Good Eats (1999–2012): Season 14, Episode 16 - A Bird in the Pie Is Worth Two in the Bush - full transcript

UH, IF YOU'RE A FAN
OF THIS PROGRAM,
YOU'VE PROBABLY NOTICED

THAT UH, OVER THE YEARS,
WE'VE MADE A LOT OF PIE,

INCLUDING, BUT NOT LIMITED TO,
NO PAN PEAR PIE, SHOO-FLY PIE,
APPLE PIE,

LEMON MERINGUE PIE,
SWEET POTATO PIE,
MINCEMEAT PIE,

SHEPHERD'S PIE, WITH ACTUAL
SHEPHERD.

OBVIOUSLY I LIKE PIE, WHY?

WELL, IT'S DARN TASTY,
FOR ONE THING,
AND IT'S ALSO A LINK

TO OUR COLLECTIVE CULINARY PAST.

NO PIE PROVES THIS POINT BETTER
THAN THE PIE KNOWN AS

CHICKEN POT PIE.

IT IS A MEAL, IT IS A HISTORY
LESSON, AND IN THE RIGHT HANDS,



IT IS DEFINITELY...

♪

ALTHOUGH, UH,
POT PIES FLOURISHED
IN ANCIENT GREECE AND ROME,

WHERE SALTED PASTRY CRUSTS
WERE USED AS A MEANS OF
PRESERVATION,

THE GOLDEN AGE OF POT PIES
DIDN'T DAWN UNTIL
THE MIDDLE AGES,

WHEN THE WORD PIE
STILL MEANT A BIRD.

BEHOLD, THE EUROPEAN MAGPIE.

IT WAS CALLED PIE BECAUSE
IT IS INDEED PIED, MEANING
VARIEGATED BLACK AND WHITE,

AND BECAUSE BACK THEN,
PIE REFERRED TO A HASTILY
ASSEMBLED PILE,

WHICH IS WHAT THIS BIRD
IS FAMOUS FOR MAKING
IN ITS NEST

FROM VARIOUS STOLEN ITEMS,
LIKE...

THAT LOOKS LIKE MY WATCH...
NAH.

UM, ONCE A PIE CAME TO MEAN
PIE AS WE KNOW IT,

MAG WAS ADDED TO THE BIRD'S NAME
BECAUSE MAG MEANS
TO CHATTER INCESSANTLY,



WHICH IS WHAT THAT BIRD
DOES PLENTY OF.

NOW BY THE MIDDLE AGES,
MEAT PIES, INCLUDING THOSE
ENCLOSING FOWL,

WERE ALL THE RAGE.

UH, YOU KNOW, WE USUALLY
DON'T GO INTO HISTORIC COOKERY
IN THIS SHOW

BUT CONSIDERING WHAT'S UNDER
THE FLOOR OF THIS KITCHEN

IT SEEMS APPROPRIATE.

HUH, THOSE GLASSES...
NAH, NEVER MIND.

SOMETIMES, SUCH PASTRY CRUSTS,
WHICH WERE REFERRED TO
AS COFFINS,

HELD SURPRISING
ENTERTAINMENTS INSIDE.

UM, CONSIDER THE NURSERY
RHYME...

"SING A SONG OF SIXPENCE,
A POCKET OF FULL OF RYE.

"FOUR AND TWENTY BLACKBIRDS,
BAKED INTO A PIE."

"WHEN THE, UH, PIE WAS OPENED,
THE BIRDS BEGAN TO SING...

"AND WASN'T THAT A DAINTY DISH
TO SET BEFORE THE KING?"

(evil laughter)

FLY, BE FREE.

UNLESS, OF COURSE,
IT SCARED THE KING TO DEATH.

DID I FRIGHTEN YOU, MASTER?

AMONG OTHER THINGS.

GOODY.

BEHOLD THE AVERAGE
MEDIEVAL KITCHEN...

NOT MUCH IN THE WAY OF
PIE PANS OR SOUFFLES,

CASSEROLES OR BAKING DISHES,

NO OVEN, PER SE,

JUST A WOOD FIRE BUILT
PRIMARILY FOR BAKING BREAD.

NOW THE COOKS OF THE PERIOD
ADAPTED TO THE SITUATION

BY CREATING THEIR OWN COOKWARE
OUT OF DOUGH.

