Chicken Pot Pie

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Ingredients

Crust
  • 3 cups all-purpose flour plus more for surface
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 cup (2 sticks) chilled unsalted butter, cut into 1/2" cubes
  • 1/4 cup vegetable shortening
Chicken
  • 2 cups peeled, coarsely chopped carrots
  • 1 large onion, coarsely chopped
  • 1 leek, coarsely chopped
  • 1 3-pound whole chicken
  • 4 celery stalks, coarsely chopped
  • 6 sprigs thyme
  • 1 cup dry white wine
  • 1 tablespoon kosher salt
  • 1 teaspoon whole black peppercorns
  • 1 tablespoon tomato paste
Filling
  • 2 tablespoons dried chanterelle or shiitake mushrooms
  • 1 cup 1/2" slices peeled carrots
  • 1 cup fresh (or frozen, thawed) peas
  • 1 cup red (purple) pearl onions
  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup all-purpose flour
  • 6 fresh sage leaves
  • 4 thyme sprigs
  • 2 sprigs rosemary
  • 1 cup button mushrooms, halved if large
  • 1 cup 1/4" rounds sliced fingerling potatoes
  • 1 egg, beaten to blend
  • Coarse sea salt and coarsely ground black pepper, optional

Description

If You're Only Going To Make One Pot Pie From Scratch In Your Life, This Is The Recipe To Use.

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