Individual Chicken Pot Pies

By kathya5084

Use store bought store-bought rotisserie chicken or use leftover grilled or poached chicken. I combined several recipes to make this one.
I use 2% milk instead of cream.

Ingredients

• 4 cups chicken broth
• 1 bouillon cube
• 1/2 cup (1 stick) butter
• 1 onion, finely chopped
• 2 large carrots cut in 1/2-inch rounds
• 1 rib celery, sliced
• 2 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried tarragon
• Salt and freshly ground black pepper
• 1/2 cup all-purpose flour
• 1/4 cup heavy cream
• 3 tablespoons dry sherry
• 2 cups (1 1/2 pounds)chicken, shredded or cubed
• 1 (7-ounce) bag frozen pearl onions
• 1 (9-ounce) box frozen peas
• 2 (9-ounce) packages store-bought rolled out pie dough
• 1 egg beaten with 1 tablespoon water

Details

Servings 4
Preparation time 15mins
Cooking time 50mins

Preparation

Step 1

Preheat your oven to 375 degrees F.
In a large saucepan heat chicken broth and bouillon cube over medium heat until hot.
In a Dutch oven, melt butter over medium heat. Add mushrooms, onions, carrots, celery, thyme, tarragon and garlic, and saute until tender. Season with salt and pepper. Add the flour and stir together until it becomes pasty and lump-free, about 2 minutes. Stir in the hot broth, milk, sherry, chicken and frozen onions and peas. Bring to a boil then reduce to a simmer.
With a ladle, fill ovenproof ramekins or bowls with the filling. Place on baking sheet.
Sprinkle flour on countertop. Roll out dough an extra inch. Using a biscuit round or mold, cut out dough to cover the tops of your oven-proof bowls, with about 1/2-inch hangover, depending on their size. Crimp the dough over the edge of the ramekin. Brush with the egg wash and make 4 small slits on the top. Bake for 35 minutes. Remove from oven and serve.
Calories
Filling = 1 serving (1/4th recipe) 673 calories
Crust = 280 calories per pie