CHICKEN POT PIE

PG tested

The pot pie can be baked in one large 9-by-13-inch pan. But for best presentation, divide the filling among six ovenproof dishes with a capacity of at least 2 cups each. Pies can be prepared ahead of time and refrigerated for up to 24 hours.

1½ pounds boneless, skinless chicken thighs, or breasts or a mix of both

2 cups well- flavored chicken stock, preferably homemade 1½ tablespoons olive oil 1 medium-large onion, finely chopped

3 medium carrots, peeled and cut crosswise, ¼-inch thick

2 small celery stalks, cut crosswise, ¼-inch thick

Salt and pepper, divided for filling and crust

4 tablespoons unsalted butter ½ cup flour 1½ cups whole milk ½ teaspoon dried thyme

3 tablespoons dry sherry ½ teaspoon Accent (MSG), optional

6 drops hot pepper sauce, or more to taste

¾ cup frozen green peas, thawed

3 tablespoons minced fresh parsley leaves, or a mixture of parsley and chives

Rich flaky pie dough, or buttermilk biscuits, or frozen puff pastry

1 egg mixed with 1 tablespoon water, for egg wash

Adjust the oven rack to low-center position, preheat to 400 degrees.

Place chicken and stock in a small Dutch oven or large saucepan over medium heat. Cover, bring to a simmer, and cook until the chicken is barely done, 8 to 10 minutes. (It will finish cooking in the oven.) Transfer meat to a large bowl. Reserve broth in a measuring cup for easy pouring later. Increase heat to mediumhigh, and heat oil in empty pot. Add onion, carrots and celery; saute until just tender, about 5 minutes. Season to taste with salt and pepper.

While veggies are sauteing, shred the cooled meat by hand into bite-size pieces. Do not cut into dice with a knife. Transfer cooked vegetables to the bowl with chicken.

Heat butter over medium heat in the again empty pot. When foaming subsides, add flour, cook for 1 minute, stirring all the while. Whisk in reserved chicken broth, milk, any accumulated chicken juices and thyme. Bring to a simmer, then continue on simmer until sauce fully thickens, about 5 minutes. Remove from heat and season to taste with salt and pepper.

Stir in sherry, Accent if using, and hot sauce.

Pour sauce over the chicken mixture, stir to combine. Stir in the peas, and fresh herbs. Adjust the seasonings. Set aside.

For pie pastry, heat oven to 425 degrees. On a lightly floured surface, roll out the pastry dough (3 cups of flour recipe). Cut out 6 shapes of pastry just slightly bigger than the diameter of your dishes. Fill bowls with chicken mixture. Fit pastry over tops of the bowls, brush them lightly with beaten egg wash, and use tip of a knife to poke a few holes in the pastry. Sprinkle lightly with kosher salt and freshly cracked pepper. Bake until tops have browned and the filling bubbles, about 25 to 30 minutes.

For a 9-by-13-inch pan, roll out a sheet of pastry slightly larger than dish. Bake about 30 to 40 minutes. For either shape, brush pastry with an egg wash and cut vents with tip of a knife, then sprinkle with coarse salt and pepper.

For biscuits, make and shape dough according to recipe directions, and bake until topping is golden brown and the filling is bubbly. Serve hot from the oven.

Makes about 4 to 6 servings, depending on the size of the dishes and appetites.

To make in advance: Divide mixture among 4 to 6 ovenproof bowls with a capacity of at least 2 cups each. The pot pies can be prepared to this point ahead and refrigerated for up to 24 hours.