Chicken Pot Pie

Had leftover roasted chicken and everything else already in the  ‘fridge so Chicken Pot Pie. This time I used Pillsbury Pie Crust instead of the biscuits. You can make the filling ahead of time, but remember to heat it on top of the stove before topping it. Mushrooms can be sauteed along with the celery and carrots, and blanched pearl onion or leeks can stand in for the onion. I did mine in a 10 inch cast-iron pan, which was perfect. You can also make 8 individual pies using small souffle dishes.

Chicken Pot Pie

Ingredients:

8 Pillsbury Grands buttermilk biscuits
1 1/2 pounds boneless, skinless chicken breasts
2 cups chicken broth
1 1/2 tablespoons Extra Virgin Olive Oil
1 medium onion, peeled and chopped fine
3 medium carrots, peeled and cut crosswise 1/4 inch thick
2 small stalks celery, cut crosswise 1/4 inch thick
salt and pepper
4 tablespoons flour
2 tablespoons butter
1 cup heavy cream
1/2 teaspoon dried thyme
3 tablespoons dry sherry
3/4 cup frozen green peas, thawed
3 tablespoons fresh parsley leaves, minced

Method:

1. Adjust an oven rack to the lower-middle position and heat the oven to 400 degrees. Put the chicken and broth in a small Dutch oven or stockpot over medium heat. Cover, bring to a simmer; simmer until the chicken is just done, 8 to 10 minutes. Transfer the chicken to a large bowl, reserving the broth in a measuring cup. Or skip this step and just use left-over rotisserie chicken.

2. Increase the heat to medium-high; heat the oil in the now-empty pan. Add the onion, carrots, and celery; saute until just tender, about 5 minutes. Season to taste with salt and pepper. While the vegetables are sauteing, shred the meat into bite-sized pieces. Transfer the cooked vegetables to a bowl with the chicken; set aside.

3. Heat the butter over medium heat in the empty pan. When the foaming subsides, add the flour; cook about 1 minute. Whisk in the chicken broth, cream, any accumulated chicken juices, and thyme. Bring to a simmer, then continue to simmer until the sauce fully thickens, about 1 minute. Season to taste with salt and pepper; stir in the sherry.

4. Pour the sauce over the chicken mixture; stir to combine. Stir in the peas and parsley. Adjust the seasoning. (Can be covered and refrigerated overnight; reheat on stove top before topping with the biscuits.) Pour the mixture into a 10 inch cast-iron pan, a 9 by 13-inch pan or shallow baking dish of similar size, or 8 – 12-ounce ovenproof dishes. Top with biscuits, bake until the biscuits are golden brown and filling bubbly, 30 minutes for the large pie and 20 to 25 minutes for smaller pies.

5. Serve hot.