Chicken Pot Pie

prep 25 min, cook 10 min
× 4
This recipe produce a sumptous filling for a chicken pot pie, delightfully tinged with dry sherry for a unique flavor.

1

  • 4 tbsp
    butter
  • 1
    onion, yellow (diced)
  • 1
    celery stalk (diced)
  • 2
    carrots (thinly sliced)
Melt the butter in a large cast-iron pan. Then add the vegetables, salt and pepper and cook until soft.

2

  • 1 tsp
    tomato paste
  • 1 tsp
    thyme (dried)
Stir in the tomato paste and thyme and cook until browned.

3

  • ⅓ cup
    gluten-free flour
Stir in the flour and cook until golden.

4

  • 2 cup
    chicken broth
Slowly whisk in the chicken broth and continue to mix until a smooth sauce has formed.

5

  • 1½ lbs
    chicken thighs (chopped)
  • 1 cup
    mushrooms, crimini (chopped)
Add the chicken and mushrooms and cook covered until the chicken is cooked all the way through (about 10 min).

6

  • ½ cup
    peas (frozen)
  • ¼ cup
    heavy cream
  • 3 tbsp
    parsley (fresh, minced)
  • 1 tbsp
    sherry, dry
  • 1 tsp
    salt
  • 1 tsp
    black pepper
Stir in the peas, heavy cream, sherry, and seasoning. Cook until heated through and simmering again. Serve either in bowls as it is, or poured over biscuits, or baked into a pie crust.
« Back