Simple Chicken Pot Pie

Name: Simple Chicken Pot Pie
Yield: Serves 6 to 8
Ingredients: 1 1/2 cups, unbleached all-purpose flour; 1/2 teaspoon, table salt; 8 tablespoons, unsalted butter (1/4 pound), chilled and cut into 1/4-inch pieces; 4 tablespoons, vegetable shortening, chilled; 1 1/2 pounds, boneless, skinless chicken breasts or boneless, skinless chicken thighs; 1 can, low-sodium chicken broth, with water added to equal 2 cups (or use 2 cups homemade chicken broth); 1 1/2 tablespoons, vegetable oil; 1 , large onion, chopped fine; 3 , medium carrots, peeled and cut crosswise 1/4-inch thick; 2 small ribs, celery, cut crosswise 1/4-inch thick; , Salt and ground black pepper; 4 tablespoons, unsalted butter; 1/2 cup, unbleached all-purpose flour; 1 1/2 cups, milk; 1/2 teaspoon, dried thyme; 3 tablespoons, dry sherry; 3/4 cup, frozen peas, thawed; 3 tablespoons, minced fresh parsley leaves

Main Courses
Chicken
Vegetables
Savory Pies & Tarts

Appears in Cook's Illustrated May/June 1996

Make full-flavored, fresh-tasting chicken pot pie without spending all afternoon in the kitchen.

SERVES 6 to 8

TIME 1¾ hours, plus 30 minutes chilling

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