Mccall'S Chicken Pot Pie - cooking recipe

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

Preparation

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\u00b0F 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.
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.