Chicken Pot Pie

Chicken Pot Pie
Photo by Jason Lowe

Ingredients

  • 1 leek
  • 1 teaspoon kosher salt
  • 4 thyme sprigs
  • Coarse sea salt and coarsely ground black pepper, optional
  • ¼ cup vegetable shortening
  • 1 teaspoon baking powder
  • 1 egg
  • + 21 more ingredients
    • 4 celery stalks
    • 1 cup unsalted butter
    • 1 tablespoon kosher salt
    • 3 cups all-purpose flour
    • 2 sprigs rosemary
    • ¾ cup all-purpose flour
    • 6 sprigs thyme
    • 1 large onion
    • 2 cups carrots
    • 1 cup button mushrooms
    • 1 cup dry white wine
    • 3 pound whole chicken
    • 1 cup fingerling potatoes
    • 2 tablespoons dried chanterelle or shiitake mushrooms
    • 6 fresh sage leaves
    • 1 tablespoon tomato paste
    • 1 cup carrots
    • 1 cup red (purple) pearl onions
    • ½ cup unsalted butter
    • 1 cup fresh (or frozen) peas
    • 1 teaspoon whole black peppercorns

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. Form dough into a...

View full recipe at Epicurious

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