1.5 pounds boneless skinless chicken breasts
4 cups chicken stock
6 tablespoons butter
1/2 cup flour
3 tablespoons sherry (optional)
1 1/2 cups whole milk
several drops lemon juice
1 1/2 teaspoons salt
1 teaspoon pepper
dash nutmeg
1 onion, chopped
3 carrots, sliced
2 celery stalks, sliced
3/4 cup frozen peas
3 tablespoons minced fresh parsley, or 3 teaspoons dried
Flaky Pastry Dough:
2 1/2 cups flour
1 teaspoon sugar
1 teaspoon salt
1/2 cup shortening
1 stick butter
- Place the chicken breasts in a large pot and add the chicken stock.
- Bring to a boil and cook on medium high for 10-12 minutes, covered.
- Remove the chicken and, when cooled, shred into pieces.
- Pour the chicken broth into a glass measuring cup, save 2 cups.
- Melt 4 tablespoons butter over medium-low heat. Add the flour and whisk until smooth. Cook for 1 minute, stirring constantly.
- Add 2 cups of the reserved chicken broth.
- Whisk in the whole milk.
- Increase the heat to medium and bring the mixture to a simmer, whisking constantly. Continue cooking until it is thick and coats a spoon.
- Add the shredded chicken and sherry.
- Season with salt, pepper, lemon juice and nutmeg.
- Remove from heat.
- Mix flour, sugar and salt in a large bowl.
- Cut the shortening and butter into small pieces and add to the flour mixture. Cut the fat into the dry ingredients, until the fat is in pea-sized amounts. The mixture should seem dry and powdery and not pasty or greasy.
- Drizzle 1/3 cup ice water plus 1 tablespoon over the mixture.
- Mix using a rubber spatula. Press dough together until it is combined and form into a disc.
- Wrap in plastic wrap and refrigerate for 3o minutes.
- Preheat the oven to 400 degrees.
- Butter, or spray with non-stick spray, a 9 x 13 baking pan.
- Heat a large skillet over medium-high heat. Melt 2 tablespoons butter and add the onion, carrots and celery. Cook for 10 minutes, stirring often.
- Stir the vegetables along with the peas and parsley into the creamed chicken mixture. Pour the mixture into the prepared pan.
- Roll the dough out on a floured surface to fit your baking pan. Place dough on top of mixture and brush with a beaten egg.
- Bake for 35 minutes, until browned and bubbly.
- Let cool for 10 minutes before serving.
