Recipe(tried): Pot pie for Glen

Hi Glen, hope you like this one, recipe is from Cooks Illustrated, I used store bought puff pastry.

SIMPLE CHICKEN POT PIE

You can make the filling ahead of time, but remember to heat it on top of the stove before topping it. Mushrooms can be saut ed along with the celery and carrots, and blanched pearl onions can stand in for the onion.

1 recipe pastry topping
1 1/2 pounds boneless, skinless chicken breasts and/or thighs
2 cups homemade chicken broth or 1 can (15 ounces) low-sodium chicken broth with water added to equal 2 cups
1 1/2 tablespoons vegetable oil
1 medium-large onion, chopped fine
3 medium carrots, peeled and cut crosswise 1/4-inch thick
2 small celery ribs, cut crosswise 1/4-inch thick
Salt and ground pepper
4 tablespoons butter
1/2 cup flour
1 1/2 cups milk
1/2 teaspoon dried thyme leaves
3 tablespoons dry sherry
3/4 cup frozen green peas, thawed
3 tablespoons minced fresh parsley leaves

1. Make pastry topping and refrigerate until ready to use.

2. Adjust oven rack to low-center position; heat oven to 400 degrees. Put chicken and broth in small Dutch oven or soup kettle over medium heat. Cover, bring to simmer; simmer until chicken is just done, 8 to 10 minutes. Transfer meat to large bowl, reserving broth in measuring cup.

3. Increase heat to medium-high; heat oil in now-empty pan. Add onions, carrots, and celery; saut until just tender, about 5 minutes. Season to taste with salt and pepper. While vegetables are saut ing, shred meat into bite-sized pieces. Transfer cooked vegetables to bowl with chicken; set aside.

4. Heat butter over medium heat in again-empty skillet. When foaming subsides, add flour; cook about 1 minute. Whisk in chicken broth, milk, any accumulated chicken juices, and thyme. Bring to simmer, then continue to simmer until sauce fully thickens, about 1 minute. Season to taste with salt and pepper; stir in sherry.

5. Pour sauce over chicken mixture; stir to combine. Stir in peas and parsley. Adjust seasonings. (Can be covered and refrigerated overnight; reheat before topping with pastry.) Pour mixture into 13-by-9-inch pan or any shallow baking dish of similar size. Top with desired pastry dough; bake until pastry is golden brown and filling is bubbly, 30 minutes for large pies and 20 to 25 minutes for smaller pies. Serve hot.

Serves 6 to 8