Savory Chicken Pot Pies

  1. 6 ramekins oir soufle dishes (8-10 oz). U.sing a ramekin as a template, trace 6 circles adding 1 inch for overhang on all sides. Place on tray. Cover with plastic wrap and refrigerate until ready to use.
  2. Melt 4 tbls. of butter in a large skillet on med.-high heat. Add onions, carrots and celery; cook and stir 5 mins. Add zucchini and pepas; cook and stir 3 mins. or until tender. Add wine to skillet and bring to boil. Stir in chicken. Season with 1/2 tsp of salt and 1/4 tsp. pepper. Set aside.
  3. Bring stock, thyme and rosemary to boil. Reduce heat to low, cover and simmer until ready to use. Melt remaining 4 tbls. butter inh a medium saucepan on med. heat. Sprinkle with flour. Stir with whisk until mixture is well blended. Reduce heat to med.-low; cook and stir 2 mins. ou until mixture turns golden. Immediately add 1 cup of the stock, whisking until mixture is smooth. Whisk in remaining stock and heavy cream until smooth. Stirring constantly, bring to boil on med. - high heat and boil 1` min. or until sauce is thick. Season with remaining salt and pepper.
  4. Pour over mixture in skillet, then toss gently until well coated. Fill each ramekin about 3/4 full with chicken mixture. j Place a pastry round on top of each ramekin. Press excesss pastry firmly all around side of ramekin.
  5. Place ramekins on baking sheet and bake in a preheated 400 degree oven 20 to 25 mins. or until brown.

pastry, butter, onion, carots, peas, white wine, shredded roast chicken, salt, ground pepper, chicken stock, thyme, rosemary, flour, heavy cream

Taken from www.epicurious.com/recipes/member/views/savory-chicken-pot-pies-50059053 (may not work)

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