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| Servings |
Ingredients
- 4-6 cups chicken, cooked and diced (breasts, thighs or legs)
- 5 cups chicken stock
- 2 chicken bullions
- 12 tablespoons unsalted butter (1 1/2 cups)
- 1 larage sweet yellow onion, diced
- 3/4 cup flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup heavy cream or half and half
- 2 cups blanched carrots cut in small wheels (baby carrots work well)
- 2 cups peas (fresh, frozen or canned)
- 2 cups blanched potatoes, diced
- 1/2 cup fresh parsley
- 2 packages refrigerated pie crusts (or enough for 4 pot pies)
- 1 egg yolk plus one tablespoon of water (for egg wash)
Ingredients
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Instructions
- Bake chicken or use store-bought rotisserie chicken and cut into 1-inch cubes. In a saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. Bring to a boil and then turn off heat. In a large pot or Dutch oven, melt the butter and sauté the onions over medium-low heat for 10 minutes or until soft and translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add salt, pepper and cream, stirring well to combine. Add the cubed chicken, carrots, peas, onions and parsley, mixing well. For the crust, roll out dough and place ovenproof bowls on the dough. Cut around the bowl. Repeat to make 4 crust toppers. Pour the chicken and vegetable mixture into the bowls and top with pie crust, crimping the dough or letting a small amount hang over the bowl. Mix the egg yolk with water and brush over crust. Sprinkle with a small amount of salt. Bake at 350 degrees for 30 minutes or until top is golden brown.
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