Fall Leaf Chicken Pot Pies

🧂 Ingredients

• 2 tablespoons butter
• 1 medium onion

  chopped
• 3 carrots

  halved and sliced
• 3 celery ribs

  halved and sliced
• 1 cup peas

  fresh or frozen
• 2 cloves garlic

  minced
• 1 teaspoon each of salt and pepper
• 1/2 teaspoon dried thyme
• 1 tablespoon minced fresh parsley
• 1/4 cup all-purpose flour
• 2 cups reduced-sodium chicken broth
• 3 tablespoons milk

  half and half or cream
• 2 cups shredded cooked chicken
• 1 refrigerated pie crust

Instructions

• 1 Preheat oven to 350-degrees.
• 2 In a large skillet, heat butter over medium heat. Add carrots, onion, and
  celery. Saute until crisp-tender. Add the minced garlic and cook for another few
  seconds. Then sprinkle in the flour and cook, stirring constantly, for 1 minute.
  Gradually stir in the chicken broth and add dried thyme. Bring to a boil, then
  reduce the heat and simmer until slightly thickened.
• 3 Remove from heat and add the cooked chicken, add fresh parsley if using, peas,
  and cream. Season with salt and pepper as needed. Divide filling evenly into 4
  individual ramekins or other ovenproof bowls. Set aside.
• 4 Roll out dough to a 15-inch round and divide the dough into 4 quarters. Cut 4
  rounds to fit the size of your containers. Place a round on each ramekin or bowl
  and transfer to a rimmed baking sheet.
• 5 Make the egg wash by mixing an egg with 2 teaspoons of water. Brush the egg wash
  over the surfaces of the dough.
• 6 Bake until bubbling and crusts are golden brown; about 35 to 40 minutes,
  depending in your oven. Let cool slightly and serve.

Nutrition Info