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Chicken Potpie With Cheddar Crust

Food Network Kitchen
  • 105 minutes
  • Serves 6 to 8

INGREDIENTS

1

3 1/2-to-4-pound roasted or rotisserie chicken

6

Carrots

6

stalks Celery

1/2 lb

Cremini mushrooms

1

Onion

1/2 cup

Parsley, fresh

1/2 lb

Shiitake mushrooms

5 tsp

Thyme, fresh

3 cups

Chicken broth, low-sodium

2 15/16 cups

Flour

1

Kosher salt

2

Pepper, Freshly ground

1/2 tsp

Salt, fine

6 tbsp

Vegetable shortening

1 stick

Butter, unsalted

5 tbsp

Butter, unsalted

1 1/2 cups

Cheddar cheese, grated sharp

2/3 cup

Heavy cream

1/2 cup

White wine, dry