Our Favorite Chicken Pot Pie | epicuricloud (Tina Verrelli)

Name: Our Favorite Chicken Pot Pie | epicuricloud (Tina Verrelli)
Total time: 70 min
Ingredients: 1 1/2 cups flour ((plus extra for rolling)); 1/2 teaspoon coarse kosher salt; 6 tablespoons unsalted butter (very cold, cut into 1/2" cubes); 3 tablespoons (1/2 cup) solid shortening (Crisco) (very cold, cut into 1/2" cubes); 2-4 tablespoons icy cold water; 4 tablespoons butter; 1/3 cup finely chopped onion; 1/3 cup chopped celery; 3/4 cup chopped carrots; 1 cup thinly sliced leeks (optional); 4 cups cooked shredded chicken; 1/4 cup flour; 1/3 cup dry white wine (optional); 3 cups low-sodium chicken broth ((plus extra if needed)); 2 tablespoons finely chopped flat leaf parsley (2 teaspoons dried); 1 tablespoon fresh thyme leaves (1 teaspoon dried); 1 1/2 teaspoons finely minced fresh sage (1/2 teaspoon dried ground sage); 1 1/2 teaspoons coarse kosher salt (more to taste); 1/4 teaspoon pepper; 2/3 cup frozen peas; 1 egg; 2 tablespoons water

www.epicuricloud.com

We Love Chicken Pot Pie! It's definitely a family favorite, but, I had never written my chicken pot pie recipe down - so I took notes the last time I made it - and here it is! The wine and leeks are...

View full recipe on www.epicuricloud.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.epicuricloud.com.

Share this recipe:

Cooking tools:

Stand mixer
Food processor
Pastry cutter
Rolling pin
Pastry brush
Dutch oven
Skillet
Baking dish
Baking sheet
Mixing bowl
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Whisk
Spoon
Stove
Oven
Refrigerator
Plastic wrap
Aluminum foil

Ingredients

1 1/2 cups flour ((plus extra for rolling))
1/2 teaspoon coarse kosher salt
6 tablespoons unsalted butter (very cold, cut into 1/2" cubes)
3 tablespoons (1/2 cup) solid shortening (Crisco) (very cold, cut into 1/2" cubes)
2-4 tablespoons icy cold water
4 tablespoons butter
1/3 cup finely chopped onion
1/3 cup chopped celery
3/4 cup chopped carrots
1 cup thinly sliced leeks (optional)
4 cups cooked shredded chicken
1/4 cup flour
1/3 cup dry white wine (optional)
3 cups low-sodium chicken broth ((plus extra if needed))
2 tablespoons finely chopped flat leaf parsley (2 teaspoons dried)
1 tablespoon fresh thyme leaves (1 teaspoon dried)
1 1/2 teaspoons finely minced fresh sage (1/2 teaspoon dried ground sage)
1 1/2 teaspoons coarse kosher salt (more to taste)
1/4 teaspoon pepper
2/3 cup frozen peas
1 egg
2 tablespoons water