SEVERAL PASTRY STYLES
WERE POPULAR DURING THE PERIOD,

BUT MY FAVORITE FOR BUILDING
WHAT IS CALLED

A "STANDING PIE,"
IS A HOT WATER CRUST,

WHICH FOLLOWS A VERY BASIC
FORMULA.

NAMELY...

SO, IF WE START WITH, SAY,
20 OUNCES OF FLOUR,

THE LIQUID WOULD BE...

10 OUNCES, MASTER.
AND THE FAT WOULD BE...

OH, THE FATSES IS...

7.5 OUNCES, MASTER.

AND THE SALT WOULD BE...

THE SALT IS 1/4 OUNCE, MASTER.

EXCELLENT, AND I BELIEVE
THAT WE CAN SIMPLY CONVERT THAT

TO 2 1/4 TEASPOONS,
WHICH I HAVE RIGHT HERE.

LET'S COOK.

SALT GOES INTO THE FLOUR
AND JUST MIX THAT TOGETHER
AND SET ASIDE.

THEN BREAK OUT YOUR CAULDRON,
OR JUST A POT WILL BE FINE,

AND ADD...

YOU CAN USE SHORTENING AS WELL,
BUT IT WON'T BE NEARLY AS GOOD.

TOP THAT WITH...

YOU CAN USE WHOLE MILK
IN A PINCH.

BRING THAT TO A BOIL,
REMOVE FROM THE HEAT,

AND DUMP THE DRY GOODS RIGHT IN,

STIRRING UNTIL
A LOOSE DOUGH FORMS.

THEN TURN IT OUT ONTO A BOARD
AND AS SOON AS IT'S COOL ENOUGH
TO HANDLE,

START KNEADING.

NOW, YOU MAY ASK
"WHY USE BOILING WATER?"
BECAUSE...

HOT WATER WILL FORCE MOST OF
THE STARCH GRANULES IN THE FLOUR

TO SWELL AND BURST...

A PROCESS CALLED GELATION--
MEANS THE STARCHES WILL BE
ABLE TO HOLD MORE WATER,

AND THAT WILL TRANSLATE
TO A DOUGH THAT'S MORE PLASTIC

AND MORE WORKABLE THAN A DOUGH
MADE WITH COLD WATER.

AS FOR THE FAT, ADDING IT
WITH THE LIQUID,

RATHER THAN AS A SOLID,
THE WAY YOU WOULD SHORT DOUGH,
OR BISCUITS,

THOROUGHLY LUBRICATES
THE GLUTEN MOLECULES,

WHICH WILL KEEP THE DOUGH
FROM BEING TOO ELASTIC.

AND IT WILL ALSO PROVIDE
SOME WATERPROOFING,

WHICH WILL BE
A VERY USEFUL CHARACTERISTIC,
AS YOU SHALL SOON SEE.

THERE.

ALLOW YOUR COFFIN-MAKING DOUGH
TO COOL FOR A MINIMUM OF
5 MINUTES,

IN THE MEANTIME,
WE'LL CONTEMPLATE THE BIRD--
DUNGEON MASTER!

YES, MASTER.

PLEASE FETCH ME A CORNISH HEN
IN THE 25 TO 30 OUNCE RANGE,

AND SOAK IT FOR ONE HOUR
IN A BRINE COMPOSED OF, UH,

1 QUART OF H2O,
3/4 CUP OF KOSHER SALT
AND 1/2 CUP OF HONEY.

WAY AHEAD OF YOU, MASTER.
GREAT SCOTT!

CREEPY LITTLE GUY,
BUT EFFICIENT.

STEP ONE, REMOVE THE SKIN
FROM THE BREAST.

SCISSORS OR SHEARS ARE
DEFINITELY THE TOOL FOR THE JOB.

I DO THIS BECAUSE I WANT
BETTER FLAVOR PENETRATION

FROM THE SPICES TO COME.

ALL RIGHT, TIME TO FILL 'ER UP,
WITH DRIED FRUIT THAT IS.

I LIKE A MIXTURE OF...

BECAUSE...

YOU GOTTA BE REGULAR
IF YOU'RE GONNA BE HAPPY.

AND I LIKE TO LEAVE
THE FRUIT WHOLE BECAUSE

IT'S A LOT EASIER
TO HEAT THAT WAY.

