{"id":90,"date":"2020-03-25T19:24:41","date_gmt":"2020-03-25T19:24:41","guid":{"rendered":"http:\/\/grandmaingrids.com\/frommykitchen\/?p=90"},"modified":"2020-03-27T21:11:12","modified_gmt":"2020-03-27T21:11:12","slug":"part-3-chicken-pot-pie","status":"publish","type":"post","link":"https:\/\/grandmaingrids.com\/frommykitchen\/index.php\/2020\/03\/25\/part-3-chicken-pot-pie\/","title":{"rendered":"Part Three: Homemade Chicken Pot Pie"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\"><strong>Grandma Ingrid\u2019s Pie Dough<\/strong><\/h2>\n\n\n\n<p>Makes two 9 inch pie crusts or one double crust pie<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Ingredients<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>2\u00bd cups of unbleached all-purpose flour (reserve 1 cup)<\/li><li>1 teaspoon of salt<\/li><li>2 tablespoon of sugar<\/li><li>12 tablespoons (1 \u00bd sticks) of cold butter, cut into \u00bc inch slices<\/li><li>\u00bd cup of cold vegetable shortening cut into 4 pieces<\/li><li>\u00bc cup of cold vodka<\/li><li>\u00bc cup of cold water<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Directions<\/strong><\/h3>\n\n\n\n<p>Process 1 \u00bd cups of flour, salt and sugar in a food processor until combined, about two one-second pulses.&nbsp; Add butter and shortening and process until dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Add remaining cup of flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Sprinkle vodka and water over the mixture.&nbsp; Mix until just forming dough with a few more pulses.<br><\/p>\n\n\n\n<p>Dump it out onto a clean surface and push together to make one large ball. Divide dough into two even balls and flatten each into 4-inch disks.&nbsp; Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.<br><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Pot Pie Filling<\/strong><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Ingredients<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>2 cups of broth <\/li><li>3 tablespoons of cornstarch<\/li><li>5 cups of filling (leftover soup)<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Directions<\/strong><\/h3>\n\n\n\n<p>Using the leftover soup, drain liquid off soup using a sieve into a bowl. You want at least 5 cups of filling for a 9 &#8211; 10 inch pie plate. If you don\u2019t have enough you can add leftover rice or cooked potatoes to your filling to make it have more. Take 2 cups of the cold broth that has been drained off of soup, add cornstarch and heat until thick on the stove or in the microwave. Pour cornstarch slurry over filing and mix well.&nbsp; Set aside or place in the fridge. <\/p>\n\n\n\n<p><strong>Assembling your pie<\/strong><\/p>\n\n\n\n<p>Roll out 1 disk of your pie crust to approx \u00bc inch thick into a circle. Place the bottom crust in a pie plate and leave \u00bd inch overhang.&nbsp; Fill with filling. Roll out the top pie crust and place the crust on and trim and crimp.  Brush with cream, milk, or egg wash and sprinkle with salt and pepper. Make small slits on top of the crust and bake.<\/p>\n\n\n\n<p><strong>Baking<\/strong><\/p>\n\n\n\n<p>Place the rack on the bottom position of the oven at 400\u2109. Place the cookie sheet in the oven as it preheats so it is nice and hot. This helps with browning of bottom crust.&nbsp; Bake on the cookie sheet for around 45 minutes until filling is 160\u2109 in the middle and the crust is golden brown.  If the crust is getting to brown cover with foil to prevent burning.<\/p>\n\n\n\n<p><strong>Tips<\/strong><\/p>\n\n\n\n<p>You can also freeze leftover filling in ziplocks if you have extra.<\/p>\n\n\n\n<p><strong>Variations<\/strong><\/p>\n\n\n\n<p>You can use any kind of soup to fill your pies or if you want to make this vegetarian, you can mix vegetables, rice or potatoes together with a slurry of cornstarch and vegetable stock to use as a filling.<\/p>\n\n\n\n\n\n<p><a href=\"https:\/\/grandmaingrids.com\/frommykitchen\/index.php\/2020\/03\/25\/part-one-learn-how-to-cut-up-a-whole-chicken\/\">Part One: How to cut up and save a whole chicken<\/a><\/p>\n\n\n\n<p><a href=\"https:\/\/grandmaingrids.com\/frommykitchen\/index.php\/2020\/03\/25\/part-two-make-a-homemade-chicken-soup\/\">Part Two: Homemade Chicken Soup<\/a><\/p>\n\n\n\n<p>Part Three: Chicken Pot Pie<\/p>\n\n\n\n<p><a href=\"https:\/\/grandmaingrids.com\/frommykitchen\/index.php\/2020\/03\/25\/part-four-chicken-fettuccine-alfredo\/\">Part Four: Chicken Alfredo Pasta<\/a><\/p>\n\n\n\n<p><a href=\"https:\/\/grandmaingrids.com\/frommykitchen\/index.php\/2020\/03\/27\/part-5-crockpot-orange-chicken\/\">Part Five: Crockpot Orange Chicken<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Grandma Ingrid\u2019s Pie Dough Makes two 9 inch pie crusts or one double crust pie Ingredients 2\u00bd cups of unbleached all-purpose flour (reserve 1 cup) 1 teaspoon of salt 2 tablespoon of sugar 12 tablespoons (1 \u00bd sticks) of cold butter, cut into \u00bc inch slices \u00bd cup of cold vegetable shortening cut into 4 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":91,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[8,5,4],"tags":[],"class_list":["post-90","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chicken","category-dinner","category-lunch","entry","fw-tab-6 fw-tabr-4","has-featured-image"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/grandmaingrids.com\/frommykitchen\/wp-content\/uploads\/2020\/03\/00100trPORTRAIT_00100_BURST20200324125618486_COVER-01.jpg?fit=690%2C700&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/grandmaingrids.com\/frommykitchen\/index.php\/wp-json\/wp\/v2\/posts\/90","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/grandmaingrids.com\/frommykitchen\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/grandmaingrids.com\/frommykitchen\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/grandmaingrids.com\/frommykitchen\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/grandmaingrids.com\/frommykitchen\/index.php\/wp-json\/wp\/v2\/comments?post=90"}],"version-history":[{"count":4,"href":"https:\/\/grandmaingrids.com\/frommykitchen\/index.php\/wp-json\/wp\/v2\/posts\/90\/revisions"}],"predecessor-version":[{"id":128,"href":"https:\/\/grandmaingrids.com\/frommykitchen\/index.php\/wp-json\/wp\/v2\/posts\/90\/revisions\/128"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/grandmaingrids.com\/frommykitchen\/index.php\/wp-json\/wp\/v2\/media\/91"}],"wp:attachment":[{"href":"https:\/\/grandmaingrids.com\/frommykitchen\/index.php\/wp-json\/wp\/v2\/media?parent=90"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/grandmaingrids.com\/frommykitchen\/index.php\/wp-json\/wp\/v2\/categories?post=90"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/grandmaingrids.com\/frommykitchen\/index.php\/wp-json\/wp\/v2\/tags?post=90"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}