photo: Chicken Pot Pie (Filling-First), Level 4 plate
Chicken Pot Pie (Filling-First)
4The family’s version
- Flaky double crust
- Chicken & vegetable filling
- Cream gravy
The Level 4 version
- 200 g cooked chicken thigh, skin removed
- 100 g cooked carrots and celery from the filling
- 200 ml warm cream gravy from the pot
- Commercial thickener as needed
Convert it
- Bake the family pot pie as usual. Reserve extra filling before it goes under the crust.
- Blend the chicken with warm gravy until silky smooth — about 2 minutes; sieve if any fibers remain.
- Blend the vegetables separately until smooth; thicken if liquid separates.
- Warm gently and check the spoon tilt test: holds its shape, slides off in one piece.
- Serve the purées side by side. The crust stays with the family — no pastry on the Level 4 plate, not even 'just a little.'
EquipmentBlender, sieve
SLP tipThe flavor of pot pie is the filling, not the crust — season the purée with the same thyme and pepper so it tastes like the family meal.
Before serving: run the spoon tilt and fork drip tests on the finished plate. Recipes guide you to a texture — only the test confirms it.