Pot Pie 3
- pie crust (or biscuit topping, see note)
- 3/4 lb chicken (boneless skinless, breasts and/or thighs)
- 1 c chicken broth (canned low-sodium)
- 2 t vegetable oil
- 1/2 c finely chopped onion
- 1.5 carrots (medium, peeled and cut crosswise 1/4" thick)
- 1 celery stalks (small, cut crosswise 1/4" thick)
- freshly ground black pepper
- 57 g butter (unsalted) (1/4 cup)
- 1/4 c flour
- 3/4 c milk
- 1/4 t dried thyme
- 1.5 T sherry
- 1/3 c frozen peas (thawed)
- 1.5 T minced parsley (fresh)
1. Make the pie dough or biscuit topping and refrigerate it until ready to use.
2. Adjust an oven rack to the lower-middle position and heat the oven to 400F/200C. Put the chicken and broth in a small Dutch oven or stockpot over medium heat. Cover, bring to a simmer; simmer until the chicken is just done, 8-10 minutes. Transfer the chicken to a large bowl, reserving the broth in a measuring cup.
3. Increase the heat to medium-high; heat the oil in the now-empty pan. Add the onion, carrots, and celery; saute until just tender, about 5 minutes. Season to taste with salt and pepper. While the vegetables are sauteing, shred the meat into bite-sized pieces. Transfer the cooked vegetables to a bowl with the chicken; set aside.
4. Heat the butter over medium heat in the empty pan. When the foaming subsides, add the flour; cook about 1 minute. Whisk in the chicken broth, milk, any accumulated chicken juices, and thyme. Bring to a simmer, then continue to simmer until the sauce fully thickens, about 1 minute. Season to taste with salt and pepper; stir in the sherry.
5. Pour the sauce over the chicken mixture; stir to combine. Stir in the peas and parsley. Adjust the seasonings. (Can be covered and refrigerated overnight; reheat before topping with the pastry). Pour the mixture into a 9" round pan or an 8" square pan (or shallow baking dish of similar size) or three 12-ounce ovenproof dishes. Top with desired pastry dough; bake until the pastry is golden brown and filling is bubbly, 30 minutes for large pie and 20 to 25 minutes for smaller pies. Serve hot.
SJ Note: I've halved this from its source. If you double it, use a 9"x13" pan to bake it in. It's designed to be used with "Savory Pie Dough Topping" ( http://myst.starforge.co.uk/index.cgi?block=3&op=view&id=628 ) or "Fluffy Buttermilk Biscuit Topping" ( http://myst.starforge.co.uk/index.cgi?block=3&op=view&id=629 ).
SJ Note 12 Feb 2012: Tried this with the savory pie dough topping above. The filling was tasty, and we'll have this again. The pie dough was horrible - first it was awful to work with, needed every trick in the book just to get it into the pan, even sacrificing looks - then it was awful to eat, it tasted powdery. Definitely won't use that again.