{"id":418,"date":"2020-12-01T23:57:00","date_gmt":"2020-12-01T23:57:00","guid":{"rendered":"https:\/\/kwls.net\/?p=418"},"modified":"2023-12-02T00:26:43","modified_gmt":"2023-12-02T00:26:43","slug":"chicken-pot-pie","status":"publish","type":"post","link":"https:\/\/kwls.net\/index.php\/2020\/12\/01\/chicken-pot-pie\/","title":{"rendered":"Chicken Pot Pie"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Chicken Pot Pie<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Credit: Brad Kidwell<\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">Firehouse servings: 4<\/h4>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients:<\/h2>\n\n\n\n<ul>\n<li>1 rotisserie chicken or 4 chicken breast<\/li>\n\n\n\n<li>Bag of frozen peas<\/li>\n\n\n\n<li>1lb carrots<\/li>\n\n\n\n<li>1lb celery<\/li>\n\n\n\n<li>1 cup chopped white onion<\/li>\n\n\n\n<li>4 cups chicken stock<\/li>\n\n\n\n<li>1 cup flour<\/li>\n\n\n\n<li>1 cup whole milk<\/li>\n\n\n\n<li>1\\2 stick butter.. Unsalted<\/li>\n\n\n\n<li>Pillsbury pie crust (4) or home made pie crust<\/li>\n\n\n\n<li>1Tbls rosemary<\/li>\n\n\n\n<li>2Tbls black pepper<\/li>\n\n\n\n<li>1 tsp thyme<\/li>\n\n\n\n<li>1 tsp sage<\/li>\n\n\n\n<li>1 tsp marjoram<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Directions:<\/h2>\n\n\n\n<ul>\n<li>If your making your pie crust from scratch do that first.<\/li>\n\n\n\n<li>Pull rotisserie chicken, or cube and cook chicken breast.<\/li>\n\n\n\n<li>In a large pot add\/or make the chicken stock. Keep it hot, not boiling.<\/li>\n\n\n\n<li>add the butter to the chicken stock to melt.<\/li>\n\n\n\n<li>chop carrots and add to chicken stock.<\/li>\n\n\n\n<li>chop celery and add to chicken stock.<\/li>\n\n\n\n<li>chop onion and add to chicken stock.<\/li>\n\n\n\n<li>add frozen peas to chicken stock.<\/li>\n\n\n\n<li>add rosemary, black pepper, thyme, sage, and marjoram to chicken stock.<\/li>\n\n\n\n<li>in a measuring cup, or bowl, mix flour and cold milk till all flour is dissolved.<\/li>\n\n\n\n<li>bring stock and veggies to a boil and immediately reduce heat.<\/li>\n\n\n\n<li>Stir in flour\/milk mix to thicken the stock and make a gravy.  You may not need all of the flour\/milk mix. As you add, remember the gravy will get thicker with time, so stop adding the flour\/milk mix just short of what you think is thick enough.<\/li>\n\n\n\n<li>Add the cooked chicken<\/li>\n\n\n\n<li>Add 1\/8th cup flour to the bottom of a 12 or 14in cast iron skillet and with your hands coat all surfaces of the skillet with the flour.<\/li>\n\n\n\n<li>Put first pie crust in floured skillet<\/li>\n\n\n\n<li>Fill the pie about 3\/4 of the way to the top edge of the skillet \/ crust.<\/li>\n\n\n\n<li>Cover filling with the second pie crust.<\/li>\n\n\n\n<li>With your fingers or a fork, squeeze the two pie crusts together the entire way around the edge of the skillet.  Remove excess pie crust if you have any.<\/li>\n\n\n\n<li>Make relief cuts in the center of the top pie crust to allow for expansion as it bakes.<\/li>\n\n\n\n<li>Of course, do all this again for the second pie.<\/li>\n\n\n\n<li>Bake at 350 30 to 45 mins, or until you pie crust are golden brown.<\/li>\n\n\n\n<li>Cool for 30 mins, its pot pie, after 30 mins it will still be molten lava in your mouth.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Chicken Pot Pie Credit: Brad Kidwell Firehouse servings: 4 Ingredients: Directions:<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,14,24],"tags":[],"_links":{"self":[{"href":"https:\/\/kwls.net\/index.php\/wp-json\/wp\/v2\/posts\/418"}],"collection":[{"href":"https:\/\/kwls.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kwls.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kwls.net\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/kwls.net\/index.php\/wp-json\/wp\/v2\/comments?post=418"}],"version-history":[{"count":1,"href":"https:\/\/kwls.net\/index.php\/wp-json\/wp\/v2\/posts\/418\/revisions"}],"predecessor-version":[{"id":419,"href":"https:\/\/kwls.net\/index.php\/wp-json\/wp\/v2\/posts\/418\/revisions\/419"}],"wp:attachment":[{"href":"https:\/\/kwls.net\/index.php\/wp-json\/wp\/v2\/media?parent=418"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kwls.net\/index.php\/wp-json\/wp\/v2\/categories?post=418"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kwls.net\/index.php\/wp-json\/wp\/v2\/tags?post=418"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}