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SKILLET CHICKEN POT PIE CASSEROLE

SKILLET CHICKEN POT PIE CASSEROLE

Components

For the Dough:

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1 2/3cupsunbleached all-purpose flour, plus further for work surface3/4 teaspoon desk salt10 tablespoons unsalted butter, chilly, lower into 1/2-inch items and frozen for 10 minutes2 tablespoons bitter cream4 – 6 tablespoons ice water
For the Rooster and Greens:
1teaspoonvegetable oil1 complete rooster, about 4 1/2 kilos, lower into 4 items (2 breast items, 2 leg quarters, wings discarded) and trimmed of extra fat24 frozen pearl onions, thawed, drained, and patted dry, about 1 cup1 medium onion, lower into 1/2-inch items (about 1 cup)4 medium carrots, lower into 1/2-inch items (about 1 1/2 cups)3 medium ribs celery, lower into 1/2-inch items (about 1 cup)Salt and floor black pepper
For the Sauce:
4 1/4cupslow-sodium rooster broth4 tablespoons unsalted butter1/2 cup unbleached all-purpose flour3/4 cup heavy cream3/4 cup frozen peas, unthawed2 teaspoons contemporary lemon juice1 teaspoon minced contemporary parsley leaves1 teaspoon minced contemporary thyme leaves

Directions

Continued on subsequent web page

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