Chicken Pot Pie:
2 pie crusts
1 1/2 pounds boneless, skinless chicken breasts or boneless, skinless chicken thighs
1 can low-sodium chicken broth, with water added to equal 2 cups (or use 2 cups homemade chicken broth)
1 1/2 tablespoons vegetable oil
1 large onion, chopped fine
3 medium carrots, peeled and cut crosswise 1/4-inch thick
2 small ribs celery, cut crosswise 1/4-inch thick
Salt and ground black pepper
4 tablespoons unsalted butter
1/2 cup unbleached all-purpose flour
1 1/2 cups milk
1/2 teaspoon dried thyme
3 tablespoons dry sherry
3/4 cup frozen peas, thawed
3 tablespoons minced fresh parsley leaves
WHY THIS RECIPE WORKS: Our goal was to formulate a pot pie recipe for a delicious but quick pie. For the chicken, we found that poaching boneless, skinless chicken breasts streamlined the process. It also made for tender chicken that could be shredded into irregularly shaped pieces to which the sauce clung well. As for the sauce for our chicken pot pie recipe, we preferred a milk-enriched sauce thickened with flour, which made a sauce creamy in both color and flavor.
1. For Pie Filling: Adjust oven rack to low-center position; heat oven to 400 degrees. Put chicken and broth in small Dutch oven or soup kettle over medium heat. Cover, bring to simmer; simmer until chicken is just done, 8 to 10 minutes. Transfer meat to large bowl, reserving broth in measuring cup.
2. Increase heat to medium-high; heat oil in now-empty pan. Add onions, carrots, and celery; sauté until just tender, about 5 minutes. Season to taste with salt and pepper. While vegetables are sautéing, shred meat into bite-sized pieces. Transfer cooked vegetables to bowl with chicken; set aside.
3. Heat butter over medium heat in again-empty skillet. When foaming subsides, add flour; cook about 1 minute. Whisk in chicken broth, milk, any accumulated chicken juices, and thyme. Bring to simmer, then continue to simmer until sauce fully thickens, about 1 minute. Season to taste with salt and pepper; stir in sherry.
4. Pour sauce over chicken mixture; stir to combine. Stir in peas and parsley. Adjust seasonings. (Can be covered and refrigerated overnight; reheat before topping with pastry.)
5. To Assemble: line pie plate with pie crust. Pour filling into crust. Top with 2nd pie crust and press edges together and tuck under. Cut vent holes in crust.
9. Bake until pastry is golden brown and filling is bubbly, 30 minutes for large pies and 20 to 25 minutes for smaller pies. Serve hot.