I KNOW, IT LOOKS LIKE
A LOT OF FRUIT,

BUT THERE'S GONNA BE
A LOT OF JUICE FOR THAT
FRUIT TO SOAK UP.

ALL RIGHT, IT'S GONNA BE HARD
TO BUILD A COFFIN AROUND THIS
WITH THE LEGS STICKING OUT,

SO GO AHEAD AND LACE 'EM UP
WITH A SIMPLE KNOT,

AND CLIP THE EXCESS STRING.

SET THE BIRD ASIDE, AND START
WORKING ON THE DOUGH AGAIN.

TO TELL YOU THE TRUTH,
THIS IS FUN STUFF...

IT'S LIKE PLAY-DOH,
ONLY IT TASTES GOOD.

NOW WE'RE GONNA NEED THREE
PIECES, SO WE'RE GONNA
CUT IT IN HALF,

DO A LITTLE ROLLING
AND THEN CUT HALF IN HALF.

THESE TWO PIECES WILL TURN INTO
THE TOP AND BOTTOM OF OUR PIE.

NOW PUT DOWN A PIECE OF
PARCHMENT, LAY YOUR BIRD ON IT,

AND JUST TRACE AROUND
WITH A PENCIL,

ABOUT 1/2 INCH LARGER THAN
THE BIRD ITSELF,

THAT'S GONNA BE OUR TEMPLATE.

MAKE SURE YOU TURN THAT OVER
SO THAT YOU DON'T END UP,
YOU KNOW,

EATING THE PENCIL GRAPHITE.

ALL RIGHT, PIE CONSTRUCTION
CONTINUES...

TAKE ONE OF THE QUARTER PIECES
OF DOUGH AND JUST ROUGHLY
FORM OUT

TO FULFILL THE LINES FROM
THE TEMPLATE, THERE YOU GO.

REMOVE AND SET ASIDE,
THAT'LL BE OUR TOP,

AND THEN THIS ONE WILL BE
THE BOTTOM OF THE PIE,
SAME SIZE.

GOOD, NOW MOVE THAT ONE OFF.

NOW WE'VE GOT TO DEAL WITH
THE WALLS, SO WE'RE GONNA TAKE

THE SECOND HALF OF THE DOUGH
AND JUST SLOWLY WORK IT OUT
INTO A LONG PIECE,

THAT'S ABOUT FOUR INCHES WIDE--

TAKE YOUR TIME AND USE A LITTLE
BIT OF FLOUR AS NEEDED
TO KEEP IT OFF THE BOARD.

THERE, NOW WE BUILD--

I'M GONNA START WITH THE BASE,
BRUSH IT DOWN WITH AN EGG WASH

COMPOSED OF ONE EGG YOLK
AND A TABLESPOON OF WATER.

PLACE...

AND THEN POSITION
THE HEN THUSLY.

NOW HERE COMES THE WALL--
THIS IS JUST LIKE WORKING
WITH PLAY-DOH.

MOLD IT AROUND,

ATTACHING IT TO THE BOTTOM
AS YOU GO.

NOW WE'RE GONNA ADD SOME SPICES
TO THE TOP OF THIS...

THESE WERE VERY, VERY POPULAR
DURING THE MEDIEVAL AGE.

A LITTLE MORE EGG WASH
AND THEN WE CAN PUT ON THE ROOF

OF OUR COFFIN.

JUST WORK IT DOWN AND SQUEEZE,
FORMING A NICE SEAL.

A LITTLE MORE EGG WASH
WILL ENSURE PROPER BROWNING.

AS FOR BAKING, SLIDE INTO
A HOT, EARTHEN OVEN,

WITH A SLIGHTLY DYING FIRE,
OR PARK IN A MORE TRADITIONAL...

FOR 1 HOUR AND 15 MINUTES.

AH, WHEN THE PIE IS FINISHED,
REMOVE FROM THE OVEN

AND REST FOR 20 MINUTES BEFORE
BREAKING IN.

NOW WHEN THE TIME COMES,
I SUGGEST YOU USE EITHER

A LARGE SERRATED KNIFE
OR AN ELECTRIC KNIFE.

NOW YOU MAY HAVE HEARD
THAT BACK IN MEDIEVAL TIMES...

THE PERIOD, NOT THE SUPPER CLUB,

THAT PIE CRUST SUCH AS THIS
WOULD NOT ACTUALLY BE CONSUMED,

BUT I SERIOUSLY DOUBT
THAT SUCH AN EDIBLE RESOURCE
WOULD HAVE BEEN SQUANDERED.

