• Ingredients: 34
  • Serves: 6

Family-size chicken pot pie with each olive oil and butter, large onion, chopped, finely minced garlic, all-purpose flour, dried tarragon, , peeled and diced russet potatoes, , chicken broth, fresh or frozen peas, chopped fresh dill, medium-sized ripe tomato, seeded and cut into 1/2-inch dice, diced cooked chicken, salt and pepper, to taste, sheet prepared puff pastry , thawed if frozen, water.

Ingredients

  • 1 tbsp. each olive oil and butter
  • 1 large onion, chopped
  • 2 tsps. finely minced garlic
  • 2 tbsps. all-purpose flour
  • 2 tsps. dried tarragon
  • 3 carrots, halved and cut into 1-inch pcs.
  • 1 cup peeled and diced russet potatoes
  • 1 Granny Smith apple, cored and cut into 1/2-inch pcs.
  • 2 1/2 cups chicken broth
  • 1/2 cup fresh or frozen peas
  • 1/4 cup chopped fresh dill
  • 1 medium-sized ripe tomato, seeded and cut into 1/2-inch dice
  • 2 1/2 cups diced cooked chicken
  • Salt and pepper, to taste
  • 1 sheet prepared puff pastry , thawed if frozen
  • 1 egg mixed with 1 tbsp. water

Crust

  • 2 1/2 cups all purpose flour
  • 1/2 tsp. salt
  • 6 tablespoons chilled solid vegetable shortening, cut into 1/2-inch pcs.
  • 3 tbsps. olive oil
  • 3 tbsps. orange juice
  • 4 tbsps. ice water

Filling

  • 1 large egg, beaten to blend

For glaze

  • Accompaniment: vanilla ice cream
  • Special equipment: a pastry or bench scraper

For peach topping

  • Equipment: a 9- to 9 1/2-inch round springform pan ; a handheld electric mixer

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 1. Heat the oil and butter in a pot over low heat. Add the onion; cook, stirring, for 10 minutes.

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  2. Step 2 Add the garlic; cook 2 minutes more. Sprinkle with the flour and tarragon; cook, stirring constantly, for 1 to 2 minutes more.

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  3. Step 3 2. Add the carrots, potatoes, apple, and broth; bring to a boil. Reduce heat to a gentle simmer and cook, partially covered, until the vegetables are tender, about 20 minutes.

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  4. Step 4 Add the peas, dill, tomato, and chicken; season to taste with salt and pepper, then cook 5 minutes more.

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  5. Step 5 3. Preheat the oven to 350°F. Spoon the mixture into a 2-quart round ovenproof casserole. On a lightly floured surface, roll puff pastry out to form a circle 2 inches larger than the casserole.

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  6. Step 6 Brush some egg wash around the inside and outside rim of the casserole. Lay the pastry over the top, trim the overhang to 1 inch, and crimp the edges around the rim to seal.

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  7. Step 7 Cut several slits in the pastry to release the steam, then brush with remaining egg wash. Bake until crust is golden, 40 to 45 minutes.

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