Chicken Pot Pie

Name: Chicken Pot Pie
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters thinly sliced celery; 946 milliliters canned low-sodium chicken broth; 1 large egg, lightly beaten; 158 milliliters all-purpose flour; 710 milliliters all-purpose flour; 2 Tbsps chopped fresh parsley; 1 Tbsp chopped fresh thyme; 118 milliliters heavy cream; 1 large onion, chopped; 283 grams box frozen peas and carrots, defrosted; 0 teaspoons pepper; 454 grams bag precooked diced potatoes; 1 teaspoon salt; 8 servings Salt and pepper; 10 Tbsps shortening, chilled; 907 grams boneless, skinless chicken breasts; 8 Tbsps unsalted butter; 8 Tbsps unsalted butter, chilled; 118 milliliters white wine

Chicken Pot Pie might be just the main course you are searching for. This recipe serves 8. One serving contains 819 calories, 35g of protein, and 49g of fat. Head to the store and pick up flour, flour, onion, and a few other things to make it today. To use up the white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

Instructions

Make pastry: In a food processor, pulse flour, thyme, salt and pepper.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Thyme

Equipment you will use

Food Processor

Add butter and shortening; pulse until mixture resembles coarse sand. With motor running, add 6 Tbsp. ice water and mix until dough comes together, adding more water if necessary. Turn dough out onto floured surface and knead just to bring together. Shape into a rectangle, wrap in plastic and chill.

Ingredients you will need

Shortening

Water

Butter

Dough

Wrap

Place chicken breasts in a large pan and cover with broth. Bring to a boil over medium heat, then reduce heat to low and simmer until chicken is cooked through, about 20 minutes.

Ingredients you will need

Chicken Breast

Whole Chicken

Broth

Equipment you will use

Frying Pan

Remove chicken from broth and cut into chunks. Strain broth; reserve.

Ingredients you will need

Whole Chicken

Broth

Melt butter in large skillet over low heat, add onion and celery and cook until softened, about 15 minutes. Stir in salt, pepper, flour and thyme and cook, stirring, 5 minutes.

Ingredients you will need

Butter

Celery

Pepper

All Purpose Flour

Onion

Thyme

Salt

Equipment you will use

Frying Pan

Add reserved broth, increase heat to medium and bring to boil, whisking constantly. Reduce heat and simmer until thickened, whisking often, about 3 minutes. Stir in wine and cream and heat through.

Ingredients you will need

Broth

Cream

Wine

Equipment you will use

Whisk

Add chicken, vegetables, potatoes and parsley. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Vegetable

Potato

Whole Chicken

Parsley

Mist a 9-by-13-inch baking dish with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Pan

Pour in chicken mixture. Allow to cool slightly. Preheat oven to 375F. Line a baking sheet with aluminum foil.

Ingredients you will need

Whole Chicken

Equipment you will use

Aluminum Foil

Baking Sheet

Oven

Roll out dough to 1/4-inch thickness between 2 sheets of plastic wrap or waxed paper.

Ingredients you will need

Dough

Roll

Wrap

Equipment you will use

Plastic Wrap

Roll crust onto rolling pin, then transfer it on top of baking dish, covering filling. Trim crust to fit, crimping edges. Knead scraps together, roll out and use Halloween cookie cutters to create shapes for top of pie.

Ingredients you will need