{"id":441,"date":"2008-12-25T13:40:55","date_gmt":"2008-12-25T20:40:55","guid":{"rendered":"http:\/\/dspencer.nfshost.com\/?p=441"},"modified":"2009-01-31T20:35:40","modified_gmt":"2009-02-01T03:35:40","slug":"chicken-pot-pie","status":"publish","type":"post","link":"https:\/\/www.dspencer.net\/wordpress\/recipes\/chicken-pot-pie\/","title":{"rendered":"Chicken Pot Pie"},"content":{"rendered":"
Serves 6 to 8.\u00a0\u00a0 \t\t\t\t\t\t\tPublished May 1, 1996 in Cooks Illustrated. <\/p>\n You can make the filling ahead of time, but remember to heat it on top of the stove before topping it. Mushrooms can be saut\u00e9ed along with the celery and carrots, and blanched pearl onions can stand in for the onion. If you don’t want to make a pastry topping, make the related biscuit recipe, stamp out 8 rounds of dough, arrange dough rounds, over warm filling and bake as directed.<\/p>\n <\/p>\n Serves 6 to 8.\u00a0\u00a0 Published May 1, 1996 in Cooks Illustrated. You can make the filling ahead of time, but remember to heat it on top of the stove before topping it. Mushrooms can be saut\u00e9ed along with the celery and carrots, and blanched pearl onions can stand in for the onion. If you don’t […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false},"categories":[5],"tags":[49,33],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/441"}],"collection":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/comments?post=441"}],"version-history":[{"count":9,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/441\/revisions"}],"predecessor-version":[{"id":533,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/441\/revisions\/533"}],"wp:attachment":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/media?parent=441"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/categories?post=441"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/tags?post=441"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/em><\/p>\nIngredients<\/h4>\n
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\n Pie Dough<\/strong><\/td>\n<\/tr>\n \n 1 1\/2<\/td>\n cups unbleached all-purpose flour<\/td>\n<\/tr>\n \n 1\/2<\/td>\n teaspoon table salt<\/td>\n<\/tr>\n \n 8<\/td>\n tablespoons unsalted butter (1\/4 pound), chilled and cut into 1\/4-inch pieces<\/td>\n<\/tr>\n \n 4<\/td>\n tablespoons vegetable shortening , chilled<\/td>\n<\/tr>\n \n Chicken Pot Pie<\/strong><\/td>\n<\/tr>\n \n 1 1\/2<\/td>\n pounds boneless, skinless chicken breasts or boneless, skinless chicken thighs<\/td>\n<\/tr>\n \n 1<\/td>\n can low-sodium chicken broth , with water added to equal 2 cups (or use 2 cups homemade chicken broth)<\/td>\n<\/tr>\n \n 1 1\/2<\/td>\n tablespoons vegetable oil<\/td>\n<\/tr>\n \n 1<\/td>\n large onion , chopped fine<\/td>\n<\/tr>\n \n 3<\/td>\n medium carrots , peeled and cut crosswise 1\/4-inch thick<\/td>\n<\/tr>\n \n 2<\/td>\n small ribs celery , cut crosswise 1\/4-inch thick<\/td>\n<\/tr>\n \n <\/td>\n Table salt and ground black pepper<\/td>\n<\/tr>\n \n 4<\/td>\n tablespoons unsalted butter<\/td>\n<\/tr>\n \n 1\/2<\/td>\n cup unbleached all-purpose flour<\/td>\n<\/tr>\n \n 1 1\/2<\/td>\n cups milk<\/td>\n<\/tr>\n \n 1\/2<\/td>\n teaspoon dried thyme<\/td>\n<\/tr>\n \n 3<\/td>\n tablespoons dry sherry<\/td>\n<\/tr>\n \n 3\/4<\/td>\n cup frozen peas , thawed<\/td>\n<\/tr>\n \n 3<\/td>\n tablespoons minced fresh parsley leaves<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n Instructions<\/h4>\n
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