Sugar's Chicken Pot Pie

Name: Sugar's Chicken Pot Pie
Cuisine: American
Ingredients: 6 tbsp unsalted butter; 1 large onion, chopped (a heaping cup); 3 carrots, thinly sliced; 3 celery stalks, thinly sliced; 1/2 cup all purpose flour; 2 1/2 cup chicken stock; 1 1/2 cup whole milk; 1 tsp fresh, chopped thyme leaves; 1/4 cup dry sherry; 1/2 cup frozen green peas (or up to a cup if you like them- I don't much care for peas); 2 tsp salt; 1/2 tsp black pepper; 1 pie crust; 2 cup poached, cubed chicken breast

NCCook @NC_Cook

Wake Forest, North Carolina

The inspiration for this recipe came from my maternal grandmother. All the grandchildren called her Sugar. There was no written recipe, just a vague recollection of the ingredients by my aunts. This is a very close recreation of her original pot pie.

NCCook @NC_Cook

Wake Forest, North Carolina

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Ingredients

6 tbspunsalted butter
1large onion, chopped (a heaping cup)
3carrots, thinly sliced
3celery stalks, thinly sliced
1/2 cupall purpose flour
2 1/2 cupchicken stock
1 1/2 cupwhole milk
1 tspfresh, chopped thyme leaves
1/4 cupdry sherry
1/2 cupfrozen green peas (or up to a cup if you like them- I don't much care for peas)
2 tspsalt
1/2 tspblack pepper
1pie crust
2 cuppoached, cubed chicken breast

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Steps

1

Melt butter in large skillet over medium heat. Add onions, carrots and celery and cook about 10 minutes or until onions are translucent. Add flour and cook about a minute or two. Whisk in chicken stock. Whisk in milk. Reduce heat to low and simmer about 10 minutes.
2

Add the chicken, thyme, sherry, peas, salt and pepper. Taste and adjust seasonings if needed.
3

Filling is complete. Pot pie can be made in casserole dish with top crust added, or 2 deep dish pies - single or double crust, or 6 10-oz ramekins with top crust.
4

Add filling and cover with pie crust. Cut vent for steam to escape. Bake at 400° for 25 minutes or until pastry is golden and filling is bubbling.
5

Hint: You may want to cook on a foil lined cookie sheet in case it bubbles over.
6

Note: The filling freezes well. I freeze in individual serving sizes, then just thaw, top with crust and bake.