Individual Chicken Pot Pies

Individual Chicken Pot Pies is a delightful recipe using fresh herbs and vegetables. It is well worth the extra effort.

Gluten-Free Option: Use gluten-free pastry.

Ingredients

• 2 cups Foster Farms Diced Chicken
• 1 stick butter
• 1/2 cup all-purpose flour
• 4 cups chicken stock, warmed
• 2 teaspoons fresh thyme, chopped
• 2 teaspoons fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon Worcestershire sauce
• 1/2 cup celery, chopped
• 1/2 cup onion, chopped
• 1/2 cup carrots, chopped
• 1/2 cup frozen peas, rinsed to separate
• 1/4 cup Parmesan cheese, grated
• 1 package premade pastry
• 1 egg, whisked in a bowl

Instructions

1. Heat oven to 400 degrees F.
2. In a large saucepan, melt butter. Whisk in flour and stir for 2 to 4 minutes. Slowly whisk in warm stock.
3. Add salt, pepper and Worcestershire. Bring to a boil and then reduce to a simmer. Set aside.
4. In a medium sauté pan, sauté celery, onion and carrots in olive oil for 5 to 7 minutes.
5. Add sautéd vegetables to stock mixture along with the peas, chicken and cheese.
6. Mix well and divide into four 10 ounce ovenproof ramekins or bowls.
7. Cut pastry into four pieces (one for each bowl). Wet rim of bowl, apply pastry and press lightly. Brush top of pastry with egg.
8. Cut a hole in center of pastry to allow for even cooking.
9. Bake for about 20 minutes until the pastry is golden brown and cooked through.
10. Serve warm.

Prep: 10 min | Bake: 20 min | Yield: 4 servings

Recipe and photo used with permission from: Foster Farms