YES, THE LORD AND LADY
OF THE HOUSE MAY HAVE ENJOYED
REFINED BREAD WITH THEIR HENS,

BUT YOU KNOW WHAT?

THE SERVANTS HAD TO BE FED TOO,
AND I...

TRUE, 'TIS A BIT HARD.

BUT IT WOULD HAVE HAD TO HAVE
BEEN TO BE RIGID ENOUGH

TO CONTAIN ALL OF THIS GOODNESS,

AND WATERPROOF,
SO AS TO NOT LEAK.

INDEED, THE DELECTABLE
JUICINESSES HAVE SOAKED IN
TO MAKE IT QUITE DELISH.

DO YOU THINK THAT MAYBE
I SHOULD JUST TRY A LITTLE...

NO-NO, MASTER MUST ONLY EAT
THE HEN,

WOULDN'T WANT TO BRUISE
HIS TEETHESSES
ON THE NASTY CRUSTIES.

OH, BOTHER.

IN 1951, THE C.A. SWANSON
AND SONS COMPANY UNLEASHED

THE FIRST FROZEN,
REHEATABLE MEAL,

AND ITS NAME WAS
CHICKEN POT PIE.

MANY OF US REMEMBER SUCH PIES
FONDLY BECAUSE BACK THEN

OUR MOMS DIDN'T KNOW ANY BETTER
THAN TO FEED US A MEAL

CONTAINING 22 GRAMS OF FAT,
AND 770 GRAMS OF SODIUM.

IT'S HIGH TIME
THAT WE TOOK OUR PIE BACK.

SORRY, MOM--
FIRST STAGE, PREP.

VEGETATION NEEDS TO BE
FABRICATED--
CHOP ONE LARGE ONION

AND SLICE 8 OUNCES OF
CREMINI MUSHROOMS INTO
1/4 INCH SLICES,

ALSO 1/4 INCH SLICES TO BE
PERFORMED ON TWO AVERAGE-SIZED
CARROTS,

AND TWO STALKS OF CELERY.

THEN MINCE TWO CLOVES OF GARLIC
AND CHOP A TEASPOON EACH

OF FRESH TARRAGON AND THYME
BEFORE TURNING YOUR ATTENTION

TO 1 1/2 POUNDS
OF BONELESS CHICKEN.

THEN PLACE A 10-INCH CAST IRON
SKILLET OVER HIGH HEAT,

THEN ADD...

WHEN IT SHIMMERS,
ADD THE CHICKEN COOKING
IN BATCHES IF NECESSARY.

AND YOU SHOULD PROBABLY ADD
A TEASPOON OF SALT
ALONG THE WAY.

WHEN THE CHICKEN IS COOKED
THROUGH, MOVE TO A WAITING BOWL,

AND RETURN THE PAN TO THE HEAT,
BUT REDUCE THE HEAT TO MEDIUM.

ADD ANOTHER TABLESPOON OF OIL
TO THE PAN,

AND THEN BRING FORTH
THE VEGETATION--

ALL OF IT AT ONE TIME, ALONG
WITH 1/2 TEASPOON EACH OF...

FOLLOWED BY...

NOW COOK THIS FOR ANOTHER COUPLE
OF MINUTES, STIRRING OFTEN.

NOW ADD...

WHEN IT'S MELTED, SPRINKLE ON...

AND COOK FOR ANOTHER
1 TO 2 MINUTES.

THEN, GRADUALLY STIR IN...

HOMEMADE, OF COURSE,
WOULD BE BEST, AND...

BRING THAT TO A SIMMER
AND KEEP IT THERE
FOR 3 MINUTES,

SO THAT THE FLOUR HAS TIME
TO GELATINIZE...

DON'T YOU HAVE
A DUNGEON TO MASTER?
WELL, I AM THE DUNGEON MASTER.

YEAH, WELL DON'T LET
THE TRAPDOOR HIT YOU
IN THE HUMP, OKAY?

WHAT HUMP?
YOU GOT...

ALL RIGHT, WHEN THE SAUCE
HAS THICKENED, KILL THE HEAT,

AND STIR IN THE RESERVED

COOKED CHICKEN PIECES,

ALONG WITH OUR FINAL DOSE
OF VEGETATION...

