Rosie Makes Chicken Pot Pies For Her Hawthornelets.

The Hawthornelet-He-Who-Shall-Not-Be-Named,

requested chicken pot pies.

Rosie hops right on it.

I just happen to have a package (several) of 5 chicken bosoms

and I have carrots, celery, onion, frozen peas, 

chicken broth, cream, and a box of those refrigerator pie crusts.

Well, that's all the fixin's I need.

Rosie Tip #573

Keep those pie crusts on hand

for when you don't have time to make a pie from scratch.

I don't recommend the frozen pie crusts -

they tend to crack in the freezer,

especially when another Hawthorne-Who-Shall-Not-Be-Named

piles a bunch of crap on the crust.

 

 Rosie's Chicken Pot Pies

Makes 5 8-oz. ramekins.

2 chicken breasts

1/4 cup chopped red onion

1/4 cup chopped red pepper

1/4 cup celery

2 TB chopped flat-leaf parsley

1 TB olive oil

2 TB unsalted butter

1/4 cup flour

1 cup chicken stock

3/4 cup heavy cream

kosher salt and freshly ground pepper, to taste

One pie crust

Egg wash (1 egg beaten with 1 TB water.)

Heat oven to 350°

Place chicken breasts in a skillet, cover with water,

and add a little salt and pepper.

Bring to a boil.

Reduce to a simmer.

Cook the breasts, uncovered, about 15 minutes.

Let sit for 5 minutes.

Remove chicken from water and dice into bite-sized pieces.

Set aside.

The chicken will be slightly pink inside.

Don't worry.

We're going to cook it.

Clean out the skillet, dry it well,

heat it up over medium,

 and add 1 TB each of olive oil and butter.

When butter starts to sputter,

pour in the vegetable mix and sauté for a minute, stirring.

Add in the other tablespoon of butter and the flour.

Cook the flour, stirring for 1-2 minutes.

You want to cook out the taste of raw flour.

Slowly pour in the chicken broth, stirring.

Let it thicken.

Add in the chicken.

Slowly add the heavy cream, stirring,

and bring to a boil.

Reduce and stir until nicely thickened.

Add in frozen peas.

Ladle into ramekins.

I used five 8-oz. baking dishes.

Cut out circles in pie dough to cover tops of ramekins.

Crimp edges.

Slit a few steam vents on top.

Brush with egg wash.

Bake at 350° until pie crust is golden brown,

about 25 minutes.

Tent with foil if necessary

and rotate pan halfway through so pies cook evenly.