Classic Chicken Pot Pie

Ingredients

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

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