From The Galley: Harvest Chicken Pot Pie

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 coastal kitchen.

RECIPE & PHOTO CREDIT:

Harvest Chicken Pot Pie

Comments

suzanne chabot
10 months ago
WoW! Sooooooooooo beautiful!
Carol Kitchin
10 months ago
So sorry to hear of his passing ... he certainly looked like someone who was full of life. Prayers offered for those that were touched by his passing.
Angie Arnsbarger
10 months ago
This looks good will be making this could use shrimp or salmon
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