Chicken Pot Pie

Chicken Pot Pie
Difficulty: Moderate

Ingredients
2 1/2 cups cooked skinless rotisserie chicken cut into large chunks
1 1/2 cups chicken broth
1/2 cup whole milk
1/2 cup heavy cream
1 1/2 cups of carrots diced
1 1/2 cups celery sliced
1 cup red onion diced
1 1/2 cups red potatoes diced
1/2 cup frozen peas
1/2 cup frozen corn
1/2 tsp dried thyme
2 tsp dried tarragon
1/4 tsp garlic powder
2 heaping tbsp flour
2 tbsp olive oil
salt
pepper

Directions
Mix and rollout pie crust to fit over baking bowls and place in refrigerator until ready to use.  Preheat oven 350 Degree F.  In a large skillet, add olive oil and the red potatoes.  Cook for 8 minutes toss occasionally, with lid on until potatoes are almost half way cooked. Add carrots, celery, onions and cook until slightly tender.  Mix in thyme, tarragon, garlic powder. salt and pepper.  Sprinkle the flour over the vegetables and mix until all flour is absorbed and sauté for a few minutes until the raw flour absorbs the seasonings.  Stir in chicken stock, milk, cream and mix until it thickens, add cooked chicken, frozen peas and corn.  Cook for a few minutes and then set aside until slightly cool, place in individual bowl and place pie dough on top, cut slits to vent. ( You can brush small amount of cream on top of pie dough to get a nice golden color).  Cook pies for 30 to 40 minutes.  Let pies rest for 15 minutes before serving.
Serves 4

Pie Crust
Ingredients
2 cup OO flour or All Purpose
1 stick of shortening (1cup) cubed
1/4 to 1/2 cup cold water
pinch of salt
1 tsp sugar
Directions
Place flour and shortening, salt and sugar in a mixing bowl, cut in shortening with a pasty cutter or fork.  Drizzle in cold water slowly and mix well, it should start pulling away from the bowl. Form a disk shape, wrap in plastic wrap and place in refrigerator for at least 1 hour.  Roll out dough to fit around bowls.