Chicken Pot Pie

Chicken Pot Pie
Photo by Charles Schiller

Ingredients

  • 4 cups canned low-sodium chicken broth
  • 2 pounds boneless, skinless chicken breasts
  • 1 10-oz. box frozen peas and carrots, defrosted
  • 2 tablespoons chopped fresh parsley
  • 8 tablespoons unsalted butter, chilled
  • ½ cup heavy cream
  • 10 tablespoons shortening, chilled
  • + 15 more ingredients
    • ¼ teaspoon pepper
    • 2/3 cup all-purpose flour
    • 8 tablespoons unsalted butter
    • PASTRY :
    • 3 cups all-purpose flour
    • 1 bag (16 oz.) precooked diced potatoes
    • FILLING:
    • 1 teaspoon salt
    • 1 tablespoon chopped fresh thyme
    • ½ cup white wine
    • 1 tablespoon chopped fresh thyme
    • 1 large egg, lightly beaten
    • 1 large onion, chopped
    • 1 cup thinly sliced celery
    • Salt and pepper

Make pastry: In a food processor, pulse flour, thyme, salt and pepper. Add butter and shortening; pulse until mixture resembles coarse sand. With motor running, add 6 Tbsp. ice water and mix until dough comes together, adding more water if necessary. Turn dough out onto floured surface and knead ...

View full recipe at My Recipes

Comments

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