You are here: Home » Recipes » Chicken Pot Pie Chicken Pot Pie Recipe by lorilips Yield 8 servings PrintEmail Ingredients 2 pounds chicken breasts, with skin and bones1/4 pound pearl onions, unpeeled2 medium carrots, cut 1/42 medium celery ribs, cut 1/41/2 cup frozen peas, thawed1/4 pound fresh mushrooms, sliced thin2 tablespoons butter1/4 cup shallots, finely chopped1 whole bay leaf1/4 teaspoon dried thyme, crumbled1/4 teaspoon dried tarragon, crumbled1/4 cup all-purpose flour1/3 cup dry white wine2 1/2 cups lowfat chicken broth1/8 teaspoon nutmeg, or to taste1 tablespoon cooking sherry, medium-dry3 medium potatoes, skinned & cut into 11/4 cup low-fat sour cream2 whole pie crusts Instructions In a 5 quart saucepan, bring 3 quarts water to a boil. Add chicken and simmer, uncovered, for 20 minutes. At the same time, in a separate saucepan, boil the chunks of potato until barely done, 10-15 minutes. Do not overcook, as they will become too soft and mushy. Drain potatoes in colander. Remove chicken when done and let stand until cool enough to work with. Discard liquid, skin, and bones (or save for broth later). Cut chicken into 3/4″ cubes and place in a large bowl along with potatoes. In a 3 quart saucepan, bring 2 quarts of water to boil and cook onions until tender, 7-8 minutes. Transfer onions with slotted spoon to a bowl of ice and water, reserving cooking liquid in pan. Cut root ends off onions and peel. Add onions to chicken. Return reserved cooking liquid to a boil and cook carrots and celery until just tender, 4-5 minutes. Drain carrots and celery and add with peas to chicken mixture. In a pan, cook mushrooms in 1/2 tsp. butter over moderate heat, stirring until softened and golden brown, and all liquid given off is evaporated. Add to chicken mixture. In a pan, cook shallots with bay leaf, thyme, and tarragon in remaining butter over moderately low heat, stirring, until soft and pale golden. Stir in flour. Cook mixture, stirring, 3 minutes (it will look crumbly). Gradually whisk in wine, broth, nutmeg, salt and pepper to taste. Simmer sauce 5 minutes, whisking occasionally. Whisk in sherry and sour cream. Discard bay leaf. Preheat oven to 425 degrees. Pour sauce over chicken mixture and gently stir until combined well. Place mixture in baking dish or Dutch oven, and lay crust over top. Bake for approximately 30 minutes, or until crust is golden brown, and filling is hot.