Name: Chicken Pot Pie
Yield: 6 Servings
Ingredients: 3 cups all-purpose flour plus more for surface; 1 teaspoon kosher salt; 1 teaspoon baking powder; 1 cup (2 sticks) chilled unsalted butter, cut into ½” cubes; ¼ cup vegetable shortening; 2 cups peeled, coarsely chopped carrots; 1 large onion, coarsely chopped; 1 leek, coarsely chopped; 1 3-pound whole chicken; 4 celery stalks, coarsely chopped; 6 sprigs thyme; 1 cup dry white wine; 1 tablespoon kosher salt; 1 teaspoon whole black peppercorns; 1 tablespoon tomato paste; 2 tablespoons dried chanterelle or shiitake mushrooms; 1 cup ½” slices peeled carrots; 1 cup fresh (or frozen, thawed) peas; 1 cup red (purple) pearl onions; ½ cup (1 stick) unsalted butter; ¾ cup all-purpose flour; 6 fresh sage leaves; 4 thyme sprigs; 2 sprigs rosemary; 1 cup button mushrooms, halved if large; 1 cup ¼” rounds sliced fingerling potatoes; 1 egg, beaten to blend; Coarse sea salt and coarsely ground black pepper, optional

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