Mccall's Chicken Pot Pie

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 1/3 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons cold shortening, cut into bits
• 3 tablespoons unsalted butter, cut into bits
• 3 -4 tablespoons ice water
• 5 tablespoons unsalted butter
• 3 tablespoons flour
• 1/2 teaspoon dried thyme
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 1/2 teaspoons fresh lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup finely diced onion
• 1 cup finely diced carrot
• 1/2 lb shiitake mushroom, stems discarded, caps sliced
• 1/3 cup tiny frozen green pea, thawed
• 2 1/2 cups shredded cooked chicken
• 1 large egg, beaten with
• 1 teaspoon water

Recipe

• 1 pastry:.
• 2 mix 1 1/3 cup flour, salt and pepper in food processor. add cold shortening and butter. pulse until mixture resembles coarse meal. with motor running, pour 3 t water through feed tube. process 1 minute. press pastry into 1/2 inch disk. wrap in waxed paper. chill at least 30 minutes.
• 3 filling:.
• 4 melt 3 t butter. stir in 3 t flour and thyme. cook, till golden. whisk in 1 1/2 broth and all the cream until thickened. stir in lemon juice, salt and pepper and remove from heat. reserve.
• 5 preheat oven to 350°f in large skillet, over med-high heat, melt remaining butter. add onion; sauté 3-4 minutes. add carrots, mushrooms and remaining 1/2 cup broth; cook stirring freq, 10-12 minutes until veggies are tender and broth has evaporated. stir in peas, chicken, and reserved cream mixture; cook 2 minutes. cover and keep hot over low heat.
• 6 roll pastry between 2 sheets wax paper to 11 inch round. transfer filling to 10-inch deep-dish pie plate. peel off top sheet of paper from pastry; invert pastry over top of pie plate. peel off bottom paper; crimp pastry. brush with egg wash. cut vents. bake on baking sheet 30 minutes. let stand 10 minutes before serving.