Classic Chicken Potpie
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.
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 425°F
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.
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