Chicken Pot Pie
Ingredients
- 8 cream biscuits (uncooked)
- 1 ½ lb chicken breasts (skinless, boneless)
- 2 cups chicken broth
- 1 ½ tbsp vegetable oil
- 1 onion chopped
- salt
- black pepper
- 4 tbsp butter
- ½ cup all-purpose flour
- 1 ½ cups milk
- ½ tsp dried thyme
- 3 tbsp dry sherry
- ¾ cup frozen peas
- 3 tbsp fresh parsley (minced)
Instructions
- Heat oven to 400˚.
- Cut chicken into medium-sized pieces and place in a skillet with chicken broth.
- Cover and bring to a simmer over medium heat, and continue to cook about 8-10 minutes, or until chicken is just done.
- Transfer chicken to a large bowl and reserve the broth in a measuring cup.
- Increase the heat to medium high and heat oil in the pan.
- Add onions, carrots and celery and saute until just tender, about 5 minutes. Season with salt and pepper to taste.
- While the vegetables are sauteing, shred the chicken into bite-size pieces.
- Transfer the cooked vegetables to a bowl with the chicken and set aside.
- Heat the butter in the pan over medium heat. When the foaming subsides, add the flour and cook about 1 minute.
- Whisk in the reserved chicken broth, milk and thyme.
- Bring to a simmer and cook another 1 minute to thicken sauce.
- Season with salt and pepper to taste and add sherry.
- Pour the sauce over the chicken mixture and stir to combine.
- Stir in the peas and parsley.
- Pour the mixture into a 13x9 pan and top with pieces of biscuit dough.
- Bake until the pastry is golden brown and the filling is bubbling, about 30 minutes.