Hen's Pot Pies

My nickname, "La Hen", inspired me to make individual chicken pot pies...my way :)
I made two small pies and they were gone by the end of our dinner.

- 2 small boneless chicken breasts
- 1 carrot, cubed
- 1 shallot, minced
- 3/4 cup of frozen peas, thawed.
- 1/2 cup white wine
- 1 heaping tbsp of cornstarch
- 1 tsp chicken soup powder
- 1/2 cup milk
- s and p
-Frozen pie dough...this was leftover from empanadas I had made a few weeks back. Any frozen pie dough will do.
- Egg wash


- Grease pot pie dishes or small to medium sized ramekins, set on a large baking tray and then set aside.

1. In a large pot drizzled with oil, add cubed chicken, seasoned with salt and pepper. Cook for 3-4 minutes (med-high heat), while stirring.
2. Add shallot and carrot and cover with oil, cook for 4-5 minutes.
3. Add cornstarch and chicken powder, and let oil/grease absorb
4. Add white wine, allow to bubble
5. Then add milk and simmer until the liquid thickens (maybe 5 mins).
6. Prep pie dough by rolling it out roughly the size of your dishes.
7. Remove pot from stove and add thawed peas, mix well and pour mixture into greased dishes.
8. Don't put the dough just yet! Allow mix to cool, while you preheat the oven to 400.
9. Once the oven dings, brush dough with egg wash, place dough on top of pot pie mix and put in the oven!
10. Bake for 40-45 minutes or until dough is nice and golden brown.


Moolicious!