Personal Chicken Pot Pies
1 hour and 30 minutes
Serves: 4
Making little pastry-covered pies was once a creative way to use leftover chicken or other meats. Now we just love them for their warmth and comfort.
Ingredients
- FILLING
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 leeks, halved, thinly sliced
- 1 large carrot or parsnip, finely chopped
- 2 stalks celery and some leaves, finely chopped
- 1/2 cup baby button mushrooms, sliced
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crumbled sage
- Fresh ground pepper
- 1 quart chicken broth
- 1 (4 pounds) Just BARE® Whole Chicken
- PASTRY TOP
- 1 (15 ounce box) sheet rolled refrigerated pie pastry
- 1 egg yolk, beaten with 1 teaspoon water
- Garlic salt
Instructions
- Heat butter and oil in medium saucepan over medium-high heat. Add leeks, carrot, celery, and mushrooms. Cook for 5 minutes or until vegetables are lightly browned.
- Stir in flour, salt, thyme, sage, and pepper. Cook and stir for about 5 minutes, until mixture is pale golden brown (mixture will be lumpy).
- Whisk in broth. Bring to a boil, stirring frequently. Cook 8 minutes or until thickened. Stir in chicken.
- Spoon chicken mixture into 4 (12 to 16 ounce) baking dishes; refrigerate for 20 minutes or until room temperature.
- Heat oven to 375°F. Unroll pie pastry; cut into desired shape* to cover filling. Lay pastry on top of each baking dish. Brush with beaten egg yolk and sprinkle with garlic salt.
- Bake for about 30 minutes or until pastry is golden brown and filling is bubbling. Cook to internal temp of 165°F.