The Bassett Family are sending us the recipe for their favorite Chicken Pot Pie. Read more recipes from the Wildwood Family Cookbook here. Bon Appetit!
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The Bassett Family’s Chicken Pot Pie
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
The Bassett Family are sending us the recipe for their favorite Chicken Pot Pie. Read more recipes from…
Ingredients
- 4 tbsp (60 ml) unsalted butter ( 1/2 stick)
- 3 carrots peeled and sliced 1/4" thick
- 2 ribs celery, sliced
- 1 onion, minced
- 2 garlic cloves, minced
- 2 tsp thyme
- 1/2 cup (120 ml) flour
- 1/4 cup (60 ml) dry sherry
- 3 cups (720 ml) chicken broth
- 1/4 cup (60 ml) heavy cream
- 2 bay leaves
- salt & pepper
- 3 lbs (1.35 kg) chicken breast, cut into 1" pieces
- 1 cup (240 ml) frozen peas
- 2 tbsp (30 ml) minced fresh parsley
Instructions
- Stir in the garlic and thyme and cook until fragrant, about 15 seconds. Stir in the flour. Slowly whisk in the sherry, scraping up any browned bits. Stir in the broth, cream, and bay leaves. Simmer until the mixture is thickened. About ten minutes.
- Season the sauce with salt & pepper to taste. Stir in the chicken and continue to simmer until the chicken is cooked through, about 10 minutes.
- Discard the bay leaves and stir in the peas and parsley. Pour the mixture into a 9 x 13 baking dish.
- If using pie dough, roll it out into a 15 x 11 rectangle, then drape it over the dish and trim.
- Bake until the topping is golden brown and the filling is bubbly, about 20 minutes. Let cool for 5 -10 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
Frequently Asked Questions
Why does this pot pie use dry sherry in the sauce?
The ¼ cup (60 ml) of dry sherry is whisked in after the flour to deglaze the pan and lift any browned bits, which adds depth to the sauce before the 3 cups of chicken broth and ¼ cup heavy cream are added. It cooks off as the sauce simmers for about 10 minutes until thickened.
How big a dish do I need, and how is the pie dough fitted?
The recipe uses a 9 x 13 inch baking dish. The pie dough is rolled into a 15 x 11 inch rectangle, then draped over the dish and trimmed to fit before baking until golden brown and bubbly, about 20 minutes.
When are the peas added, and why so late?
The 1 cup of frozen peas and 2 tbsp fresh parsley are stirred in at the very end, after the chicken is cooked and the bay leaves removed, just before pouring the mixture into the baking dish. Adding them late keeps them from overcooking into mush during the simmer and bake.
