Chicken Pot Pie

Name: Chicken Pot Pie
Ingredients: Chicken and stock ingredients:; 1 (3 1/2 pound) frying chicken; 1 carrot; 1 celery stalk; 1 small onion, halved; 2 teaspoons salt; Filling ingredients:; 6 Tbsp unsalted butter; 1 large onion, diced (about 1 1/4 cups); 3 carrots, thinly sliced on the diagonal; 3 celery stalks, thinly sliced on the diagonal; 1/2 cup all-purpose flour; 1 1/2 cups milk; 1 teaspoon chopped fresh thyme leaves; 1/4 cup dry sherry; 3/4 cup green peas, frozen or fresh; 2 Tbsp minced fresh parsley; 2 teaspoons salt; 1/2 teaspoon freshly ground black pepper

19 ingredients

1 steps

Ingredients

Chicken and stock ingredients:
1 (3 1/2 pound) frying chicken
1 carrot
1 celery stalk
1 small onion, halved
2 teaspoons salt
Filling ingredients:
6 Tbsp unsalted butter
1 large onion, diced (about 1 1/4 cups)
3 carrots, thinly sliced on the diagonal
3 celery stalks, thinly sliced on the diagonal
1/2 cup all-purpose flour
1 1/2 cups milk
1 teaspoon chopped fresh thyme leaves
1/4 cup dry sherry
3/4 cup green peas, frozen or fresh
2 Tbsp minced fresh parsley
2 teaspoons salt
1/2 teaspoon freshly ground black pepper

Directions

1

Prepare the filling. Preheat oven to 400°F. In a large skillet, melt butter on medium heat. Add the onions, carrots, and celery, and cook until the onions are translucent, about 10 minutes. Add the flour and cook, stirring, one minute more. Whisk in 2 1/2 cups of the chicken stock. Whisk in 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 and stir well. Taste and adjust seasoning if necessary. Divide the warm filling among six 10-ounce ramekins.