Chicken Pot Pie With Sherry and Sage Recipe

Name: Chicken Pot Pie With Sherry and Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb cooked chicken, cubed; 1 cup chicken stock; ¼ cup dry sherry; 2 cups carrots, sliced; 1 cup celery, chopped; 1 large onion, chopped; 1 cup milk; ½ cup heavy cream; 8 ounces peas; 8 ounces broccoli florets; 3 tablespoons butter; 1 egg; 3 tablespoons flour; 1 teaspoon parsley; 1 teaspoon dried sage; 1 teaspoon dried thyme; 1 bay leaf; salt and pepper; 2 double crust pie crusts, for top and bottom

Servings: persons

1 lb cooked chicken, cubed
1 cup chicken stock
¼ cup dry sherry
2 cups carrots, sliced
1 cup celery, chopped
1 large onion, chopped
1 cup milk
½ cup heavy cream
8 ounces peas
8 ounces broccoli florets
3 tablespoons butter
1 egg
3 tablespoons flour
1 teaspoon parsley
1 teaspoon dried sage
1 teaspoon dried thyme
1 bay leaf
salt and pepper
2 double crust pie crusts, for top and bottom

1
Preheat oven to 375 & Grease a 9x13 pan.
2
line bottom of pan evenly with pie crust and poke holes into it with fork.
3
Melt the butter in sauce pan and add onion.
4
Cook the onion until transparent.
5
Add carrot and celery saute 2-3 minutes.
6
Add the flour and cook for a minute or so then gradually stir in the chicken stock and sherry.
7
Bring to a boil, stirring continuously and simmer until thickened.
8
Stir in the milk, cream, parsley, sage and bay leaves, season with salt and pepper, and heat without boiling for 2 minutes.
9
Remove the bay leaves.
10
Mix in the chicken and peas.
11
Pour into the pie pastry.
12
Moisten the edge of the pastry with water, and top with remaining pastry.
13
Beat egg and brush pastry with it.
14
Make a hole in the top to allow steam to escape.
15
Bake at 375 for about 45 minutes, or until pastry is golden and filling bubbly.

714

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 lb cooked chicken, cubed, 1 cup chicken stock, ¼ cup dry sherry, 2 cups carrots, sliced, and more.

Yes, Chicken Pot Pie With Sherry and Sage falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicken Pot Pie With Sherry and Sage

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