This is a fairly easy dish. I liked making them in individual ramekins, so that I could refrigerate and reheat during the week for a quick lunch or dinner. I would probably make again from leftover turkey or chicken!
My brother, who thinks chicken pot pies are gross, had two of these. I used my two favorite seasonings, Lawry’s and Nature’s to get that comforting homey feeling.
4 Tablespoons Butter
1 small onion, diced
2 Carrots, diced
3 Celery stalks, diced
1/2 cup of frozen peas
Shredded chicken from 2 breasts and 2 thighs (or however much you want)
1/4 cup Flour
3-4 cups Chicken Broth, Plus More If Needed
1/2 tsp dried thyme
1/2 tsp garlic powder
Salt And Pepper, (or your favorite seasonings) to taste
1/4 cup Heavy Cream
2 Unbaked Pie Crusts
1 whole Egg
2 Tablespoons Water
Preheat the oven to 375 F.
Melt the butter in a large pot over medium-high heat, then add the onion, carrots,celery and peas.
Cook until onions are translucent. Add chicken, then flour, stir it until it’s all combined. Cook for 1 minute, then pour in chicken broth. Stir then let it cook and thicken. Once it starts to thicken add the seasonings to taste.
Add heavy cream, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it is too thick, you can add more broth until your desired consistency.
Scoop your filling into the ramekins. Cut out dough to fit the ramekin top with a little extra around it. Press the dough so that the edges stick to the outside. Use a knife to cut a vent into the surface of the dough.
Mix together the egg with 2 tablespoons water and brush it all over the surface of the crusts.
Place the ramekins on a rimmed baking sheet and bake for 20 minutes, or until the crust is golden brown and the filling is bubbly.