favorites so i'll meet you all over at the fire and i'll show you how we're going to place this chicken on there oh hasty bake is fired up and it's a little chilly today so actually it feels pretty good now folks y'all seen me use this hasty baker like a like y'all seen me use this hasty bait a long time and to me it's probably one of the best grills i've ever owned in my life because it's so portable i can take it here take it there and hey guess what good folks they're rich and all them folks they'll have you a link down there below to where you can get ten percent off this model right here but fires here ain't done here what do you call that shin indirect uh-huh there ain't no fire on this end one of the two so take the little chicken pick him up put him right down here on this end so with indirect heat and the chicken on this end we're probably going to run pretty close to about 240 to 260 along in there temperature wise that's degrees fahrenheit it is and we're going to go probably around 45 minutes to an hour to where when we can probe that chicken he's at least at 165. then we'll take him off wrap him to where he just sits there and sort of climbs his little temperature on up but also to where he gets eventually cool enough that we can shred that chicken so i'm gonna sit and guard the fire because the big and them love some chicken so i'll check y'all back in later and we'll make us some pie dough well we've been on one hour exactly we have i checked the chicken he is at 169 degrees he's worked up a sweat so let's get him on first and ain't he a pretty psych he is they don't fall apart getting over here now i want you to just look at that little chicken ain't that a fine looking specimen of a bird it is and we're just gonna let that chicken just sit right there mind its own business and cool off to where we can shred it but in the meantime i got the field skillet over here and we're gonna saute us some what carrots and white onions now as we go through this recipe some of you are going to say that is not a traditional pot pie because he didn't put any green peas in there we're going to use a variety of vegetables or what they might call a medley we have eight ounces some of them they're mushrooms i really do like them they are some fine dining they are give them a little stir and we got a pretty good base going on here for some happiness don't we mage uh-huh and you look so good after your brand new haircut i give you oh my gosh you're so sharp we're going to let that cook just a minute then we're going to add the garlic because i don't like to put that garlic in there too early because garlic can burn but keep an eye on your chicken don't let the beagle get on it or the chicken will be gone well well that there was cooking i don't went so fast out and shredded the chicken well y'all seen it there i did and i'm gonna tell you this don't hurt my feelings and say i ain't going to that much trouble i'm just going to go down there and buy me some canned chicken don't let me know it huh cause it's rotisserie yes rotisserie is not as bad as can they are pretty good i like rotisserie so this is all good to go the mushrooms have browned up we got to have a thickening agent that's going to take place here so what are we talking about some flour yes and just sprinkle it evenly across there i want you to use about a half of it get it stirred in and then we'll add the other half to it and we're on about medium heat you want to make sure you don't burn that flour next i want you to give it a sprinkling of thyme don't take much it don't i want you to add some chicken broth two cups just pour all around there things is going to happen pretty quick now when we started this recipe with a stick of butter shan said these bad words to me do we have to use that much butter oh my gosh that's gonna be too much well guess what shin we finna break out some heavy cream too sugar we're gonna use about three fourths we are which is about pretty close to that much go ahead and run her back over now go to stirring again and we're just going to let that sit there and simmer until everybody is good and happy keep stirring remember medium heat how long are you cooking it for i'll have to look remember when i told you it was leaving them peas out there what we're talking about corn frozen corn it's good and cold it is go ahead and put you a cup and a half in there fresh parsley now you're saying they had fresh parsley but no fresh thyme i can't get over it neither folks so i don't know what to tell you about a half a cup shredded chicken that's a boatload that is what you call a full house yeah as i was telling you folks some of you been looking at that thinking what's he gonna do with that feed it all to the pups peel that crispy skin off there and save it right to the last we're gonna chop it and right before we put that top crust on that chicken pot pie we're just gonna sprinkle that good smoky crispy crust right over the top of it but remember folks there is a link right up there to the caramel apple pie video that we did and this pie crust is in it it is so easy and got so much butter in it so tasty flour you a board or a surface whatever you got find you a rolling pin or a water we call it a husband trainer give it a little sprinkle of flour everywhere and let's just go to rolling because it's going to make two pie crusts and folks we need them to be big enough to come up that 12-inch dutch oven that we're using today now if you ain't got a 12-inch dutch oven and you don't want to cook it in that but you got a 12-inch cast-iron skillet just like that field we was using right there hey it'll work just make sure your pie crust is big enough that it comes up the sides well the pie crust is in there now if you want to do this in a pie plate that you have make sure it is like a 10 to 12 inch so you can roll that crust plum up the side and then crimp it over and i know you'd be thinking this is way too much filling for this pie i like to mound it up in the middle so when it's cooking it comes out it's sort of like this just masher down in there really well against that crust full house it is uh-huh you can see there is a lot of stuff going on over there remember i told you this crispy skin on there goes right on the top and this will feed i'd say maybe six people or two beagles now i'm gonna set this back over here we gotta roll that pie crust out for the top then we'll go to bacon in that dutch oven now you've seen us go ahead and roll the top of that pie crust out lay it on there and crimp it down to that bottom crust best you can now in a 12 inch skillet that's a whole lot easier to do because this thing is going to be mounded up going to be oh so good but remember cut you some vent holes in there all the way around that pie crust because if you don't it's going to blow that top off of it it is because there's so much flavor in there egg wash it all the way around we're using a trivet and a dutch oven today but if you're going to cook this in the house 425 degrees for about 25 to 35 minutes along there or till golden brown on top then let it cool slice the goodness and call us all will be over that is a good looking piece of chicken pot pie right there it is and folks the really the trick to cooking one in a dutch oven you can see the top of it you can but you can go back on our cast iron playlist and check this out but when you can mash the edge of that pie crust and it doesn't go down anymore that bottom is set what it's trying to tell you is hey that's near done on the bottom and that's the way we want it because it's going to hold residual heat that's what good cast iron does so when you can pull it up there and you can see that that crust doesn't give any more jerk it off there hey it is good to go you can always cook something a little more if it ain't done but what she said let's eat it let's eat we're talking sade has got to where she has done really well in videos so we're going to let you eat first have a little that pie crust oh my gosh ain't it amazing there is the big duke duke just woke up from a nap here is the mage under here yep there's the mage come here little duker there we go everybody got some folks i hope you can hear it did you hear that shin that crunch that is there cut right on through there look at all that goodness corn the parsley the chicken i can see me some of them carrots in there praise the lord and pass the chicken pot pie yeah we're gonna do the chicken dance well we hope y'all enjoyed this because me and the pups and shan sure did and we never take it for granted that you watch our videos and say says hey pass the chicken pot pie would you need another bite i mean my gosh you used to never show up about half the time oh that is a good girl said as always i tip my hat and i thank our veterans and all the service men and women that have kept that old flag of flying over the camp to keep us all safe and sound we have and for the rest of you i really do thank you all too because this channel would not be possible without y'all y'all are what we call a family and hey i hope you make this chicken pot pie share it with the neighbors and all the good friends around you because what did mr rogers say make more chicken pot pie and take it to the neighbors i think that's what he said anyway god bless you one of all come on in here and i'll see you down the homemade smoke chicken pot pie trail we need to leave that in the bloopers cindy that's shannon's famous chicken caller let me see if i don't see nothing coming here comes duke are you a chicken duke piece i like chicken hey you be pushing that basket down that cart that is wrong we have launched some new apparel some t-shirts sweatshirts we got you fixed up so be sure and check them out if you like this video and you like to see them frozen dinner sort of recreated in a better way well hey be sure and watch our what salisbury steak hungry man dinner ooh we got it all from the salisbury steak to the brownie so don't forget to watch that you'll be glad you did\n"