{"id":404,"date":"2001-09-09T00:00:00","date_gmt":"2001-09-09T00:00:00","guid":{"rendered":""},"modified":"2024-11-18T14:36:15","modified_gmt":"2024-11-18T20:36:15","slug":"404","status":"publish","type":"post","link":"https:\/\/dmentd.com\/blog\/404","title":{"rendered":"Chicken Pot Pie &#8211; MTM"},"content":{"rendered":"\n<ul class=\"wp-block-list\">\n<li>2 to 2\u00bd LB boneless, skinless chicken breasts and thighs<\/li>\n\n\n\n<li>3 TBS cooking oil<\/li>\n\n\n\n<li>\u00bd TSP pepper<\/li>\n\n\n\n<li>\u00bd TSP marjoram leaves<\/li>\n\n\n\n<li>2 bay leaves<\/li>\n\n\n\n<li>Water<\/li>\n\n\n\n<li>Salt<\/li>\n\n\n\n<li>10 OZ carrots (shredded, sliced, or baby whole)<\/li>\n\n\n\n<li>2 sticks of celery (minced)<\/li>\n\n\n\n<li>1 large onion (diced), or \u00be LB pearl onions (peeled)<\/li>\n\n\n\n<li>6 garlic cloves<\/li>\n\n\n\n<li>5 OZ (141 GR) all-purpose flour<\/li>\n\n\n\n<li>2\u00be C half-and-half<\/li>\n\n\n\n<li>\u00bc C white wine<\/li>\n\n\n\n<li>10 OZ green peas<\/li>\n\n\n\n<li>10 OZ corn<\/li>\n\n\n\n<li>1 LB small mushrooms (sliced)<\/li>\n\n\n\n<li>1 egg yolk<\/li>\n<\/ul>\n\n\n\n<p><strong><span style=\"text-decoration: underline;\">Crust:<\/span><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>3 C (450 GR) all-purpose flour<\/li>\n\n\n\n<li>1\u00bd TSP salt<\/li>\n\n\n\n<li>\u00bd C (112 GR) shortening<\/li>\n\n\n\n<li>\u00bd C (112 GR) butter<\/li>\n\n\n\n<li>7 &#8211; 9 TBS cold water<\/li>\n<\/ul>\n\n\n\n<p><strong>Oven:<\/strong> 350\u00b0 <\/p>\n\n\n\n<p><strong><span style=\"text-decoration: underline;\">Crust:<\/span><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>In a medium bowl, with a fork lightly stir together the all-purpose flour and salt.<\/li>\n\n\n\n<li>With a pastry blender (or 2 knives used scissor-fashion) cut the shortening into the flour until the mixture resembles coarse crumbs.<\/li>\n\n\n\n<li>Sprinkle in cold water, a TBS at a time, mixing lightly with a fork after each addition until the pastry just holds together.\u00a0 With your hands, shape the pastry into a ball.<\/li>\n\n\n\n<li>Cover or wrap in cling film until ready for use.<\/li>\n<\/ol>\n\n\n\n<p><strong><span style=\"text-decoration: underline;\">Filling:<\/span><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Heat the cooking oil in a 5 QT pot. Salt and pepper the chicken, then brown over high heat for 2 minutes a side.<\/li>\n\n\n\n<li>Add 4 C water, marjoram and bay leaves and bring to a boil. Reduce the heat to low, cover and simmer for 25 minutes or until the chicken is fork tender.<\/li>\n\n\n\n<li>When the chicken is done remove it, reserve 1 C of the broth, and add the white wine to it.<\/li>\n\n\n\n<li>Cool the chicken slightly, and cut the meat into small pieces.<\/li>\n\n\n\n<li>In the saucepan, over low heat, sweat the onions first, then the celery, next the garlic, lastly the mushrooms and carrots together.<\/li>\n\n\n\n<li>Once the vegetables are done, add the broth\/wine mix and bring to a simmer.<\/li>\n\n\n\n<li>In a small bowl, with a fork blend 5 OZ all-purpose flour with 1 C half-and-half, then gradually stir into the broth in the saucepan until smooth. Stir in the remaining half-and-half.<\/li>\n\n\n\n<li>Over low heat, cook stirring constantly until the sauce is thickened.<\/li>\n\n\n\n<li>Stir in the chicken, peas and corn, and season as necessary.<\/li>\n\n\n\n<li>Bring to a brief boil and allow all vegetables to heat through.<\/li>\n\n\n\n<li>Spoon the mixture into a 13&#8243; x 9&#8243; baking dish.<\/li>\n\n\n\n<li>Roll the dough out between two sheets of parchment into a 14&#8243; x 10&#8243; rectangle.<\/li>\n\n\n\n<li>With a knife, cut out a small circle in the center of the pastry.<\/li>\n\n\n\n<li>Place the pastry loosely over the filling.<\/li>\n\n\n\n<li>Trim the edges, leaving 1 inch overhanging, folding the overhang under and make a high stand-up edge.<\/li>\n\n\n\n<li>Brush the pastry with the egg.<\/li>\n\n\n\n<li>Place a sheet of foil beneath the dish in the oven, wide enough to catch drips from over the edges. <\/li>\n\n\n\n<li>Bake for 1 hour or until the crust is golden and the mixture is hot.<\/li>\n<\/ol>\n\n\n\n<p>Takes approximately 2 hours.\u00a0 Yields 6 &#8211; 8 servings.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Crust: Oven: 350\u00b0 Crust: Filling: Takes approximately 2 hours.\u00a0 Yields 6 &#8211; 8 servings.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4],"tags":[],"class_list":["post-404","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/404","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/comments?post=404"}],"version-history":[{"count":4,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/404\/revisions"}],"predecessor-version":[{"id":2571,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/404\/revisions\/2571"}],"wp:attachment":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/media?parent=404"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/categories?post=404"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/tags?post=404"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}