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Chicken Potpie

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low carb nut free
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 1/4 cups all-purpose flour

3/4 tsp. salt

12 Tbs. (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch cubes

1/2 cup ice water, plus more as needed

14 Tbs. (1 3/4 sticks) unsalted butter, cut into 1/2-inch cubes

1 cup plus 2 Tbs. all-purpose flour

1/3 cup dry sherry

2 Tbs. chicken demi-glace

6 cups chicken stock

1 1/2 tsp. chopped fresh thyme

1 bay leaf

1 large yellow onion, chopped

3 celery stalks, sliced

2 carrots, peeled and cut into slices 1/8 inch thick

3 oz. white button mushrooms, cut into 1/4-inch dice

6 oz. small red-skinned potatoes, cut into 1/2-inch dice

3 cups cubed cooked chicken

1 cup fresh or frozen peas

Salt and freshly ground pepper, to taste

1 egg, beaten with 1 tsp. water

3⁄4 tsp. salt

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