Ingredients: |
Ingredients: 4 cups chicken broth
1/2 cup butter
1 onion, finely chopped
2 large carrots cut in 1/2-inch rounds
1 rib celery, sliced
3 Tbsp chopped chives
2 cloves garlic, minced
Salt and ground black pepper
1/2 cup all-purpose flour
1/4 cup heavy cream
3 Tbsp dry sherry
3 cups shredded cooked chicken breast
1 bag frozen pearl onions
1 box frozen peas
2 packages store-bought pie dough
1 egg beaten with 1 tablespoon water
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Directions: |
Directions:Preheat your oven to 375 F.
In a large saucepan heat chicken broth and bouillon cube over medium heat until hot. In a Dutch oven, melt butter over medium heat. Add onions, carrots, celery, chives, and garlic, and saute until tender. Season with salt and pepper. Add the flour and stir together until it becomes pasty and lump-free for about 2 minutes. Stir in the hot broth, heavy cream, sherry, chicken and onions and peas. Bring to a boil then reduce to a simmer. With a ladle, fill 6 ovenproof ramekins or bowls with the filling. Place on baking sheet.
Sprinkle flour on the countertop. Roll out dough an extra inch. Using a biscuit round or mold, cut out dough to cover the tops of your oven-proof bowls, with about 1/2-inch hangover, depending on their size. Crimp the dough over the edge of the ramekin. Brush with the egg wash and make 4 small slits on the top. Sprinkle with kosher salt and place on a baking sheet. Bake for 35 minutes. Remove from the oven and serve. |
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