 I bought a large sheet of thighs and I'm going to simmer those with some onion and some celery and a little bit of bullion and it's going to be delicious for supper tonight. This way we're going to get some good broth. I don't have to fool with the bones. All I got to do is take out the fat and we can have a nice chicken pot pie. You can hear the whistle with this cookware. It has a steam out the top. At this point if you were doing something that you wanted to kind of cook quicker and steam you could close the top like that and it would form a seal. But I'm actually just making our chicken and so I'm leaving it open. So it's hard to forget you got something on the stove when it's singing to you. All right, one of my favorite ways to get chicken out of a pot that I have prepared it in for broth or are you know any kind of soup or dumplings or chicken pot pie or Mexican chicken. No matter what the purpose I always use two spoons with slots. If you don't have a couple of spoons that are slotted get you some. You can always get them on our website. I reach in here and I just pick them up one at a time. This way some of the broth you know can come through because it's slotted and then you just let it a pan. Now these are thighs boneless skinless but they do have some fat on them which made a nice broth. It's got some good um grease on the top plenty of grease actually. So you can see that I put in some onion some celery and you'll see that you know come out as I pick these up. I always add just one chicken bouillon and I know I don't have to and some people don't like the flavor but I love it. There is a flavor I don't like and that's pork flavor. I know a lot of people love that too and if you like it of course put it in there. If you don't like it don't frown upon me for liking it you know just don't use it okay. So this is all the chicken the only thing left in the pot now is some really good broth and the onions that are in the bottom pot. I'm going to show you that you can see how nice that looks. All right today I'm making some gravy for my chicken pot pie. This is butter melting in there. I'm going to put a little crisco in here. I'm going to make a good bit of gravy so I'm adding a good bit of grease and flour. If you want to know how to make my gravy it's in my volume one cookbook and so is my chicken pot pie. We're putting this together. It's going to be really delicious. We're going to be using this for our gravy and we're going to be using our broth for the most of the base of the gravy. We'll also add a little milk. I'll put a little milk in it too. Our shortening in our butter has melted. We don't want that butter to burn. I'm going to go ahead and sift our flour into this. You want it to be kind of a pasty type texture. I'm going to go ahead and get out my gravy with so you're going to want to add flour until it turns into almost like a paste. It doesn't have to be thick but it does need to be pasty to be good. So you want about equal parts flour to equal parts grease. Whatever you're using. That should about do it. It's really close but it could use a little more. That's how I like for it to be. Almost like you could see the bottom when you scrape it a little. This will make a lot of gravy. I should have used my deep skillet. I'm going to fill it all the way up y'all. Get ready. We're going to let that brown a little bit. Let's go ahead and put some salt and pepper in it. Now this is the base to your chicken pot pie. It makes it so good and different than most people's because most people just want to open a can of cream of chicken soup but I like to make gravy and it makes a big difference. And the chicken pot pie is so good. I also use pie crusts. This is not anything called made much except for the gravy but the rest of it I use shortcuts. I do not use frozen vegetables because I want them to be nice and soft. I don't like for vegetables to be crunchy in my pot pie. You can use them if you want to but I would prefer if someone made it with frozen vegetables that they would actually boil the vegetables first so that they'd be nice and soft. All right let's go ahead and start adding our liquid. We're going to put in some broth first. Now I'm going to put in some milk and I'm filling it to the rim. So when this stuff starts getting thick I gotta be fast. So as soon as it starts to thicken I'm going to pull it off because it's going to continue to get a little bit thick even after that because it'll still be hot. And I don't want it to be so thick that the pies dry. Looks good. Looks about like I want it. So I'm going to take this off and put it over here where the heat is not there. All right this is in our first volume cookbook. I'll be using two ready-made pie crusts. You get them in the refrigerator section of the grocery store. I'm going to put one in the bottom of my baking dish and this is a really big baking dish. It's bigger than most so most of the time I make it in one that it actually fits good in. But tonight I'm just making a little bit bigger pie. It's not going to hurt anything to put it in here like this. I did not have a couple of cans of mixed vegetables so I'm actually creating mixed vegetables out of canned vegetables. Why am I doing that? I've already told you why. I don't like these frozen vegetables and I don't want to take the time out tonight to boil them first. So I'll be right back once I get these drained and ready for the pie. So I'm going to start it by putting some of the gravy in the bottom. I'm going to go ahead and spray the edges since I didn't have enough pie crust to cover them. I don't want it to stick and be really messy to clean up. So we'll do that real quick. Now we're just going to put half the gravy in the pan. Now we're going to put in our chicken. These are the thighs that we made and I left the darkest meat of the thigh out. I'm actually going to make some doggy give it to my puppies. They like to eat fresh chicken like this and I had plenty for the casserole and you can see that thigh meat is partially you know it doesn't look real dark. Parts of it are dark and parts of it are not. So if that's something you don't tend to buy and you see it on sale then I would suggest you give it a try. Now what we're going to do is we're going to drain our vegetables and sprinkle them in our dish. You never have too many potatoes. All right but the green beans I kind of matched them up so they wouldn't be in big hunks in here. I probably should have cut up the carrots but it's too much trouble. So I'm just going to spread these on the casserole. Okay typically I am making something in a small enough pan that I have plenty of gravy with one recipe but tonight that pan is so big that I brought my gravy back over here and added some broth to it hoping that it will thicken up. So we're just going to test it out and see if it works. All right that did the trick. I did add a little bit of cornstarch and some milk and pour in here just to make it nice and pretty thick and I just put in some extra pepper and salt. So we're about to go pour this over our pot pie. Now you can bake this for an hour at 350. It's pretty much done. You know the ingredients are pretty much done. You're just trying to get the crust nice and toasted on the bottom and the top. Make sure that you let it sit in there for a while. It takes about an hour to make it good and nice and brown and pretty on the top. Okay I took my pie crust and I rolled it out a little bit thinner so it would fit the shape of this pan a little bit better. My kids love this pot pie and my husband does too. I'll see you all in an hour. Let's get it out. I'll get the girls coming here video so they all can watch us do a taste test. Look at that flaky crust. It's got crust on the bottom too so you got to reach down in there and get it about good. That's a lot of pie too. Got Amy to video me because Chris is fishing tonight. He's going to have a good supper when he gets home. Look how flaky this crust is y'all and I didn't even have to work to make it. Just rolled it out so easy and so delicious. One woman said she's tired of me saying delicious. I said Lord you know what my food is delicious. Yummy. It's a winner every time. Thanks for watching Colored Belly Cuts where we cook like Tammy did. Bye y'all. Love you.