Chicken Pot Pie
Get this all-star, easy-to-follow Chicken Pot Pie recipe from Food Network
Directions Heat the oil in a large skillet over medium-high heat. Add the onions and potatoes and cook until the onions are translucent, about 5 minutes. Add the carrots and mushrooms and cook,...
- Yield: 8 servings
- Cooking time: 1 Hour 10 Min
- Publisher: Foodnetwork.com
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 pound Yukon gold potatoes, unpeeled and cut into 1/2-inch cubes
- 3 carrots, peeled and sliced 1/4-inch thick
- 8 ounces mushrooms, sliced
- 1 clove garlic, finely chopped
- 1/3 cup all-purpose flour
- 3 cups homemade chicken stock or reduced-fat low-sodium chicken broth, warmed
- 2 cups diced cooked chicken meat
- 1 tablespoon fresh tarragon leaves, chopped
- Coarse salt and freshly ground black pepper
- 1 disk Beginner's Pie Crust, recipe follows, or 1 sheet store-bought pie crust, refrigerated
- 1 1/4 cups all-purpose flour, plus more for rolling
- 1/2 teaspoon fine sea salt
- 4 tablespoons (1/2 stick) unsalted butter, chilled and cut into pieces
- 1/4 cup solid vegetable shortening, chilled and cut into pieces
- 3 to 8 tablespoons ice water
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