Mccall'S Chicken Pot Pie Recipe

Name: Mccall'S Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: pastry; 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; filling; 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; egg wash; 1 large egg, beaten with; 1 teaspoon water

Servings: persons

pastry
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
filling
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
egg wash
1 large egg, beaten with
1 teaspoon water

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 350u00b0F In large skillet, over med-high heat, melt remaining butter. Add onion; saute 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.

1034

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: pastry, 1 1/3 cups flour, 1/2 teaspoon salt, 1/2 teaspoon pepper, and more.

Yes, Mccall'S Chicken Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mccall'S Chicken Pot Pie

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