There are times when you just need a comforting dish to make your troubles go away albeit temporarily. This classic American dish does double duty as comfort food and a creative way to use leftover chicken. This recipe is from Real Simple, Meals Made Easy but you can adjust the ingredients and cooking time as necessary.
Bon appétit!
Ingredients
1 stick unsalted butter (7 tablespoons)
5 tablespoons all-purpose flour
4 cups chicken broth
1 large yellow onion, chopped
2 tablespoons fresh thyme leaves o 2 teaspoons dried thyme
4 carrots, chopped
1 10-ounce (approximately 280 grams) button mushrooms, stems trimmed and caps quartered
1 ½ teaspoons salt
¾ teaspoon ground black pepper
1 store-bought rotisserie chicken (or leftovers), meat shredded
1 package frozen peas
1 store-bought piecrust
How to make it
Heat oven to 425° F (220° C). Melt 5 tablespoons of the butter in a medium saucepan over medium heat. Whisking constantly, slowly add the flour and cook for 3 minutes. Still whisking, slowly add the broth. Bring to a boil. Reduce heat and simmer until thickened slightly, about 5 minutes. Remove from heat. Melt 2 tablespoons of the remaining butter in a skillet over medium heat. Add the onion and cook until softened, about 7 minutes. Add the salt, pepper, thyme, mushrooms and carrots and cook form 5 minutes more. Transfer to a baking dish. Add the chicken and the peas and toss. Roll out the piecrust; lay it on top of the baking dish, tucking any dough that hangs over the edges. Cut two slits in the crust. Bake until the crust is golden brown, about 20 minutes. Reduce heat to 350° (175° C) until the filling starts to bubble, 25 minutes more.
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