Most wonderful little Chicken Pot Pies...

~ Gd Morning everyone... I'm feeling much better now...Thank heaven.!!! Well here are the terrific little Chicken  Pot Pies that I made.. I really really like them and enjoy making and eating them.. I plan to make them again really soon.........They are the perfect single size... ~

I had bought a sm. magazine book like, filled with recipes and this one really stood out to me.. I think that you will all enjoy it.. I didn't find it difficult at all .. My pie crust is my own I didn't use store bought like they suggested . 

                      

                          RECIPE AS FOLLOWS:

1/2 CUP BUTTER                                           1 ONION, CHOPPED

1/2 CUP FLOUR                                             1 CUP FROZEN PEAS THAWED

1 1/2 CUP CHICKEN BROTH                      3 1/2 CUPS COOKED CHICKEN,CUBED

1 1/2 CUP HALF & HALF                             2 EGGS HARD BOILED, PEELED AND CHOPPED

1/2 PEPPER                                                    2 NINE INCH PIE CRUSTS

2 TABLESPOONS BUTTER, DIVIDED     1 TABLESPOON WHIPPING CREAM

8 0Z. PACKAGE SLICED MUSHROOMS         1 EGG

SALT AND PEPPER TO TASTE

     Melt 1/2 cup butter into a heavy saucepan over low heat, add flour and whisk until smooth.  Cook, whisking constantly, one minute. 

     Gradually add chicken broth and half & half, increase heat to medium and cook., whisking constantly, until thickened and bubbly. Stir in 3/4 teaspoon salt and 1/2 teaspoon pepper, set sauce aside.

     Melt one tablespoon butter in a large skillet over medium high heat.  Add mushrooms, season  with salt and pepper and saute ten minutes or until browned, add to sauce.  Add remaining one tablespoon butter to skillet.  Add onion, saute until tender.

     

       Stir in peas.   

Add onion mixture, chicken and chopped eggs to sauce.  Spoon in 6 lightly greased 8-oz. oven proof ramekins.

  Cut 6 circles, slightly larger than the diameter ramekins, from the pie crust.  Crimp edges and cut edges and cut vents in tops.  Beat together cream and egg, brushing over pie crusts tops. I added little hearts to mine as well.

    
   Bake at 375 degrees for 30 to 35 minutes. ( I put mine on a cookie sheet, incase of spillage ) or until brown and bubbly Serves 6

Note: to make one pot pie, fit one pie crust into a 9"inch deep-dish pie plate.  Spoon filling onto bottom pie crust.  Top with remaining pie crust, crimp edges and cut vents in top.  Beat together cream and egg, brush over top of pie crust.  Bake at 375 degrees for 30 - 40 minutes, until browned and bubbly. Serves 6. 

I hope that you enjoy this recipe. I did very much. It was very therapeutic to make the small ramekins and decorate them.  It was nice to have them as well cause it has only been me at home.. I made a salad with them..
                           Happy Weekend with love 
                                          Janice

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