Healthier No-Bake Cookies

Preston my eight year old has
called chicken pot pies, "chicken pock pies" since he was
little.  Someday soon he may grow out of it (or it may stick), but for
now, it makes me feel like he's still a little boy (even though he's getting
bigger by the minute) and I'm more than okay with that!  Everyone gets their
first initial cut into the crust of their pot pie (instead of slits to let the
steam escape).

Chicken Pot Pie



1 recipe for pie dough

1 1/2 pounds boneless, skinless
chicken breasts

1 can low-sodium chicken broth
with water added to equal 2 cups

1 1/2 tablespoons vegetable oil

1 medium-large onion, chopped
fine

3 medium carrots, peeled and cut
crosswise 1/4-inch thick

2 small celery stalks, cut
crosswise 1/4-inch thick

Salt and ground black pepper

4 tablespoon butter

1/2 cup flour

1 1/2 cup milk

1/2 teaspoon dried thyme leaves

3 tablespoon dry sherry

3/4 cup frozen green peas,
thawed

3 tablespoons minced fresh
parley



Make pie dough and refrigerate
until ready to use.



Adjust oven rack to low-center
position; heat oven to 400 degrees F.  Put
chicken and broth in small Dutch oven or soup pot over medium heat. 
Cover, bring to simmer; simmer until chicken is just done, 8 to 10
minutes.  Transfer meat to large bowl, reserve broth in measuring cup.



Increase heat to medium-high;
heat oil in now empty pan.  Add onions, carrots, and celery; sauté until
just tender, about 5 minutes.  Season to taste with salt and pepper. 
While vegetable are sautéing, shred meat into bite-sized pieces.  Transfer
cooked vegetables to bowl with chicken; set aside.



Heat butter over medium heat in
again-empty skillet.  When foaming subsides, add flour; cook about 1
minute. Whisk in chicken broth, milk, any accumulated chicken juices, and
thyme.  Bring to simmer, then continue to simmer until sauce fully
thickens, about 1 minute.  Season to taste with salt and pepper; stir in
sherry.



Pour sauce over chicken mixture;
stir to combine.  Stir in peas and parsley.  Adjust seasonings. 
Pour mixture into 13 x 9-inch pan or any shallow baking dish of similar
size.  Top with desired pastry dough; bake until pastry is golden brown
and filling is bubbly, 30 minutes for large pies and 20 to 25 minutes for
smaller pies.  Serve hot.



*I use small bowls or
ramekins and make individual pot pies.