// Credits \\
Guest: Sims from Doomtree
DJs: DJ Fundo and Plain Ole Bill from Get Cryphy
Director: Isaac Gale
Editor: Matt Hunstad
Producers: Hannah Silk Champagne and Chris Cloud
Camera Operators: Isaac Gale and Keith Moechnig
Key Grip: Chris Hadland
Special Thanks to:
and all the Fry Girlz
// Links \\
// Recipe \\
Chicken Pot Pie
Place pan on the range at med high.
Roughly chop one celery stick, half an onion, and two carrot.
Add Two tablespoons of olive oil in the pan,
toss the mirepoix in.
Saute until the onions are translucent.
At that point throw in rosemary, thyme, roughly chopped garlic: a teaspoon each.
Cook for one minute.
Add a pinch or two of salt.
Reserve to a bowl for later.
Using the same skillet start heating butter for the roux,
heat 3 tablespoons of butter until it just starts to brown. Slowly add 1/3 of a cup of flour, whisking all the while.
Once it's reached a nice blonde color add 1 pint each of milk and broth slowly.
Add a couple tablespoons of Bragg's, (If you don't have bragg's, add more salt at this point.)
Add a 1 1/2 cups of cooked chicken to the gravy, incorporate.
Add reserved veggies, incorporate.
Fill pie pan with the chicken-veggie filling.
Preheat oven to 400.
Whisk together 2 cups of flour, 1 teaspoon each of baking soda and powder.
Add 1/3 cup of butter, (roughly 5 tablespoons)
using a pastry cutter, or two butter knives cut the butter into small pieces, eventually using your hands to make certain they are small homogenous pieces.
Knead 20 times. roll out, cut, arrange on pie.
Bake at 400 for 25 minutes
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