a lot of people say that i cook like i don’t i’m not the person cleaning up after a bit you’re correct yeah sorry everybody else welcome to mythical kitchen where dreams become food hold on wait for this welcome to mythical kitchen where if you can dream it we can food it yeah that’s pretty good that feels natural i like that we’re gonna run with that one from now on chicken waffles pot pie is an idea so simple so stupid and so objectively genius that it only could have come from this kitchen now we’re taking this directly from the gmm episode will it pop eye where link neal yes link neal himself said the people of the world need this i want the people of the world to know to have this so people of the world i give you chicken waffles pot pie the prestige my knees are warm now these are warm now all right if you’re following along at home we’ve broken the recipe down into three simple steps you can grab the time codes right there we also have a full written description down below and also check out the latest episode of a hot dog this sandwich nicole and i are debating which holiday food is the best her opinion i’ve heard it is laughably wrong uh so check that out it’s out every wednesday wherever we get to podcast let’s get cooking panettone she likes panda tony that’s it’s not a good food [Music] all right so we stop what why every time that oven is plotting against me i can see its thoughts what we’re gonna do we’re gonna take all of our dry ingredients and add it to our dry ingredients so i got sugar right here we’re just using ap flour again we’re making a waffle right so we’re doing i should explain what’s happening to to all of you chicken waffles pot pie starts with a pot pie which is to say a pie filled with savory things british people don’t seem to understand that because certainly a pie is filled with savory things but for us it’s not so we’re gonna put a pie crust in a dish that’s baking powder going into the flour and then baking soda and salt what we’re doing right now is we’re making a waffle top as the double crusted bit for our chicken waffles pop you’ll see you’ll see just keep watching so now i’m going to crack some eggs into this bowl i’m making a very basic waffle batter what you want to do is you want to put your egg into the bowl a little bit that is just a way for the eggs to sort of you know bless the situation you get some of the enzymes and eggshells in there um actually there’s a lot of salmonella in eggshells huh that’s cool so we’re making a very basic waffle we actually want this to be a bit of a floppy waffle you know sometimes you play floppy waffle with your friends growing up all we’re going to do is add some milk did you put lemon juice in the milk why it’s not how you make butter butter milks like a whole process so we’re adding homemade bootleg buttermilk you can just use milk you can use actual buttermilk you can use nicole’s special bootleg buttermilk and then we’re gonna add a little bit of vanilla extract and a little bit of maple syrup and so now i’m just gonna slowly add my dry ingredients to the wet and you want to let your batter rest for a couple minutes that way all the flour’s gonna hydrate and you’re gonna give the lemony agents a little bit of a chance to sort of react with each other and you wanna make sure that your waffle maker has not been cleaned in six months that way it’s extra seasoned so now we got the waffle maker on about medium it’s cold in here this feels nice and we’re going to take some food lube this is the best way to lube up a waffle maker uh some people use um like astro gliders just like a little bit of butter but i forgot to put the butter in the waffle better you’re gonna put melted butter in the waffle batter there’s someone who runs um an adhd blog it was just like if you want to learn how to cook and you suffer with adhd you should really watch this person because it finally all makes sense in your brain and that meant so much to me but then the rest of the world is like this is very difficult to follow all right melted butters in there i always like to add the butter last because butter can break when you’re just adding to the wet ingredients and now i’m just gonna take a ladle of that batter i’ve never not overfilled a waffle maker and i don’t intend to start now it’s like how i have an intense fear of under ordering at a fast food restaurant which is how i always end up with like three crunch wraps now just shut the door and we’re gonna let this cook for about five minutes again you want to pull this when it’s still pretty pale because it’s going to crisp up in the oven you don’t want this to burn you need to cook it the exact same time as your pie crust and let the filling tighten up in there this is an intricate dance it’s like how in the prestige when hugh jackman had to murder his clones because he wanted to be a good magician he had a lot of blood on his hands the prestige all right so we’re gonna smash the waffle down a little bit take it then you’re just going to kind of reach in with your bare hands and just kind of pull it out again want it nice and pale we’re going to trim up those edges a little bit and that should fit perfectly in our springform pan now all we got to do is the whole rest of it so we’re going to start off by making our maple gravy what i’m doing is i’m going to take a little bit of butter and we’re just going to put it in a pan you’re going to skate it around there like you’re making paul bunyan’s flapjacks just with your fingers and we’re going to let that butter melt and then we’re going to create our roux like i said we’re just doing a very simple almost like a nicole is