CLASSIC CHICKEN POT PIE

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Make and share this Classic Chicken Pot Pie recipe from Food.com.

Provided by suzanne.lejeune

Categories     Savory Pies

Time 3h40m

Yield 4-6 serving(s)

Number Of Ingredients 23

8 whole boneless skinless chicken thighs
3 tablespoons extra virgin olive oil
1/2 cup canadian sherry wine, divided into 1/4
1 teaspoon salt
1/2 teaspoon pepper
4 cups chicken broth
2 bay leaves
2 celery ribs, sliced
2 carrots, sliced
5 whole cloves
1 tablespoon dried savory
1 whole medium onion
2 tablespoons unsalted butter
2 large carrots, sliced
2 celery, sliced
10 -15 white mushrooms, sliced
2 cups chicken broth, from cooking chickens
4 tablespoons all-purpose flour
1 1/2 cups milk
3 tablespoons pimientos
2 tablespoons of canadian sherry wine
1 pastry crust, for top (leftover from a pie, preferably Pate Brisee)
1 tablespoon milk

Steps:

  • Sauté chicken on Med High in the olive oil, using a Dutch Oven.
  • Make sure the bottom starts to brown, but NOT burn. Occasionally add a splash of sherry to prevent burning (the first 1/4) and deglaze the pan. You will start to get a nice sauce on the bottom. Sauté till chicken has a nice colour on the outside, but still raw on the inside. About 10 minutes.
  • Add the chicken broth, the last 1/4 of the sherry, whole onion pierced with the cloves, the celery, the carrot, the savory/bay leaves, and the salt/pepper.
  • Simmer for 2 hours on Low. It should be slightly simmering.
  • Once done, reserve 2 cups of the broth. Remove chicken and cut into pieces. Let cool. Discard everything else or use it for a soup.
  • Sauté the carrots, celery and mushrooms in the butter until softened in a Dutch Oven. About 10 minutes.
  • Add the chicken broth and simmer for 10 minutes.
  • Remove vegetables from the Dutch Oven.
  • Preheat oven to 350°.
  • Mix the flour with the milk. Slowly add this to the chicken broth and blend using a whisk. Heat slowly on Low. Stir continuously until the mixture has thickened to your preferred texture. Don't make it too runny. It should stick nicely to a spoon when dipped.
  • Add the chicken and vegetables back to the Dutch Oven, with the Sherry and Pimentos.
  • Mix together gently so as not to break up the chicken pieces.
  • Pour mixture into a casserole dish. Roll out the pasty and place on top. Place over the edge and press to the dish. Brush the milk on top of the pastry.
  • Place dish in oven and cook until pastry is golden brown. Between 40 and 50 minutes.
  • Serve with nice French crusty bread.

Nutrition Facts : Calories 893.4, Fat 42.3, SaturatedFat 13, Cholesterol 143.2, Sodium 2218.3, Carbohydrate 50.3, Fiber 5.9, Sugar 8.5, Protein 44

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