From The Galley: Harvest Chicken Pot Pie

From The Galley: Harvest Chicken Pot Pie

INGREDIENTS:

PASTRY :

• 3 cups all-purpose flour
• 1 tablespoon chopped fresh thyme
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 8 tablespoons unsalted butter, chilled
• 10 tablespoons shortening, chilled

FILLING:

• 2 pounds boneless, skinless chicken breasts
• 4 cups canned low-sodium chicken broth
• 8 tablespoons unsalted butter
• 1 large onion, chopped
• 1 cup thinly sliced celery
• Salt and pepper
• 2/3 cup all-purpose flour
• 1 tablespoon chopped fresh thyme
• 1/2 cup white wine
• 1/2 cup heavy cream
• 1 10-oz. box frozen peas and carrots, defrosted
• 1 bag (16 oz.) precooked diced potatoes
• 2 tablespoons chopped fresh parsley
• 1 large egg, lightly beaten

How to Make It

Step 1

Make pastry: In a food processor, pulse flour, thyme, salt and pepper. Add butter and shortening; pulse until mixture resembles coarse sand. With motor running, add 6 Tbsp. ice water and mix until dough comes together, adding more water if necessary. Turn dough out onto floured surface and knead just to bring together. Shape into a rectangle, wrap in plastic, and chill.

Step 2

Make filling: Place chicken breasts in a large pan and cover with broth. Bring to a boil over medium heat, then reduce heat to low and simmer until chicken is cooked through, about 20 minutes. Remove chicken from broth and cut into chunks. Strain broth; reserve.

Warm up your tummies with this comfort dish. Harvest Chicken Pot Pie recipe to get things cooking in your

RECIPE &