You'll notice that this recipe uses sherry instead of wine. This is to preserve the colour of the vegetables. The acidity in wine will make the vegetables look dull. I sometimes like to add mushroom to this recipe, shitake works really well.
- Prep Time : 30 minutes
- Cook Time : 45 minutes
- Yield : 6-8
- Pie dough
- Chicken breasts and/or thighs - 1 1/2 Lb.
- Chicken broth - 2 cups/ 1 can
- Vegetable oil - 1 1/2 Tbsp.
- Onion - 1 ea., chopped fine
- Carrots - 3 ea., peeled and cut crosswise 1/4 inch thick
- Celery - 2 stalks, small, cut crosswise 1/4 inch thick
- Salt and black pepper
- Butter - 4 Tbsp., unsalted
- Flour - 1/2 cup
- Milk - 1 1/2 cup
- Thyme - 1/2 Tsp., dried
- Sherry - 3 Tbsp., dry
- Frozen green peas - 3/4 cup, thawed
- Parsley - 3 Tbsp., fresh, minced
1. Make pie dough or biscuit topping and refrigerate until ready to use.
2. Adjust oven rack to low-centre position; heat oven to 400 °F. Put chicken and broth in a small dutch oven or soup kettle over medium heat. Cover, bring to a simmer; simmer until chicken is just done, 8 to 10 minutes. Transfer meat to large bowl, reserving broth in measuring cup.
3. Increase heat to medium-high; heat oil in now-empty pan. Add onion, carrots, and celery; sauté until just tender; about 5 minutes. Season to taste with salt and pepper. While vegetables are sautéing, shred meat into bite-sized pieces. Transfer cooked vegetables to bowl with chicken; set aside.
4. Heat butter over medium heat in again-empty skillet. When foaming subsides; add flour; cook about 1 minute. Whisk in chicken broth, milk, any accumulated chicken juices, and thyme. Bring to a simmer, then continue to simmer until sauce fully thickens, about 1 minute. Season to taste with salt and pepper; stir in sherry.
5. Pour sauce over chicken mixture; stir to combine. Stir in peas and parsley. Adjust seasonings. (Can be covered and refrigerated overnight; reheat before topping with pastry.) Pour mixture into 13 x 9 inch pan or any shallow baking dish of similar size. Top with desired pastry dough; bake until pastry is golden brown and filling is bubbly, 30 minutes for large pies and 20 to 25 minutes for smaller pies. Serve hot.