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Savory filling inside flaky crust.
Set the pie crusts on your counter to come to room temperature; this will allow for easier rolling.
Preheat the oven to 400 F and start to prepare your filling. In a large skillet or soup pot, melt butter on medium heat. Add the onions, carrots, celery, garlic and potatoes. Cook until the onions are translucent, about 10 minutes. Add the flour and cook stirring 6 minutes more. Stir in peas. Whisk in 2 1/2 or 3 cups chicken stock and cook until starting to thicken nicely. Whisk in cream/milk mixture. Decrease the heat to low and simmer for 10 minutes, stirring often.
Add the cooked chicken meat, thyme, parsley, rosemary, Italian seasoning, salt and pepper. Stir well. Add Worcestershire sauce. Taste and adjust as necessary. You can add more stock here, if it seems too thick. I added the rest of the carton because mine was!} Divide the warm filling among six 10 ounce ramekins.
Lay out your pie dough on a work surface. Cut it into 6 rounds that are slightly larger than the ramekins. Lay a dough round on top of each pot pie. Fold the excess dough under itself and use the tines of a fork to press the dough against the ramekin. Cut a 1 inch vent into each crust.
Combine the egg and water in a small dish. Apply egg wash to the dough using a brush.
Line a baking sheet with foil and place the ramekins on the baking sheet. Bake at 400 F for 25 minutes or until golden and filling is bubbling. Remove the baking sheet from the oven and let pies cool 5 minute before serving.
I can honestly say this fresh pasta recipe works every time. It rolls out beautifully, tastes great, doesn’t blow up in the water, doesn’t break when you make ravioli and the dough can be made ahead and kept in the refrigerator!
I make pasta a lot, mostly ravioli. I make a bunch and freeze them and it makes getting dinner on the table so easy! Feel free to substitute spinach, basil, chard or kale … but ramps are in season!
Quinoa, Black Bean and Chicken Stuffed Poblano Peppers
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!