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  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup solid vegetable shortening
  • 1 tablespoon olive oil
  • 1 potato (6 oz), peeled and diced
  • 1 small onion, chopped
  • 2 ribs celery, chopped
  • 2 large carrots, peeled and sliced
  • 1 1/2 cups chicken broth
  • 2 tablespoons all-purpose flour
  • 2 teaspoons fresh thyme leaves, chopped
  • 1/4 teaspoon each salt and black pepper
  • 2 cups cubed cooked chicken breast
Heat oven to 400 degrees . Crust: Combine flour and salt in a food processor. Drop in pieces of shortening and process in on-and-off bursts till combined. Drizzle with 3 to 4 tbsp ice water; process till crust comes together in a ball. Divide in two, with one portion just slightly larger.
With a floured rolling pin, roll larger dough into a 12-inch circle on a floured sheet of wax paper. Invert into a 101/2-inch cast-iron skillet, patching any cracks. Roll remaining dough into an 11-inch circle. Refrigerate while making filling.
Filling: Heat oil in a large nonstick skillet over medium heat. Add potato, onion, celery and carrots. Cook, stirring, 5 minutes.
Blend broth and flour; add to skillet along with thyme, salt and pepper. Simmer 10 minutes. Stir in chicken; remove from heat.
Pour filling into bottom crust. Top with remaining crust. Pinch edge together and tuck down slightly into pan. Cut slits into top crust.
Bake at 400 degrees for 35 minutes until lightly browned and bubbly. Cool 10 minutes.

nutrition information

Per Serving: cal. (kcal) 512, Fat, total (g) 28, chol. (mg) 36, sat. fat (g) 7, carb. (g) 42, fiber (g) 3, pro. (g) 19, sodium (mg) 585, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
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