Classic Chicken Pot Pie

Classic Chicken Pot Pie
Photo by Scott Phillips

Ingredients

  • ¼ cup chopped fresh flat-leaf parsley
  • 2 Tbs. chopped fresh thyme
  • ½ lb. medium cremini mushrooms, quartered (2 cups)
  • 1-½ cups frozen pearl onions, thawed and patted dry
  • 3 cups lower-salt chicken broth
  • 5 Tbs. olive oil
  • 1 cup half-and-half or heavy cream
  • + 13 more ingredients
    • 1-½ Tbs. Dijon mustard
    • 9 oz. (2 cups) unbleached all-purpose flour
    • 2 oz. (4 Tbs.) unsalted butter, cut into 3 pieces
    • 2-¼ oz. (½ cup) unbleached all-purpose flour
    • 1 cup frozen petite peas, thawed
    • ¼ cup dry sherry
    • 3 medium cloves garlic, minced
    • 4 medium carrots, peeled and sliced ½ inch-thick (1-½ cups)
    • Kosher salt and freshly ground black pepper
    • 1-¾ lb. red potatoes, cut into ½-inch dice (5 cups)
    • ¾ tsp. table salt
    • 2-½ lb. boneless, skinless chicken thighs or breasts
    • 6 oz. (12 Tbs.) cold unsalted butter, cut into 10 pieces

Put the flour and salt in a food processor and pulse to blend. Add the butter and pulse until the butter pieces are the size of peas, 10 to 12 pulses. Drizzle 3 Tbs. cold water over the mixture. Pulse until the dough forms moist crumbs that are just beginning to clump together, 8 or 9 pulses more...

View full recipe at Fine Cooking

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