Old-Fashioned Chicken Potpie

Old-Fashioned Chicken Potpie
Photo by Oxmoor House

Ingredients

  • 1 cup all-purpose flour, divided
  • ¼ cup vegetable shortening
  • Crust:
  • ¼ teaspoon dried thyme
  • Dash of black pepper
  • Filling:
  • 3 cups Chicken Stock, divided
  • + 13 more ingredients
    • 2 teaspoons 1% low-fat milk
    • 1 cup (1/4-inch-thick) sliced carrot
    • ½ cup all-purpose flour
    • ¾ teaspoon salt
    • 2 cups diced cooked chicken
    • 1 cup frozen petite green peas
    • Cooking spray
    • 3 tablespoons ice water
    • 1 teaspoon cider vinegar
    • ¼ teaspoon salt
    • 2 1/3 cups cubed red potato (about 1 pound)
    • 2 teaspoons butter or stick margarine
    • ½ cup chopped shallots or onions

To prepare crust, lightly spoon 1 cup flour into dry measuring cups; level with a knife. Combine 1/4 cup flour, ice water, and vinegar in a small bowl. Combine 3/4 cup flour and 1/4 teaspoon salt in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse m...

View full recipe at My Recipes

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