Chicken Pot Pie

Preparation time: 30 minutes
Cook time: 40 minutes
Total time: 2 hours
Yield: 4 Servings

Ingredients:

Crust:

• 1 1/3 cups flour
• 1 Tbsp. sugar
• 1/4 tsp. salt
• 2 Tbsp. vegetable shortening
• 6 Tbsp. cold unsalted butter, cubed
• 1 1/2 Tbsp. minced fresh Italian parsley
• 1 Tbsp. minced fresh rosemary
• 1 Tbsp. minced fresh chives
• 2 tsp. fresh thyme leaves
• 1/4 cup ice water
• 2 tsp. shite vinegar

Filling:

• 3 Tbsp. unsalted butter
•  1/4 cup diced onions
• 1/3 cup chopped celery
• 1/2 cup sliced carrots
• 3 Tbsp. flour
• 1 1/2 cups chicken broth
• 1/3 cup heavy cream
• 1 Tbsp. minced fresh Italian parsley
• 1 Tbsp. minced fresh chives
• 2 tsp. minced fresh rosemary
• 1 tsp. fresh thyme leaves
• 1/2 tsp. salt, or to taste
• 1/2 tsp. pepper, or to taste
• 1/4 tsp. ground sage
• 2 3/4 cups cooked shredded chicken
• 1/3 cup frozen peas
• egg wash

Directions:

1. In a large bowl, whisk together flour, sugar, and salt.  Work shortening into flour with the tips of your fingers until evenly dispersed.
2. Work butter and herbs into the flour with the tips of your fingers, creating flat dime-size pieces.
3. Mix ice water and vinegar together.  Sprinkle over flour mixture a little at a time until the dough comes together.  You may not need all of the water, depending on your climate.
4. Turn dough out onto a lightly floured surface.  Knead the dough briefly by folding dough over itself a few times.  Form dough into a disc.  Wrap in plastic wrap.  Refrigerate for at least one hour.
5. In an 8-inch cast iron skillet, heat butter over medium heat.  Saute onions, celery, and carrots until the onions are translucent.
6. Sprinkle with flour.  Cook 1-2 minutes.  Stir in broth.  Simmer on low until thickened.  Add heavy cream, herbs, and seasonings.  Mix in chicken and peas.  Remove from heat.  Set aside until the skillet is cool enough to handle.
7. Preheat the oven to 400 degrees F.  On a lightly floured surface, roll dough into a 10-inch round.  Lay dough over skillet.  Tuck ends under and crimp.  Brush with egg wash.  Cut an X in the center of the pie to allow steam to escape.  Bake until golden brown, about 40 minutes.  Cover the edges of the crust with foil if they start to brown too fast.