Dinner

Smokin’ Chicken Pot Pies

Makes 2 pies

4 frozen pie crusts

1 onion, peeled & diced

2 tsp vegetable oil

2 Tbsp minced garlic

2 Tbsp Herbes de Provence

1 tsp salt

1 tsp pepper

1/2 pound carrots, peeled and diced

1 potato, peeled and diced

1 cup of frozen peas

2 Tbsp butter

1 Tbsp flour

1/2 cup heavy cream

1 cup chicken stock

2-3 cups cooked smoked chicken, chopped

  1. Saute onion in oil over medium heat to caramelize for 5-10 minutes.
  2. Whisk in butter, flour and chicken stock.  Slowly whisk in heavy cream.  
  3. Mix in remaining ingredients.
  4. Divide the mixture in half and spoon half into a pie crust and half into another pie crust.  
  5. Cover the 2 pies each with another pie crust.
  6. Cut a couple of slits in top of crust and bake at 350 degrees for 45 minutes.