SETH: Ooh, we got a roast chicken here and some fresh veggies.

JENN: Yes.

SETH: Are we making what I think you're making?

JENN: Chicken pot pie.

SETH: Chicken pot pie.

All right.

One of my absolute favorite dishes in the world.

How is this all going to come together?

JENN: Actually, our chicken pot pie is a three-day process, start to finish.

It all starts with a roasted chicken.

And we roast them, 350 for about an hour.

Olive oil, sea salt and pepper, which is my secret sausce.

We don't do the cubed chicken.

We pull ours apart and I'm just going to add it to some of the veg we already have sautéed.

And the beautiful thing about this is all of the scraps we take and we make a stock with, so there is zero waste.

SETH: And I just love freshly roasted chicken.

It's just the best.

JENN: Me too, and actually, if you want a piece... SETH: Do I want a piece?

JENN: ...with the skin, with the skin is... SETH: Do I want a piece?

JENN: ...actually best.

We take the skin off, but you know.

SETH: Wow.

It's amazing what a little bit of olive oil and salt can do.

JENN: Absolutely.

So we've added our chicken to our veg, put this in here for stock and then we're going to add our velouté to it.

SETH: Velouté?

JENN: Yes.

So to make the velouté, we take equal parts butter, equal parts flour.

That is what's called a roux.

We cook it down for about 10 minutes.

So once the roux is cooked, we add the chicken stock to it and season it with salt and pepper.

SETH: And I can tell, even though there's no cream, that that velouté has added a really, really nice richness and thickness.

JENN: Absolutely.

SETH: Clearly binding it all together.

JENN: It's like gravy on Thanksgiving.

I'm going to season with some salt, pepper.

So now, we're going to fill our containers and I like to leave some of the pieces big and not completely shredded up.

SETH: It's hearty.

JENN: It is hearty.

All right.

So we're going to clear all this off.

I'm going to go grab the crust.

If you could move everything out of the way, I'd appreciate it.

SETH: You're putting me to work?

JENN: Yes.

SETH: All right.

Let's do it.

All right, Chef.

How'd I do?

JENN: This looks good.

SETH: So is this like a puff pastry crust?

JENN: No.

We use typically more of a traditional pie dough.

It's made with flour and very, very important, cold, cold butter and ice water and a little apple cider vinegar.

SETH: You had me at cold butter.

JENN: Okay.

So now I'm going to roll this out.

During the pandemic, all of the chicken pot pies that I did, I rolled by hand.

We now have a sheeter, which makes life a lot easier, but I wanted to do it the hard way, I guess.

So I just, kind of, cut around it and we have some little leftovers if you want to do the honors and... SETH: Little chicken.

JENN: ...cut a couple chickens for me.

SETH: These are going to go right on top?

JENN: Yes.

SETH: There you go.

JENN: Perfect.

So if you want to try to crimp one.

SETH: All right.

JENN: And then I'll do the other one.

So it's kind of like... have you ever done an empanada?

SETH: Of course not.

JENN: All right.

So just pinch.

It's just the tiniest little fold.

Start... SETH: I'm not sure baked goods is the next logical step for me.

JENN: It's okay.

Pinch and fold.

SETH: This is just sad.

JENN: It's all right.

It's your first one.

Next, for the egg wash, I just use the egg yolks and a little bit of heavy cream.

I just feel like it makes a more golden crust and I put the chicken on top.

And then we brush the chicken.

Just going to do the same exact thing for this other one.

These are ready for the oven.

SETH: Beautiful.

JENN: So now we're going to put this in the oven at 350 for about 20 minutes.

Once they're golden brown, we'll pull them out and then we'll be ready to sit down and eat.

SETH: All right, Chef.

I see that you were kind enough to give me the professional crust.

JENN: I took yours.

You take mine.

Yes.

SETH: Thank you.

I appreciate it.

I'm guessing this thing is going to be piping hot.

JENN: It's piping hot.

SETH: All right.

So we should do a little venting here?

JENN: Yes.

SETH: Oh, wow.

Here we go.

Love that.

It might be hot, but I'm going in.

JENN: You're brave.

I'm going to let mine cool a little bit.

SETH: Okay.

JENN: I'm going to blow a little.

SETH: That is delish.

JENN: Oh, good.

SETH: There is such a clarity of those flavors.

It's not heavy at all and you really taste those notes of fresh vegetables.

Of course, since I did get a little crust, a nice buttery, rich note to round it all out.

JENN: Well, thanks.

I mean, the focus on making sure every ingredient that goes in there is at its peak and having the chicken stock that's homemade, that totally comes through in this dish.