Ingredients
- 1 1/2 lbs Boneless Chicken breast or thighs
- 2 Cups chicken broth
- 1 1/2 T vegetable oil
- 1 medium onion, chopped
- 3 carrots, peeled and cut crosswise 1/4-inch thick
- 2 celery ribs, cut crosswise 1/4-inch thick
- Salt & Ground black pepper
- 4 T butter
- 1/2 Cup milk
- 1/2 t dried thyme leaves
- 3 T dry sherry
- 3/4 Cup green peas
- 3 T minced fresh parsley leaves
- 1/2 cup flour
Instructions
Make pie dough and refrigerate until ready to use.
Adjust an oven rack to the lower middle position and heat the oven to 400 degrees F. Put the chicken and broth in a small Dutch oven or stockpot over medium heat. Cover, bring to a simmer and simmer until the chicken is just done, 8-10 minutes. Transfer the chicken to a large bowl, reserving the broth in a measuring cup.
Increase heat to medium-high and heat the oil in the now empty pan. Add the onion, carrots, celery and saute until just tender, about 5 minutes (Don't overcook the veggies, they will be mushy and unappealing after baking in the oven). Season with salt and pepper to taste. While the vegetables are cooking, shred the meat into bite-sized piece. Transfer the cooked vegetables to a bowl with the chicken; set aside.
Heat the butter over medium-high heat in the again-empty pan. When the foaming subsides, add the flour; cook about 1 minute. Whisk in the reserved chicken broth, the milk, any accumulated chicken juices, and the thyme. Bring to a simmer, then continue to simmer until the sauce fully thickens, about 1 minute. Season with salt and pepper to taste and stir in the sherry.
Pour the sauce over the chicken mixture and stir to combine. Stir in the peas and parsley. Adjust the seasonings. Pour the mixture into a 13 x 9 inch baking pan (or shallow baking dish of similar size), or six 12-ounce ovenproof dishes. Top with the pasty.
Bake until pastry is golden brown and filling is bubbly. About 30 minutes for large pies. 20-25 for smaller pies.
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