[3 - 5] [Music] the cook decided to attack pot pie with
[5 - 7] the cook decided to attack pot pie with the very same strategy as the broccoli
[7 - 9] leftover chicken would be the core
[9 - 11] ingredient along with vegetables since
[11 - 12] he was pressed for time he'd use a
[12 - 14] frozen mealy he kept on hand augmented
[14 - 18] with fresh onions and his very favorite
[18 - 21] aromatic of all celery these he would
[21 - 25] sauté in just a wee tiny bit of canola
[25 - 28] oil as for the binder he would pass on
[28 - 30] the canned soup and make a root out of
[30 - 33] flour and butter after cooking this with
[33 - 35] the sauteed vegetables he would add
[36 - 38] chicken broth low sodium and finally for
[38 - 41] richness and flavor milk how wholesome
[41 - 44] seasoning would come of course from Salt
[44 - 46] and Pepper but then he would invite some
[46 - 49] unusual guests to the party curry powder
[49 - 51] and dried parsley flake last but not
[51 - 52] least the entirety would be lited with
[53 - 56] puff pastry the cook heated a sauté pan
[56 - 58] over medium heat and then sweated both
[58 - 61] the celery and the onions in the canola
[61 - 63] oil since it was a sweat he went ahead
[63 - 65] and added the salt to help pull flavor
[65 - 68] and moisture out of the vegetables he
[68 - 70] stirred then until they were soft then
[70 - 72] pushing them off to the side he added 2
[72 - 74] tablespoons of butter to the middle of
[74 - 76] the pan along with the flour and the
[77 - 80] curry powder curious these he stirred
[80 - 81] together until smooth allowing it to
[81 - 84] cook to flavor he then roasted the veg
[84 - 87] Med in the oven and heated the broth and
[87 - 88] milk in a microwave to get it close to
[88 - 90] Boiling that way way the sauce would
[90 - 94] come together much quicker clever chap
[94 - 96] sometimes after pouring the broth in he
[96 - 98] allowed it to come to a boil which took
[98 - 100] about a minute during this time the
[100 - 103] flour starch would gelatinize thickening
[109 - 109] sauce then the vegetables now nicely
[109 - 113] roasted were added to the sauce M smells
[120 - 120] it aren't you forgetting
[120 - 123] something that's right the chicken smart
[123 - 126] guy what are you eating H just as I
[126 - 129] thought now put all that in there what's
[129 - 133] left excellent now with the chicken
[133 - 136] stirred in it was time to move to the
[136 - 138] casserole this time he was using one of
[138 - 141] his new fangled terracotta casseres
[141 - 143] lined carefully with a layer of heavy
[143 - 147] duty aluminum foil
[150 - 152] [Music] as with the broccoli casserole he was
[152 - 153] as with the broccoli casserole he was careful to pack the mixture down so as
[153 - 155] to not trap air
[155 - 158] inside then it was time for the crust
[158 - 160] but remembering the tough hard to cut
[160 - 162] crust at the church the cook decided to
[162 - 164] do the cutting in
[167 - 171] [Music] advance he carefully opened the still
[171 - 175] advance he carefully opened the still stiff dough and using his fingers sealed
[175 - 176] the seam so that they would not fall
[176 - 180] apart during rolling
[206 - 209] [Music] he then decided to utilize a fork to
[209 - 211] he then decided to utilize a fork to perforate or dock the dough this would
[211 - 213] allow excess steam to exit the dough
[213 - 216] preventing it from puffing abnormally in
[222 - 222] oven as for the cutting itself he
[222 - 228] reached for a standard biscuit
[231 - 231] cutter one must remember when cutting
[231 - 233] puff pastry it is crucial that you push
[233 - 235] the Cutters straight down all the way
[235 - 237] and then twist otherwise you could
[237 - 239] squeeze or pinch the layers of puff
[239 - 242] pastry together rendering them
[258 - 258] unpuffed the rest of the dough would be
[258 - 262] saved for another occasion the coke then
[262 - 264] spaced the rounds out on the casserole
[264 - 265] with about a half an inch it seems
[265 - 267] between them so that they would not fuse
[267 - 270] together during the making process very
[274 - 277] [Music] clever very nice indeed although he does
[277 - 280] have a few touching since a lid would
[280 - 282] capture steam thus interrupting the
[282 - 283] puffing of the puff pastry he placed the
[284 - 287] casserole uncovered in a 350° oven after
[287 - 289] 45 minutes the casserole was cooked and
[289 - 292] the rounds on top golden brown and
[292 - 294] delicious of course cooling is crucial
[294 - 296] to a pot pie too as it cooled the sauce
[296 - 298] inside created a scoopable rather than
[298 - 301] spoonable filling okay