Individual Savory Chicken Pot Pies

• 1 whole Chicken
• 1/4 cups Oive Oil
• 1 whole Onion, Chopped
• 3 stalks Celery
• 1 whole Jalapeno Pepper, Seeded, Deveined And Chopped (this Gives Flavor Without The Heat)
• 2 whole Zucchini, Quartered Then Chopped
• 1 package (7 Ounce)Baby Portabello Mushrooms, Quartered
• 2 Tablespoons Minced Garlic
• 1/2 cups White Wine
• 1 can (10 Oz. Size) Cream Of Mushroom Soup
• 1 can (10 Oz. Size) Cream Of Celery Soup
• 1 can (10 Oz. Size) Cream Of Chicken Soup
• 1 sprig Rosemary
• 2 sprigs Thyme
• 4 leaves Bay Leaves
• 1 package (14 Oz. Size) Frozen Sweet Peas
• 1 Tablespoon Kosher Salt
• 1 Tablespoon Garlic Powder
• 1 Tablespoon Onion Powder
• 1 pinch Cayenne Pepper
• 1 Tablespoon Coarse Ground Black Pepper
• 2 cups Fresh Spinach, Chopped
• 1/2 cups Flat-leaf Parsley, Chopped
• 4 whole Green Onions, Chopped
• 1 can ( 8 Ounce) Pillsbury Seamless Pastry Cut Into Rounds 1/2 Inches Larger Than The Bowls You Are Using
• 1 whole Egg Beaten With 1 TBS Water To Make An Egg Wash
• 1 teaspoon Garlic Salt

1. Boil the chicken in a pot of water with salt and pepper for about 45 minutes 1 hour.
2. Debone, remove skin, reserve stock.
3. Set chicken aside.
4. Preheat oven to 425 degrees.
5. Mix the 3 cans of soup together and set aside.
6. While the chicken is in the pot boiling:
7. Using a large skillet, saute onion, celery, and jalapeno pepper in olive oil until tender (about 5 10 minutes).
8. Add mushrooms and zucchini and continue to saute.
9. Turn up the heat, add garlic and stir for about a minute or so then pour in the wine.
10. Add the soup mixture and gradually add some of the reserved stock until desired consistency.
11. You dont want it too soupy.
12. Tie the rosemary and thyme together with some kitchen twine and add to the pan along with the bay leaves, peas, and seasonings (you need to taste and make sure you dont need any more seasonings).
13. Let this simmer for about 30 minutes or longer.... you may have to add a little more stock if the mixture gets too thick.
14. Stir in the chicken, spinach, parsley, and green onions, and more stock if necessary.
15. Remove the rosemary, thyme and bay leaves.
16. Ladle the chicken mixture into individual oven safe bowls and top with the pastry rounds.
17. If you want to be creative, cut some of the left over pastry with cookie cutters to put on top of the pies.
18. Brush the top of the pastry with egg wash and sprinkle with garlic salt.
19. Bake in the oven for about 30 minutes (you are basically just cooking the pastry).
20. Let cool for about 5 minutes and dig in!
21. Enjoy!

chicken, oive oil, onion, stalks celery, pepper, zucchini, ouncebaby portabello mushrooms, garlic, white wine, cream of mushroom soup, cream of celery soup, cream of chicken soup, rosemary, thyme, bay leaves, kosher salt, garlic, onion powder, cayenne pepper, ground black pepper, fresh spinach, parsley, green onions, pastry, egg, garlic

Taken from tastykitchen.com/recipes/main-courses/individual-savory-chicken-pot-pies/ (may not work)