that french sauce veloute she’s not listening she’s texting who are you texting you’re texting debbie you’re best friends okay so butter’s melted we’re just gonna add a little bit of flour in there so we’re gonna let that cook for just about two minutes what i’d recommend is while your roux is cooking you’re gonna go ahead and try and two two-hand cook so you’re going to be whisking with one then you’re going to crack the eggs into your milk and that’s going to be the dredge for our chickens we’re making the chicken at the same time as our gravy then you’re going to take the hot sauce and then you’re going to get the hot sauce in there as well that is going to be our wet dredge then you’re going to take that and you’re going to whisk it up so you’re gonna alternate whisking this together with whisking the roux for your flour you’re gonna go ahead give that a shake and whisk here this is productive and then you’re gonna add your chicken stock again there’s a full written recipe down below if any of this confuses you so we’re gonna let that chicken stock really thicken up with the root and then we’re gonna take all of our seasonings we’re gonna add it to our dry that was going into our fried chicken so we got cayenne pepper we got paprika we got a little bit of mustard powder we got black pepper this could be anything literally like i don’t know what’s in here but it doesn’t matter because as long as you put green specks into your food that’s what’s important marjoram we’re putting marjoram in there it could be oregano it could be parsley it could be again anything green a little bit of time to be lovely and then salt that is the most important part and so we’re stirring together spices with a flour and then we’re whisking together the gravy we see that thickening up then we’re gonna add our maple syrup to that because we want this to be nice and sweet and then lots of salt and lots of black pepper maple loves black pepper and i love lamb yeah yeah cornstarch it’s like flour made from corns we’re going to add that to our dredge as well cornstarch since it’s lighter and it actually is more micronized than flour it’s going to give it just a little bit of crispiness at least i think so all right so now we’re taking our boneless skinless chicken breasts and we’re just gonna cut it into chunks do like um three quarters of a half inch i’m just gonna cut it in little chunky boys give this one laster yeah gravy’s getting nice and thick i’m gonna turn that off that’s looking absolutely gorgeous and then always season your chicken before you actually dredge it because that way it’s gonna be seasoned all the way through like it’s nothing worse than getting unseasoned chicken tenders except for a lot of things there’s a lot of things worse than that like in the prestige where hugh jackman had to murder his clones because he wanted to be a good magician well the stakes of magicianing that high back then sometimes i forget that there were like famous entertainers back in the olden times there was that french guy his name was la petroman he would like entertain like the royal family because he would like fart out tunes people talk about like influencers today and how like stupid our culture has become and it’s like yo the royal court like the burban house in france in the 1800s was just watching a dude like fart out chopin and they’re like we’re the height of enlightenment so we’re doing is a double dredge so we have the chicken it’s seasoned it’s gone into the seasoned flour it has gone into our seasoned egg mixture and then we want a lot of sort of breading on this because it’s going to be just literally like cooled in gravy and that’s going to be baked for a long time so we want to give it essentially a protective layer to be able to thicken within all that sauce so i’m so sorry that was a diet red bull and sausage so we wanted to give it like a nice protective layer so that’s why we’re double dredging it in the flour you could do a single jar you’re gonna get a nice crispy coating if you do that but if you double dredge it you get a nice like thick just like a thick boy dough ball of chicken sometimes you want that you know now all you gotta do is start dropping to the fryer let me do it one at a time trying to keep them as spaced out as possible you could do this in a deep fryer you could shallow fry in a pan like i’m doing honestly this is a lot less cleanup because you’re just doing one pan a lot of people say that i cook like i don’t i’m not the person cleaning up after a bit you’re correct yeah sorry everybody else so you just want to fry the chicken for about four minutes you’re just looking for it to be golden brown again since we’re cooking this again in the oven doesn’t matter if you overcook the chicken now because we’re kind of deliberately overcooking the chicken because we are putting it in a pot pie so at that point we’re actually almost kind of braising our fried chicken in maple gravy underneath a waffle but above a pie crust we’re gonna take the chicken we’re just gonna pull that still the burner’s on though huh what’s going on here chicken’s done we’ve fried the chicken and here’s the thing the chicken is now fried good news so we’re all gonna do is build popeye you and me together just like it’s always been thank you for stopping by the mythical kitchen my name’s josh i love you [Music] all right so we got a large amount of fried chicken here and as is the custom when you make fried chicken you must test it out by dipping it in the gravy and then you must bite into it and you must do that guy if you had a cheek sucking noise oh good i’m going to pop it below most pies are