AND NO, YOU DON'T HAVE TO
THAW THEM--

AND OF COURSE, THE FRESH HERBS.

WE ALWAYS ADD THOSE
AT THE END TO BEST PRESERVE

THEIR VOLATILE FLAVOR AND AROMA.

NOW, COVER...

AND CONTEMPLATE

THE MOST IMPORTANT PART
OF THE MEAL.

THAT, OF COURSE,
BEING THE CRUST.

NOW IF YOU ASK ME,
A STANDARD PIE CRUST--

THAT TENDER, YET FLAKY
CONCOCTION MOST OFTEN USED
IN DESSERT PIES--

YOU REMEMBER TENDER AND FLAKY,
DON'T YOU?

I KNOW I DO.

IT HAS NO PLACE ON, IN,
UNDER OR EVEN NEAR
A DECENT CHICKEN POT PIE.

WHAT CRUST DO I FEEL TO BE
SUITABLE FOR THE MISSION?

PUFF PASTRY--
HOMEMADE PUFF PASTRY.

MY VERSION OF SCOTCH,
OR BLITZ PUFF PASTRY

BEGINS WITH...

THAT, AN HOUR AGO,
WAS 1 1/2 TEASPOONS OF
KOSHER SALT,

BUT THEN I RAN IT THROUGH
MY SPICE GRINDER.

THIS BAG ALSO CONTAINS...

THE ENTIRETY HAS BEEN, UH,
CHILLED ONE HOUR IN THE FREEZER.

OH, WE'RE ALSO GONNA NEED
A COUPLE OF ICE CUBES

IN ORDER TO CHILL...

THERE, NOW BEGIN BY DUMPING
ALL OF THIS STUFF

RIGHT ON THE COUNTER.

OUR FIRST JOB IS TO BREAK UP
THE BUTTER AND REALLY GET IT
INTEGRATED INTO THE FLOUR,

AND FOR THAT, THE BEST TOOL
FOR THE JOB IS A BOARD SCRAPER,

AKA, A DOUGH KNIFE.

NOW JUST CHOP UNTIL THE BUTTER
KIND OF LOOKS LIKE PEA MEAL,

THEN START SPRINKLING ON
THE WATER A COUPLE OF
TABLESPOONS AT A TIME

AND FOLDING IT IN.

I WOULD LOVE TO BE ABLE TO TELL
YOU EXACTLY HOW MUCH WATER

IT'LL TAKE TO BRING
THIS DOUGH TOGETHER,

BUT IT WILL DEPEND UPON
THE DAY AND ACTUALLY THE AGE
OF THE FLOUR.

I'VE GONE WITH ABOUT 8
TABLESPOONS HERE, MAYBE 10,

BEFORE IT LOOKS LIKE THIS.

NOW I KNOW THIS DOESN'T
ACTUALLY LOOK LIKE A DOUGH,
BUT IT WILL...

ONCE WE START POUNDING ON IT.

OKAY, THIS IS IMPORTANT...

IF AT ANY TIME THE BUTTER
STARTS TO FEEL OVER-SOFTENED,

JUST STOP WHAT YOU'RE DOING,
PUT A SHEET PAN ON TOP OF
THE DOUGH

WITH A BAG OF ICE OR A COUPLE
OF COLD PACKS
FOR ABOUT 5 MINUTES,

AND THEN START WORKING IT AGAIN.

BELIEVE ME, IF THE BUTTER MELTS,
WE'RE DOOMED.

AFTER FOUR LETTER-FOLDS,
WE MAKE THE BOOK...

FOLD THIS END INTO THE CENTER,

THIS END INTO THE CENTER,
THEN JUST CLOSE IT BOOK STYLE.

THEN WRAP IN PARCHMENT
AND REFRIGERATE FOR 60 MINUTES.

LET US TAKE JUST A FEW MOMENTS
TO REVIEW WHAT MAKES
PUFF PASTRY TICK.

ALL RIGHT, PUFF PASTRY IS WHAT
WE CALL A LAMINATE DOUGH--

COMPOSED OF HUNDREDS,
IF NOT THOUSANDS, OF LAYERS
OF STRONG, HIGH GLUTEN DOUGH,

ALTERNATING WITH STRATA
OF BUTTER.

