Prep 40 mins
Cook 3 hrs
Started making this on cold Canadian winter days. It's pure comfort food at its best.
- 8 whole boneless skinless chicken thighs
- 44.37 ml extra virgin olive oil
- 118.29 ml canadian sherry wine, divided into 1/4
- 4.92 ml salt
- 2.46 ml pepper
- 946.36 ml chicken broth
- 2 bay leaves
- 2 celery ribs, sliced
- 2 carrots, sliced
- 5 whole cloves
- 14.79 ml dried savory
- 1 whole medium onion
- 29.58 ml unsalted butter
- 2 large carrots, sliced
- 2 celery, sliced
- 10-15 white mushrooms, sliced
- 473.18 ml chicken broth, from cooking chickens
- 59.16 ml all-purpose flour
- 354.88 ml milk
- 44.37 ml pimientos
- 29.58 ml of canadian sherry wine
- 1 pastry crust, for top (leftover from a pie, preferably Pate Brisee)
- 14.79 ml milk
- Sauté chicken on Med High in the olive oil, using a Dutch Oven.
- Make sure the bottom starts to brown, but NOT burn. Occasionally add a splash of sherry to prevent burning (the first 1/4) and deglaze the pan. You will start to get a nice sauce on the bottom. Sauté till chicken has a nice colour on the outside, but still raw on the inside. About 10 minutes.
- Add the chicken broth, the last 1/4 of the sherry, whole onion pierced with the cloves, the celery, the carrot, the savory/bay leaves, and the salt/pepper.
- Simmer for 2 hours on Low. It should be slightly simmering.
- Once done, reserve 2 cups of the broth. Remove chicken and cut into pieces. Let cool. Discard everything else or use it for a soup.
- Sauté the carrots, celery and mushrooms in the butter until softened in a Dutch Oven. About 10 minutes.
- Add the chicken broth and simmer for 10 minutes.
- Remove vegetables from the Dutch Oven.
- Preheat oven to 350°.
- Mix the flour with the milk. Slowly add this to the chicken broth and blend using a whisk. Heat slowly on Low. Stir continuously until the mixture has thickened to your preferred texture. Don't make it too runny. It should stick nicely to a spoon when dipped.
- Add the chicken and vegetables back to the Dutch Oven, with the Sherry and Pimentos.
- Mix together gently so as not to break up the chicken pieces.
- Pour mixture into a casserole dish. Roll out the pasty and place on top. Place over the edge and press to the dish. Brush the milk on top of the pastry.
- Place dish in oven and cook until pastry is golden brown. Between 40 and 50 minutes.
- Serve with nice French crusty bread.
This is so worth the work. I wish I could had given this one more stars. At the end of making the soup part I had enough for a small cup of soup, which was soo good. Just when I was ready to make the pie part of this I realize I had bought the wrong thing, I bought puff pastry and not pastry crust. Plan B. Go for it and make any way. My DH totaly raved about this.