{"id":1992,"date":"2013-12-26T07:15:13","date_gmt":"2013-12-26T07:15:13","guid":{"rendered":"http:\/\/52sundaydinners.com\/recipes\/?p=1992"},"modified":"2014-01-27T04:04:17","modified_gmt":"2014-01-27T04:04:17","slug":"chicken-pot-pie","status":"publish","type":"post","link":"http:\/\/52sundaydinners.com\/recipes\/chicken-pot-pie\/","title":{"rendered":"Home Made Chicken Pot Pie"},"content":{"rendered":"<p><a href=\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2013\/10\/DSC_0634.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-1993\" title=\"DSC_0634\" src=\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2013\/10\/DSC_0634-580x384.jpg\" alt=\"\" width=\"580\" height=\"384\" srcset=\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2013\/10\/DSC_0634-580x384.jpg 580w, http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2013\/10\/DSC_0634-300x198.jpg 300w\" sizes=\"auto, (max-width: 580px) 100vw, 580px\" \/><\/a><\/p>\n<p>An American classic, like Momma used to make.\u00a0 When you hear the words CHICKEN POT PIE I hope you don&#8217;t immediately think of the mass produced, factory prepared in a tin foil pie pan and flash frozen kind.\u00a0 If you do, you&#8217;re in for a real treat.\u00a0 52SundayDinners.com is all about fresh ingredients, preparation and love for your family.\u00a0 Your family deserve the best.\u00a0 Preparation is a little labor intensive, but it&#8217;s well worth it.<\/p>\n<h2>Ingredients for Filling<\/h2>\n<ul>\n<li>4.5 Pounds &#8211; Fresh Skinless, Boneless Chicken Breasts, cubed into 1\/2&#8243; cubes<\/li>\n<li>5 Ribs &#8211; Celery, Chopped<\/li>\n<li>1 Each &#8211;\u00a0 Large Onion, Chopped<\/li>\n<li>1 Each &#8211;\u00a0 Bay Leaf<\/li>\n<li>1 Tablespoon &#8211; Salt<\/li>\n<li>1 Teaspoon &#8211; Finely Ground Black Pepper<\/li>\n<li>1\/2 Teaspoon Rosemary or Italian Seasoning<\/li>\n<li>2 Tablespoons &#8211; Extra Virgin Olive Oil<\/li>\n<li>1\/4 Cup &#8211; 1\/2 Stick Butter<\/li>\n<li>1 Cup &#8211; Water<\/li>\n<li>1 1\/2 Cup &#8211; all-Purpose Flour<\/li>\n<li>10 Ounces &#8211; English Peas, fresh or frozen<\/li>\n<li>5 Each &#8211; Carrots, sliced<\/li>\n<li>1 Tablespoon &#8211; Worcestershire Sauce<\/li>\n<li>4 Each &#8211; Small Potatoes, Cubed to 3\/4&#8243;<\/li>\n<li>1\/2 Cup &#8211;\u00a0 Fresh Parsley<\/li>\n<\/ul>\n<h2>Pastry Ingredients<\/h2>\n<ul>\n<li>4.5 Cups &#8211; All Purpose Flour<\/li>\n<li>3 Sticks &#8211; Butter (1.5 Cups)<\/li>\n<li>1.5 Teaspoons &#8211; Salt<\/li>\n<li>1\/2 Cup &#8211;\u00a0 Cold Water<\/li>\n<\/ul>\n<h2>Preparation<\/h2>\n<h2>A. Prepare for Pastry<\/h2>\n<ol>\n<li>Allow butter to warm to room temperature<\/li>\n<li>Combine butter, flour and salt, using a pastry blender in a mixing bowl.\u00a0 A pastry blender is a tool with a handle and 5-7 curved metal blades.<\/li>\n<li>Add only the amount of cold water needed to make the mixture hold together when pushed lightly with a fork.<\/li>\n<li>Wrap the pastry mixture in cellophane wrap and store in a cool place as you prepare the filling<\/li>\n<\/ol>\n<h2>B. Prepare for Filling<\/h2>\n<ol>\n<li>Sear chicken in extra virgin olive oil in a large Dutch oven.<\/li>\n<li>Add onions, continue to cook until onions become clear.<\/li>\n<li>Add the flour to the cold water in a mixing bowl and stir.<\/li>\n<li>Add flour and water mixture to the Dutch oven.<\/li>\n<li>Add the remaining filling ingredients, except for the potatoes and parsley.<\/li>\n<li>Cook on medium heat until the carrots and celery become tender.<\/li>\n<li>Add the potatoes and parsley and cook until the potatoes are almost tender, approximately 20 minutes.<\/li>\n<li>Remove from heat, allow to partially cool and prepare for filling the pastry.<\/li>\n<\/ol>\n<h2>c. Assembly<\/h2>\n<ol>\n<li>Divide your pastry into 3 parts.\u00a0 The mixture should produce enough filling for three 9&#8243; x 13&#8243; casseroles.<\/li>\n<li>Roll the pastry onto a flour covered surface until it is large enough to serves as a top or bottom. If your pastry will not stretch this far, you may eliminate the bottoms use your pastry for the tops only.<\/li>\n<li>Grease the casserole pans with butter.<\/li>\n<li>If you are able to roll the pastry into thin sections you may include pastry bottom layers.\u00a0 If so, then place three of the pastry portions in casseroles. See images below, I only covered the tops.<\/li>\n<li>Fill with pie filling.<\/li>\n<li>Brush the lower pastry rim (if using bottoms) with water to create a bond between bottom and top layers of pastry.\u00a0 Egg wash will also work fine.