Tuesday, January 13, 2015

Chicken Pot Pies

Cindy gave me this recipe and I don't know why I waited so long to make these.  They are easy to make and are DELICIOUS!  We doubled all the ingredients EXCEPT for the chicken and got 7 16 oz ramekins.  We loved these.  They are great reheated in the microwave for 2-3 minutes.
Chicken Pot Pies
Cindy Halle

1 small onion, chopped
1 medium carrot, chopped
1/2 c diced, peeled potato(double)
1/4 c celery, chopped
1/4 c butter
1/3 c flour
1/2 t salt
1/2 t parsley flakes
1/4 t dried rosemary, crushed
1/4 t sage
1/4 t pepper
1 c milk
1 c chicken broth
2 c coked chicken, cubed
1/2 c frozen peas
1 sheet refrigerated pie pastry

In a large saucepan, sauté the onion, carrot, potato and celery in butter until tender(10 minutes or so)
Add the flour and seasonings until blended; gradually add milk and broth. Bring to a boil and cook for 2 minutes or until thickened.  Stir in chicken and peas.  Divide into 3 or 4 16 ounce ramekins.

Cut pastry into the size openings of your ramekins.  Place over pot pie mixture.  Beth filled the ramekins to within a half in from the top and placed the pie topping down inside the ramekin.  Cut a slit in the pie crust and bake for 18-22 minutes at 375.  Let stand for 10 minutes before serving. 

These can be frozen before making.  To use frozen pies, remove from freezer 30 minutes before baking.  Cover edges of crusts with foil and bake at 375 for 30 minutes.  Remove foil and bake 15-20 minutes longer until golden brown.

No comments:

Post a Comment