Tip: Read directions completely before
preparing.
Ingredients:
2 ½ tablespoons, butter
¼ cup, onion, diced
¼ cup, carrots, diced
¼ cup, celery, diced
1/4 cup all purpose flour, plus additional
for rolling out pie crust
¼ teaspoon salt
pinch fresh ground pepper, to taste
2 cups, chicken broth
2 cups, cooked chicken, diced
¼ cup, frozen peas
¼ teaspoon chopped fresh thyme
1 sheet, pie crust
1 small, egg yolk
1 teaspoon water
Directions:
In a medium saucepan or stockpot,
melt butter over medium to low heat. Add the onions, celery, and carrots and
cook until the onions softens, about 3 – 4 minutes.
Add flour, and pepper. Cook,
constantly stirring until the mixture has a little light brown, about 5 minutes.
Add chicken broth and continue whisking
frequently. Bring to a boil and continue stirring until it thickens.
Lower heat and bring to a simmer, simmering for about another 5 minutes,
stirring every minute. Stir in the chicken, peas and thyme; season with salt
and pepper to taste. Check to make sure salt is ok, and do not over salt. Refrigerate the chicken broth mixture 20 minutes.
Preheat oven to 365 degrees.
On a lightly floured work surface,
roll out the pie crust. Using the ramekins
you will be using to bake your pot pies as a guide. Place them lightly on the
pie crust and cut around, allowing 1-inch plus larger than dish. With the tip
of a knife, cut vents into the pastry.
Divide the pot pie filling between 2
- 12-ounce baking dishes and fill.
Place the pastry cutouts on top of each baking dish. (You can decorate
your pot pies as you like. I used leaf cookie cutters) Optional Beat the egg yolk and water in a small bowl. With a pastry brush, brush a little egg wash on pastry. Refrigerate the prepared baking
dishes for 15 minutes. Line a cookie sheet with aluminum
foil. Place the cooled baking dishes on the cookie sheet, evenly placed.
Bake until pastry is golden brown and
juices are bubbling, about 25-35 minutes.
Carefully place the hot baking dishes
on top of individual serving plates and serve. Enjoy!
Servings: 2 Pot Pies
Tip: Be careful! The dish will be hot!