My Favorite Chicken Pot Pie
I love chicken pot pie, it is my ultimate comfort food, soi was very excited when i found this easy and fairly quick recipe...no more frozen pot pies for me. i don't like cooked carrot so i leave it out, just personal preference. I would not leave out or substitute anything for the sherry. it is one of the main flavor components. the recipe uses a 13 x 9 baking dish, but i've also made them in small aluminum pot pie pans. the only problem with the small tins is reheating can not be done in the microwave. i like to make a batch in the tins and cook a few and freeze the rest uncooked to have later. the recipe calls for puff pastry, but the filling lends itself to a variety of toppings, pie dough, buttermilk biscuit dough or mashed potatoes. super easy and super tasty! enjoy!
Steps
Follow directions for thawing / preparing puff pastry sheets.
Adjust oven rack to low center position , heat oven to 400.
Put chicken broth in a dutch oven over medium heat.
Add chicken.
Cover and bring to a simmer.
Simmer until chicken is just done , 8 - 10 minutes.
Transfer meat to a bowl to cool.
Transfer broth to small bowl.
Increase heat to medium-high and heat 1 1 / 2 tablespoons oil in the dutch oven.
Add onions , carrots and celery and saute until just tender , about 5 minutes.
Season to taste with salt and pepper.
Put cooked veggies in a large mixing bowl and set aside.
Saute mushrooms in remaining 1 tablspoon of oil until liquid evaporates and mushrooms start to soften , about 5 minutes.
Meanwhile , shred checken into bite size pieces.
Place chicken in bowl with the veggies , add mushrooms to mixture.
Heat butter over medium heat in dutch oven.
When foaming subsides , add flour , cook for about 1 minute whisking constantly.
Whisk in reserved chicken broth ,.
Ingredients
boneless skinless chicken thighs, low sodium chicken broth, vegetable oil, onion, carrots, celery ribs, mushroom, salt, pepper, butter, milk, flour, dried thyme, dry sherry, frozen peas, fresh parsley leaves, puff pastry sheet