Chicken Pot Pies

Adapted from "The Pastry Queen"

Display units in Metric

FILLING
2	tablespoons	butter
1		yellow onion chopped
1	large	russet potato peeled & diced
3	cloves	garlic crushed
6	oz.	mushrooms minced
¹⁄₈	teaspoon	crushed red pepper
		salt & pepper to taste
1	lbs.	cooked chicken
SAUCE
1	stick	butter
¹⁄₂	cup	flour
2	cups	chicken stock (preferably homemade)
1	cup	cream
2	teaspoons	chicken base
	dash	hot sauce like Tabasco
		salt & white pepper to taste
		pie crust recipe or store-bought

Roughly dice the chicken meat.

In a large skillet, saute onion & potato in butter for 5 minutes.

Add garlic and mushrooms and cook appx. 10 minutes.

Stir in crushed red pepper and add salt & pepper to taste.

Stir in cooked chicken meat and green beans, and remove from heat.

In a saucepan, melt together butter & flour, and stir and cook until the flour browns very slightly.

Add stock cream, and a dash of hot sauce, and whisk & cook until thickened.

Season to taste with salt & pepper.

Stir together the filling & sauce ingredients and separate into bowls or ramekins, or into a baking dish if one large pie is desired.

Top with your favorite crust recipe or a refrigerated pie crust from the store, letting the edges hang over the dish.

Bake at 375* for appx. 20 minutes, or until the crust is browned.

*The pies can be assembled and then frozen, or assembled, baked, and then frozen.

Defrost pies and then bake as usual.

Roughly dice the chicken meat.
In a large skillet, saute onion & potato in butter for 5 minutes.
Add garlic and mushrooms and cook appx. 10 minutes.
Stir in crushed red pepper and add salt & pepper to taste.
Stir in cooked chicken meat and green beans, and remove from heat.
In a saucepan, melt together butter & flour, and stir and cook until the flour browns very slightly.
Add stock cream, and a dash of hot sauce, and whisk & cook until thickened.
Season to taste with salt & pepper.
Stir together the filling & sauce ingredients and separate into bowls or ramekins, or into a baking dish if one large pie is desired.
Top with your favorite crust recipe or a refrigerated pie crust from the store, letting the edges hang over the dish.
Bake at 375* for appx. 20 minutes, or until the crust is browned.
*The pies can be assembled and then frozen, or assembled, baked, and then frozen.
Defrost pies and then bake as usual.

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