Chicken &  Dumplings/Pot Pie

Filling:

4 tbs veg oil

4 tbs (1/2 stick) butter

2 carrots

2 ribs celery

1 large onion, minced

6 - 8 tbs flour

1/4 c sherry

4.5 c chicken broth

1/4 c cream

Thyme

Bay

Peas

Pearl onions (optional)

S&P

Rotisserie Chicken

Dumplings

3 c Bisquick

1 c milk

1.5 tsp baking powder

Cheese, herbs, spices, whatever, optional

Remove breasts from chicken and boil the bones to make your broth. Melt butter in dutch oven and add mirepoix. Stir in flour, cook one minute. Add sherry, scraping bottom. Add broth, cream, thyme, pearl onions if using, bay, S&P. Bring to boil and simmer until thickened, about 20 minutes on low, covered.

Dumplings: Incorporate all ingredients with a light hand. Allow to rest ten minutes; shred chicken breasts and add to stew along with the peas. Drop the dumplings into the broth and let cook 10 minutes. Cover and cook another ten minutes.

Chicken Pot Pie

Reduce broth to 2.25 c and increase cream to 1/2 c. Bake in partially blind-baked shell (follow pie crust link.) Brush crust with egg and bake at 425 for 35 minutes.