Chicken Pot Pie

 serving size: 4 Individual  3x5x2” serving dishes

Crust:

6 ozs all purpose flour

1 Tbsp sugar

2 tsps salt

4 ozs butter

6 Tbsps cold water, cut in small pieces

Mix flour, salt and sugar.  Blend in butter with a pastry blender just until distributed.  Sprinkle water on flour. push all ingredients with your hands, careful not to overwork dough. roll out into about 1/4 inch thick rectangle.  Reffigerate

Chicken Filling

1 chicken breast boneless and skinless, large dice

3 tbps butter

2 cloves garlic, minced

1 small onion, diced

2 carrots, peeled and diced

1 medium potatoes, peeled, large dice

1 stalk celery, small dice

2 Tbsps flour

1 cup chicken broth

1/2 cup half and half

1 cup frozen peas

salt, pepper to taste

Saute  garlic in butter.  Add onions, cartots, celery and cook just a few minutes.  Add flour to the chicken and immediately add to the cegetables.  Continue to saute until chicken us lightly btowned.  Add chicken broth and galf snd gslf.  bring to s boil and cook until thick. season with salt and pepper, add ffozen peas. Remove from stove and cool.

Assembly:

Equally divide chicken filling into 4 ramekins, cut rolled pie dough the same size as the top of ramekin.  Place dough over pie filling, eggwash and bake in a 375 oven until golden briwn delicious!  C very devouring!  It will be very hot!