Weeknight Chicken Pot Pie (Katie)

docs.google.com

Trisha Davey

subheading: Weeknight Chicken Pot Pie:

subheading: Ingredients List:

1.5 lbs of boneless, skinless chicken breast OR boneless, skinless chicken thighs

2 Cups chicken broth

1.5 to 2 Tbs vegetable oil

1 large yellow onion, chopped fine OR if you loath chopping onions, opt for 1 to 1.5 Cups

frozen pearled onions that have been blanched just before preparing to cook full recipe

3 medium carrots, cut crosswise into ¼ inch thick pieces (You may choose to peel your

subheading: carrots before cutting):

2 celery ribs, cut crosswise into ¼ inch thick pieces

Optional- 6 to 8 oz of mushrooms sliced ~¼ inch thick pieces (you may wish to use one

type of mushroom or a mix. Oyster and crimini are excellent in this recipe.)

5 Tbs unsalted butter

½ to ⅔ Cup all-purpose flour

1.5 Cups milk (Whole milk adds an extra level of rich creaminess, but 2% works

subheading: perfectly):

¾ to 1 Cup frozen peas, thawed just before preparing to cook

3 to 4 Tbs of fresh parsley, minced

½ tsp dried thyme

Optional: ground nutmeg (will use only a dash)

3 Tbs dry sherry

1 large egg

Salt and black pepper on hand to season to your personal taste

Frozen puff pastry sheets (Depending on the brand you choose and how you plan to

bake your pot pie, you'll need to determine how many boxes of the frozen puff pastry

sheets to buy.

● Optional: Frozen deep dish pie crust if you wish to make your pot pie with a quick and

easy base

Directions at docs.google.com

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