Chicken Pot Pie

I have never made a chicken pot pie totally from scratch before Wednesday night. I always used condensed cream of chicken soup as my base. But Wednesday, no, instead I used the Real Simple magazine recipe from February 2009. It was really the best of my chicken pot pies, a little onion heavy, also, it needed some salt. Here is my adapted recipe.

1 pound chicken breasts and turkey pieces , cooked (I used leftovers) and chopped
1 tablespoon olive oil
1.5 small onions, chopped
4 carrots, diced
2 stalks celery, chopped
3 TBSP flour
1/2 cooking vermouth
2 cups milk
1 10oz package frozen peas!
1 tablespoon fresh thyme, chopped
Salt and pepper to taste
A store bought pie crust

Heat oil in a large skillet or saucepan, over medium heat. Add the onions, celery and carrots and cook. Keep stirring and when they start to get soft, sprinkle them with flour, keep stirring for a minute and then add the vermouth. Cook until the alcohol evaporates, maybe five minutes. Then you will add the milk and cook for a couple minutes while it thickens. You”ll get a nice simmer going now, add the peas, thyme, salt, pepper and chicken/turkey. Now put all these fillings in a pie plate and cover with the crust. Put some slits in the crust to create ventilation. Place over a baking skeet in the oven and bake for 30 to 40 minutes, until golden, at 400 degrees.

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