{"id":10379,"date":"2016-03-24T22:52:22","date_gmt":"2016-03-24T22:52:22","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=10379"},"modified":"2022-12-31T17:41:50","modified_gmt":"2023-01-01T00:41:50","slug":"chicken-pot-pies","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/chicken-pot-pies\/","title":{"rendered":"Chicken Pot Pie &#8211; COLLECTION"},"content":{"rendered":"<h2>Tips and Tricks<\/h2>\n<ul>\n<li>Use leftover shredded chicken (thighs are best)<\/li>\n<li>Use frozen vegetables<\/li>\n<li>Dice and saute onions and celery<\/li>\n<li>Make your own roux, not Cream of XYZ\n<ul>\n<li>2 TBL butter, 2 TBL flour, 1 C chicken stock or milk<\/li>\n<\/ul>\n<\/li>\n<li>Create a lid with puff pastry &#8211; Dock the crust &#8211; Alternate, cut moons or shapes<\/li>\n<li>Bake before filling at 350\u00ba for 5 minutes<\/li>\n<\/ul>\n<h2>Basic Chicken Pot Pie<\/h2>\n<p>This recipe is much like the one shown below. You may use my ingredients, but be sure to watch the video for some important tips.<br \/>\n<strong><a href=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2016\/03\/2016-04-06-13.34.31.jpg\" rel=\"attachment wp-att-10544\"><img decoding=\"async\" class=\"alignright aiif10544\" src=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2016\/03\/2016-04-06-13.34.31.jpg\" alt=\"2016-04-06 13.34.31\" width=\"225\" height=\"169\"><\/a>Ingredients &#8211; Filling<\/strong><\/p>\n<ul>\n<li>4 TBL butter<\/li>\n<li>1\/4 C AP flour<\/li>\n<li>1-1\/2 C chicken broth<br \/>\n<span style=\"font-size: 10pt;\">(or 1 can Campbells<\/span> <span style=\"font-size: 10pt;\">Cream of Potato Soup instead of above three ingredients)<\/span><br \/>\n<strong>IN A SEPARATE MIXING BOWL, COMBINE<\/strong><\/li>\n<li>1 small carrot &#8211; diced small<\/li>\n<li>1\/2 C baby peas<\/li>\n<li>1 small stalk celery &#8211; diced small<br \/>\n<span style=\"font-size: 10pt;\">(or 1 C mixed veggies instead of above three ingredients &#8211; Skip to Step 7)<\/span><\/li>\n<li>1 C shredded chicken<\/li>\n<li>1\/2 C shredded cheese<\/li>\n<li>4-6 black olives &#8211; diced &#8211; Optional<\/li>\n<\/ul>\n<p><strong>Ingredients &#8211; Crust<\/strong><\/p>\n<ul>\n<li>1 C AP flour<\/li>\n<li>1\/2 tsp salt<\/li>\n<li>1 tsp baking powder<\/li>\n<li>1\/4 C shortening<\/li>\n<li>3 TBL cold butter<\/li>\n<li>2 TBL granulated sugar<\/li>\n<li>1\/4 C ice water<br \/>\n<span style=\"font-size: 10pt;\">(or prepared pie crust from the grocery store)<\/span><\/li>\n<\/ul>\n<p>You will also need one egg yolk and one egg white (separated) in two separate bowls.<br \/>\nA pastry brush will be helpful, but you can use your fingers at the pastry brush step.<br \/>\n<a href=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2016\/03\/2016-04-06-14.05.16.jpg\" rel=\"attachment wp-att-10545\"><img decoding=\"async\" class=\"alignright size-medium aiif10545\" src=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2016\/03\/2016-04-06-14.05.16.jpg\" alt=\"2016-04-06 14.05.16\" width=\"300\" height=\"225\"><\/a><strong>Step by Step<\/strong><\/p>\n<ol>\n<li>Bring sauce pan up to medium heat<br \/>\nFILLING &#8211; &#8211; &#8211; &#8211;<\/li>\n<li>Add butter to hot pan<\/li>\n<li>As soon as butter is melted, add flour<\/li>\n<li>As soon as flour starts to ball, add half your broth<\/li>\n<li>Stir until it starts to turn smooth<\/li>\n<li>Add the rest of your broth<\/li>\n<li>Stir until it starts to thicken<\/li>\n<li>When it has thickened (per video below) add it to the mixing bowl with your chopped veggies<br \/>\nCRUST<\/li>\n<li>Pulse flour, salt, baking powder, shortening and butter in a food processor till combined<\/li>\n<li>Add 1\/4 C ice water all at once and pulse until a ball forms<\/li>\n<li>Dump onto the counter to finish kneading<\/li>\n<li>Separate into 4 pieces and let rest five minutes<\/li>\n<li>Meanwhile, spoon your filling into ramekins for cooking<\/li>\n<li>Roll out your crust to a near circle.