CHICKEN POT PIE

FOR THE CRUST

1 cups all-purpose flour (spooned and leveled), plus more for work surface

1 teaspoon sugar

Pinch of fine salt

cup (1 stick) cold unsalted butter, cut into pieces

3 or 4 tablespoons ice water

FOR FILLING

4 tablespoons unsalted butter 1 small yellow onion, diced (about

cup)

3 stalks celery, diced

2 tart baking apples, such as Granny Smith or Jonathan, cored and chopped into bite-sized pieces

cup all-purpose flour (spooned and leveled)

2 cups chicken broth, preferably organic

1 teaspoon poultry seasoning, or to taste

Coarse salt and ground black pepper

3 cups cubed or shredded leftover cooked chicken

cup shredded sharp cheddar Prepare crust: In bowl of food processor, pulse together flour, sugar and salt. Add butter and pulse again until the until mixture resembles coarse meal, with a few pea-size pieces of butter remaining.

Sprinkle with 3 tablespoons ice water, then pulse until dough holds together when squeezed between your fingers but still looks a little crumbly. If necessary, add another tablespoon of water. Be careful not to overmix; it will make the dough tough.

Turn dough out onto a piece of plastic wrap and gently shape into a disk. Wrap it tightly in the plastic, then place in refrigerator at least 20-30 minutes while you prepare the filling.

Heat oven to 375 degrees.

Prepare filling: In a large pot or Dutch oven, melt butter over medium-high heat. Add onion and celery, and cook until vegetables are softened, about 5 minutes, then add apples and cook another 5 minutes, until apple also is softened.

Add flour and stir well to cover the vegetables and fruit. Slowly pour in chicken broth, and stir occasionally until it forms a smooth sauce. Let sauce simmer until it thickens, about 5 minutes, then add poultry seasoning, salt and pepper. Mix to combine well. Stir in cubed or shredded chicken and shredded cheddar, if using, and then transfer mixture to a casserole dish. (I used a 9-by-9-inch ceramic dish.) Remove dough from fridge and roll out on a floured surface until it’s just a little larger than the pan. Place dough over dish and fold the overhang inward. Pinch with your fingers to crimp the edge.

Cut a few vents in the top of the dough to allow steam to escape. Pplace in the oven and bake for 50-55 minutes, or until top is golden brown and filling is bubbling out around the edges. Allow pot pie cool on the counter for about 10-15 minutes before serving so it maintains its shape when sliced. Makes 4-6 servings