Chicken Pot Pie
1 recipe for pie dough
1 1/2 pounds boneless, skinless chicken breasts
1 can low-sodium chicken broth with water added to equal 2 cups
1 1/2 tablespoons vegetable oil
1 medium-large onion, chopped fine
3 medium carrots, peeled and cut crosswise 1/4-inch thick
2 small celery stalks, cut crosswise 1/4-inch thick
Salt and ground black pepper
4 tablespoon butter
1/2 cup flour
1 1/2 cup milk
1/2 teaspoon dried thyme leaves
3 tablespoon dry sherry
3/4 cup frozen green peas, thawed
3 tablespoons minced fresh parley
Make pie dough and refrigerate until ready to use.
Adjust oven rack to low-center position; heat oven to 400 degrees F. Put chicken and broth in small Dutch oven or soup pot over medium heat. Cover, bring to simmer; simmer until chicken is just done, 8 to 10 minutes. Transfer meat to large bowl, reserve broth in measuring cup.
Increase heat to medium-high; heat oil in now empty pan. Add onions, carrots, and celery; sauté until just tender, about 5 minutes. Season to taste with salt and pepper. While vegetable are sautéing, shred meat into bite-sized pieces. Transfer cooked vegetables to bowl with chicken; set aside.
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 simmer, then continue to simmer until sauce fully thickens, about 1 minute. Season to taste with salt and pepper; stir in sherry.
Pour sauce over chicken mixture; stir to combine. Stir in peas and parsley. Adjust seasonings. 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.
*I use small bowls or ramekins and make individual pot pies.