IN THE OVEN, THE WATER
IN THE DOUGH AND BUTTER
TURNS TO STEAM

PROVIDING LIFT, WHILE THE FAT
PROVIDES SEPARATION,

BROWNING, AND OF COURSE, FLAVOR.

NOW IF WE WERE FRENCH,
WE WOULD USE A METICULOUS
AND TIME-HONORED METHOD

BY WHICH THE LAYERS OF DOUGH
AND BUTTER WOULD BE CONTIGUOUS
AND WOVEN TOGETHER.

IN THE SCOTCH, OR BLITZ, METHOD
THINGS ARE A LITTLE
LOOSEY-GOOSEY,

BUT WE'LL STILL GET
70 PERCENT OF THE LIFT
AND ALL OF THE FLAVOR

IN A FRACTION OF THE TIME.

ALL RIGHT, TO BUILD WE NEED
OUR FILLING STANDING BY,

YOU'RE ALSO GOING TO NEED
A VERY SHARP PARING KNIFE,

A LITTLE MORE EGG WASH
AND FOUR CONTAINERS--

I'M USING
16-OUNCE SOUFFLES HERE,

BUT YOU COULD USE
FRENCH ONION SOUP CROCKS
IF YOU LIKE,

AS LONG AS THEY'RE OVEN-SAFE.

I'VE GOT SOME FLOUR STANDING BY
AS WELL TO HELP ME DEAL
WITH THIS DOUGH,

WHICH I AM GOING TO CUT IN HALF.

IT'S EASIER TO WORK WITH
THAT WAY.

ROLL TO 1/4 OF AN INCH,
TO 3/16 OF AN INCH
BEFORE CUTTING.

IN DOING THAT, YOU'RE GONNA
NEED SOME KIND OF A TEMPLATE--

I'M USING A LID FROM A POT
THAT'S A LITTLE BIT WIDER
THAN THE VESSELS.

THAT'S BECAUSE THE DOUGH
WILL SHRINK AS IT PUFFS.

NOW IT LOOKS LIKE I'M ONLY
GOING TO GET TWO OUT OF
THIS DOUGH,

BUT THAT'S OKAY, THESE SCRAPS
CAN BE ROLLED UP AND SAVED
FOR ANOTHER APPLICATION--

THAT OF COURSE WILL HAVE TO BE
ANOTHER SHOW, HOWEVER.

ROLL OUT THE SECOND PIECE...

AND I WILL HAVE MORE SCRAPS,
THAT'S FINE.

EGG WASH GOES ON EACH OF
THE DISKS AND THEN WE FILL.

MAKE SURE THAT YOU FILL EACH OF
YOUR CHOSEN VESSELS
ALMOST TO THE TOP...

WE DON'T WANT A LOT OF
EXTRA SPACE,

OR IT'LL MESS UP THE PUFFAGE
RATE OF OUR DOUGH.

WHEN ALL OF THE VESSELS
ARE FULL, APPLY THE DISKS,

AND MAKE SURE YOU PUT THEM ON
EGG WASH DOWN,

THAT WILL HELP TO HOLD THEM
IN PLACE, THERE'S NO REASON

TO SQUEEZE, PRESS,
CRIMP OR SEAL.

JUST LAY THEM ON AND HIT THEM
WITH A LITTLE MORE EGG WASH
TO ENSURE BROWNING.

AND NOW, INTO THE 425-DEGREE
OVEN FOR 15 MINUTES.

AT THAT POINT, DECREASE
THE HEAT TO 400

AND CONTINUE COOKING
FOR ANOTHER 15 TO 20 MINUTES,

OR UNTIL THE PUFF PASTRY
IS NOT QUITE MAHOGANY ON TOP.

OH, AND IF YOUR OVEN HAS
THE UGLY HABIT
OF COOKING THINGS UNEVENLY,

YOU'RE GONNA WANT TO TURN
THIS PAN 180 DEGREES
AT THE MIDWAY POINT.

NOW, ONCE YOUR CHICKEN POT PIES
ARE GOLDEN BROWN AND DELICIOUS,

REMOVE FROM THE OVEN
AND COOL ON A RACK FOR
AT LEAST 10 MINUTES

SO, YOU KNOW, YOU DON'T
BURN YOUR FACE OFF.

NOW, WHEN IT COMES TO SERVING,
THERE ARE DIFFERENT SCHOOLS--

SOME FOLKS LIKE TO DIG IN
RIGHT FROM THE TOP,
THE WAY YOU WOULD A PIE.

