{"id":506,"date":"2001-01-01T21:04:25","date_gmt":"2001-01-01T21:04:25","guid":{"rendered":"http:\/\/pauldearing.com\/?p=506"},"modified":"2010-12-24T17:46:38","modified_gmt":"2010-12-24T17:46:38","slug":"chicken-pot-pie","status":"publish","type":"post","link":"https:\/\/pauldearing.com\/?p=506","title":{"rendered":"Chicken Pot Pie"},"content":{"rendered":"<p><strong>Crust<br \/><\/strong>1 1\/2 cups flour<br \/>1\/2 tsp salt<br \/>1\/2 cup sweet butter &#8211; diced into cubes and chilled in freezer for at least 15 minutes<br \/>1\/4 cup vegetable shortening, also chilled in freezer<br \/>3 &#8211; 4 TBS ice water<\/p>\n<p><strong>Solids<\/strong><br \/>1 1\/2 pounds of boneless skinless chicken breasts<br \/>2 Russet potatoes<br \/>1 3\/4 cups peas<\/p>\n<p><strong>Liquid<\/strong><br \/>6 TBS sweet butter<br \/>1\/2 cup flour<br \/>2 1\/2 cups chicken broth<br \/>1 1\/2 cups milk<br \/>1 tsp thyme leaves<br \/>1 tsp onion powder<br \/>1\/4 cup sherry<br \/>2 tsp salt<br \/>1\/2 tsp pepper<\/p>\n<p><strong>Egg Wash<\/strong><br \/>1 egg whisked with 1 TBP water<\/p>\n<p><strong>Make the Crust<br \/><\/strong><\/p>\n<ul>\n<li>Combine the flour and salt in a food processor. <\/li>\n<li>Add the chilled butter and pulse 5 times. <\/li>\n<li>Add the shortening and pulse 3 or 4 more times. It should look like coarse cornmeal at this point. Seeing little bits of butter is okay.<\/li>\n<li>Slowly add water, pulsing after each tablespoon. After 3 TBS, pinch some dough between you fingers. If it sticks together it is moist enough. If it still crumbles, add 4th TBS water.<\/li>\n<li>Empty dough onto a cutting board or similar surface. Use your hands to mold it into a ball. Flatten dough into a disk, dust with flour, wrap it in plastic wrap and refrigerate for at least 30 minutes (up to overnight).<\/li>\n<\/ul>\n<p><strong>Prepare the Solids<\/strong><br \/>Chicken<\/p>\n<ul>\n<li>Cube the chicken into small bite sized pieces and add to boiling water. Boil for 20 minutes, drain and set chicken aside.<\/li>\n<\/ul>\n<p>Potatoes<\/p>\n<ul>\n<li>Cube the potatoes into small bite sized pieces and add to boiling water. Boil for 12 &#8211; 15 minutes (until just tender), drain and set potatoes aside.<\/li>\n<\/ul>\n<p>Peas<\/p>\n<ul>\n<li>Thaw peas out to room temperature. Accelerate this by placing peas in water in a bowl and microwaving for 3 &#8211; 4 minutes. Drain and set peas aside.<\/li>\n<\/ul>\n<p><strong>Liquids<br \/><\/strong><\/p>\n<ul>\n<li>Preheat oven to 400 degrees. <\/li>\n<li>Melt butter in large skillet on medium heat.<\/li>\n<li>Add flour and whisk for a minute. You&#8217;ll have a nice paste.<\/li>\n<li>Whisk in chicken broth until well blended.<\/li>\n<li>Whisk in milk.<\/li>\n<li>Lower heat and simmer about 10 minutes or until sauce thickens. Stir frequently.<\/li>\n<li>Add the thyme, onion powder, sherry, salt, and pepper and stir. <\/li>\n<li>Stir in the chicken, potatoes and peas.<\/li>\n<li>Ladle warm filling into six 10 ounce ramekins. We use glass Corning bowls that happen to be the right size and oven proof.<\/li>\n<\/ul>\n<p><strong>Prepare the Crust<\/strong><\/p>\n<ul>\n<li>Roll dough out on a lightly floured surface until it is about 1\/4 inch thick. Cut six rounds. (Optionally, cut your disk of dough into six pieces and roll out each individually.)<\/li>\n<li>Place each round on top of a ramekin. Pinch dough around rim and trim excess. <\/li>\n<li>Brush dough with egg wash.<\/li>\n<li>Cut a 1 inch long slit in the center of each crust.<\/li>\n<\/ul>\n<p><strong>Bake<br \/><\/strong><\/p>\n<ul>\n<li>Put the pot pies on a foil lined baking sheet and place in center of oven.<\/li>\n<li>Bake for 25 minutes, or until crust is golden and the filling is bubbling.<\/li>\n<li>Let cool for about 5 minutes before serving.<\/li>\n<\/ul>\n<p><strong>Note<\/strong><br \/>These Pot Pies taste great reheated. Carrie microwaves them at 60% power for 5 minutes. <\/p>\n<p>We calculate that each pie is 681 calories, using 2% milk. <\/p>\n<p>6 10oz Pot Pies<\/p>\n<p>1 hour<\/p>\n<p>25 Minutes<\/p>\n<p>Moderate<\/p>\n<p>paul<\/p>\n<p>2008-04-27 13:32:55<\/p>\n<p>This is a recipe I modified for our sensibilities, from a recipe on &quot;Simply Recipes&quot; which originated from Marshall Fields. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Crust1 1\/2 cups flour1\/2 tsp salt1\/2 cup sweet butter &#8211; diced into cubes and chilled in freezer for at least 15 minutes1\/4 cup vegetable shortening, also chilled in freezer3 &#8211; 4 TBS ice water Solids1 1\/2 pounds of boneless skinless chicken breasts2 Russet potatoes1 3\/4 cups peas Liquid6 TBS sweet butter1\/2 cup flour2 1\/2 cups [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[16,9],"tags":[],"class_list":["post-506","post","type-post","status-publish","format-standard","hentry","category-in-rotation","category-poultry"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/506","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=506"}],"version-history":[{"count":3,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/506\/revisions"}],"predecessor-version":[{"id":788,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/506\/revisions\/788"}],"wp:attachment":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=506"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=506"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=506"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}