We also moved. My husband and I are at a temporary station in Oklahoma for about a year. So that stole about three weeks from leaving to finding a new house and then attempting to unpack. It was quite a challenge. We now have a smaller kitchen, but it is still just as functional. And considering I'm about to not want to be on my feet as much, smaller may be better.
I haven't been very brave in the way of trying new things recently. I've been sticking to mine and my husband's favorites. But I recently had a craving for chicken pot pie. I almost chickened out and bought a frozen one, but then I decided that I just had to try it from scratch. I was elated when I found this recipe.
The only thing I would change is to add more salt and cook the veggies a little longer.
Ingredients:
2 pie crusts - unbaked (I used Pillsbury ready to bake)
1 1/2 lbs. boneless, skinless chicken breasts
2 cups chicken broth
1 1/2 Tablespoons vegetable oil
1 medium onion, finely chopped
3 medium carrots, peeled and sliced (1/4 inch thick)
2 stalks celery, sliced 1/4 inch thick
4 Tablespoons butter
1/2 cup flour
1/2 cup whole milk
1/2 teaspoon ground dried thyme
3 Tablespoons dry sherry
1/4 cup frozen peas, thawed
3 Tablespoons minced parsley (fresh)
Directions:1 1/2 lbs. boneless, skinless chicken breasts
2 cups chicken broth
1 1/2 Tablespoons vegetable oil
1 medium onion, finely chopped
3 medium carrots, peeled and sliced (1/4 inch thick)
2 stalks celery, sliced 1/4 inch thick
4 Tablespoons butter
1/2 cup flour
1/2 cup whole milk
1/2 teaspoon ground dried thyme
3 Tablespoons dry sherry
1/4 cup frozen peas, thawed
3 Tablespoons minced parsley (fresh)
1. Heat oven to 400 degrees F, place oven rack in middle position.
2. Place chicken and broth in a stock pot over medium heat. Cover, bring to a simmer and simmer until the chicken is done.
3. Transfer the chicken to a large bowl; reserve the broth in a separate cup or small bowl.
4. Place oil in the stock pot, turn heat to medium high.
5. Add the carrots, onion and celery. Sauté until just tender (the recipe originally said 5 min, but I would do 10-15 min.). Season to taste with salt and pepper. (I would add a few teaspoons or even a tablespoon of salt. Pepper is tricky because the flavor increases with time and heat).
6. Shred the chicken meat into bit-sized pieces, then place the vegetables into the bowl with the chicken and set aside.
7. Heat the butter in the now empty stock pot over medium heat. Once melted, add the flour and cook 1 minute.
8. Whisk in the chicken broth, milk and thyme. Bring to a simmer, continuing to simmer until sauce thickens (about 1 min.). Season with salt and pepper, stir in the sherry.
9. Pour the sauce over the chicken-vegetables mixture, stir well. Stir in the peas and parsley.
10. Line a 9x13 inch pan with one of the pie crusts. If using ready to bake pie crusts, roll the dough to fit the pan. (My 9x13 pan was occupied by leftover lasagna, so I used a 3 qt casserole dish which worked perfectly).
11. Pour the chicken mixture into the pan and top with second crust.
12. Bake in preheated oven until pie crust is golden brown and the filling is bubbly, about 30 minutes.
