{"id":66,"date":"2009-05-05T14:47:21","date_gmt":"2009-05-05T18:47:21","guid":{"rendered":"http:\/\/www.gourmetjunkie.com\/?p=66"},"modified":"2013-06-16T22:12:54","modified_gmt":"2013-06-17T02:12:54","slug":"chicken-pot-pie","status":"publish","type":"post","link":"http:\/\/www.gourmetjunkie.com\/?p=66","title":{"rendered":"Chicken Pot Pie"},"content":{"rendered":"<p><em>When God decided to bless us with comfort food, he gave us chicken pot pie.\u00a0 Flaky, buttery crust and that creamy, molten chicken-y goodness inside. And a few vegetables to clear the conscience.<\/em><\/p>\n<p><strong>Total time: 1 hour<\/strong><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-67 aligncenter\" title=\"Pot Pie\" alt=\"Pot Pie\" src=\"http:\/\/www.gourmetjunkie.com\/wp-content\/uploads\/2009\/05\/img_1545.jpg\" width=\"440\" height=\"330\" \/><\/p>\n<p><strong>Ingredients<br \/>\n<\/strong>1\/4 cup olive oil<br \/>\n2 green onions (or 1\/2 small red\/white onion), sliced finely<br \/>\n1 stick celery, sliced finely<br \/>\n3-4 cups shredded cooked chicken (rotisserie chicken is good)<\/p>\n<p>3-4 cups mixed vegetables:<br \/>\n1 small potato, peeled and cubed<br \/>\n1\/2 small red pepper, cubed<br \/>\n1\/2 cup frozen peas<br \/>\n1 cup button mushrooms, halved<\/p>\n<p>1\/4 cup butter<br \/>\n1\/4 cup white flour<br \/>\n1 cup milk (hot)<br \/>\n1 cup water (hot)<br \/>\n1\/2 stock cube &#8211; chicken<br \/>\n1\/2 stock cube &#8211; mushroom<br \/>\nSalt &amp; Pepper<br \/>\n1 tsp dried oregano<br \/>\n1 tbsp fresh basil, shredded<br \/>\nPuff pastry shells\/sheet<\/p>\n<p><strong>Instructions<\/strong><br \/>\nOver medium-low heat olive oil and saute celery and onion until soft. Add in the vegetables (except mushrooms). You can use any vegetables that you have; mixed frozen vegetables are fine as well, but I prefer fresh. Add salt and pepper and fry till potatoes are almost cooked.<\/p>\n<p>Take the vegetables out of the pan, add in the butter and melt, drop in the flour and cook on low for a minute. Add in the hot milk slowly and whisk constantly until you get a thick white sauce. Whisk in stock (combine hot water and stock cubes) and herbs and let the sauce come to a quick simmer.<\/p>\n<p>Add in the cooked shredded chicken, mushrooms and vegetables into the sauce and simmer for 2-4 minutes until the ingredients have become best friends. Pour sauce into a casserole dish. Cover the dish with puff pastry, prick a few holes in the pastry to ensure that steam can escape and bake at 375F for around 30minutes or until pastry has risen and become golden brown.<\/p>\n<p>Serve piping hot<\/p>\n","protected":false},"excerpt":{"rendered":"<p>When God decided to bless us with comfort food, he gave us chicken pot pie.\u00a0 Flaky, buttery crust and that creamy, molten chicken-y goodness inside. And a few vegetables to clear the conscience. Total time: 1 hour Ingredients 1\/4 cup olive oil 2 green onions (or 1\/2 small red\/white onion), sliced finely 1 stick celery, &#8230; <span class=\"more\"><a class=\"more-link\" href=\"http:\/\/www.gourmetjunkie.com\/?p=66\">[Read more&#8230;]<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":67,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[18,16,17],"class_list":{"0":"entry","1":"post","2":"publish","3":"author-admin","4":"post-66","6":"format-standard","7":"has-post-thumbnail","8":"category-main-courses","9":"post_tag-chicken","10":"post_tag-comfort-food","11":"post_tag-potatoes"},"_links":{"self":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/66","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=66"}],"version-history":[{"count":10,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/66\/revisions"}],"predecessor-version":[{"id":216,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/66\/revisions\/216"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/media\/67"}],"wp:attachment":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=66"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=66"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=66"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}