Simple Chicken Pot Pie | America's Test Kitchen

Ingredients

• 1 1/2 cups unbleached all-purpose flour
• 1/2 teaspoon table salt
• 8 tablespoons unsalted butter (1/4 pound), chilled and cut into 1/4-inch pieces
• 4 tablespoons vegetable shortening , chilled
• 1 1/2 pounds boneless, skinless chicken breasts or boneless, skinless chicken thighs
• 1 can low-sodium chicken broth , with water added to equal 2 cups (or use 2 cups homemade chicken broth)
• 1 1/2 tablespoons vegetable oil
• 1 large onion , chopped fine
• 3 medium carrots , peeled and cut crosswise 1/4-inch thick
• 2 small ribs celery , cut crosswise 1/4-inch thick
• Salt and ground black pepper
• 4 tablespoons unsalted butter
• 1/2 cup unbleached all-purpose flour
• 1 1/2 cups milk
• 1/2 teaspoon dried thyme
• 3 tablespoons dry sherry
• 3/4 cup frozen peas , thawed
• 3 tablespoons minced fresh parsley leaves