ME, I AM AN INVERTER--

I LIKE TO TURN THE PIE OUT

SO THAT THE CRUST IS ON
THE BOTTOM AND THE MEAT
AND VEGGIES ARE ON TOP,

BUT HEY, TO EACH HIS OWN.

NOW, I KNOW WHAT YOU'RE
THINKING...

"WHAT ABOUT BREAKFAST?"

WELL, CHICKEN POT PIE,
OF COURSE-- BUT WITH A TWIST.

NOW WATCH CLOSELY,
BECAUSE WE DON'T HAVE
A LOT OF TIME TO WASTE.

THE STEPS OF OUR CHICKEN BISCUIT
POT PIE FILLING

ARE VERY SIMILAR
TO THE DINNER VERSION,
BUT WITH A FEW TWISTS.

A 10-INCH CAST IRON SKILLET
GOES OVER MEDIUM HEAT,

THEN YOU'RE GOING TO COOK...

UNTIL IT'S JUST DONE,
THEN ADD...

AND COOK STIRRING CONSTANTLY
2 MINUTES.

THEN, MOISTURE...

REDUCE THE HEAT,
SIMMER FOR 2 MINUTES
UNTIL THICK.

THEN KILL THE HEAT COMPLETELY
AND ADD...

AND YOU CAN GET THAT CHICKEN,
WELL, WHEREVER YOU WANT
TO GET IT.

STIR TO COMBINE AND PARK
WHILE YOU MAKE THE BISCUITS.

THAT'S RIGHT, I SAID BISCUITS...

CHEDDARY, CHEESY BISCUITS.

INTO A LARGE MIXING BOWL GOES...

JUST TO, YOU KNOW,
KICK IT UP A NOTCH.

THEN OF COURSE,
FOR SEASONING ADD...

AS FOR THE FLOUR,
WE WILL REACH FOR...

NOTHING SPECIAL ABOUT THAT.

AND ALSO...

FROZEN AND RUN THROUGH
THE SHREDDING DISC OF
YOUR FAVORITE FOOD PROCESSOR.

NOW, MIX THAT TO COMBINE
AND POUR IN...

STIR UNTIL IT TURNS INTO
A DOUGH AND THEN
KNEAD THAT DOUGH

ABOUT 30 SECONDS, UNTIL IT JUST
COMES TOGETHER ENOUGH

TO ROLL OUT INTO A 1/2 SHEET.

NOW THIS WE ARE GOING TO CUT
INTO NINE 3-INCH BISCUITS,

SO I KIND OF LIKE TO PLOT OUT
HOW MANY I CAN GET
ON THE FIRST ROLL,

THERE WE GO, AND THEN CUT
BY JUST PUSHING STRAIGHT DOWN
AND THEN TWISTING.

ONCE YOU GET AS MANY AS YOU CAN,
JUST KEEP RE-ROLLING AND CUTTING

UNTIL YOU HAVE GOT AT LEAST
NINE BISCUITS.

ARRANGE SAID BISCUITS
IN A CIRCLE AROUND THE EDGE
OF THE PAN,

AND MAKE SURE YOU SAVE ONE
FOR THE MIDDLE.

PARK IN A 400-DEGREE OVEN
FOR 20 MINUTES,

AND DURING THIS TIME,
YOU WILL NOT OPEN THE DOOR

BECAUSE BISCUITS NEED PEACE
AND QUIET AND HEAT TO DO
THEIR BUFFING, AND YEAH,

IT'S A TECHNICAL TERM, BUFFING.

THE WAY I LOOK AT IT, CHICKEN
BISCUITS ARE ONE OF

THE COUNTRY'S MOST POPULAR
BREAKFAST ITEMS.

THIS IS THE SAME THING,
ONLY MORE SO.

WELL, I HOPE THAT WE'VE MADE
SOME HEADWAY INTO
ERADICATING THIS

FROM YOUR KITCHEN AND FROM
YOUR MEMORY BANKS.

THE BABYLONIANS, GREEKS
ROMANS AND MEDIEVAL ENGLISHMEN
HAVE SOMETHING IN COMMON

WITH MODERN AMERICANS--

WE'VE ALL GOT A TASTE FOR
CHICKEN POT PIE,

AND FOR GOOD EATS--
SEE YA NEXT TIME.

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