Cleaning Out The Fridge Chicken Pot Pie

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Eat the Love


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1 1/2 cup unbleached flour

1/2 tsp salt

3 slices cheddar cheese

4 tbsp cold vegetable shortening

8 tbsp cold butter

1 tbsp Herbes de Provence

1 tsp fresh cracked pepper

3 tbsp water

1 tbsp vodka

1 3/4 lb boneless chicken thighs and breasts

2 cup low sodium chicken stock/broth

1 1/2 tbsp canola oil

1 head garlic, minced

1 medium onion, chopped

3 medium carrots, peeled and cut into 1/4″ half disks

2 small celery ribs

8 oz white button or brown mushrooms, cleaned and sliced 1/2″ thick

8 oz asparagus cut into 1″ pieces

6 oz green beans, trimmed of ends, cut into 1″ pieces

3/4 cup frozen peas

5 tbsp butter

2/3 cup flour

1 1/2 cup milk

1 tbsp fresh thyme (or 1tsp dried thyme crumbled)

3 tbsp white wine or dry sherry

1/4 cup fresh chopped Italian parsley

1 1/2 tsp Herbes de Provence crumbled

salt and fresh cracked pepper to taste

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