Chicken Pot Pie

Chicken Pot Pie

By November 2, 2012

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



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.

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