Classic Chicken Potpie

PASTRY INGREDIENTS:
3 cups all-purpose flour.
1 teaspoon salt.
1/2 teaspoon pepper.
8 tablespoons unsalted butter, chilled. Cut into pieces.
10 tablespoons solid-stick vegetable shortening,
chilled, cut into pieces.

FILLING INGREDIENTS:
2 pounds boneless, skinless chicken breast,
trimmed of excess fat, Cut bite-size.
4 cups low-sodium chicken broth.
6 tablespoons unsalted butter.
1 tablespoon vegetable oil.
1 large red skinned potato, diced.
1 large onion, chopped.
3 carrots, cut into 1/4-inch dice.
2 ribs, celery, sliced.
4 ounces mushrooms, diced.
Salt and Pepper.
1/2 cup all-purpose flour.
1 and 1/2 cups whole milk.
1 cup frozen peas, thawed.
1 tablespoon fresh thyme.
1 large egg, beaten.

Pree-Heat the oven 425F
Bake in the preheated oven for 30 to 35 minutes,
or until pastry is golden brown and filling is bubbly.
Cool for 10 minutes before serving.
NOTE. Be creative with your favorite vegetables.

Print This Recipe

RETURN TO THE MENU