Name: Simple Chicken Pot Pie
Ingredients: 1 1/2 lb Boneless; skinless chicken; ; breasts and/or; ; thighs; 2 c Chicken broth; 1 1/2 tb Vegetable oil; 1 Medium-large onion chopped; 3 md Carrots; peeled and cut; ; crosswise 1/4-inch; ; thick; 2 sm Celery ribs; cut crosswise; ; 1/4-inch thick; Salt and pepper; Ground black pepper; 4 tb Butter; 1/2 c All-purpose flour; 1 1/2 c Milk; 1/2 ts Dried thyme; 3 tb Dry sherry; 3/4 c Frozen green peas; thawed; 3 tb Minced fresh parsley; 1 Box commercial puff pastry or phyllo; ; dough

I cannot conceive it possible for anyone truly to receive Christ as Savior and yet not to receive him as Lord. A man who is really saved by grace does not need to be told that he is under solemn obligations to serve Christ. The new life within him tells him that. Instead of regarding it as a burden, he gladly surrenders himself – body, soul, and spirit- to the Lord who has redeemed him, reckoning this to be his reasonable service.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Dairy	Dutch	Cklive12	1	servings

INGREDIENTS

1 1/2	lb	Boneless; skinless chicken
		; breasts and/or
		; thighs
2	c	Chicken broth
1 1/2	tb	Vegetable oil
1		Medium-large onion chopped
3	md	Carrots; peeled and cut
		; crosswise 1/4-inch
		; thick
2	sm	Celery ribs; cut crosswise
		; 1/4-inch thick
		Salt and pepper
		Ground black pepper
4	tb	Butter
1/2	c	All-purpose flour
1 1/2	c	Milk
1/2	ts	Dried thyme
3	tb	Dry sherry
3/4	c	Frozen green peas; thawed
3	tb	Minced fresh parsley
1		Box commercial puff pastry or phyllo
		; dough

INSTRUCTIONS

Adjust oven rack to low-center position; heat oven to 400 degrees. Put
chicken and broth in a dutch oven over medium heat. Cover and bring to
simmer, simmer until chicken is done. Transfer meat to a large bowl and
broth to another bowl.
Increase heat to medium-high; heat oil in Dutch oven. Add onion, carrots,
and celery and saute until just tender, about 5 minutes. Season to taste
with salt and pepper. Meanwhile, shred chicken into bite-size pieces.
Transfer cooked vegetables to bowl with chicken; set aside.
Heat butter over medium heat in Dutch oven. When foaming subsides, add
flour; cook for about 1 minutes. Whisk in reserved chicken broth, milk, any
accumulated chicken juices and thyme. Bring to a simmer, reduce heat to low
and continue to simmer, stirring, until sauce fully thickens, about 1
minute. Season to taste with salt and pepper; stir in sherry.
Pour sauce over chicken-vegetable mixture; stir to combine. Stir in peas
and parsley, and adjust seasonings. Pour mixture into a 13-by-9 inch pan or
any shallow baking dish of similar size or into six 12-ounce ovenproof
ramekins or bowls. Top as desired. Bake until pastry is golden brown and
filling is bubbly, about 30 minutes for large pies, 20 to 25 minutes for
smaller pies.
Yield: 6 to 8 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW # CL9200
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus: stripped, abused, assaulted, violated . . . for you”