Chicken Pot Pie

Chicken pot pie is one of those great cold weather dishes that warms the soul.  Flakey pie crust filled with vegetables, chicken and a nice thick sauce...what a wonderful combination.  This is an easy recipe to make and is a great way to use leftover chicken or turkey.  Enjoy!

Printable Recipe

Ingredients

2 refrigerated pie crusts - unbaked

1 lb. cooked and shredded chicken

2 cups chicken broth

1 ½ Tbsp. vegetable oil

1 medium onion, finely chopped

3 medium carrots, peeled and sliced (¼" thick)

2 stalks celery, sliced ¼" thick

4 Tablespoons butter

½ cup flour

½ cup whole milk

½ teaspoon ground dried thyme

3 Tbsp. dry sherry

¼ cup frozen peas, thawed

3 Tbsp. minced parsley (fresh)

Directions:

Heat oven to 400°F,  place oven rack in middle position. Place oil in the stock pot, turn heat to medium high. Add the carrots, onion and celery. Sauté until just tender, about 5 minutes. Season to taste with salt and pepper. Place the vegetables into the bowl with the chicken and set aside.

Melt the butter in the now empty stock pot over medium heat. Once melted, add the flour and cook 1 minute.

Whisk in the chicken broth, milk and thyme. Bring to a simmer, continuing to simmer until sauce thickens (about 1 min.). Season with salt and pepper, stir in the sherry.

Pour the sauce over the chicken-vegetables mixture, stir well. Stir in the peas and parsley.  Line a large casserole dish with one of the pie crusts which has been rolled to fit the pan.   Pour the chicken mixture into the pan and top with second crust.  Make four small slits in the top of the pie crust.  Bake in preheated oven until pie crust is golden brown and the filling is bubbly, about 30 minutes.