Menu Enter a recipe name, ingredient, keyword...

Chicken Pot Pies

By

Google Ads
Rate this recipe 4.3/5 (21 Votes)
Chicken Pot Pies 1 Picture

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

Details

Servings 6
Adapted from scribd.com

Preparation

Step 1

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.

Review this recipe