Chicken Pot Pie

I enjoyed playing around with this recipe. I tried to keep it simple by using a 

store-bought gluten-free pie crust. Feel free to make your own crust if you choose. This recipe

makes 6 large ramekin pies. Top each ramekin with crust completely or bake circles of the 

crust separately and serve

Ingredients:

2 TBS olive oil

2 cups onions, chopped

2 cups celery, chopped fine

3 cloves garlic, minced

2 TBS butter

1/3 cup flour (I used gluten-free)

1/3 cup cognac, sherry, or brandy

2 1/2 cups chicken broth

15 oz bag peas and carrots, frozen

1/2 cup heavy cream, warm

1 TBS fresh thyme

1 TBS fresh rosemary

4 cups, chicken, cooked and shredded

1 frozen pie crust, thawed 

1 egg white, beaten

Directions:

1. Heat oil in a large saucepan on med/high heat. Add onion and celery and stir. Cook for 5 mins.  

Stir in garlic and cook for 2 mins. Add butter and melt. Stir in flour and let cook for 3 mins. Stir in cognac and cook for 3 mins.

2. Add chicken broth, peas, carrots, cream, thyme, and rosemary. Bring to a boil. Reduce heat and let simmer until it thickens (approx 10 mins). Stir in chicken.

3. Place dough onto a floured cutting board or a silicone mat. With a cookie or biscuit cutter, cut circles

approx. 1 inch wider than the diameter of your ramekin (example: If ramekin is 4 inches on top diameter, then you want to cut 5-inch circles.)

4. Fill each ramekin with pie filling approx. 1 inch from the top of the ramekin. Place a dough circle on the top of the ramekin, pressing gently around the edge to seal. Brush egg white on top of the dough.

Bake in a preheated 375-degree oven for approx. 30 mins., or until the crust starts to brown.