These individual chicken pot pies are one of my favorite things to make for Dave and I when we are sailing. This is especially true in the fall when the leaves are turning, and it is getting chilly outside. What I like about this recipe is that it uses no flour, much less butter and less chicken stock. But to give the pot pie the right consistency, I use heavy cream instead of milk. For the right size dish, any kitchen store will sell small ramekins if you don’t have them at home. I find that my guests enjoy having their own serving dish!
Preheat oven to 375 degrees F. Lay crescent roll flat on a board that has been covered with plastic wrap. Seal all perforations to make one sheet. Set aside. Melt butter over medium high heat and add the onions, carrots and garlic. Add salt and pepper. Sauté until the carrots are tender and the onions are translucent. Add the broth, herbs, and chicken. Cook over medium heat for a couple minutes. Add the heavy cream, sherry and peas. Bring to a boil, cover and turn off heat.
Take your individual ramekins and turn them over on the crescent roll sheet. Using a knife, cut out the round dough toppings around the edges of the ramekins. Set the dough toppings aside. Move the ramekins over to a baking sheet. Fill each of the ramekins with enough of the chicken mixture leaving a quarter of an inch at the top. Lay the round dough over each of the individual pots. Brush with egg mixture. Bake 35 minutes or until pot pies are golden brown and the broth mixture is bubbling. Serves 4-6.
*By reducing 8 tablespoons butter and 4 cups of chicken stock, this recipe also eliminates using flour completely with the substitution of heavy cream
Ingredients
Directions
Preheat oven to 375 degrees F. Lay crescent roll flat on a board that has been covered with plastic wrap. Seal all perforations to make one sheet. Set aside. Melt butter over medium high heat and add the onions, carrots and garlic. Add salt and pepper. Sauté until the carrots are tender and the onions are translucent. Add the broth, herbs, and chicken. Cook over medium heat for a couple minutes. Add the heavy cream, sherry and peas. Bring to a boil, cover and turn off heat.
Take your individual ramekins and turn them over on the crescent roll sheet. Using a knife, cut out the round dough toppings around the edges of the ramekins. Set the dough toppings aside. Move the ramekins over to a baking sheet. Fill each of the ramekins with enough of the chicken mixture leaving a quarter of an inch at the top. Lay the round dough over each of the individual pots. Brush with egg mixture. Bake 35 minutes or until pot pies are golden brown and the broth mixture is bubbling. Serves 4-6.
*By reducing 8 tablespoons butter and 4 cups of chicken stock, this recipe also eliminates using flour completely with the substitution of heavy cream