Chicken Pot Pie
As the weather starts to get cooler at night, this is usually one of the first colder weather dishes that I transition to. It is great to serve a family, easy to prepare ahead of time and I’ve adapted this recipe with lots of cheats to make it really simple. As my friend Robin will attest, the sherry at the end really adds such a delicious flavor to this sauce or gravy. We can debate what to call it.
Tips:
You will not need all the meat from the rotisserie chicken.
If you don’t want to use a rotisserie chicken, you can poach 3 chicken breasts and shred that for the dish.
Sometimes if I have some baby potatoes I will add them too while I’m sautéing the onions and carrots.
If you want to make individual pot pies, which would be so cute, buy an additional package of pie crust and bake each pie for about 25 minutes.
Chicken Pot Pie
Serves 6-8
PREP 15 minutes
COOK 30 minutes
INGREDIENTS
Pillsbury pie crust, package of 2 (or whatever you prefer)
1 rotisserie chicken, shredded
2 tablespoons of olive oil
4 tablespoons of butter
1 large onion, diced
3 carrots, peeled and diced
1 cup frozen peas, defrosted
Salt and pepper
2 sprigs fresh thyme or 1/2 teaspoon dry
1/2 cup flour
1 1/2 cups of milk
2 cups chicken stock
3 tablespoons of dry Sherry
INSTRUCTIONS
Preheat oven to 400 degrees
In a large skillet heat the oil over medium-high heat. Add the onion and saute until they are soft. Season with salt and pepper
Add the carrots and cook for a few minutes.
Remove the veggies to a bowl with the shredded chicken.
Add butter to skillet and once it melts add the flour. Cook the flour for a few minutes then whisk in the milk, broth, and thyme.
Continue to whisk the mixture until it is smooth and thick. Adjust seasoning with salt and pepper. Add the peas.
Add the sherry, along with the chicken and veggie mixture. Set aside.
Roll one crust into a deep pie plate. Add the pot pie mixture. Top with the second crust. Crimp the edges and vent the pie with a few slits in the top or get fancy with a lattice design.
Bake the pie on a cookie sheet to prevent drips in the oven for about 30 minutes. You want the crust to be golden brown.
Remove the pie from the oven and let it rest for about 10 minutes before slicing.