2 medium onions, chopped
2 tablespoons vegetable oil
3 celery stalks
1 small bag baby carrots
1 small bag frozen green beans or 1/2 pound fresh, cleaned and cut
2 cups chicken broth
12 oz. evaporated milk
1/3 cup butter
1/2 cup + 1 tablespoon Wondra flour
3/4 teaspoon thyme
1/4 cup cooking sherry
1/8 cup parsley
salt and pepper to taste
- Separate chicken from fat and bones and set aside.
- Heat oil in dutch oven.
- Saute’ onions and celery until just tender.
- Transfer to a large mixing bowl and toss with chicken.
- Mix together chicken broth and milk and microwave until steamy, 2-3 minutes.
- In a large sauce pan melt butter. When foamy stir in flour, parsley and thyme until golden.
- Gradually whisk in the hot milk mixture.
- Bring to a simmer and cook until thick.
- Turn off heat and stir in sherry, salt and pepper to taste.
- Stir in chicken mixture and vegetables.
- Divide into 6-8 small French white Pyrex round baking dishes.
- Cover with lids and freeze.
- When ready to bake, thaw and bring to room temperature.
- Cover with pie crust** and bake at 400 degrees for 30-35 minutes or until golden brown.
With this recipe you don’t end up with a bottom crust, but just think of how many calories you’re saving.
**Pillsbury pie crust from the dairy section will make 2 pot pies with left over pieces for decorative leaves. Unfold a sheet of puff pastry onto a lightly floured surface. Using a floured rolling pin, roll the dough out gently. Measure the diameter of the pot pie bowls, and cut out dough rounds that are slightly larger in diameter. Repeat until you have made all the necessary tops. Whisk an egg in a small bowl. Lay the dough rounds on top of the pot pies. Brush the dough lightly with the beaten egg. Bake the pies for 20 to 25 minutes, until golden brown. Serve immediately.