if you want to make a comforting pot pie but don’t have much time, look no further than these mini pot pies. thanks to precooked chicken, you can have these on the table in less than an hour.
serves: 4 ~ hands-on: 23 min. ~ total: 58 min.
￼￼1⁄2 recipe Basic Pie Crust (page 281) 6 Tbsp. butter1 cup chopped onion1 cup diced carrot1⁄2 cup chopped celery1⁄2 tsp. table salt1⁄2 tsp. freshly ground black pepper 1⁄2 tsp. dried thyme6 Tbsp. all-purpose flour2 cups chicken stock1 cup milk2 cups shredded cooked chicken1 cup frozen English peas2 Tbsp. finely chopped fresh parsley
1. prepare Basic pie Crust through Step 3.2. preheat oven to 400°. place 4 (2-cup) ramekinson a baking sheet.3. melt butter in a Dutch oven over medium- high heat. Add onion, carrot, and celery; sauté 5 minutes. Stir in salt, pepper, and thyme. Stir in flour; cook, stirring constantly, 3 minutes. Gradually stir in chicken stock. Bring to a boil; reduce heat, and simmer 2 minutes or until mixture begins to thicken. Stir in milk; cook, stirring occasionally, 4 minutes. Stir in chicken, peas, and parsley. pour into ramekins.4. roll dough to 1⁄8-inch thickness. Cut dough into 4 rounds using a 5-inch round cutter and rerolling dough twice. place dough rounds over filling; crimp edges of dough to edges of ramekins to seal. Cut slits in top for steam to escape.5. Bake at 400° for 30 minutes or until crust is golden brown and crisp. Cool on a wire rack 5 minutes before serving.