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 &