A great lunch serving or appetizer, I prefer to use pre made crust to make it easier.
Ingredients
Homemade pie crust or Pillsbury pre-made
For the filling:
3 Tablespoons unsalted butter
1 medium sweet onion, chopped
1 large russet potato, peeled and diced or red potato
1 red pepper, diced
2 cloves garlic minced
8 ounces sliced mushrooms (Button)
Pinch crushed red pepper
Kosher salt and fresh ground black pepper
8 ounces frozen peas
1.5 ounces Glace de Poulet gold base
1 roasted chicken. (I prefer Lucky’s market on Weds when they are $5.00 each and always moist)**
2 peeled and diced carrots
For the Cream Sauce:
½ stick Irish butter
1 cup all-purpose flour
2 ½ cups rich chicken broth
½ cup whipping cream
1 teaspoon poultry seasoning
Dash of hot sauce
Directions
- Filling: Melt butter in a large saute pan set over medium heat. Add onion and potato, saute 5 minutes. Add garlic , red pepper, corn and mushrooms and saute about 12 minutes. Add pinch of crushed red pepper
- While sautéing vegetables pull skin off chicken and discard. Remove from bones and shred meat into bite size pieces. Stir into vegetable mix with peas.
- Cream sauce: Melt butter over medium heat in a large sauce pan. Add flour and whisk until smooth. Whisk in chicken stock and Glace of roasted chicken and simmer until thickens to a creamy sauce.
- Add cream, splash hot sauce and re-season adding poultry seasoning.
- Pre-heat oven to 375. Brush butter into ramekins and Place creamy chicken mixture ¾ with mixture. Add pie crust disc and pinch. Brush pie crusts with beaten egg.
- Bake for 20 minutes until golden brown. Serve hot
