Old-Fashioned Chicken Pot Pie

Old-Fashioned Chicken Pot Pie
Photo by Scott Phillips


  • 3 Tbs. all-purpose flour
  • 2 stalks celery, finely diced
  • 3-½ cups low-salt chicken broth
  • 1 large Spanish onion, finely diced
  • Kosher salt and freshly ground black pepper
  • 3 cups diced leftover roasted chicken (or store-bought rotisserie chicken)
  • 2-½ cups all-purpose flour
  • + 10 more ingredients
    • 6 Tbs. ice water
    • ¼ cup vegetable shortening
    • ½ tsp. kosher salt
    • 2 medium carrots, diced
    • 2 cup frozen petite peas
    • 1 Tbs. cider vinegar
    • 10 Tbs. chilled unsalted butter, cut into pieces
    • 2 Tbs. unsalted butter, more for greasing
    • 1 Tbs. chopped fresh thyme
    • 2 Tbs. heavy cream or whole milk

Combine the flour and salt in a food processor and pulse once to blend. Add the butter and shortening and pulse until the mixture has a coarse texture about the size of peas. Pulse in 1/4 cup of the water—the mixture should form coarse clumps—if it still needs more water, pulse in 1 or 2 more Tbs...

View full recipe at Fine Cooking


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