Handi Ghosht
April 23, 2012
April 23, 2012


  • 2 pie crusts – unbaked (Pillsbury ready to bake or homemade)
  • 1 1/2 lbs. boneless, skinless chicken breasts
  • 2 cups chicken broth
  • 1 1/2 Tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 3 medium carrots, peeled and sliced (1/4 inch thick)
  • 2 stalks celery, sliced 1/4 inch thick
  • 4 Tablespoons butter
  • 1/2 cup flour
  • 1/2 cup whole milk
  • 1/2 teaspoon ground dried thyme
  • 3 Tablespoons dry sherry
  • 1/4 cup frozen peas, thawed
  • 3 Tablespoons minced parsley (fresh)


  • Heat oven to 400 degrees F, place oven rack in middle position.
  • Place chicken and broth in a stock pot over medium heat. Cover, bring to a simmer and simmer until the chicken is done (about 10 min.)
  • Transfer the chicken to a large bowl; reserve the broth in a separate cup or small bowl.
  • Place oil in the stock pot, turn heat to medium high.
  • Add the carrots, onion and celery. Sauté until just tender (about 5 min.). Season to taste with salt and pepper.
  • Shred the chicken meat into bit-sized pieces, then place the vegetables into the bowl with the chicken and set aside.
  • Heat the butter in the now empty stock pot over medium heat. Once melted, add the flour and cook 1 minute.
  • Whisk in the chicken broth, milk and thyme. Bring to a simmer, continuing to simmer until sauce thickens (about 1 min.). Season with salt and pepper, stir in the sherry.
  • Pour the sauce over the chicken-vegetables mixture, stir well. Stir in the peas and parsley.
  • Line a 9×13 inch pan with one of the pie crusts. If using ready to bake pie crusts, roll the dough to fit the pan.
  • Pour the chicken mixture into the pan and top with second crust.
  • Bake in preheated oven until pie crust is golden brown and the filling is bubbly, about 30 minutes.

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