classic chicken pot pie
The pot pie is so-called because it is baked and served in the same casserole dish or individual ramekins. It also has the distinction of having just a top crust.
3 tablespoons butter
1 medium onion, chopped
3 carrots, sliced
2 stalks celery, sliced
¾ pound mushrooms, sliced
¾ teaspoon salt
¼ teaspoon ground black pepper
3 ½ tablespoons flour
1 ½cups chicken broth or stock
½ cup light cream
1 teaspoon dried marjoram
1 teaspoon dried tarragon
½ teaspoon dried rosemary
½ teaspoon dried rubbed sage
1 ½ pounds boneless, skinless chicken breasts, cut into 1 inch cubes
Preheat the oven to 400° F.
Melt the butter in a large skillet or Dutch oven. Add the onions, carrots, and celery; cover and cook for 5 minutes, stirring once or twice. Add the mushrooms, salt and pepper; cover and cook another 5 minutes, stirring occasionally.
Stir the flour into the vegetable mixture. Using a whisk, add the stock or broth, cream, and herbs. Let simmer to thicken, about 2 minutes. Remove from heat and fold in the chicken. Pour the mixture into 2-quart casserole dish (please note: a pie pan will be too small). Cover the top with a single later of pie dough; seal and flute edges. Using a sharp knife, cut a few slits on the top.
Bake until top is golden brown, about 35 to 40 minutes.
