Chicken Pot Pie

• porcje: 8 servings
• czas aktywny: 15 minutes
• całkowity czas: 45 minutes

Składniki

Pillsbury pie crust, package of 2 (or whatever you prefer

1 rotisserie chicken, shredded

2 tablespoons of olive oil

1 large onion, diced

3 carrots, peeled and diced

1 cup frozen peas, defrosted

Salt and pepper

4 tablespoons of butter

2 sprigs fresh thyme or 1/2 teaspoon dry

1/2 cup flour

1 1/2 cups of milk

2 cups chicken stock

3 tablespoons of dry Sherry

Wskazówki

Preheat oven to 400 degrees

In a large skillet heat the oil over medium-high heat. Add the onion and sauté until they are soft. Season with salt and pepper.

Add the carrots and cook for a few minutes.

Remove the veggies to a bowl with the shredded chicken.

Add butter to same skillet and once it melts add the flour. Cook the flour for a few minutes then whisk in the milk, broth, and thyme.

Continue to whisk the mixture until it is smooth and thick. Try to break up those lumps. Adjust seasoning with salt and pepper. Add the peas.

Add the sherry, along with the chicken and veggie mixture. Set aside.

Roll one crust into a deep pie plate. Add the pot pie mixture. Top with the second crust. Crimp the edges and vent the pie with a few slits in the top or get fancy with a lattice design.

Bake the pie on a cookie sheet to prevent drips in the oven for about 30 minutes.

You want the crust to be golden brown. Remove the pie from the oven and let it rest for about 10 minutes before slicing.