Chxn Pot Pie w/ Pie Dough Topping

 Why I think you should try my recipes: For a easy-peasy pot pie recipe, I begin by sauteing aromatics and veggies before adding flour to make the roux. Then I add red wine, broth, and cream to build a sauce before folding in shredded chxn meat. Shredded meat ensures no overcooking during baking when added to the filling. You can substitute a store-bought pie dough for homemade pie dough.

Ingredients:

• 4 tbsp butter
• 3 carrots, peeled and sliced 1/4 inch thick
• 2 celery ribs, sliced 1/4 inch thick
• 1 onion, chopped fine
• salt and pepper
• 2 garlic cloves, minced
• 2 tsp minced fresh thyme or 1/2 tsp dried 
• 1/2 cup flour
• 1/4 cup sherry
• 3 cups chicken stock
• 1/4 cup heavy cream
• 2 bay leaves
• 3 lbs boneless, skinless chxn breasts, trimmed and cut in 1-inch pieces
• 1 cup green peas
• 1 recipe of my homemade pie dough (see recipe in archive) 

Procedure:

1. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Melt butter in Dutch oven over medium heat. Add carrots, celery, onion, and 1/4 teaspoon salt and cook until softened, 5 to 7 minutes. Stir in garlic and thyme and cook until fragrant, about 15 seconds. Stir in flour and cook for 1 minute.
2. Slowly whisk in sherry, scraping up any browned bits. Stir in broth, cream, and bay leaves. Simmer until mixture is thickened, about 10 minutes.
3. Season sauce with salt and pepper to taste. Stir in chxn and simmer gently until no longer pink, about 5 minutes; chxn should be slightly underdone.
4. Discard bay leaves and stir in peas. Pour mixture into 13x9 inch backing dish (or 9 inch pie dish like pictured);  filling should be hot.
5. Roll pie dough out into 15x11 inch rectangle and drape it over the dish. (circle if using pie dish) Trim and crimp edges. Bake until topping is golden brown and filling is bubbly, about 20 minutes. Let casserole cool for 10 minutes. Serve

ENJOY!!!