1 The generous KitchenAid team gave us a stand mixer to raffle off to a lucky attendee!
2 Thomas Joseph, Director of Food Development at MSLO, prepped the kitchen.
3 This is chicken pot pie filling in a little baking dish, all ready to be topped with pastry.
4 Each attendee was given their own individual chicken pot pie to top with pastry and take home.
5 To start the pot pie filling, you sauté diced onion, carrot, and potato.
6 Here I am with Gail Dosik from One Tough Cookie http://onetoughcookienyc.com/, Justin Schwartz from Justcook NYC http://justcooknyc.com/, and Kate Bittman from the MSLO Corporate Communications team.
7 Thomas Joseph and Lisa Wagner have been working with me on my television shows and videos for many years.
8 Posing with Lisa Wagner - SVP Video Executive Producer and Amy Wilkins - SVP Ad Sales and Marketing
9 This is Ken Leung from The Hungry Rabbit http://hungryrabbitnyc.com/ with Gail Dosik.
10 The group was lively and wonderful and we had lots of good conversation.
11 Here I am getting ready to poach the chicken for the pot pie recipe. Poaching the chicken can be done a day ahead of time.
12 After sautéing the onions, carrots, and potato, sliced mushrooms are added to the filling.
13 It's important to stir frequently to ensure even cooking of the vegetables.
14 Our guests were so attentive and inquisitive and they took lots of notes and photos.
15 The secret ingredient in chicken pot pie? Cognac! I learned about this magical flavor addition many years ago while visiting restaurants in France.
16 Rather than chopping the poached chicken, I prefer to pull the meat apart by hand. This provides a better texture consistency.
17 This is Tina Chadha, Deputy Features Editor, Metro NY.
18 The puff pastry for the top of the pot pie should be very cold. This makes it easier to work with and provides for maximum flakiness.
19 I like to cut small vent holes in the center of each puff pastry cover using a plain pastry tip.
20 To seal the pastry onto the baking dish, an egg wash is brushed around each rim.
21 The pastry rounds were placed over the pot pie filling and were gently crimped around the edges.
22 The guests enjoyed this step.
23 Pot pies at various stages of completion - Almost ready for the oven! The tops are also brushed with egg wash to give great shine and color.
24 The oven was preheated to 425º and in went the pot pies. They baked for about 20 minutes.
25 The aroma as they baked was superb!
26 The KitchenAid ovens are so easy to use and make the baking process a breeze!
27 While the Pot Pies baked, everyone enjoyed assorted homemade cookies and coffee. This giant creation is a healthy breakfast cookie.
28 I've been taping season 3 of "Martha Bakes" for PBS. You'll see this graham cracker, along with all the other cookies we enjoyed, on the show!
29 We all loved this delicious shortbread!
30 Macaroons! Chocolate, plain coconut, plain with chocolate, and chocolate chip - I like plain coconut the best.
31 I showed a clip from season 3 of "Martha Stewart's Cooking School," which is airing on PBS now.
32 Checking the pot pies - they're finished when the tops are a lovely rich golden brown.
33 Jennifer Aaronson, VP Editorial Director of Food for Martha Stewart Living, dropped by to say hello.
34 KitchenAid raffled off one of their great stand mixers! Who would the lucky blogger be?
35 And the winner was... Jackie Gordon, of the "Singing Chef,"! http://www.jackiegordon.com/
36 With the pies all baked and packed up to go, I got a great group shot of all our guests.
37 These are the wonderful representatives from KitchenAid Digitas Brand Experience Team: Justin Newby, Isabel Hittleman, Katie Lee Pollack, Jill Sciuto, Rachel Barbarotta, and Kim Roman