chicken pot pies
serves 6
1 stick butter
6 tablespoons flour (plus extra for rolling crust)
4 cups chicken broth
1 yellow onion
2 teaspoons dried thyme
4 carrots, chopped
1 10-ounce package mushroom. chopped/sliced
1 1/2 teaspoons kosher salt
3/4 teaspoon black pepper
1 store bought rotisserie chicken, shred the meat
1 10-ounce package frozen peas
1 store bought piecrust
1. heat oven to 425 degrees.
2. melt 5 tablespoons butter in a medium saucepan over medium heat. whisking constantly, slowly add the flour and cook for 3 minutes. still whisking, slowly add the broth. bring to a boil. reduce heat and simmer until thickened slightly, about 5 minutes. remove from heat.
3. melt 2 tablespoons of the remaining butter in a skillet over medium heat. add the onion and cook until softened, about 7 minutes. add the thyme and carrots and cook for 5 more minutes. transfer evenly to ramekins.
4. melt the remaining butter in the skillet over medium high heat. add the mushrooms and cook for 2 minutes. reduce heat, season with 1/2 teaspoon salt and 1/4 teaspoon of the pepper, simmer until the liquid evaporates, about 3 minutes.
5. add the mushrooms to the ramekins along with the chicken, peas, and reserved sauce, and the remaining salt and pepper.
6. roll out the piecrust on a floured surface. for each individual ramekin roll it until it is slightly larger then the dish. lay it on top and ruck under and dough that hangs over the edge. repeat until all are covered. cut two 2" slits in the crust.
7. bake until the crust is golden brown, about 20 minutes. reduce heat to 350 degrees and bake until the filling starts to bubble, about 25 more minutes.
