 it's Timmy. But collard valley cooks and today we're making a good old deep dish pot pie in my iron skillet. Boy is it good. And then we're gonna reach right here and we're gonna start making us up some gravy. So I'm gonna go ahead and turn on the skillet, start getting it warm, put some butter in there. We're gonna be using some of my broth from boiling a chicken. We've already boiled a chicken and you can boil your chicken a day or two before if you want to and then just leave it in the pot and then heat it up on the stove. That's what I did today. And so now I've got all this broth that we can use to make our gravy and I'm gonna put a little milk in it too to make it creamy. So let's get out about at least a couple of, there's one cup, a couple of cups and then we'll add a little bit of milk to it too. So let's go ahead and put in a cup of milk or so. We're gonna make us some delicious gravy y'all. So I'm gonna need a little bit more shortening or oil in here. So you're gonna need about a half a cup of shortening and butter combined. So I put in about a quarter cup of butter and now about a quarter cup of shortening and then we're gonna add our flour in here. It's about a half cup of flour so you should have about a half cup of shortening or butter to a half cup of flour for your gravy. Put some salt and pepper in it. Pepper makes it good and our flour. And you don't have to sift your flour. I just always have because if you do then you don't have to worry about having lumpy gravy as much which you shouldn't have to worry about if you use a whisk like I do. Not really. So we're gonna let that get down in there. I'm gonna mix that up. My oven's preheated to 350 degrees. We're gonna be baking this in an iron skillet. One of these tall ones just like what I'm cooking this gravy in but I'm not using the same one. So while that's trying to brown a little bit I'm gonna come over here. I've got two cans of mixed vegetables and all I'm doing is draining them into the sink because we're gonna throw them in this gravy. Now if you want to get you out some frozen vegetables you can but boil them in some broth and get them tender before you put them in the oven. If you don't they will be crunchy. So if you're gonna use frozen vegetables that's fine but cook them first before you put them in your I'm gonna turn around behind me while that's browning. And I'm gonna take a pie crust. This is just a refrigerated pie crust from the store in the refrigerated section and I'm gonna unroll it into the bottom of this three inch iron skillet. This makes the best chicken pot pie yummy yum. Come back over here and as soon as that starts to brown good we're gonna add our liquid to it. All right that's nice and brown. I'm gonna go ahead and add our liquid to it and make our gravy. There's a couple of onion in there from boiling the chicken. Then you can strain those off if you want to but you don't have to. And as soon as that heats up it'll get thick. And then we're gonna add our vegetables and our chicken to it. Throw it in our pan, get it in the oven. It's gonna bake about 50 minutes. You're gonna want this to bake about 50 minutes in a 350 degree oven. Really if you want to turn it up to 375 it's even better because you're gonna want this pie crust to turn real good and crunchy and brown. That's why I like using an iron skillet versus using a lighter glass bakeware piece of bakeware because this will get it browner. All right it's thick. I'm gonna turn it off. Beautiful gravy for our pot pie. I'm gonna taste it and see if it's salty enough right quick. Good stuff. All right so we're gonna throw some chicken in here. And like I said I boiled this chicken and then I just put the whole pot in the refrigerator. I do have an extra refrigerator so I can do that. Then I got it out, heated it up, took her out and now we're just adding some chicken in. I'm gonna save part of this chicken to make some Mexican chicken with. I mean Chris got some avocados at the grocery store and both of these recipes I believe is in the volume one cookbook. They're go-tos for my family. Something we eat all the time. Um and boy are they delicious. So you can use half your chicken in this pot pie then you can use half your chicken in chicken and dumplings because you still got plenty of broth or make you some Mexican chicken or whatever you want to do casserole. I like getting the whole chicken and boiling it. It makes it nice and tender. The meat's good. It's not hard to pick off the bone. You see how easy it is. Love it when I get out a big chicken. They know I'm cutting up a chicken cooking the chicken. I never put this piece in there. I don't know what it is about it. I just don't like it. It's off the thigh. I always give it to them. All right let me wash my hands. I sure do don't they? So wash your hands and now we're going to mix these vegetables up. This is such an easy supper and you would be so surprised at how much better it is than opening up a can of crema chicken. Making this gravy makes all the difference in the world and there's nothing wrong with using canned vegetables. They're good for you especially when you're a mama and you got kids to feed and you've been working all day and you want to come home and throw something together buddy. This is one of the best pot pies you will ever taste. I promise. I wouldn't steer you wrong. Okay so we're going to get it in here and you're just going to leave that just like that kind of curled up on the sides like that and then you're just going to pick this up. It's so heavy. Get some of that weight out of it. You're going to pour it in the skillet. If you don't have one of these nice deep skillets you can use a baking dish but I'm going to tell you if you don't have one of these you should get you one because they're good to fry chicken in and boy do they make a good pot pie and they're not that expensive on Amazon. You can go to our store and check it out. Our Amazon store under cookware. Right. All right so we're going to unroll this piece. Sit it right in the center like so and then you're going to take it and you're going to let it ruffle around the edge just like that and then you're going to take your knife and put a couple slits in it. Get it in that oven y'all and we'll be eating something good in about 50 minutes. Delicious and heavy. All right we're going to dip into this. Show you how good it looks and this is the flakiest crust when you use these. I love using these pie crusts and I have let it cool down just a little bit so that it wouldn't smoke too much for y'all. What's great is you got plenty of crust. I dumped that on there so y'all could see how much crust it has because that's the best part of a pot pie and then we'll put some good stuff on the top. You're talking about a good pot pie. Look at it in the skillet y'all. How that crust is in the bottom. See it's not stuck. Really really good. This is one of my favorite things and one of my kids favorite things to eat. Yes I better take a picture. It's time to eat and Chris is hungry. Make you baby. Y'all I've made this for y'all quite a bit but if you're new you haven't seen it yet and I bet a bunch of y'all still haven't made it. A lot of people have made it because they've sent me pictures but let me just say it's the bomb. Now that's just comfort food. It's just good old comfort food. One pot meal. Y'all give it a try. I guarantee the family's gonna like it. Y'all have a great day and thanks for watching Collard Valley Cooks where we cook like mama did. Bye y'all love ya.