Chicken Pot Pie With Sherry and Sage |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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This is a savory pot pie that your family will love. Ingredients:
1 lb cooked chicken, cubed |
1 cup chicken stock |
1/4 cup dry sherry |
2 cups carrots, sliced |
1 cup celery, chopped |
1 large onion, chopped |
1 cup milk |
1/2 cup heavy cream |
8 ounces peas |
8 ounces broccoli florets |
3 tablespoons butter |
1 egg |
3 tablespoons flour |
1 teaspoon parsley |
1 teaspoon dried sage |
1 teaspoon dried thyme |
1 bay leaf |
salt and pepper |
2 double crust pie crusts, for top and bottom |
Directions:
1. Preheat oven to 375 & Grease a 9x13 pan.
2. line bottom of pan evenly with pie crust and poke holes into it with fork.
3. Melt the butter in sauce pan and add onion.
4. Cook the onion until transparent.
5. Add carrot and celery sauté 2-3 minutes.
6. Add the flour and cook for a minute or so then gradually stir in the chicken stock and sherry.
7. Bring to a boil, stirring continuously and simmer until thickened.
8. Stir in the milk, cream, parsley, sage and bay leaves, season with salt and pepper, and heat without boiling for 2 minutes.
9. Remove the bay leaves.
10. Mix in the chicken and peas.
11. Pour into the pie pastry.
12. Moisten the edge of the pastry with water, and top with remaining pastry.
13. Beat egg and brush pastry with it. Make a hole in the top to allow steam to escape.
14. Bake at 375 for about 45 minutes, or until pastry is golden and filling bubbly.
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