The Chicken Pie Chefs Don't Want You To Know About
Pants Down Aprons On
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Flaky, golden chicken pie with a crust that shatters when your fork goes in. If you've ever wondered why your chicken pie crust is soggy or fails to rise, this chef's technique for a short-crust pastry is the solution. After 20 years in professional kitchens, this is the method I actually use — including the one butter trick most home cooks skip that makes the difference between soggy and crisp. We cover the pastry, the filling that stays creamy instead of gluey, and how to get that deep golden top every single time.
This is a proper homemade chicken pie — no shortcuts that sacrifice texture, but nothing you can't do in a home kitchen with regular equipment.
If this helped, subscribe for more chef-tested recipes that actually explain the why, not just the what.
Full printable and scalable recipe link:
https://www.pantsdownapronson.com/chi...
Recipe:
*stock and roasted chicken*
roasted chicken bones and skins
250g (1 large) carrots
150g (1 cup) leeks
150g (3 sticks) celery
75g (1 whole) garlic
6 bay leaves dried
10g (5 each) dried shiitake
10g (1tbsp) peppercorns
250ml white wine
water
roast chicken with salt and oil, reserve fat, remove and pick.
put bones and skin into stock.
Reduce by half.
*chicken leek base*
30 grams(2 tbsp) olive oil
350 grams(4.5 cups) mushrooms
150 grams(1.5 cups) leeks
4 grams(2 tbsp) thyme
30 grams(5 cloves) garlic
12 grams(2 tsp) salt
30 grams(2 tbsp) soy sauce
[unspecified] grams picked roasted chicken meat
24 grams(0.5 cups) chopped tarragon
*veloute*
50 grams(3.5 tbsp) butter
30 grams(2 tbsp) rendered chicken fat
80 grams(0.66 cups) flour
600 grams(2.5 cups) reduced chicken stock
100 grams(0.4 cups) Heavy cream
30 grams(2 tbsp) mustard
15 grams(4 tbsp) nutritional yeast
12 grams(2 tsp) salt
*shortcrust pie pastry*
[unspecified] grams(2 each) eggs, beaten
60 grams(4 tbsp) ice-cold water
500 grams(4.25 cups) plain flour
10 grams(1.5 tsp) fine table salt
250 grams(1.1 cups) butter, chilled and diced into 2cm cubes
More Videos
Core recipe playlist — All Recipes
Support the channel
If you’d like to support my work directly, you can buy me a coffee here:
https://bmc.link/charlevisser
Tools I actually use in my kitchen
Chef’s knife — https://amzn.to/3rDDVdR
Favorite bread knife — https://amzn.to/3aKfP9e
Wooden cutting board — https://amzn.to/3u7hnle
Kitchen scales — https://amzn.to/3m51clw
Temperature probe — https://amzn.to/3aRkHt8
All my recommended tools and gadgets
https://www.amazon.com/shop/charlevisser
About the channel
I’m Charlé, a professional chef sharing real restaurant-level recipes and techniques you can use at home.
More recipes and tips
Instagram — Instagram: pantsdownapronson
Website — https://www.pantsdownapronson.com
Facebook — Facebook: pantsdownapronson
Disclaimer
As an Amazon Associate, I may earn a small commission from qualifying purchases at no extra cost to you.
20 Comments
The Chicken Pie Chefs Don't Want You To Know About
Pants Down Aprons On
48,196 views
🔥 GET MY COOKBOOK — 110 recipes, the why included, none of the fluff. $19.99:
https://pdao.myshopify.com/products/p...
👕 MERCH — aprons, shirts and mugs. "Use chicken fat to make it vegan" and other professional advice:
https://pdao.myshopify.com
Flaky, golden chicken pie with a crust that shatters when your fork goes in. If you've ever wondered why your chicken pie crust is soggy or fails to rise, this chef's technique for a short-crust pastry is the solution. After 20 years in professional kitchens, this is the method I actually use — including the one butter trick most home cooks skip that makes the difference between soggy and crisp. We cover the pastry, the filling that stays creamy instead of gluey, and how to get that deep golden top every single time.
This is a proper homemade chicken pie — no shortcuts that sacrifice texture, but nothing you can't do in a home kitchen with regular equipment.
If this helped, subscribe for more chef-tested recipes that actually explain the why, not just the what.
Full printable and scalable recipe link:
https://www.pantsdownapronson.com/chi...
Recipe:
*stock and roasted chicken*
roasted chicken bones and skins
250g (1 large) carrots
150g (1 cup) leeks
150g (3 sticks) celery
75g (1 whole) garlic
6 bay leaves dried
10g (5 each) dried shiitake
10g (1tbsp) peppercorns
250ml white wine
water
roast chicken with salt and oil, reserve fat, remove and pick.
put bones and skin into stock.
Reduce by half.
*chicken leek base*
30 grams(2 tbsp) olive oil
350 grams(4.5 cups) mushrooms
150 grams(1.5 cups) leeks
4 grams(2 tbsp) thyme
30 grams(5 cloves) garlic
12 grams(2 tsp) salt
30 grams(2 tbsp) soy sauce
[unspecified] grams picked roasted chicken meat
24 grams(0.5 cups) chopped tarragon
*veloute*
50 grams(3.5 tbsp) butter
30 grams(2 tbsp) rendered chicken fat
80 grams(0.66 cups) flour
600 grams(2.5 cups) reduced chicken stock
100 grams(0.4 cups) Heavy cream
30 grams(2 tbsp) mustard
15 grams(4 tbsp) nutritional yeast
12 grams(2 tsp) salt
*shortcrust pie pastry*
[unspecified] grams(2 each) eggs, beaten
60 grams(4 tbsp) ice-cold water
500 grams(4.25 cups) plain flour
10 grams(1.5 tsp) fine table salt
250 grams(1.1 cups) butter, chilled and diced into 2cm cubes
More Videos
Core recipe playlist — All Recipes
Support the channel
If you’d like to support my work directly, you can buy me a coffee here:
https://bmc.link/charlevisser
Tools I actually use in my kitchen
Chef’s knife — https://amzn.to/3rDDVdR
Favorite bread knife — https://amzn.to/3aKfP9e
Wooden cutting board — https://amzn.to/3u7hnle
Kitchen scales — https://amzn.to/3m51clw
Temperature probe — https://amzn.to/3aRkHt8
All my recommended tools and gadgets
https://www.amazon.com/shop/charlevisser
About the channel
I’m Charlé, a professional chef sharing real restaurant-level recipes and techniques you can use at home.
More recipes and tips
Instagram — Instagram: pantsdownapronson
Website — https://www.pantsdownapronson.com
Facebook — Facebook: pantsdownapronson
Disclaimer
As an Amazon Associate, I may earn a small commission from qualifying purchases at no extra cost to you.