Target: 6 × 4 inches · landscape

Golden Chicken Pot Pie and Sharp Green Salad

80 min · 4 servings

Ingredients

□ 2 tbsp unsalted butter

□ 1 lb boneless skinless chicken thighs

□ 2 carrots

□ 2 celery ribs

□ 1 yellow onion, diced

□ 8 oz cremini mushrooms, sliced

□ 1/3 cup all-purpose flour

□ 1/4 cup dry sherry

□ 2 cups chicken stock

□ 1/2 cup heavy cream

□ 1 tsp dried thyme

□ 1 tsp chopped rosemary

□ kosher salt

□ black pepper

□ 1 cup frozen peas

□ 1 refrigerated rolled pie crust

□ 5 oz mixed greens

□ 2 tbsp olive oil

□ 1 tbsp red wine vinegar

□ 1 tsp Dijon mustard

1. Heat oven to 400 F. Brown seasoned chicken in 1 tbsp butter; transfer before it cooks through.

2. Soften vegetables and mushrooms. Cook in flour, then sherry, stock, cream, and herbs until the gravy leaves a clean pan trail.

3. Simmer chicken and peas in the thick gravy. Fill a 9-inch pie plate, top with the ready-made crust, and vent it.

4. Bake at 400 F until deeply golden and bubbling. Whisk the vinaigrette and toss it with greens.

5. Rest the pie 10 minutes so the filling settles, then serve with the crisp salad.

Cook’s note: Reduce until a spoon track holds; this keeps the filling thick beneath the crust.