Chicken Pot Pie

Chicken Pot Pie
Photo by Charles Schiller

Ingredients

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

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

Variations on Chicken Pot Pie

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