baked in what’s called a pie dish but instead of doing that we’re doing a springform pan because i want extra height on this so i’m taking this pre-made pie dough if you want to make homemade pie dough it’ll be absolutely fantastic you can check out our pumpkin pie video for that recipe uh but pillsbury makes a pie dough you’re already making a lot of fried chicken you’re already making gravy you’re already making waffles you could honestly just mix mega waffles honestly like if you just want to get some chicken strips from a restaurant and like mix some maple syrup some gravy and put it on an eggo waffle i support your quest for our purposes we’re gonna take this pie dough and we’re gonna unravel it i’m just gonna sit it on top of there and i’m just gonna push it down into our spring fam spring fam that’s spring thin so we have our pie dough if you see it’s all pressed out into our springform pan and the waffle is gonna fit perfectly on top of that we are going to take all of our chicken nuggies and why is this the way to do it and we’re gonna nestle these in the pie and then we’re gonna let the gravy cascade over that and then all the breading on the chicken is gonna kind of soak up the gravy and tighten it even more the same way when you like bake a chicken pot pie it gets nice and tight like a tiger and so that way we can hopefully cut into it and get like somewhat of a formed slice kind of pat him down a little bit this is just fried batter that’s fun whoever gets that bite’s gonna be lucky my brother used to just eat all the chicken skin off of kfc when we get it and he also used to just eat out the middle of the whole french bread loaf with the whole family-sized loaf and he would hollow out the whole loaf and eat it just leaving us with crusts why john why happy holidays i miss you all right so now we’re gonna take all that gravy yes please if i were watching this on my work computer i would clear my browser history so we got complete gravy coverage on the chicken and now all we’re gonna do is take our waffle top and as you see this perfectly nestles into the spring form and what i’m gonna do now is do not really a palm heel strike but the way that um john claude van damme breaks the bottom brick and blood sport you gotta do that kind of just like bites and just kind of apply pressure and nestle it all the way in there and then this way when the pie crust cooks it’s actually gonna sort of steam the waffle into the whole vessel to sort of create one just large closed-loop system of chicken waffle gravy maple spice flavor marjoram wow all right so we have the waffle on top of our pot pie but i got one more secret ingredient so what we’re going to do is we’re going to go ahead and take a little bit of reynolds wrap not a sponsor and we’re going to just wrap the pie in foil that way it’s going to protect the top from the direct heat so we’re not going to get any burn on that waffle we can take the foil off for the last 10 minutes to really crisp it up but for now we’re gonna tent it i kicked the pan there’s there’s grease everywhere all right so we got our beautiful chicken and waffles pot pie out of the oven it looks like if you told me this is some obscure basque tart i would believe you except that i was the one who made this except also i lack object permanence like a baby who thinks you got its nose so i’m gonna take this and i’m just gonna slice through we’ve let the pie rest for about half an hour because i really wanted it to set up all right awesome let’s see what this looks like oh that’s nice get on the plate don’t fall don’t fall don’t fall that is lovely you see all that gravy has soaked into the chicken we still got a lot of moisture in there so i’m just gonna go ahead cut into it we got a nice big nugget we got some pie crust we got some waffle wow oh whoa oh my god okay so it’s like if you took all of the elements of a chicken pot pie a fried chicken waffles and then you collapsed it in the density and flavor profile the collapsing neutron star that’s what’s happening it is a huge flavor bomb but don’t take my word for it take ammo’s word for it he’s trustworthy he’s watched my kids before yeah i have they’ll always have a lot of questions for you those aren’t my kids oh you want me to free hot sauces for you yes please yeah yeah i’m gonna do a little fancy fancy plating technique where you fill each divot but yeah this is i learned this in and when i was working for michelin just the tiger company or just make us family meals all right let’s grab the patented mythical sport cam sport town population ammo all right so we’re gonna go in and try and get you yeah yeah wait no i gotta dig dig further every time you gotta get that meat get the meat you need your protein just like my kids when you watch them you gotta feed them healthy meals gotta feed them the right stuff wait hold on i’m trying to angle this i don’t know why i feel like if i just take it from take it now mmm what are you tasting well obviously the chicken and i got the the sweet gravyness the hot sauce has that little kick to it and that waffle is the perfect complement to it magnesium i love it ammo thank you so much for stopping by man i appreciate the critique thank you so much for stopping by the mythical kitchen we got new episodes for you every week and we got new episodes of our podcast a hot dog is a sandwich every wednesday wherever you get your podcasts hit us up on instagram at mythical kitchen with pictures of your mythical dishes under hashtag dreams become food we’ll see y’all next time you can cook up your own feast while wearing the mythical kitchen apron available now at mythical.com