Chicken Pot Pies
- 1 box pie crust
- 1 whole (4-pound) chicken, cut into parts
- 5 cups water
- 1 tablespoon canola oil
- 1/2 medium onion, diced
- 3 stalks celery, diced
- 2 carrots, sliced
- Freshly ground black pepper
- 1/3 cup all-purpose flour
- 1/2 teaspoon poultry seasoning
- 1 teaspoon freshly chopped thyme leaves
- 1 cup frozen peas
- 1 tablespoon milk
Prepare the pie crust according to the package directions. Divide it into 4 equal portions, cover with plastic wrap and refrigerate Preheat the oven to 350 degrees F.
Put the chicken breast in a medium pot and cover with 5 cups of water.
Bring to a boil over medium heat and add salt, to taste. (Reserve the legs and thighs for the Round 2 Recipe Chicken Cacciatore.)
Simmer until the chicken is completely cooked through, skimming any fat that rises to the surface, about 20 minutes. Remove chicken, to a cutting board and when cool enough to handle remove the meat and dice into 1/2-inch cubes. Reserve the broth the chicken was cooked in. (Set aside 1/2 cup for Round 2 Recipe Chicken Cacciatore.)
In a medium pot heat the canola oil over medium heat. Add the onions, celery, carrots, salt and pepper, to taste, and cook until the onions are translucent, about 5 minutes. Stir in the flour, poultry seasoning, and thyme and cook for 2 minutes, stirring constantly. Slowly pour in the reserved 4 1/2 cups of chicken broth, whisking to remove any lumps. Add the chicken and peas, bring to a boil, then remove from the heat. (Reserve 2 cups for Round 2 Recipe Chicken Noodle Casserole.)
Divide the remaining mixture between 4 (14-ounce) ramekins. (Alternately, the pot pie can be made in 1 (9-inch) pie pan.)
Roll out the 4 pieces of pie dough to 1/4-inch thick rounds. Brush the edges of the ramekins with milk. Cover each ramekin with a piece of dough and press around the edges to seal. Cut a steam vent in the top of each piece of dough and brush with milk. Arrange on a baking sheet and bake until the crust is golden brown and the filling is bubbling, about 40 to 45 minutes.
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