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Chicken Pot Pie
Robert Burns
INGREDIENTS
HAVE YOU HEARD THE GOOD NEWS? “And let us not grow weary of doing good, for in due season we will reap, if we do not give up.” GALATIANS 6:9
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2 tbsp oil
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1/2 cup flour
1 large onion
3/4 tsp dried thyme 2 cups chicken broth
2 stalks of celery
3-4 small potatoes, diced
1 1/2 cups milk
1 cup sliced carrots 1 cup frozen peas
1/4 cup dry sherry
4–6 cups chicken, cooked 2 pie crusts, pre-made Salt and pepper, to taste
1/3 cup butter
DIRECTIONS
1. Preheat oven to 400 F. 2. In a medium saucepan, heat oil over medium-high heat. Add onion and celery and sauté until just tender. Set aside. 3. Add potatoes and carrots to a large saucepan and cover with water. Bring to a boil, then reduce to a simmer, cover, and cook until crisp- tender. With 5 minutes remaining, add peas. Drain and set aside. 4. In a small saucepan, melt butter over medium heat. Whisk in flour and thyme and cook until golden, about 1 minute. Whisk in milk and chicken broth and simmer until sauce thickens. Turn off the heat, add sherry, and season to taste with salt and pepper. 5. Stir together vegetables, chicken, and sauce. 6. Divide mixture between two 9-inch deep dish pie plates. Top each pot pie with a pie crust and flute edges. 7. Set pot pies on a rimmed baking sheet and bake until dough is golden brown and filling is bubbly, 30–35 minutes. Optional: Let second pot pie cool completely, then wrap in freezer wrap and place in freezer. To reheat, remove plastic wrap, place on a baking sheet, and bake at 400 F for about 1 hour.
“You shall eat the fruit of the labor of your hands; you shall be blessed, and it shall be
well with you.” PSALM 128:2
“Have I not commanded you? Be strong and courageous. Do not be afraid; do not be discouraged, for the Lord your God will be with you wherever you go.” JOSHUA 1:9
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