&nbsp; If necessary, cut slightly bigger than diameter across top of ramekin.<br \/>\nNOTE: My cutter was the exact size of my ramekin top, so I cut it, then rolled it more to make it slightly larger<\/li>\n<li>Brush the bottom with egg white and press into your pot pie filling, pressing around the edge<\/li>\n<li>Brush the top with egg yolk<\/li>\n<li>Poke holes in the top so that steam can escape, otherwise your pie crust will fail.<\/li>\n<li>Bake at 350\u00ba for 35 minutes until browned<\/li>\n<li>Let rest five minutes before serving, or cool on counter and refrigerate for reheating later.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<hr>\n<hr>\n<h2>Scratch Chicken Pot Pie<\/h2>\n<div>1 C chopped onion (1\/4 inch pieces)<\/div>\n<p>1 C chopped celery (1\/4 inch pieces)<br \/>\n1 C chopped carrot (1\/4 inch pieces)<br \/>\n1\/2 C melted butter<br \/>\n1 C frozen tiny English peas (canned peas, in a pinch)<br \/>\n1\/4 C AP flour<br \/>\n2 C chicken broth<br \/>\n1 C whole milk<br \/>\n1 tsp salt<br \/>\n1\/4 tsp pepper<br \/>\n4 C diced cooked chicken<br \/>\n2 pkg. frozen puff pastry, thawed<br \/>\n1 egg yolk<br \/>\n1 TBL whole milk<\/p>\n<div>\n<p>1. Saute onion, celery and carrot in butter for 10 minutes.<br \/>\n2. Stir in peas and flour, cook 1 minute, stirring constantly.<br \/>\n3. Gradually add broth and 1 cup whole milk; cook over medium heat, stirring constantly, until thick and bubbly.<br \/>\n4. Stir in salt and pepper.<br \/>\n5. Add chicken, stirring well.<br \/>\n6. Ladle chicken mixture into cooking ramikins &#8211; just to the top<br \/>\n7. Set aside.<br \/>\n8. Roll pastry sheets to 1\/8 inch thickness.<br \/>\n9. Cut pastry 1\/2 inch larger than bowl(s).<br \/>\n10. Combine egg yolk and 1 tablespoon milk.<br \/>\n11. Brush one side of pastry. Place brushed side down over bowl(s), folding edges under and pressing firmly to sides of bowl.<br \/>\n12. Brush top with remaining egg mixture.<br \/>\n13. Bake at 350 degrees for 35 minutes until top is puffed and browned.<\/p>\n<\/div>\n<hr>\n<hr>\n<h2>Chicken Pot Pie &#8211; From a whole chicken<\/h2>\n<p>Piece an entire chicken.<br \/>\nUse dark meat (legs and thighs) or light meat (breast and back)<br \/>\nPlace into stock pot with cut up carrots, celery, onion and garlic<br \/>\nPour one can of chicken stock into pot, then add water until it covers the chicken<br \/>\nBring up to simmer over medium high heat<br \/>\nWhen it starts to simmer, reduce heat to medium low and simmer for 30 minutes<br \/>\nStrain out solids, retaining liquid<br \/>\nSet both aside to cool<\/p>\n<p>To prepare dough:<br \/>\n(Bisquick or Puff Pastry is also acceptable)<br \/>\nAdd to a food processor:<br \/>\n&#8211; 1 1\/2 C flour<br \/>\n&#8211; pinch of salt<br \/>\n&#8211; 1 stick of cold butter &#8211; cubed<br \/>\n&#8211; 8 ounces of cold cream cheese &#8211; pieces<br \/>\nPulse together until it forms crumbs<br \/>\n&#8211; Add 1 egg yolk<br \/>\n&#8211; Drizzle in water until it STARTS to come together<br \/>\nRemove from food processor and finish on a floured surface (the counter)<br \/>\nWrap in plastic wrap and refrigerate for an hour to 24 hours<\/p>\n<p>To prepare vegetables:<br \/>\nCut butternut or acorn squash into 1\/2 inch cubes<br \/>\nCut 1\/4 onion into pieces<br \/>\nCut 1\/2 stalk celery into 1\/4 inch pieces<br \/>\nCut carrots into 1\/4 inch pieces<br \/>\nToss in EVOO and salt and bake on baking sheet for 30 minutes at 350 degrees<\/p>\n<p>Cut string beans into 1\/2 inch pieces<br \/>\nAdd a small can of peas (or fresh if you desire)<\/p>\n<p>To finish up:<br \/>\nSet dough on counter to start to come up to room temperature<br \/>\nShred or cube chicken<br \/>\nMake a roux (<a