title: Chicken Pot Pie
timings:
    prep: 25 min
    cook: 10 min
icons: [gluten-free]
servings: 4
description: >
  This recipe produce a sumptous filling for a chicken pot pie, delightfully tinged with dry sherry for a unique flavor.
steps:
  - ingredients:
      - { amount: 4, unit: tbsp, item: "butter" }
      - { amount: 1, item: "onion, yellow (diced)" }
      - { amount: 1, item: "celery stalk (diced)" }
      - { amount: 2, item: "carrots (thinly sliced)" }
    directions: >
      Melt the butter in a large cast-iron pan. Then add the vegetables, salt and pepper and cook until soft.
  - ingredients:
      - { amount: 1, unit: tsp, item: "tomato paste" }
      - { amount: 1, unit: tsp, item: "thyme (dried)" }
    directions: >
      Stir in the tomato paste and thyme and cook until browned.
  - ingredients:
      - { amount: 0.33, unit: cup, item: "gluten-free flour" }
    directions: >
      Stir in the flour and cook until golden.
  - ingredients:
      - { amount: 2, unit: cup, item: "chicken broth" }
    directions: >
      Slowly whisk in the chicken broth and continue to mix until a smooth sauce has formed.
  - ingredients:
      - { amount: 1.5, unit: lbs, item: "chicken thighs (chopped)" }
    directions: >
      Add the chicken and cook covered until the chicken is cooked all the way through (about 10 min).
  - ingredients:
      - { amount: 0.5, unit: cup, item: "peas (frozen)" }
      - { amount: 0.25, unit: cup, item: "heavy cream" }
      - { amount: 3, unit: tbsp, item: "parsley (fresh, minced)" }
      - { amount: 1, unit: tbsp, item: "sherry, dry" }
    directions: >
      Stir in the peas, heavy cream, and sherry. Cook until heated through and simmering again.  Serve either in bowls
      as it is, or poured over biscuits, or baked into a pie crust.