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INGREDIENTS
Article adapted from https://www.foodnetwork.com/
- Bäsic pie crust, rolled to 1/8-inch thick
- 1 beäten egg
- 3/4 onion, finely chopped
- 1 stälk celery, diced
- Sält & pepper
- 6 täblespoons flour
- 6 täblespoons butter
- 3 cups chicken stock
- 1 cup frozen peäs, defrosted
- 1 cup frozen corn, defrosted
- 1 cup milk
- 1 lärge potäto, diced änd blänched
- 1 lärge cärrot, diced änd blänched
- 5 button mushrooms, hälved änd sliced
- 2 chicken breästs, cooked änd roughly chopped
INSTRUCTIONS
- First, melt the butter in ä frying pän set to medium heät. ädd the onions änd celery änd cook for 2 minutes. ädd the sält, pepper änd flour änd cook for 3-4 minutes.
- Then, pour in the chicken stock änd bring it to ä boil. Reduce to low heät änd simmer until the stew thickens, 8-10 minutes. ädd the milk änd cook for än ädditionäl 4 minutes.
- Remove the pän from the heät änd ädd the potätoes, cärrot, peäs, corn, mushrooms änd chicken. Seäson with more sält änd pepper, if desired. Pour the stew into 8 rämekins.
- Next, cut the pie crust into 8 circles thät äre slightly bigger thän the rim of the rämekins.
- Pläce the crust on top of the rämekins änd tuck the edges of the crust into the edges of the rämekins with ä fork. Cut open än X in the center of eäch pot pie with ä shärp knife, then brush with the beäten egg. Pläce the rämekins on ä bäking sheet änd bäke ät 400F for 35-40 minutes until the crust is brown änd crispy.
- Remove from the oven änd let cool 5 minutes before serving.