Two Chicken Pot Pie

This recipe was a happy accident. I poached some chicken to make Chicken Salad and
Rich Chicken Stock as well as some pot pies, but found I didn’t have enough poached chicken to go around. I then diced up a boneless breast and sautéd it before starting the veggies for the pot pies. The sautéd chicken added another layer of flavor that I really liked, so now I make my pot pies with the combination of two types of chicken.

2 Tbsp canola oil
2 Tbsp butter
1 8 oz boneless skinless chicken breast half, diced
3/4 tsp salt, divided
3/4 tsp black pepper, divided
1 cup celery with leaves, sliced
1 cup onion, chopped
1/2 cup red bell pepper, chopped
8 oz mushrooms, sliced
1/2 cup all-purpose flour
3 cups chicken stock
1/2 cup milk
1/2 cup heavy cream
2 cups broccoli florets
1 1/2 cups poached chicken, shredded or cubed
1 recipe Thyme Pastry for Pot Pies

1. Lightly coat a 9 inch deep pie dish or 6 individual baking dishes with non-stick spray. If you are making a single deep dish pot pie roll half the pastry and fit it into the pie dish. Preheat the oven to 400°.
2. In a large sauté pan over medium heat, melt together the butter and oil. Add the diced chicken breast and season with 1/4 tsp each salt and pepper. Cook the chicken until lightly browned then remove to a plate with a slotted spoon, leaving the drippings in the pan. In the same pan sauté the celery, onion, and bell pepper until they are just beginning to soften, then add the mushrooms and season with another 1/4 teaspoon each of the salt and pepper. Cook just until the mushrooms begin to color.
3. Stir in the flour and cook, stirring constantly until all the flour has been incorporated, at least 2 minutes. Gradually stir in the chicken stock, milk and cream, then the remaining salt and pepper, the broccoli and both kinds of chicken. Cook until the filling is very hot but do not boil. Remove the filling from the heat and pour into the prepared baking dish.
4. Cover the filling with a top pie crust, fold any excess crust under, and pinch the edges to flute. Cut several vents in the crust.
5. Bake at 400° until the crust is golden brown and the filling is bubbly, about 20 minutes if the filling has not cooled.

Servings: 6


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