Individual Chicken Pot Pies

Yield: 4 4"x5" Square Aluminum pans

 

Ingredients:

4 tablespoons (1/2 stick) butter

1 medium onion, finely diced

2 medium carrots, finely diced

1 stalk celery finely diced

1/4 cup all purpose flour

3 cups low-sodium chicken broth, plus more if needed

1/2 cup dry white wine (or chicken broth)

2 cups shredded or chopped cooked chicken breasts

1/4 teaspoon ground Turmeric

1/2 teaspoons ground thyme

Kosher slat and freshly ground black pepper

1/4 cup 1/2 and 1/2

2 rounds refrigerated pie crust 

l large egg

Method:

-Melt the butter in a large skillet over medium-high heat, then add the onions, carrots and celery. Cook, stirring the vegetables around, until they start to soften. Sprinkle the flour over the veggies and stir to combine. Cook the flour coated veggies for 1 minutes, then pour in the chicken broth (and wine, if using) and stir to combine.

-Let it heat up and start to bubble and thicken, about 3 minutes.

-Stir in the chicken, then add the turmeric and thyme, then season with salt and pepper. Add the half and half, then stir the mixture and let it bubble up and thicken, about 3 minutes; if it seems overly thick, splash in a little more broth. Turn off the heat and let the filling cool to room temperature.

-Meantime roll out the pie dough slightly and using the square tin pan as a template, cut out four square dough, and cut three vents in the dough. The two crust will yield six squares- you can freeze the left over ones for another time.

  

 

-Divide the pie filling equally between the 4 containers

-Cover each with the cut out pie crust- and brush each one with the egg wash (1 egg with 2 teaspoons of water)

-If you are baking one or all of the pot pies, preheat the oven to 350 degrees, Place the pies on a baking sheet and bake for 25 to 30 minutes, until the crust is golden brown and the filling is bubbling.

Chef's Note: If you are going to freeze the pot pies; place the pies on a baking sheet and flash-freeze 45 minutes; than cover tightly with heavy duty foil and freeze up to six months. Preheat the oven to 350 degrees and bake the frozen pie for 1 hour covered with the foil, than remove the foil and bake about 30 minutes more.