25 Jul Chicken Pot Pies
Chicken Pot Pies
Chicken Pot Pies
Ingredients
- 3 tablespoons canola or olive oil divided
- ½ cup chopped parsnips
- ½ cup chopped carrots
- ½ cup pearl onions
- 1 cup sliced baby portobello mushrooms
- 1 cup chopped fresh asparagus spears
- 3 cups vegetable or chicken broth
- 2 tablespoons all-purpose flour
- 2 cups chopped cooked chicken
- ½ teaspoon dried thyme leaves
- Salt and ground black pepper
- 1 refrigerated pie crust softened as directed on package
Instructions
- Preheat oven to 400°F. Coat four 10-ounce oven-safe custard dishes with 1 tablespoon canola or olive oil; place on baking sheet and set aside.
- Heat 2 tablespoons oil in 5-quart saucepan over medium-high heat. Add parsnip, carrot and onions; cook 5 minutes until just tender, stirring occasionally. Add mushrooms; cook 2 minutes more. Stir in broth, flour, thyme, salt and pepper. Bring to a boil. Stir in asparagus; cover, reduce heat and simmer 10 minutes or until sauce is thickened. Add cooked chicken.
- Meanwhile, roll pie crust into a 12-inch circle on floured work surface. Invert a custard dish onto crust and use a paring knife to cut around the dish leaving 1/8-inch overhand, cutting 4 rounds total. Discard remaining crust.
- Ladle filling into custard cups. Top each with a round of crust and press the edges to seal. Cut a slit in the center of each pot pie.
- Bake 16 to 18 minutes or until crust is browned. Let stand 5 minutes before serving; sauce will thicken as it stands.
- Enjoy!
Recipe Provided by UNFI Fresh