Chicken Pot Pie

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Nutrition per serving    (USDA % daily values)
CAL
935
FAT
201%
CHOL
114%
SOD
81%

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Ingredients for 6 servings

1 (3 1/2 pound) frying chicken

1 carrot

1 celery stalk

1 small onion, halved

2 teaspoons salt

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 cup (1 stick) chilled unsalted butter, diced into 1/2-inch cubes (best to chill cubes in the freezer for at least 15 minutes before using)

1/4 cup vegetable shortening, chilled

3 to 4 Tbsp ice water

6 Tbsp unsalted butter

1 large onion, diced (about 1 1/4 cups)

3 carrots, thinly sliced on the diagonal

3 celery stalks, thinly sliced on the diagonal

1/2 cup all-purpose flour

1 1/2 cups milk

1 teaspoon chopped fresh thyme leaves

1/4 cup dry sherry

3/4 cup green peas, frozen or fresh

2 Tbsp minced fresh parsley

1/2 teaspoon freshly ground black pepper

1 egg whisked with 1 Tbsp water

6 10-ounce ramekins

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