Mini Chicken Pot Pies
1 14 oz. can low sodium chicken broth
4 tablespoon unsalted butter
1 med red onion, diced
1/4 cup flour
3/4 cup half and half
2 teaspoons rosemary, minced
1 teaspoon savory, ground
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoon dry sherry
1 10 oz bag frozen mixed vegetables
2 cups cooked chicken, diced
1 egg yolk
2 tablespoon water
1 refrigerated pie crust
4 ramekins
Preheat oven to 350.
Roll out pie crust on a lightly floured surface. Use the ramekin as a guide to cut out four circles of pie crust. Set aside.
Melt butter in a large skillet over medium heat. Add onion and cook until soft. Whisk in flour and cook, stirring constantly, for 2 minutes. Add the chicken stock, sherry, half and half, rosemary, savory, salt, and pepper and whisk until blended. Stir in the mixed vegetables and chicken.
simmer, partially covered for about 4 minutes. Remove from heat and divide mixture evenly amongst the four ramekins. Place a circle of pie crust on each one.
Mix the egg yolk with two tablespoons of water. Brush each pie crust with egg yolk.
Place ramekins on a baking sheet and bake for 20 minutes or until pie crust is golden brown.
Serves 4
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