large chicken breasts cups water stick unsalted butter cup all-purpose flour carrots, peeled, cut into 1/2-inch circles (12 ounce) bag frozen peas ½ teaspoon garlic powder Salt and freshly ground pepper to taste large egg, lightly beaten tablespoon of water
Place the chicken breasts in a large stockpot and cover with six cups of cold water. Bring the water to a boil, then reduce the heat to medium low, cover the pot and simmer for 20 minutes until the chicken is cooked through.
Remove the chicken from the pot and set aside to cool. Reserve the chicken broth it was cooked in. Once the chicken is cool enough to touch, chop or shred the chicken.
Melt the butter in a large stockpot over medium heat. Gradually add the flour and whisk until the mixture forms a paste. Cook for 2-3 minutes, stirring constantly.
Slowly add four cups of the chicken broth, whisking constantly to prevent lumps. Simmer for 10 minutes, stirring frequently, until the sauce begins to thicken. If at any point the sauce becomes too thick, add a little more chicken broth to your desired consistency.
Add the carrots, frozen peas and garlic powder. Add the diced cooked chicken. Season with salt and pepper to taste.
Preheat the oven to 350 degrees. Fill (6) 3.5-inch, six-ounce ramekins to the top with the filling.
Place a pie crust over the top of each bowl. Fold the excess under, flute the edges and press into the rim of each ramekin to form a seal. Cut four small slits in the top of each crust. Combine the egg with the water. Brush the top of each pie crust with the egg mixture.
Arrange the ramekins on a baking sheet covered with aluminum foil (to catch any leaks while cooking). Cook for 1 hour and 10 minutes or until the pie crust is golden brown and the filling is bubbling. Allow the pot pies to cool for 15 minutes before serving.
287 kcal per serving
18 g per serving
20 g per serving