Free-standing Chicken Pot Pies

These are perfect make at home pot pies for those of us who have a severe love-hate relationship with pie crust. We do three a person and don’t really need a side to go along with it. They are fantastic.

(Ignore the tape measure)

 (Serves 4)

Ingredients:

12 Vol-au-vent Pastry Shells (You can find them in the freezer section near the Éclairs)
2 Chicken Breasts

2 tbsp Chicken Bullion

2 cups Water

1 Bay Leaf

8 oz Mushrooms, sliced

1 Onion, diced

8 oz Baby Carrots, roughly chopped

2 tbsp Butter

1/4 cup White Wine

1/2 cup Whipping Cream

2 tbsp Butter, melted

2 tbsp Flour

5 oz Frozen Peas

Salt, pepper, nutmeg

1-2 tsp Lemon Juice

Directions:

Season chicken with salt and pepper. In a large, tall sided pan, bring 2 cups water and chicken bouillon to boil, stir and add Bay leaf. Reduce to simmer, add Chicken breasts and cover. Simmering 15-18 minutes. Remove Chicken to plate, keep warm. Strain and reserve 1 cup of chicken stock.

Prepare Vol-au-vent shells according to package instructions.

Melt 2 tablespoons of butter in pan, add vegetables, and stir to coat. Add White wine, chicken stock, whipping cream and cook for 5 minutes. Make a roux mixture with the flour and melted butter, stir into vegetables to thicken. Dice chicken and add it, along with the frozen peas to the vegetable mixture. Heat through, adding salt, pepper, nutmeg and lemon juice.

Spoon mixture into vol-au-vent shells. Serve.