Chicken Pot Pie

Chicken Pot Pie
Photo by www.epicurious.com

Ingredients

  • Coarse sea salt and coarsely ground black pepper, optional
  • 1 egg, beaten to blend
  • 1 cup ¼" rounds sliced fingerling potatoes
  • 1 cup button mushrooms, halved if large
  • 2 sprigs rosemary
  • 4 thyme sprigs
  • 6 fresh sage leaves
  • + 21 more ingredients
    • ¾ cup all-purpose flour
    • ½ cup (1 stick) unsalted butter
    • 1 cup red (purple) pearl onions
    • 1 cup fresh (or frozen, thawed) peas
    • 1 cup ½" slices peeled carrots
    • 2 tablespoons dried chanterelle or shiitake mushrooms
    • 1 tablespoon tomato paste
    • 1 teaspoon whole black peppercorns
    • 1 tablespoon kosher salt
    • 1 cup dry white wine
    • 6 sprigs thyme
    • 4 celery stalks, coarsely chopped
    • 1 3-pound whole chicken
    • 1 leek, coarsely chopped
    • 1 large onion, coarsely chopped
    • 2 cups peeled, coarsely chopped carrots
    • ¼ cup vegetable shortening
    • 1 cup (2 sticks) chilled unsalted butter, cut into ½" cubes
    • 1 teaspoon baking powder
    • 1 teaspoon kosher salt
    • 3 cups all-purpose flour plus more for surface

1. For crust: Mix flour, salt, and baking powder in a food processor. Add cubed butter and shortening and process until mixture resembles coarse meal with some pea-size lumps. With machine running, add 1/2 cup ice water and process, adding more water by teaspoonfuls if dry, until dough forms. Fo...

View full recipe at SpringPad

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