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.
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
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!
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