Ingredients

The following ingredients have 7 Servings
  • 1 recipe All Butter Pie Crust: Perfect Pie Crust Recipe - prepare ahead of time
  • Half a recipe of All-Purpose Shredded Crock-Pot Chicken - prepare ahead of time
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, stemmed, caps sliced
  • 3 ounces carrots sliced into rounds
  • 3 ounces sliced celery
  • 1 1/2 red bell peppers, cut into strips
  • 3/4 cup chopped green onions
  • 1/2 cup drained oil-packed sun-dried tomatoes, chopped
  • 1 tablespoon chopped rosemary
  • 1/4 teaspoon black pepper
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 1 3/4 cups whole milk
  • 1 1/4 cups chicken broth
  • 3 teaspoons concentrated chicken base, such as Better than Bouillon

Instruction

  • Prepare according to recipe instructions.
  • Prepare according to recipe instructions. Prepare only half of what the original recipe indicates. Shred and set aside in a bowl.
  • Heat 2 tablespoons oil in large skillet over medium heat.
  • Add onion and garlic; cook until soft, about 6 minutes.
  • Add mushrooms, carrots, peppers, and celery; sauté for about 4 minutes.
  • Add to bowl with chicken; mix in green onion, sun-dried tomatoes, rosemary, and pepper.
  • Add butter to a large saucepan and melt over medium hit. Whisk in flour for 2 minutes.
  • Gradually whisk in chicken broth and then milk. Stir in chicken base.
  • Bring the mixture to a boil and season to taste with salt and pepper. Stir into chicken and vegetable mixture.
  • Divide the dough into 6 equal pieces. Roll out pieces to 7-inch circles on a floured surface.
  • Divide the filling between six 2-cup ramekins. Cover each ramekin with 1 dough circle, pressing the overhang to the sides of the dish to adhere.
  • Cover and chill. Pies may be assembled 1 day in advance.
  • Heat the oven to 350°F. Brush the tops of each pie with egg wash (beat 1 egg with 1 teaspoon milk); poke 3 slits with a knife in the tops so steam can escape.
  • Bake until the pies are golden and the filling is hot and bubbly. Approximately 45 minutes.