"Here's a from-scratch Chicken Pot Pie adapted from Marshall Field's classic recipe. With a slow-cooked chicken, a creamy vegetable filling, and a handmade pie crust, this pot pie is the ultimate comfort food...."
INGREDIENTS
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1 (3 1/2 pound) whole chicken
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1 carrot
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1 celery stalk
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1 small onion, halved
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2 teaspoons salt
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1 1/2 cups all-purpose flour
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1/2 teaspoon salt
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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)
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1/4 cup vegetable shortening, chilled
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3 to 4 Tbsp ice water
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6 Tbsp unsalted butter
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1 large onion, diced (about 1 1/4 cups)
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3 carrots, thinly sliced on the diagonal
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3 celery stalks, thinly sliced on the diagonal
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1/2 cup all-purpose flour
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1 1/2 cups milk
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1 teaspoon chopped fresh thyme leaves
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1/4 cup dry sherry
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3/4 cup green peas, frozen or fresh
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2 Tbsp minced fresh parsley
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2 teaspoons salt
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1/2 teaspoon freshly ground black pepper
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1 egg whisked with 1 Tbsp water