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Individual Chicken Pot Pies Recipe

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This recipe for Individual Chicken Pot Pies is from Eat, Drink and Be Merry: Fresh Favorites From Kel's Café, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons butter
2 boneless, skinless chicken breasts
1/2 cup dry white wine
Sea salt, to taste
Ground pepper, to taste
1 tablespoon extra virgin olive oil
1/2 cup sweet onion, diced small
1/2 cup celery, diced small
2 garlic cloves, minced
6 tablespoons butter
6 tablespoons all-purpose flour
1 can (14.5 ounces) chicken broth
1 1/2 cups fat-free half and half
2 cups frozen peas and carrots, thawed
Prepared pie crust
1 large egg
1 tablespoon water
Directions:
Directions:
Heat 2 tablespoons butter in a large skillet. Season chicken with salt and pepper, brown each side, add wine and simmer for 15 minutes. Cool and cut into bite-sized chunks. Preheat oven to 350 F. In a large skillet, heat olive oil and sauté onion, celery and garlic for 3 minutes. Remove from heat.

In a large saucepan, melt butter. Slowly stir in flour. Add chicken broth, stirring constantly to keep the mixture smooth. Add half and half, salt and pepper. Add the chicken, peas and carrots, sautéed onions, celery and garlic. Mix well.

Roll out pie crusts and cut circles a bit larger than your ramekins. Grease ramekins and pour in the pot pie mixture. Top with the pie crust, crimping the sides to seal. Cut an “X” on the top of each pie to allow steam to escape. Beat the egg and water and brush on the top of each crust. Place ramekins on a baking sheet. Bake for 20 to 25 minutes, until golden brown.

 

 

 

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