Mushroom-Marjoram Chicken Potpie

Name: Mushroom-Marjoram Chicken Potpie
Prep time: 45 min
Yield: servings: 6
Ingredients: 1 1/4 cups all-purpose flour (spooned and leveled), plus more for work surface; 1 teaspoon sugar; 1/4 teaspoon fine salt; 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces; 3 to 5 tablespoons ice water; 5 tablespoons unsalted butter; 1 medium yellow onion, diced small (1 1/2 cups); 10 ounces button mushrooms, trimmed and quartered; 2 garlic cloves, minced; 1/2 cup all-purpose flour (spooned and leveled); 4 cups low-sodium chicken broth; 1 cup frozen peas; Coarse salt and ground pepper; 3 cups shredded cooked chicken (15 ounces); 1 tablespoon chopped fresh marjoram (or 1 teaspoon dried)

Mushroom-Marjoram Chicken Potpie was pinched from <a href="http://www.marthastewart.com/891274/mushroom-marjoram-chicken-potpie" target="_blank">www.marthastewart.com.</a>

"To make potpies ahead of time, let the filling cool, then assemble and freeze for up to 4 months. Bake at 425 degrees, 1 1/4 hours (1 hour for small pies)...."

INGREDIENTS

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1 1/4 cups all-purpose flour (spooned and leveled), plus more for work surface

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1 teaspoon sugar

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1/4 teaspoon fine salt

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1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces

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3 to 5 tablespoons ice water

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5 tablespoons unsalted butter

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1 medium yellow onion, diced small (1 1/2 cups)

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10 ounces button mushrooms, trimmed and quartered

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2 garlic cloves, minced

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1/2 cup all-purpose flour (spooned and leveled)

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4 cups low-sodium chicken broth

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1 cup frozen peas

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Coarse salt and ground pepper

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3 cups shredded cooked chicken (15 ounces)

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1 tablespoon chopped fresh marjoram (or 1 teaspoon dried)

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