Homemade Chicken Pot Pie...Milkshake?

Homemade Chicken Pot Pie...Milkshake?

We just found an interesting YouTube channel called Food Deconstructed. In the series, chef Adrian Bustamante "deconstructs" a typical favorite American food into the base ingredients and puts it back together into something unique.

They have had apple pie onion rings, a BLT ice cream sandwich, stuffing soup, and cheeseburger sushi as featured meals before, but while those all sound pretty good the chicken pot pie milkshake is not something that I would expect to something we would enjoy.

Check out the video below of the process, and we've included the recipe if you're brave enough to try it. If you do, make sure you send us some pictures of your creation or video of you trying to finish it.

Chicken Pot Pie Milkshake Recipe

First, make the ice cream using:

  •  1/2 pound frozen peas
  •  1/4 cup whole milk
  •  1/4 cup sugar
  •  3/4 cup heavy cream
  •  3 large egg yolks
  •  ¼ cup fresh tarragon leaves

-Steam the peas
-Put them in food processor to puree
-Add Tarragon leaves, sugar, and milk
-Puree until smooth
-Add the cream and yolks
-Whisk until smooth
-Next, freeze the ice cream base according to the manufacturer's instructions
-When it's done (soft serve consistency) stash it in the freezer.

Now, make the chicken crisps:

  • Chicken Skin (cleaned of excess fat and any stray feather stuff)
  • Sea Salt

-Lay chicken skin between 2 layers of paper towels and roll up to remove as much moisture as possible.
-Preheat oven to 375 degrees Fahrenheit.
-Cover one rimmed baking sheet with parchment paper.
-Remove chicken from paper towels and lay out chicken skin as smooth as possible.
-Lightly sprinkle each piece of skin with some of the sea salt
-Cover the skin with another sheet of parchment paper and lay another rimmed baking sheet on top.
-Weigh the whole thing down with a cast iron skillet or a brick and slide into the oven.
-Bake for 20 minutes. Check for doneness by lifting up top pan. Skin should be crisp. You may need additional 10 -- 20 minutes depending on how thick the skin is that you use.
-Drain off the fat and lay out fried chicken skin on a paper towel lined dish.
-Set aside

Now, make the milkshake:

  • 2 scoops of pea ice cream
  • 1 cup milk
  • ¼ cup chicken stock
  • Diced carrots

-Add milk, stock, and ice cream to blender
-Blend until smooth
-Add carrots and blend until slightly chunky
-Garnish with chicken crisps and enjoy.

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Written By Ray

Ray

Ray is the founder of BC. As a shameless plug, he wants to remind you to check out his personal website.

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