Skillet Chicken Pot Pie with Herb Crust – Brownie Mischief

Ingredients

• 1 1/3 cups (6 ounces) all purpose flour, sifted
• 1 tablespoon sugar
• 1/4 teaspoon fine sea salt
• 2 tablespoons vegetable shortening
• 6 tablespoons (3 ounces) cold, unsalted butter, cubed
• 1 1/2 tablespoons minced fresh Italian parsley
• 1 tablespoon minced fresh rosemary
• 1 tablespoon minced fresh chives
• 2 teaspoons fresh thyme leaves
• 1/4 cup ice water
• 2 teaspoons white vinegar
• 3 tablespoons (1 1/2 ounces) unsalted butter
• 1/4 cup (1 ounce) diced onions
• 1/3 cup (1 1/2 ounces) chopped celery
• 1/2 cup (2 1/4 ounces) sliced carrots
• 3 tablespoons all purpose flour
• 1 1/2 cups chicken broth
• 1/3 cup heavy cream
• 1 tablespoon minced fresh Italian parsley
• 2 teaspoons minced fresh rosemary
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon fine sea salt (or to taste)
• 1/2 teaspoon pepper (or to taste)
• 1/4 teaspoon ground sage
• 2 3/4 cups (11 ounces) shredded cooked chicken
• 1/3 cup (2 ounces) frozen peas
• egg wash (1 egg beaten with one tablespoon water)