3mediumcarrotspeeled and cut into 1/4- inch slices
2celery ribscut into 1/4- inch slices
salt and pepper to taste
4tbspbutter
1/2cupwhite whole wheat flour
1 1/2cupsmilk
1/2tspdried thyme
3tbspdry sherry
1cupgreen peasfrozen
3tbspfresh parsleychopped
Instructions
1. Prepare a Whole Wheat Pie Crust and refrigerate it until ready to use.
2. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Put the chicken and broth in a Dutch Oven or stockpot over medium heat, cover and bring to a simmer. Cook until the chicken is just done, 8 to 10 minutes. Transfer the chicken to a large bowl, reserving the broth in a glass measuring cup.
3. Increase the heat to medium-high; heat the oil in the now empty pan. Add the onion, carrots, and celery; saute until just tender, about 5 minutes. Season with salt and pepper to taste. While the vegetables are sauteing, shred the chicken into bite-sized pieces. Transfer the cooked vegetables to the bowl with the chicken; set aside.
4. Melt the butter over medium heat in the again-empty pan; add the flour and cook until golden, about 1 minute. Whisk in the reserved chicken broth, the milk, any accumulated chicken juices, and thyme, Bring to a simmer, then continue to simmer until the sauce fully thickens, about 1 minute. Season with salt and pepper to taste; stir in the sherry.
5. Add the chicken mixture back to the Dutch Oven with the sauce; stir to combine. Stir in the peas and parsley. Top with the Whole Wheat Pie Crust and bake until the topping is golden brown and the filling is bubbly. Approximately 30 minutes.
Allow to cool for 5 to 10 minutes before serving.
If you do not have a Dutch Oven, combine the sauce and chicken mixture and pour into a 13x9 inch baking dish. Top with the Whole Wheat Pie Crust and bake the same as above.