- 6
- 35 mins
Ingredients
- 1½ pounds boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- 2 tablespoons vegetable oil, divided
- 5½ cups low-sodium chicken broth
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 medium carrots, peeled and chopped
- 1 rib celery, chopped fine
- 1/2 cup all-purpose flour
- 1/4 cup milk
- 2 teaspoons minced fresh thyme
- 1/2 cup frozen peas
- 2 tablespoons lemon juice
- Two 15-ounce packages refrigerated pie crusts
- 2 large eggs, lightly beaten, divided
Preparation
Step 1
Pat chicken dry with paper towels and season with salt and pepper.
Heat 1 tablespoon oil in large Dutch oven over high heat until just smoking. Cook chicken until well browned, about 2½ minutes per side. Add broth and bring to a boil. Cover and simmer over low heat until chicken is cooked through, 6-8 minutes. Transfer chicken to large plate and strain broth into bowl.
Melt butter with remaining tablespoon oil in now-empty Dutch oven over medium-high heat. Add onion, carrots, celery and 1/4 teaspoon salt until cook until lightly browned and softened, 8-10 minutes. Reduce heat to medium, add flour, and cook 1 minute. Whisk in reserved broth, milk and thyme and simmer until sauce thickens, about 10 minutes. Stir in frozen peas.
Meanwhile, using 2 forks, shred chicken into bite-sized pieces. Add chicken and lemon juice to sauce and season with salt and pepper to taste. Divide chicken mixture into six 5-inch ramekins.
Preheat oven to 400°F and adjust rack to middle position.
Unwrap and unroll pie crusts onto lightly floured surface. Stick 2 crusts together using 1 of the beaten eggs as "glue." Repeat with remaining 2 crusts. Cut out 6 circles, each around 6 inches in diameter. Top ramekins with pastry circles and use a fork to seal edges. Using paring knife, make 3 steam vents in each crust.
Brush crusts with beaten egg and then bake until crusts are golden brown, about 35 minutes. Let pot pies rest 10 minutes before serving.