Fall  is once again upon us in the Northeast, and it is now time for comforting stews and roast. I’m gonna start the season off with one of my favorite recipes when it gets a little chilly outside, Chicken Pot Pie!

Ingredients

1 pound skinless, boneless chicken breast (or turkey), cubed small
1 cup carrots, cubed small
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp celery seed
1 3/4 cups chicken broth
2/3 cup light cream

For the pastry:

3 cups all-purpose flour
1 1/2 tsp kosher salt
1 tsp baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper
Directions:

For the pastry:

Mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process just enough to moisten the dough and bring it together. Dump the dough out on a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30-40 minutes. **NOTE: You can double the amount if you wish to use crust for the bottom of the bowls**

Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 10-15 minutes until chicken is cooked through. Remove from heat, drain and set aside. *Note: If you are using leftover cooked chicken or turkey, you will only need to boil the vegetables per the bag instructions.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and cream. Simmer over medium-low heat until thick, taste and adjust seasoning as needed. Remove from heat and set aside.

Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make a few slits in the top. Sprinkle with sea salt, Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot. Allow to cool for a few minutes before serving (be careful the filling will be very hot). Bon Appetit!

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