Chicken Pot Pie in Sherry-Cream Sauce
A homestyle favorite perfect for cold autumn and winter nights. Made with slow simmered bone broth, dark and white chicken meat, celerey, onion, carrots, peas, pearl onions, thyme, bay, butter, flour, milk, and sherry, all topped with a flaky, buttery crust. 5.75", 14 oz, delivered to you Saturday.
These freeze wonderfully well -- think "New & Improved" Swanson's or Marie Callander.
*Please note: If crust appears pale, it is not undercooked.
I have deliberately allowed you room for browning when reheating.
Set oven to 300*, cover pie with aluminum foil. Bake at 300* for 15 minutes. Brush with a little melted butter, if desired. Remove from oven and turn up to 375*. When oven has heated, remove foil from pie. Place back in oven for 10 minutes to crisp crust, re-covering with foil if necessary.
Preheat oven to 400˚F and bake for 45 minutes with the foil on top. Remove from oven and remove foil. Lower heat on oven to 375*. Brush the top of the pie with a little melted butter if desired, and bake another 15 minutes, or until the crust is crisp. Cover with foil if crust starts becoming too dark.