Buying a cooked rotisserie chicken can be a real time-saver.
CHEF DIRK IS warming up the Dutch oven this time with a classic CPP recipe.
Ingredients
- 1½ lb boneless, skinless chicken breasts and/or thighs**
- 2 cups chicken broth*
- 1½ TBL vegetable oil
- 1 medium-large onion diced ¼ inch
- 3 medium carrots, peeled and diced ¼ inch
- 2 celery ribs, diced ¼ inch
- 4 TBL butter
- ½ cup all purpose flour
- 1½ cup low fat milk
- ½ tsp dried thyme
- 3 TBL dry sherry
- ¾ cup peas, thawed
- 3 TBL minced parsley
- 1 box pre-made pie dough
- Salt & pepper to taste
Method
- Preheat oven to 400 degrees.
- Put chicken and broth in a Dutch oven over medium heat.
- Cover and bring to a simmer, simmer until chicken is done.
- Transfer meat to a large bowl and broth to another bowl. Skim fat from broth.
- Increase heat to medium high; heat oil in Dutch oven.
- Add carrots, onion and celery and sautee’ until just tender, about 5 minutes. Season to taste with salt & pepper.
- Meanwhile, shred or dice 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 minute.
- Whisk in reserved chicken broth, milk, and thyme.
- Bring to a simmer, reduce heat to low and continue to simmer, stirring until sauce 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, adjust seasonings.
- Pour mixture into a 9×13 inch pan or any shallow baking dish of similar size.
- Top with the pie dough and bake until pastry is golden brown and filling is bubbly, about 30-40 minutes.
** To save time you can buy a cooked rotisserie chicken and debone for the pot pie.
* If you buy the chicken you will also have to buy the chicken broth.
View more of Chef Dirk’s recipes
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Have your own recipes for pot pie? Have a comment or question for our executive chef? Let me know below!
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