First, get to work, you have some chopping to do. Enlist your handy, helpful sous chef to do things you don't like to do - like peel potatoes and cut up chicken. In this case, it's best to have everything ready to go.
In another, deeper, skillet type pan (or dutch oven, if you're so lucky!), add your butter and the rest of your herbs and saute quickly for a minute. Then add your celery, shallots, and saute for approximately 5 minutes. Your goal is to soften the celery and released the amazing herbs.
Add in the chicken broth a bring mixture to a boil.
Take a minute to enjoy the glass of white you've probably by now poured yourself. You earned it.
Once boiling, reduce heat to medium low and add in chicken. Simmer until the chicken is cooked through, maybe four or five minutes. This really depends on how much you seared them. I started to shred my chunks up during this process to bring them down. Just take a fork, stab pieces and run your knife through the fork slats. Easy.
Now here's where things got interesting. I didn't read the recipe in its entirety before starting. The next steps says that the chicken should be removed from the liquid mixture. What? Crap. I removed with a slotted spoon and set aside. Once the chicken is out, increase the heat to medium and allow to reduce to about 1 1/2 or 2 cups.
This step took about 15 minutes. Which is good, because now is a great time to roll out your pie crusts and get them ready. Place one of the crusts in the bottom of the pie pan.
Add the mixture to your pie pan.
Roll the second crust out and cover your pie pan. Make indents along the side with a fork to seal the two edges together. Create slits in the top for the pie to breathe.
In the oven it goes!!! For 35 minutes. By this time, it was about 9 pm. The recipe calls this an easy pot pie, but jeez, it was actually pretty time consuming for a weeknight.
And once the crust is brown, it's time to come out. Allow to cool for about 20 minutes. This will let the liquid set a bit.
|Semi scary looking, but really amazing.|