Chicken Pot Pie
- 1 (3 1/2 pound) frying chicken
- 1 carrot
- 1 celery stalk
- 1 small onion, halved
- 2 teaspoons salt
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, diced into 1/2-inch cubes (best to chill cubes in the freezer for at least 15 minutes before using)
- 1/4 cup vegetable shortening, chilled
- 3 to 4 Tbsp ice water
- 6 Tbsp unsalted butter
- 1 large onion, diced (about 1 1/4 cups)
- 3 carrots, thinly sliced on the diagonal
- 3 celery stalks, thinly sliced on the diagonal
- 1/2 cup all-purpose flour
- 1 1/2 cups milk
- 1 teaspoon chopped fresh thyme leaves
- 1/4 cup dry sherry
- 3/4 cup green peas, frozen or fresh
- 2 Tbsp minced fresh parsley
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 egg whisked with 1 Tbsp water
- 6 10-ounce ramekins
- Produce
- Carrot (4)
- Celery stalk (4)
- Green peas, frozen or fresh (3/4 cup)
- Onion, small (1)
- Onion, diced (about 1 1/4 cups), large (1)
- Parsley, fresh (2 Tbsp)
- Thyme, fresh leaves (1 teaspoon)
- Meat
- (3 1/2 pound) frying chicken (1)
- Cooking & Baking
- Black pepper, freshly ground (1/2 teaspoon)
- Flour (2 cups)
- Salt (4 1/2 teaspoons)
- Vegetable shortening (1/4 cup)
- Drinks
- Ice water (3 Tbsp)
- Dairy
- Butter, unsalted (7/8 cup)
- Milk (1 1/2 cups)
- Refrigerated
- Egg whisked with (1)
- Beer, Wine & Liquor
- Sherry, dry (1/4 cup)
- Other
- 6 10-ounce ramekins
Preparation
Read recipe preparation on simplyrecipes.com
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Recipe Stats
Published October 23, 2006 (6 years ago).
47 people saved this recipe.
