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Individual Chicken Pot Pies Recipe

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This recipe for Individual Chicken Pot Pies, by , is from The Fenstermaker-King Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rachelle King


6 (9-inch) unbaked pie crusts, divided
1/4 cup unsalted butter
1/4 cup finely chopped white onion
3 cups homemade or canned low-sodium chicken broth
1 cup carrots, cut into 1/2-inch pieces
1 tsp finely chopped fresh sage
1 celery rib, strings removed, diced
1 cup corn kernels, fresh or frozen, defrosted
2 cups cooked chicken breasts, cut into bite-size pieces
1 cup baby peas, fresh or frozen, defrosted
1/4 cup flour
1 cup milk
2 Tbsp fresh thyme leaves, plus additional leaves for garnish

Preheat oven to 350.

Using a 5-inch-diameter oven-proof ramekin as a template, cut 6 6-inch-diameter circles from pie crusts; set aside.

In a medium stockpot, melt butter over medium-high heat. Add the onion and cook for 2 minutes, until it begins to soften. Gradually whisk in chicken broth; cook 3 to 5 minutes. Add carrots, sage, celery and corn, stirring constantly; cook about 5 minutes. Add the chicken and peas; cook 5 minutes more. Sprinkle in flour and cook 2 minutes.

Reduce heat to medium. Add milk and thyme leaves and cook another 5 minutes. Divide filling among six 5-inch-diameter baking ramekins and cover each with a pie crust circle. Using fork tines or fingers, crimp crust around edges. Garnish with additional dough cutouts, if desired. Bake 40 minutes or until crust is golden brown and filling is heated through. Garnish wih thyme leaves, if desired. Serve hot.

Personal Notes:
Personal Notes:
Makes 6 servings.

Everyone gets to dig into a personal pot pie!




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