Classic Chicken Pot Pie Recipe

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Ingredients:

Serving

8 whole boneless skinless chicken thighs
3 tbsp extra virgin olive oil
1/2 cup canadian sherry wine, divided into 1/4
1 tsp salt
1/2 tsp pepper
4 cups chicken broth
2 bay leaves
2 celery ribs, sliced
2 carrots, sliced
5 whole cloves
1 tbsp dried savory
1 whole medium onion
2 tbsp unsalted butter
2 large carrots, sliced
2 celery, sliced
10 -15 white mushrooms, sliced
2 cups chicken broth , from cooking chickens
4 tbsp all-purpose flour
1 1/2 cups milk
3 tbsp pimientos
2 tbsp of canadian sherry wine
1 pastry crust, for top ( leftover from a pie , preferably pate brisee)
1 tbsp milk

Directions:

Sauté chicken on Med High in the olive oil, using a Dutch Oven.
Make sure the bottom starts to brown, but NOT burn. Occasionally add a splash of sherry to prevent burning (the first 1/4) and deglaze the pan. You will start to get a nice sauce on the bottom. Sauté till chicken has a nice colour on the outside, but still raw on the inside. About 10 minutes.
Add the chicken broth, the last 1/4 of the sherry, whole onion pierced with the cloves, the celery, the carrot, the savory/bay leaves, and the salt/pepper.
Simmer for 2 hours on Low. It should be slightly simmering.
Once done, reserve 2 cups of the broth. Remove chicken and cut into pieces. Let cool. Discard everything else or use it for a soup.
Sauté the carrots, celery and mushrooms in the butter until softened in a Dutch Oven. About 10 minutes.
Add the chicken broth and simmer for 10 minutes.
Remove vegetables from the Dutch Oven.
Preheat oven to 350°.
Mix the flour with the milk. Slowly add this to the chicken broth and blend using a whisk. Heat slowly on Low. Stir continuously until the mixture has thickened to your preferred texture. Don't make it too runny. It should stick nicely to a spoon when dipped.
Add the chicken and vegetables back to the Dutch Oven, with the Sherry and Pimentos.
Mix together gently so as not to break up the chicken pieces.
Pour mixture into a casserole dish. Roll out the pasty and place on top. Place over the edge and press to the dish. Brush the milk on top of the pastry.
Place dish in oven and cook until pastry is golden brown. Between 40 and 50 minutes.
Serve with nice French crusty bread.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	363.28 Kcal (1521 kJ)
Calories from fat	202.92 Kcal
		% Daily Value*
Total Fat	22.55g	35%
Cholesterol	15.74mg	5%
Sodium	1575.61mg	66%
Potassium	750.27mg	16%
Total Carbs	30.48g	10%
Sugars	8.34g	33%
Dietary Fiber	4.6g	18%
Protein	7.49g	15%
Vitamin C	23.4mg	39%
Vitamin A	0.5mg	16%
Iron	1.8mg	10%
Calcium	159mg	16%

Amount Per 100 g
Calories	72.56 Kcal (304 kJ)
Calories from fat	40.53 Kcal
		% Daily Value*
Total Fat	4.5g	35%
Cholesterol	3.14mg	5%
Sodium	314.69mg	66%
Potassium	149.85mg	16%
Total Carbs	6.09g	10%
Sugars	1.67g	33%
Dietary Fiber	0.92g	18%
Protein	1.5g	15%
Vitamin C	4.7mg	39%
Vitamin A	0.1mg	16%
Iron	0.4mg	10%
Calcium	31.8mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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