Heat the butter in a large saute pan or pot over med heat. When its melted, add the onion, carrots and garlic and cook until the onion is translucent and the carrots begin to soften (5 min). Add the mushrooms and pearl onions and cook, stirring occasionally, for another 5 min. Stir in the chicken and the flour, using a wooden spoon to ensure the veggies and meat are evenly coated with flour.
Slowly pour in the chicken broth, using a whisk to beat it in to help avoid clumping with the flour. Once the broth is incorporated, add the milk and half and half and simmer for 10-15 min, until the sauce has thickened substantially and lightly clings to the veggies and chicken. Stir in the peas. Season with salt and pepper.
Preheat the oven to 375 degrees. Cut the pastry into quarters. Roll out each peace on a floured surface to make a 6 in square.
Divide the chicken mixture among 4 oven proof bowls. Place a pastry square over the top of each bowl and trim away excess with a pairing knife; pinch the dough around the edges of bowl to secure it. Brush the top with egg whites and bake 25 min or until golden brown.
Originally Submitted
2/7/2011
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