From Our Recipe Box to Yours...

     Jillian and I were talking about Pot pies the other day; she loves them; I've never made one. So, in browsing around the web and Pinterest, I found this recipe that looks so fun I'd like to try it for my family. I will probably use corn or carrots instead of peas, but it's the idea of the individual pies that intrigues me!

Found on.... http://www.cookingwithjax.com/2014/02/chicken-pot-pie.html

Chicken Pot Pies (In Mason Jars!)

Recipe Makes 6 individual pies

Ingredients

- The dough for a double pie crust (can use homemade or store-bought)

- 2 tbsp + 2 tsp butter, divided

- ½ medium onion, diced

- 3 medium carrots, diced

- 1 cup cooked chicken, diced (I used a rotisserie chicken)

- 2 cups milk

- 1 cup chicken broth

-  2-3 tbsp flour

- ½ cup frozen peas

- salt & pepper to taste

Directions

Preheat a large frying pan over medium heat.  Melt 2 tsp butter and sauté carrots until lightly cooked, about 2-3 minutes.  Add onions and cook an additional 2 minutes.   Set aside.

In large saucepan set to medium heat, melt remaining 2 tbsp of butter, then add 2-3 tbsp of flour (you’re going for a paste like texture here) and cook for 1-2 minutes until the mixture (roux) is lightly browned.

Whisk in milk and broth 1 cup at a time, bringing each cup to boil before adding the next.

Add chicken and peas, and then simmer for 5-7 minutes until sauce has thickened.

Meanwhile, roll out pie crusts, cutting each of them into quarters.  Line jars with crust, being sure to seal all of the edges.  

Scoop filling into jars, then roll out remaining pie crust to top jars, using a fork to seal and around the edges.

Bake in a preheated 425 degree oven for 15 minutes until crust has lightly browned.  Remove pies from oven and cover with foil and bake for another 15 minutes.

Tip: for a golden brown pie crust whisk an egg and 2 tsp cream together and brush onto tops of pie crusts before baking.

Calories - 279   Fat - 15    Carbs – 25     Protein - 11   Fibre – 2