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Name: Simple Chicken Pot Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 1/2 tb Vegetable oil; 3/4 c Frozen green peas thawed; 2 sm Celery ribs cut crosswise 1/4-inch thick; 1/2 ts Dried thyme; Black Pepper ground; 1 1/2 lb Boneless skinless chicken breasts and/or thighs; 3 tb Dry sherry; 1 Large onion chopped, (medium sized ok); 3 tb Minced fresh parsley; 1 1/2 c milk; 1 box commercial puff pastry dough; 2 c Chicken broth; 3 md Carrots peeled and cut crosswise 1/4-inch thick; Salt and pepper; 4 tb Butter; 1/2 c All-purpose flour

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INGREDIENTS

1 1/2 tb Vegetable oil
3/4 c Frozen green peas ; thawed
2 sm Celery ribs ; cut crosswise 1/4-inch thick
1/2 ts Dried thyme
Black Pepper ; ground
1 1/2 lb Boneless skinless chicken breasts ; and/or thighs
3 tb Dry sherry
1 Large onion ; chopped, (medium sized ok)
3 tb Minced fresh parsley
1 1/2 c milk
1 box commercial puff pastry dough
2 c Chicken broth
3 md Carrots ; peeled and cut crosswise 1/4-inch thick
Salt and pepper
4 tb Butter
1/2 c All-purpose flour

Servings

INSTRUCTIONS

Adjust oven rack to low-center position; heat oven to 400 degrees. Put chicken and broth in a dutch oven over medium heat. Cover and bring to simmer, simmer until chicken is done. Transfer meat to a large bowl and broth to another bowl. Increase heat to medium-high; heat oil in Dutch oven. Add onion, carrots, and celery and saute until just tender, about 5 minutes. Season to taste with salt and pepper. Meanwhile, shred chicken into bite-size pieces. Transfer cooked vegetables to bowl with chicken; set aside. Heat butter over medium heat in Dutch oven. When foaming subsides, add flour; cook for about 1 minutes. Whisk in reserved chicken broth, milk, any accumulated chicken juices and thyme. Bring to a simmer, reduce heat to low and continue to simmer, stirring, until sauce fully thickens, about 1 minute. Season to taste with salt and pepper; stir in sherry. Pour sauce over chicken-vegetable mixture; stir to combine. Stir in peas and parsley, and adjust seasonings. Pour mixture into a 13-by-9 inch pan or any shallow baking dish of similar size or into six 12-ounce ovenproof ramekins or bowls. Top as desired. Bake until pastry is golden brown and filling is bubbly, about 30 minutes for large pies, 20 to 25 minutes for smaller pies. Yield: 6 to 8 servings Recipe by: COOKING LIVE SHOW # CL9200

NOTES

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Simple Chicken Pot Pie

1 1/2 tb Vegetable oil
3/4 c Frozen green peas thawed
2 sm Celery ribs cut crosswise 1/4-inch thick
1/2 ts Dried thyme
 Black Pepper ground
1 1/2 lb Boneless skinless chicken breasts and/or thighs
3 tb Dry sherry
1 Large onion chopped, (medium sized ok)
3 tb Minced fresh parsley
1 1/2 c milk
1 box commercial puff pastry dough
2 c Chicken broth
3 md Carrots peeled and cut crosswise 1/4-inch thick
 Salt and pepper
4 tb Butter
1/2 c All-purpose flour

Adjust oven rack to low-center position; heat oven to 400 degrees. Put  chicken and broth in a dutch oven over medium heat. Cover and bring to  simmer, simmer until chicken is done. Transfer meat to a large bowl and  broth to another bowl.    Increase heat to medium-high; heat oil in Dutch oven. Add onion, carrots,  and celery and saute until just tender, about 5 minutes. Season to taste  with salt and pepper. Meanwhile, shred chicken into bite-size pieces.  Transfer cooked vegetables to bowl with chicken; set aside.    Heat butter over medium heat in Dutch oven. When foaming subsides, add  flour; cook for about 1 minutes. Whisk in reserved chicken broth, milk, any  accumulated chicken juices and thyme. Bring to a simmer, reduce heat to low  and continue to simmer, stirring, until sauce fully thickens, about 1  minute. Season to taste with salt and pepper; stir in sherry.    Pour sauce over chicken-vegetable mixture; stir to combine. Stir in peas  and parsley, and adjust seasonings. Pour mixture into a 13-by-9 inch pan or  any shallow baking dish of similar size or into six 12-ounce ovenproof  ramekins or bowls. Top as desired. Bake until pastry is golden brown and  filling is bubbly, about 30 minutes for large pies, 20 to 25 minutes for  smaller pies.    Yield: 6 to 8 servings        Recipe by: COOKING LIVE SHOW # CL9200

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Nutrition

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Serving Size: 1 Serving (2570g)
Recipe Makes: 1

Calories: 1842
Calories from Fat: 651 (35%)

Amt Per Serving		% DV

	Total Fat 72.3g	96 %
	Saturated Fat 33.8g	169 %
	Monounsaturated Fat 23.3g
	Polyunsanturated Fat 8.2g
Cholesterol 519.1mg		160 %
Sodium 3885.3mg		134 %
Potassium 3231.1mg		85 %
Total Carbohydrate 103.6g		30 %
	Dietary Fiber 14.9g	60 %
	Sugars, other 88.7g
Protein 176.6g		252 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1842

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