- 6 carrots, peeled and sliced into 1/4inch dice
- 2-4 ribs celery, cut into 1/4 inch dice
- 1 onion, chopped fine
- 2 garlic cloves, minced or finely grated
- 2t fresh thyme, minced (or 1/2t dried)
- 1t vegetable oil
- 1/4 cup dry sherry*
- 3c low sodium chicken broth
- 2 bay leaves
- 2lbs boneless, skinless chicken breasts, cut into 1 inch pieces
- 1/4c cornstarch or flour (I used Gluten-Free flour)
- 1/4c half & half (I used MimicCream, I bet plain almond milk would work)
- 1c frozen green peas
- 2T minced fresh parsley
- 1 recipe of Cream or Buttermilk Biscuits or 1 double Pie Crust recipe
1. Adjust oven rack to middle position and preheat to 425.
2. Combine carrots, celery, onion, garlic, thyme, oil and 1/2t salt in large pot or Dutch oven. Cover and cook over medium-low heat, stirring often, until veggies have softened, about 10-12 minutes.
3. Stir in the sherry, broth, bay leaves and chicken and bring to a simmer, stirring occasionally until chicken is no longer pink inside, about 8 minutes or so.
4. While chicken is cooking, whisk cornstarch or flour in with the half & half or substitute of your choice. When chicken is cooked through, add the cornstarch or flour mixture into the sauce and continue to simmer until sauce has thickened, about 1 minute or so.
5. Take filling off of heat. Discard bay leaves and stir in the peas and parsley and salt and pepper to taste, then pour into 9x13inch pan.
***Two options to assemble and bake depending on your choice of pie crust or biscuit topping***
For Pot Pie with Biscuits:
With filling in oven safe pan, top with biscuits as shown below, then bake until biscuits are golden brown and filling is bubbly, about 20 minutes. Let cool for 5-10 minutes before serving.
For Pot Pie with Pie Crust:
Roll crust into 11x15inch size rectangle and place over the top of the filled pan, then tuck over the edges and pinch gently to make it pretty!
|Pretty pie crusts clearly aren't my thing, but this gluten-free beauty was delish!|
|Since I dislike fresh parsley (or worse, cilantro), during the summer, I grow a bunch of it and make various pestos and freeze them in cubes. This way, I have something tasty and nearly fresh in a pinch year-round|
|This meal, like all others, is best served with the Kale salad!|