>>
an old party standby.
>>>
this morningn "how toook everything today," the perfect recipe on cd nter's night,
chicken
,ot e. ma btman is anew york times" columnist and author o
food matters:
guide to cocious eating." mark, od morning. nice to seeyou.
>>
hello, matt.
>>
why would youo this to me? one of my forit dishes is
chicken pot pie
, and my favorite partf cck
pot pie
is the crust.
>>
t'revenge, sorof, rely.
>>
is that what y're doin what are we, trying to save calories here?
>>
wl, we'rerying to sor of change the proportns of the stuff that's really, rlly good for you and the stuff thas not good foryou. your tical crustas a stick of butter, cup of flour, 1,200 caries. i can make you an enjoyable
pot pie
without that ust.
>>
ccken not e.
>>
right.
>>
we' got
chicken
and leeks on tstov
>>
there's oli oil in he. 've been sautein these leeks for aouple minute
>>
okay.
>>
wre going to put in a little bitf wine.
>>
is this chien stock?
>>
a little broth -- well, it' vegetable stock, but any stock will do. ehole thing.
>>
wholehing okay.
>>
you canse water also.
>>
ll right.
>>
rbs, thyme,etter gone, whatever y lik this is rragon. simmer theseabies until th're --
>>
using boneless chien brsts, or tenderlos.
>>
whi is the supermarket term r thinn chick breasts, sliced
chicken
breasts.
>>
you'll ok those for a while butake tm out before they're completely done
>>
take them out just as they're fishing, because aft that, theye going tory out. okay, great.
>>
n we have an assortmen -- weav a fabulous tasten broth, becauset's broth centuated by
chicken
, right, and the leeks. and we're going to add some potaes. what kind of potatoes?
>>
yukon golds. was th a te? we have so parsns and carrots.
>>
asparagus.
>>
aaragus and peas.
>>
you can use frozen if you don't have fsh?
>>
for peas, you can aolutely use frozen. for aspagus, you know, i mht useome -- if thereeren't fresh asparagus, iight use ussel sprouts or cabbage. this is kd of -- it's a stew.
>>
you can make some substitutions. how long does think to cook down?
>>
say ten minutes.
>>
all ght, great. now --
>>
a meanwhile, while that's cooking, you cut up your icken.
>>
all right. make sure this hasn't ded out. still go.
>>
oy, good. i was worri there for a minute.
>>
it's ay. d thas going to go bk in re.
>>
and you want that in big chunks
>>
wn that's- well, you want -- u might want it in smaller chunks. you ght want chunk like that. bite-sized chunks
>>
and how long does this whol thing have t cook?
>>
would say -- the
chicken
in the first pot for ten minus, the vegetabsn here for about ten minutes, and then warming the
chicken
- this will thicken and warm - another t or three minutes, basilly.
>>
ll right. so, that's cooked down for the and th iwhatt looks like. a lotf chickenot pies have the creamy fini. this has more of a broth finish to it.
>>
this is very brothy, and i think y can call it -- you know -- good morning.
>>
good mornin
>>
right on cue. spoon es in the pot,he door opens.
>>
y.
>>
call it, you know, there's an old-fashioned recipe called chicn in a po which i basically
chicken
with a bunch of vegetables.
>>
that's whahis is.
>>
and that's kind of what this . are you psing tm down?
>>
tha you th is
chicken soup
with most of the stuff --
>>
and you canervehis with a great couple of biscui, right, butter?
>>
dough, actl if you'd like -- and som butter.
>>
ove some rice o noodles, anythi you like, but there y go.
>>
let's try it. i started min alady, so --
>>
y did.
mark bittman
's shochicke n pie.
>>
i still want the crust.
>>
f course you want , b you n'tave it, rit?
>>
okay. if youan't have it, then you have the next best thi.
>>
you he toete. this is okay. mark, thk you very much.
>>
hat compliment. anks, matt. wow. what a eorment.
>>
t food's not rrle.
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