Chicken Pot Pies

Photo by Helen (#1) C.
Adapted from scribd.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from scribd.com

Ingredients

  • 1/2

    c. plus 2 T. butter, divided

  • 1/2

    c. all-purpose flour

  • 1-1/2

    c. chicken broth

  • 1-1/2

    c. half-and-half

  • 3/4

    t. salt

  • 1/2

    t. pepper

  • 8-oz. pkg. sliced mushrooms

  • salt and pepper to taste

  • 1

    onion, chopped

  • 1

    c. frozen peas, thawed

  • 3-1/2

    c. cooked chicken, chopped

  • 2

    eggs, hard-boiled, peeled and chopped

  • 2

    9-inch pie crusts

  • 1

    T. whipping cream

  • 1

    egg

Directions

Melt 1/2 c. butter in a heavy saucepan over low heat; add flour and whisk until smooth. Cook, whisking constantly, one minute. Gradually add chicken broth and half-and-half; increase heat to medium and cook, whisking constantly, until thickened and bubbly. Stir in salt and pepper; set sauce aside. Melt one tablespoon butter in a large skillet over medium-high heat. Add mushrooms. Season with salt and pepper and sauté 10 minutes, or until golden; add to sauce. Add remaining butter to skillet. Add onion; sauté until tender. Stir in peas. Add onion mixture, chicken and chopped eggs to sauce. Spoon into 6 lightly greased 8-ounce oven-proof ramekins. Cut 6 circles, slightly larger than the diameter of the ramekins, from pie crusts. Top each ramekin with a pie crust circle; crimp edges and cut vents in tops. Beat together cream and egg; brush over pie crust. Bake at 375 degrees for 30 to 35 minutes, until golden and bubbly. Serves 6.

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