KAF CLASSIC CHICKEN POT PIE

By á-94276

Ingredients

• CRUST
• 1 1/2 cups King Arthur Mellow Pastry Blend or King Arthur Unbleached All-Purpose Flour
• 1 tablespoon buttermilk powder, optional
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 cup (1/2 stick) butter
• 1/4 cup vegetable shortening
• 1 teaspoon white or cider vinegar
• 4 to 5 tablespoons ice water
• FILLING
• 2 1/2 cups chicken stock
• 6 tablespoons butter
• 6 to 7 cups boneless, skinless cooked chicken (or turkey), torn into 1" pieces
• 6 tablespoons King Arthur Unbleached All-Purpose Flour
• 1/4 teaspoon salt
• 16-ounce bag frozen peas and carrots*
• 1/2 of a 16-ounce bag frozen pearl onions; if you love onions, use the entire bag*

Details

Adapted from kingarthurflour.com

Preparation

Step 1

To make the crust: Combine the flour, buttermilk powder, salt, and baking powder, then mix in the butter and shortening till crumbly, leaving some pea-sized lumps.
Mix the vinegar with 4 tablespoons of the water. Sprinkle onto the dry ingredients, stir, and squeeze the dough together; if it's not totally cohesive, add an additional tablespoon of water (enough to make the dough stick together nicely, without crumbling).
Shape the dough into a flattened rectangle, wrap it in plastic wrap, and refrigerate for 30 minutes.
To make the filling: Heat the butter till melted, then stir in the flour. Gradually pour in the stock, whisking constantly. Cook and stir the sauce over medium heat till it comes to a boil, then reduce the heat and simmer for 5 minutes.
Stir in the chicken and salt. Add ground black pepper, additional salt to taste, and the vegetables. Spoon the filling into a 9" x 13" (2- to 3-quart, or similar size) deep casserole dish.
Roll the crust out slightly larger than the dish. Place it on top of the filling; cut several vent holes, and use any scraps of dough to decorate.
Bake the pie in a preheated 375"F oven for 50 to 60 minutes, until the crust is golden brown and the filling is bubbly.