Cut carrots and potatoes into bite size pieces. Finely chop
yellow onion. Heat olive oil in dutch oven. Add carrots, potatoes,
and chopped onion, splash of sherry and pinch of thyme. Cook
for 10-15 mins until veggies are softened. Add sherry if gets too
dry as you are cooking. Remove to a bowl.
In dutch oven, melt butter and whisk in flour. Cook 1-2 minutes.
Whisk in chicken stock, milk, another splash of sherry and pinch
of thyme. Bring to a simmer and simmer until thickened.
Add chicken, peas, and cooked veggies to sauce. Pour mixture
into pie plate lined with pie crust. Cover with second crust. Bake
at 400 degrees for 30 minutes.
Originally Submitted
10/9/2017
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