Doni’s Herbed Chicken Pot Pie
4 T. butter 1 small shallot, minced 1 white onion, diced 2 cloves garlic, minced 2 tsp. fresh rosemary, finely chopped 1 1/2 tsp. dried oregano 1 1/2 tsp. dried tarragon 4 T. flour 4 cups chicken broth 1/2 cup white wine (optional) Salt and freshly ground pepper, to taste 3 cups cubed, cooked chicken 2 cups total frozen vegetables: peas, carrots, pearl onions, etc. 1 egg, beaten, with a little waterSaute in a large pot over medium heat until tender the onions, shallots and herbs.
Stir in the flour and cook until the floury taste is gone.
Add the chicken broth and white wine. Simmer and stir until the sauce thickens. Season with salt and pepper. Add the frozen vegetables. As the sauce cools, roll out enough pie dough to cut 8 tops, including enough excess on each piece to hang down over each cup’s top edge. (I hope this makes sense. If not, look closely at the picture, above. Imagine the dough discs are lids fitting on and over a jar lip.)
Spoon enough filling into each modestly sized cup or small bowl so it nearly reaches the top. Brush the cups’ top lip with the egg wash, including a little ways down the outside edge, so the dough will stick to the cups. Set a dough disk on each cup top, pressing firmly around the edges to hold in place.
Make a tiny steam-escape slit in the top of each dough top. Brush the dough with the egg wash, then sprinkle with a little salt, pepper and dried oregano or rosemary.
Set the cups on a cookie sheet and bake in a preheated, 375-degree oven for about 20 to 25 minutes, or until the crusts are golden brown.
Serve hot. Makes about 8 small pot pies. (More or less, depending upon the size of your pot pie containers.)
