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Ingredients
  • subheading: For the chicken pot pie crust:
  • 2 ½ cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup cold unsalted butter cut into cubes
  • ½ cup cold buttermilk
  • 1 to 2 tablespoons cold water
  • 1 large egg beaten, for the egg wash
  • subheading: For the pot pie filling:
  • ¼ cup unsalted butter
  • ⅓ cup diced onion
  • 2 medium carrots sliced (about 1 cup)
  • 1 stalk celery sliced (about ½ cup)
  • 2 cloves garlic minced
  • ⅓  cup all-purpose flour
  • 1 ½ teaspoons minced fresh thyme
  • 1 tablespoon minced fresh Italian parsley
  • 1 teaspoon salt
  • ½  teaspoon black pepper
  • 1 ¾ cups chicken broth
  • ½ cup heavy cream
  • 3 cups shredded chicken or turkey
  • 1 cup frozen peas
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