Chicken Pot Pie

Whitney made a chicken pot pie for me some time ago that turned out pretty well, but wasn't exactly what I was looking for (mostly in vegetable content). This time, I decided to make the recipe in my new How to Make Pot Pies and Casseroles cookbook. This one conveniently makes use of boneless, skinless chicken breasts which I keep in large supply thanks to Costco. Here's the abridged recipe:

1 1/2 lb boneless, skinless chicken breasts and/or thighs
2 c chicken stock or canned low-sodium broth
1 1/2 tbsp vegetable oil
1 medium-large onion, finely chopped
3 medium carrots, peeled and cut crosswise 1/4-in thick
2 stalks celery, chopped
Salt and ground black pepper
4 tbsp unsalted butter
1/2 c all-purpose flour
1 1/2 c milk
1/2 tsp dried thyme
3 tbsp dry sherry
3/4 c frozen green peas, thawed
3 tbsp minced fresh parsley leaves
1 sheet frozen puff pastry

Heat oven to 400 degrees. Simmer chicken in stock until chicken is just done, 8-10 min. Transfer meat to large bowl, reserving broth in measuring cup. Saute onion, carrots, and celery in heated oil until tender, about 5 min. Season with salt and pepper. While vegetables saute, shred chicken. Transfer cooked vegetables to bowl with chicken. Heat butter in same pan. When foaming subsides, add flour and cook 1 min, stirring. Whisk in chicken broth, milk, any accumulated chicken juices, and thyme. Simmer until sauce fully thickens, about 1 min. Season to taste with salt and pepper; stir in sherry. Pour sauce over chicken mixture and combine. Stir in peas and parsley. Adjust seasonings. Pour mixture into 13x9-in pan or six 12-oz oven proof dishes. Top with puff pastry; bake until topping is golden brown and filling is bubbly, 30 min. for a large pie and 20-25 min. for individual pies.

My favorite veggie combo!

Delicious filling

Needed to cut my slits a little wider! They closed up and some filling bubbled up on the edge.

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