Chicken Pot Pie

When I was growing up, we never had Chicken Pot Pie. Oddly, somehow, I had a craving for it a while back. This recipe I found on the website simplerecipes, and it is pretty good. I made some minor changes, but it is a really tasty recipe! I broke down and purchased those instant biscuits for the top crust--it was much simpler than making pie dough from scratch and it tasted just delicious!

The best way to have this is to roast a chicken and have that as a separate meal. The next day, you can strip all of the remaining chicken off the bone, and use it for this Chicken Pot Pie. Take what's left of the chicken and make stock out of it.

The easiest way to prepare this dish is to use an oven-proof ceramic pot. I have one from Le Creuset which is a 3.5 quart round French Oven. This way you can stir fry all the ingredients you need place your biscuits right on top and pop it in the oven.

If you don't have an oven proof pot, you will have to do it the hard way! The more complicated way would be to prepare all of the ingredients. Then whip up 2 pie crusts. Place the first pie crust on the pan. Add a pie bird and all the ingredients. Place the second crust on top. Wash with butter and pop it into the oven.

Ingredients
1 whole chicken, roasted (around 3.5 lbs), meat separated and shredded
2 homemade pie crusts (one for top and bottom) or homemade biscuits or instant biscuits

Filling
6 tablespoons butter
1 large onion, diced (about 1.25 cups)
3 carrots, sliced
3 celery stalks, sliced
1/2 cup all purpose flour
2.5 cups homemade chicken stock
1.5 cups milk
1 teaspoon fresh thyme leaves
1/4 cup dry sherry
3/4 cup green peas (frozen or fresh)
2 tablespoons minced fresh parsley
2 teaspoons salt
1/2 teaspoon fresh ground pepper


Preheat oven to 400 F.

In your oven proof pot, melt the butter. Add onions, carrots, celery and cook until the onions are translucent, about 10 minutes.

Add the flour and cook, stirring, for about 1 minute.


















Whisk in the chicken stock and the milk. Decrease the heat to low and simmer for 10 minutes, stirring often.
















Add the chicken meat, thyme, sherry, peas, parsley, salt and pepper.

Place your homemade or instant biscuits on top of the chicken mixture and pop it into the oven.

Bake at 400 F for 25 minutes, or until the biscuits are a golden brown. The brilliance of this method, is that all the food is cooked, so you just have to make sure your biscuit crust is cooked. I prefer the biscuit crust because it is easy and it really sops up all the delicious juicy gravy.

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