<\/li>\n<li>Place the top pastry and perforate it in several areas with a fork to allow air to vent from the pie.<\/li>\n<li>Bake at 350 degrees for 30 minutes covered with foil to prevent burning<\/li>\n<li>Remove foil and cook for an additional 20 minutes until pastry is golden brown.<\/li>\n<li>Cool and serve.<\/li>\n<\/ol>\n<h3>Feeds 10 adults and a house full of kids, with a little something for everyone.<\/h3>\n<p><a href=\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2013\/12\/Pastry-01.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-2043\" title=\"Pastry 01\" src=\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2013\/12\/Pastry-01-580x384.jpg\" alt=\"\" width=\"580\" height=\"384\" srcset=\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2013\/12\/Pastry-01-580x384.jpg 580w, http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2013\/12\/Pastry-01-300x198.jpg 300w\" sizes=\"auto, (max-width: 580px) 100vw, 580px\" \/><\/a><\/p>\n<p><a href=\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2013\/12\/Chicken-Pot-Pie-06-Mixture.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-2049\" title=\"Chicken Pot Pie 06 - Mixture\" src=\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2013\/12\/Chicken-Pot-Pie-06-Mixture-580x384.jpg\" alt=\"\" width=\"580\" height=\"384\" srcset=\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2013\/12\/Chicken-Pot-Pie-06-Mixture-580x384.jpg 580w, http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2013\/12\/Chicken-Pot-Pie-06-Mixture-300x198.jpg 300w\" sizes=\"auto, (max-width: 580px) 100vw, 580px\" \/><\/a><\/p>\n<p><a href=\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2013\/12\/Chicken-Pot-Pie-03-Ready-to-Cover.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-2045\" title=\"Chicken Pot Pie 03 -  Ready to Cover\" src=\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2013\/12\/Chicken-Pot-Pie-03-Ready-to-Cover-580x384.jpg\" alt=\"\" width=\"580\" height=\"384\" srcset=\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2013\/12\/Chicken-Pot-Pie-03-Ready-to-Cover-580x384.jpg 580w, http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2013\/12\/Chicken-Pot-Pie-03-Ready-to-Cover-300x198.jpg 300w\" sizes=\"auto, (max-width: 580px) 100vw, 580px\" \/><\/a><\/p>\n<p><a href=\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2013\/12\/Chicken-Pot-Pie-with-Cactus-Design.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-2046\" title=\"Chicken Pot Pie with Cactus Design\" src=\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2013\/12\/Chicken-Pot-Pie-with-Cactus-Design-580x418.jpg\" alt=\"\" width=\"580\" height=\"418\" srcset=\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2013\/12\/Chicken-Pot-Pie-with-Cactus-Design-580x418.jpg 580w, http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2013\/12\/Chicken-Pot-Pie-with-Cactus-Design-300x216.jpg 300w\" sizes=\"auto, (max-width: 580px) 100vw, 580px\" \/><\/a><\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>An American classic, like Momma used to make.\u00a0 When you hear the words CHICKEN POT PIE I hope you don&#8217;t immediately think of the mass produced, factory prepared in a tin foil pie pan and flash frozen kind.\u00a0 If you do, you&#8217;re in for a real treat.\u00a0 52SundayDinners.com is all about fresh ingredients, preparation and [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-1992","post","type-post","status-publish","format-standard","hentry","category-past-meals"],"_links":{"self":[{"href":"http:\/\/52sundaydinners.com\/recipes\/wp-json\/wp\/v2\/posts\/1992","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/52sundaydinners.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/52sundaydinners.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/52sundaydinners.com\/recipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/52sundaydinners.com\/recipes\/wp-json\/wp\/v2\/comments?post=1992"}],"version-history":[{"count":20,"href":"http:\/\/52sundaydinners.com\/recipes\/wp-json\/wp\/v2\/posts\/1992\/revisions"}],"predecessor-version":[{"id":2087,"href":"http:\/\/52sundaydinners.com\/recipes\/wp-json\/wp\/v2\/posts\/1992\/revisions\/2087"}],"wp:attachment":[{"href":"http:\/\/52sundaydinners.com\/recipes\/wp-json\/wp\/v2\/media?parent=1992"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/52sundaydinners.com\/recipes\/wp-json\/wp\/v2\/categories?post=1992"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/52sundaydinners.com\/recipes\/wp-json\/wp\/v2\/tags?post=1992"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}