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Chicken Pot Pie picture

Chicken Pot Pie

Chicken Pot Pie is not only a delicious crowd-pleaser, it's also a good way to use up leftover cooked chicken. Alternatively, you can buy a rotisserie chicken or just brown raw chicken breasts in a skillet with a little oil for about 5 minutes per side.

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  • 4 tablespoons butter or extra virgin olive oil
  • 1 medium yellow onion, chopped small
  • 2 carrots, peeled and chopped into 1/2-inch pieces
  • 2 celery stalks, chopped into 1/2-inch pieces
  • 2 teaspoons dried thyme
  • 2 tablespoons all-purpose flour
  • 3 1/2 cups low-sodium chicken stock
  • 1 tablespoon sherry or Madeira
  • 1 cup frozen green peas
  • 1 pound cooked chicken, cut into bite-size pieces
  • 8 ounces frozen puff pastry, thawed

Serves 4 to 6

  1. Preheat the oven to 375F if you plan to bake the dish right away.
  2. Melt the butter in a large skillet over medium heat.
  3. Add the onions, carrots, celery, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until vegetables are soft and are just starting to brown, about 5 minutes.
  4. Sprinkle the flour over the vegetables and cook, stirring, an additional 2 to 3 minutes.
  5. Remove the pan from the heat and while whisking, add the chicken stock. Once the chicken stock is incorporated, put the pan back on the heat and add the sherry and the frozen peas.
  6. Bring the mixture to a boil and boil vigorously for about 5 to 8 minutes, stirring occasionally, or until the sauce has thickened slightly. 
  7. Take off the heat and add the cooked chicken; stir to incorporate. Taste and add more salt and pepper as desired.
  8. Transfer the mixture to a baking dish. At this point, the dish can be kept in the refrigerator (covered) for up to 8 hours, or frozen for up to 3 months.
  9. When ready to bake, roll out the pastry on a lightly floured surface so that it will reach to the edges of the baking dish and cover the ingredients completely. Place the piece of pastry over the ingredients and gently tuck it in between the edges of the pan and the filling.
  10. Bake for about 30 minutes or until the pastry is puffed and golden. Serve hot.

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