(4 generous servings)
Whenever I bring home a rotisserie chicken, it's the breast meat that's often left over. I usually make roast chicken sandwiches or some form of chicken salad out of this the next day.
This time the leftover chicken found its way into these individual single crust chicken pot pies. For some inexplicable reason I loathe making pie crust. I prefer grabbing a box of ready made which I can easily roll out even thinner.
2 tbsp butter
1 medium onion, chopped
1 large stalk celery, sliced
2-3 medium carrots, sliced
2 tbsp flour
1 cup dry white wine
1 cup water
2 tsp Reduced Sodium, Better than Bouillon, Chicken Base
1 1/2 tsp dried summer savory
1 tsp sweet paprika
1/4 tsp freshly cracked black pepper
3 cups leftover cooked skinless chicken cut into bite sized pieces
1/2 cup fresh or frozen peas
1/3 cup heavy cream
salt and pepper, to taste
homemade or ready made pie crust, enough for about 1 1/2 layers (9")
In a medium sized pot, melt the butter over medium heat. Add the onion and cook until it becomes transparent.
Stir in the celery and carrots. Cook until the vegetables begin to brown lightly. Reduce the heat, if necessary.
Sprinkle the flour over the vegetables and stir until the flour is evenly combined. Add the wine, water, Better than Bouillon, Chicken Base, summer savory, paprika and black pepper. Simmer gently for about 20-30 minutes.
Stir in the chicken, peas and heavy cream. Cook until everything has warmed through.
Taste and adjust the seasoning with salt and pepper, if needed. Remove from heat and allow to cool.
Preheat oven to 375°F.
Divide the chicken stew between four 2 cup ramekins.
Cut four circles of pie crust large enough so that they will extend beyond the edges of the ramekins by at least 1/2 an inch or more. Cut a few slits in each piece for venting and place over each ramekin.
Place the pot pies onto a cookie sheet and bake for about 40-55 minutes or until the pie crusts have browned and the filling is bubbling hot.