The Best Chicken Pot Pie Recipe

  Cold weather is on its way...I have the Ultimate Comfort Food Recipe Chicken Pot Pies. They are  Easy and Delicious. Your family will  smell  them cooking and come away from their computers to ask...when will they be done? My family loves them:)

Chicken Pot Pies

Ingredients:

1 pkg. Pillsbury pie dough

3 boneless skinless chicken Breasts or 1 rotisserie chicken-chunked

2 Tbsp. Olive Oil

1 Tbsp. unsalted Butter

2 Shallots chopped

2 medium carrots peeled and diced

1 cup frozen peas thawed

1 Tbsp. fresh thyme

1 Tsp. fresh rosemary chopped

1 Tbsp.  Flat leaf Parsley chopped

½ cup flour

2 ½ cups chicken broth

½ tub of Knorr home-style stock (half of tub is perfect-adds amazing flavor- full tub over powering)

½ cup heavy cream

Salt and Pepper to taste

1 egg + 1 Tbsp. water-egg wash

Directions:

Pull peas out of freezer to de-thaw

Preheat oven to 375

In a large skillet add olive oil and chicken cook until golden brown on both sides. Remove and chuck. Set aside. If you have a rotisserie chicken remove met-chunk and set aside.

In the same skillet add the butter, shallots and carrots cook until tender on medium heat.

Stir in the flour coat veggies until pasty. (Put the next 2 ingredients in a bowl and microwave for 60 seconds and stir until tub is dissolved) Add the chicken broth and half of chicken stock tub use a wooden spoon and deglaze the pan. Add fresh herbs and reduce until it thickens. Add heavy cream, peas and chicken. Salt and pepper to taste. Set aside.

I found glass bowls at the dollar store that are the perfect size for these. A medium small glass bowl or ramekin it makes between 4-6 depending on your bowl size.

Next get out your pie dough place on a lightly floured surface and roll out slightly. I get a bowl or lid slightly larger than the bowl you are going to use as a guide and cut out the tops of the pies you want them about 1 inch in diameter larger than the bowl you’re using for your pies.

Then you fill your bowls leaving and inch or two space. Then whisk your egg wash mixture and with a bush go around the bowl at the top. Put your pie dough you’ve cut on top and gently seal with your fingers. Cut a slit in the top for steam to get out and put a light coat of egg wash on top continue until all are done. Now you can pop them in the oven.

Cook for 25 minutes. Cool for % minutes before serving-Enjoy!