Chicken Pot Pie (Original)

Yield: 10 servings
Portion size: 1 piece ea.

Ingredients
2 pie crusts - unbaked (premade)
1 1/2 lbs. boneless, skinless chicken breasts
2 cups chicken broth
1 1/2 tbsp. vegetable oil
1 medium Vidalia onion, finely chopped
3 medium carrots, peeled and sliced (1/4
inch thick)
2 stalks celery, sliced 1/4 inch thick
4 tbsp. butter
1/2 cup flour
1/2 cup whole milk
1/2 tsp. ground dried thyme
3 tbsp. dry sherry
1/4 cup frozen peas, thawed
3 tbsp. minced parsley (fresh)

Equipment
Conventional Oven
1 9x13 inch pan
1 3.2 qt. mixing bowl
1 5 qt. stockpot
1 Chefs knife
1 9x 13 cutting board
1 wire whisk
measuring cups
measuring spoons









Directions:
1. Heat oven to 400 degrees F, place oven rack
in middle position.
2. Place chicken and broth in a stock pot over
medium heat. Cover, bring to a simmer and
simmer until the chicken is done (about 10 min.)
3. Transfer the chicken to a large bowl; reserve
the broth in a separate cup or small bowl.
4. Place oil in the stock pot, turn heat to medium
high. Add the carrots, onion and celery. Saut
until just tender (about 5 min.). Season to taste
with salt and pepper.
6. Shred the chicken meat into bit-sized pieces,
then place the vegetables into the bowl with the
chicken and set aside.
7. Heat the butter in the now empty stock pot
over medium heat. Once melted, add the flour
and cook 1 minute.
8. Whisk in the chicken broth, milk and thyme.
Bring to a simmer, continuing to simmer until
sauce thickens (about 1 min.). Season with salt
and pepper, stir in the sherry.Pour the sauce over
the chicken-vegetables mixture, stir well. Stir in
the peas and parsley.
10. Line a 9x13 inch pan with one of the pie
crusts. If using ready to bake pie crusts, roll the
dough to fit the pan. Pour the chicken mixture
into the pan and top with second crust.
12. Bake in preheated oven until pie crust is
golden brown and the filling is bubbly, about 30
minutes


Chicken Pot Pie
Yield: 40 servings
Portion size: 1 piece ea.

Ingredients
8 pie crusts - unbaked (premade)
6 lbs. boneless, skinless chicken breasts
2 qt. chicken broth
6 tbsp. vegetable oil
4 medium Vidalia onions, finely chopped
12 medium carrots, peeled and sliced (1/4
inch thick)
8 stalks celery, sliced 1/4 inch thick
1 cup butter
2 cups flour
2 cups whole milk
2 tsp. ground dried thyme
cup dry sherry
1 cup frozen peas, thawed
cup minced parsley (fresh)

Equipment
Convection oven
2 18x26 inch pans
1 13 qt. mixing bowl
1 5 qt. mixing bowl
1 32 qt. stockpot
1 Chefs knife
1 9x 13 cutting board
1 wire whisk
Measuring cups
Measuring spoons



Directions:
1. Heat oven to 400 degrees F, place oven rack
in middle position.
2. Place chicken and broth in a stock pot over
medium heat. Cover, bring to a simmer and
simmer until the chicken is done (about 10 min.)
3. Transfer the chicken to mixing bowl; reserve
the broth in a separate 5 quart mixing bowl.
4. Place oil in the stock pot, turn heat to medium
high. Add the carrots, onion and celery. Saut
until just tender (about 5 min.). Season to taste
with salt and pepper.
6. Shred the chicken meat into bit-sized pieces,
then place the vegetables into the bowl with the
chicken and set aside.
7. Heat the butter in the now empty stock pot
over medium heat. Once melted, add the flour
and cook 1 minute.
8. Whisk in the chicken broth, milk and thyme.
Bring to a simmer, continuing to simmer until
sauce thickens (about 1 min.). Season with salt
and pepper, stir in the sherry.Pour the sauce over
the chicken-vegetables mixture, stir well. Stir in
the peas and parsley.
10. Line each 18x26 inch pan with one of the pie
crusts. If using ready to bake pie crusts, roll the
dough to fit the pan. Pour the chicken mixture
into the pans and top with second crust.
12. Bake in preheated oven until pie crust is
golden brown and the filling is bubbly, about 30
minutes


How this Recipe Reflects my Family Heritage
My father does almost all of the cooking in my house, but occasionally my mother loves
to blend in a few of her southern recipes to my fathers large array of cooking. This chicken pot
pie recipe not only tastes great, but it is also a recipe passed down from my great-grandmother,
to my grandmother, to my mom, and finally to me. It represents the southern culture and lifestyle
that influenced my mom while she was growing up and spending almost her entire life in
Tennessee, and it brings me back just a little bit to my Southern roots. As much as I love the food
my father makes, nothing warms my heart more than my mothers chicken pot pie. With the
blend of freshly chopped vegetables and chicken, this meal is just one of the hardy things my
mother loves to make. It isnt as heavy as fried chicken, but it still has a lot of rich, southern
flavors in it that represent my moms side of family perfectly.