Mccall's Chicken Pot Pie

Name: Mccall's Chicken Pot Pie
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6 serving(s)
Ingredients: 315.37 ml flour; 2.46 ml salt; 2.46 ml pepper; 44.37 ml cold shortening, cut into bits; 44.37 ml unsalted butter, cut into bits; 44.37-59.16 ml ice water; 73.94 ml unsalted butter; 44.37 ml flour; 2.46 ml dried thyme; 473.18 ml chicken broth; 118.29 ml heavy cream; 7.39 ml fresh lemon juice; 2.46 ml salt; 2.46 ml pepper; 236.59 ml finely diced onion; 236.59 ml finely diced carrot; 226.79 g shiitake mushroom, stems discarded, caps sliced; 78.78 ml tiny frozen green pea, thawed; 591.47 ml shredded cooked chicken; 1 large egg, beaten with; 4.92 ml water

Submitted by quixoposto

"Clipped this recipe from the Mercury News. Time does not include chilling time for dough."

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Ready In:: 1hr 10mins
Ingredients:: 21
Serves:: 6

ingredients

pastry
315.37 ml flour
2.46 ml salt
2.46 ml pepper
44.37 ml cold shortening, cut into bits
44.37 ml unsalted butter, cut into bits
44.37-59.16 ml ice water
filling
73.94 ml unsalted butter
44.37 ml flour
2.46 ml dried thyme
473.18 ml chicken broth
118.29 ml heavy cream
7.39 ml fresh lemon juice
2.46 ml salt
2.46 ml pepper
236.59 ml finely diced onion
236.59 ml finely diced carrot
226.79 g shiitake mushroom, stems discarded, caps sliced
78.78 ml tiny frozen green pea, thawed
591.47 ml shredded cooked chicken
egg wash
1 large egg, beaten with
4.92 ml water

directions

Pastry:
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.
Filling:
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.
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.
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.