href=\"https:\/\/www.grandpacooks.com\/recipes\/basic-roux\/\">see recipe here<\/a>) with the leftover strained chicken stock &#8211; be sure to stir constantly<br \/>\nMix chicken, fresh veggies and cooked veggies together<br \/>\nRoux should be thickened, but not pasty or lumpy<br \/>\n&#8211; If necessary, thin by whisking in 1\/2 C chicken stock<\/p>\n<p>Flatten dough to about 1\/4 inch<br \/>\nFill ramekin with veggie mixture<br \/>\nLabel roux over top of veggies about 1\/2 to 3\/4 of the way up<br \/>\nTop with dough, brush with melted butter and trim edges<br \/>\nPoke holes (or a smiley face) into top of crust to let steam vent<br \/>\nBake at 350 degrees for about 35 minutes<\/p>\n<h2>Third Party Recipes<\/h2>\n\n<p>Clipped from People Magazine<\/p>\n<hr>\n<hr>\n<h2>Easy Chicken Pot Pie<\/h2>\n<p>1 can cream of chicken soup<br \/>\n1 PKG (about 8 OZ) frozen vegetables<br \/>\n1 CU cubed or shredded cooked chicken or turkey<br \/>\n1\/2 CU milk (or less)<br \/>\n1 egg<br \/>\n1 CU Bisquick<br \/>\n1 prepared pie plate<\/p>\n<p>Instructions<br \/>\n1. Mix soup, vegetables and chicken in bowl, then pour into 9&#8243; pie plate<br \/>\n2. Mix milk, egg and Bisquick (very thick) and spread over chicken mixture<br \/>\n3. Bake @ 400 degrees for 30 minutes or until golden<\/p>\n<p>Special Steps<br \/>\nVariations If you are feeling energetic, cut your own vegetables: onion, broccoli, bell pepper, carrot, green beans, Anaheim chilies<\/p>\n<hr>\n<hr>\n<h2>Third Party Recipe<\/h2>\n<hr>\n<hr>\n<h2>Chicken Pot Pie &#8211; VIDEO &#8211; W Puck<\/h2>\n<p><iframe title=\"Chicken Pot Pie (As Made By Wolfgang Puck)\" width=\"840\" height=\"473\" src=\"https:\/\/www.youtube.com\/embed\/_eOA-zawYEA?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/p>\n<hr>\n<hr>\n<h2>Chicken Pot Pie &#8211; VIDEO &#8211; Tasty<\/h2>\n<p><iframe title=\"Mini Chicken Pot Pies - TASTY\" width=\"840\" height=\"630\" src=\"https:\/\/www.youtube.com\/embed\/ll3owGzqZO0?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/p>\n<p>Video Library &#8211; <a href=\"https:\/\/www.youtube.com\/channel\/UCJFp8uSYCjXOMnkUyb3CQ3Q\/videos\">Tasty<\/a>.<\/p>\n<hr>\n<hr>\n<p><a href=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2015\/04\/image4.jpg\"><img decoding=\"async\" class=\"alignleft size-large aiif5172\" src=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2015\/04\/image4.jpg\" alt=\"image\" width=\"504\" height=\"329\"><\/a><\/p>\n<hr>\n","protected":false},"excerpt":{"rendered":"<p>Tips and Tricks Use leftover shredded chicken (thighs are best) Use frozen vegetables Dice and saute onions and celery Make your own roux, not Cream of XYZ 2 TBL butter, 2 TBL flour, 1 C chicken stock or milk Create a lid with puff pastry &#8211; Dock the crust &#8211; Alternate, cut moons or shapes &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/chicken-pot-pies\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Chicken Pot Pie &#8211; COLLECTION&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[158,196,179,177,210],"tags":[],"class_list":["post-10379","post","type-post","status-publish","format-standard","hentry","category-casseroles","category-collection-index","category-book-dinners","category-book-lunches","category-beatitudes"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/10379","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=10379"}],"version-history":[{"count":17,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/10379\/revisions"}],"predecessor-version":[{"id":22517,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/10379\/revisions\/22517"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=10379"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=10379"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=10379"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}