![\"\"](\"http:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2012\/05\/pot-pie2.jpg\" "\\"pot")
<\/a><\/p>\nThe Recipe : <\/strong><\/p>\n For the pastry dough :<\/p>\n 3 cups of flour<\/p>\n 1\/2 tsp. of salt<\/p>\n 1 tsp. of baking powder<\/p>\n 1\/2 cup of vegetable shortening<\/p>\n 1 stick of unsalted butter<\/p>\n 1\/2 c – 2\/3 c of ice cold water<\/p>\n In a food processor , mix the flour , salt and baking powder . Add the shortening and butter , pulse few times until it becomes crumbly . Then with the motor running , add the ice cold water , the dough should started to come together , don’t pulse too long , the dough will be too turn out hard ( pie crust ) . Just enough , so when you press the dough together it will stay together . Then shape into a ball \/ disk and refrigerate for at least 30 minutes .Set aside , use until it’s ready to be used .<\/p>\n Meanwhile .. prepare the chicken <\/em><\/strong><\/p>\n <\/strong>3 splits chicken breast with bone in , rub with little olive oil , sprinkle with sea salt and black pepper . Bake in the oven at 350 F ,\u00a0 for about 30-35 minutes , if you have to bake longer , no more than 40 minutes or your chicken will get too dry .Once it’s done , set aside , let it cool enough to handle . Then cut the chicken into cubes . Set aside .<\/p>\n Let’s get the filling ready .. <\/em><\/strong><\/p>\n 2 large carrots , diced , then blanch for about 3 minutes , then set aside<\/p>\n <\/em><\/strong>2 tbsp. of olive oil<\/p>\n 1 large onion , chopped<\/p>\n 3\/4 cup of all purpose flour<\/p>\n almost 5 cups of chicken broth<\/p>\n 1\/4 cup of heavy cream<\/p>\n salt and pepper<\/p>\n chicken<\/p>\n frozen peas<\/p>\n In a pot , or dutch oven , heat up the olive oil , then add onion , cook about 7-8 minutes on medium low heat , then add 3\/4 cup of flour , cook for 2 minutes , keep stirring . Then add the chicken broth while whisking , it should started to get thick , and keep stirring until it boils , then add the salt pepper , heavy cream , chicken , and carrots and peas . Simmer for about 10-15 minutes , stirring often so it doesn’t stick on the bottom .<\/p>\n Let’s assemble it .. <\/em><\/strong><\/p>\n <\/em><\/strong>In a big bowl or pie plate or ramekins ( which i used ) , add the filling in , then cover with the pie crust ( that has been rolled out and cut into the right size to cover the filling ) . Then brush with beaten egg and bake at 350 F for about an hour ( for pie plate ) , or 30 minutes for ramekins .<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" I remember the first time i made this recipe , i thought boy .. this meal is a lot of work !! But now that i know my way around the kitchen , what should i do first and moving on to the next step while preparing other things , it’s really not that bad . Wasn’t hard and well .. though it took a little time , but when you prep everything , it will go quick . You can also prepare this meal , part of it , a day ahead of time . Such as , make the pie dough ahead of time , you can make it a day before . Then you can roast the chicken earlier that day .. by then everything will go pretty quick . Chicken pot pie is like 1 pot meal , i don’t think it’s necessary to serve it with any other thing , it has the vegetables , it has the chicken which provides your protein , and it has the pie crust .. those yummy pie crust .. So , even if you have to spend couple hours in the kitchen , it’s really worth it . This meal is particularly comforting during cold winter months . The Recipe : For the pastry dough : 3 cups of flour 1\/2 tsp. of salt 1 tsp. of baking powder 1\/2 cup of vegetable shortening 1 stick of unsalted butter 1\/2 c – 2\/3 c of ice cold water In a food processor , mix the flour , salt and baking powder . Add the shortening and butter , pulse few times until it becomes crumbly . Then with the motor running , add the ice cold water , the dough should started to come together , don’t pulse too long , the dough will be too turn out hard ( pie crust ) . Just enough , so when you press the dough together it will stay together . Then shape into a ball \/ disk and refrigerate for at least 30 minutes .Set aside , use until it’s ready to be used . Meanwhile .. prepare the chicken 3 splits chicken breast with bone in , rub with little olive oil , sprinkle with sea salt and black pepper . Bake in the oven at 350 F ,\u00a0 for about 30-35 minutes , if you have to bake longer , no more than 40 minutes or your chicken will get too dry .Once it’s done , set aside , let it cool enough to handle . Then cut the chicken into cubes . Set aside . Let’s get the filling ready .. 2 large carrots , diced , then blanch for about 3 minutes , then set aside 2 tbsp. of olive oil 1 large onion , chopped 3\/4 cup of all purpose flour almost 5 cups of chicken broth 1\/4 cup of heavy cream salt and pepper chicken frozen peas In a pot , or dutch oven , heat up the olive oil , then add onion , cook about 7-8 minutes on medium low heat , then add 3\/4 cup of flour , cook for 2 minutes , keep stirring . Then add the chicken broth while whisking , it should started to get thick , and keep stirring until it boils , then add the salt pepper , heavy cream , chicken , and carrots and peas . Simmer for about 10-15 minutes , stirring often so it doesn’t stick on the bottom . Let’s assemble it .. In a big bowl or pie plate or ramekins ( which i used ) , add the filling in , then cover with the pie crust ( that has been rolled out and cut into the right size to cover the filling ) . Then brush with beaten egg and bake at 350 F for about an hour ( for pie plate ) , or 30 minutes for ramekins . <\/p>\n","protected":false},"author":16,"featured_media":1805,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[6,7],"tags":[],"class_list":["post-1804","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-main-dishes","category-main-dishes-recipes"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1804","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1804"}],"version-history":[{"count":2,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1804\/revisions"}],"predecessor-version":[{"id":1808,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1804\/revisions\/1808"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/1805"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1804"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1804"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1804"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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