Simple Chicken Pot Pie | America's Test Kitchen

Name: Simple Chicken Pot Pie | America's Test Kitchen
Total time: 135 min
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

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Make full-flavored, fresh-tasting chicken pot pie without spending all afternoon in the kitchen.

Keywords

Main Courses
Chicken
Vegetables
Savory Pies & Tarts

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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