Here is my February recipe for The Hinton Voice (my local newspaper). They feature an original recipe of mine in their first issue each month.
[Everything in mini form is cute. Throw a mason jar into the mix and I’m completely smitten! I had recently come across a box filled with ½ pint, wide-mouth mason jars, and I immediately set them aside for a future recipe. I have always admired cute little desserts in mason jars, like cupcakes and cheesecakes, but since I’m trying to eat healthier right now, I knew that making either of those would probably not be in my best interest.
I was planning on making a chicken pot pie for dinner one night, when suddenly it occurred to me that this recipe would work incredibly well in jars. Not only could I easily make a lighter version for myself by omitting the pie crust around the inside of the jar, I could also cook it and eat it in the same dish, which is always a bonus for someone who hates doing dishes as much as I do! These could also easily be stored in the freezer, either before or after they are cooked. Anything that I can cook, eat, and freeze all in the same dish is a winner in my books!]
Recipe Makes 6 individual pies
- The dough for a double pie crust (can use homemade or store-bought)
- 2 tbsp + 2 tsp butter, divided
- ½ medium onion, diced
- 3 medium carrots, diced
- 1 cup cooked chicken, diced (I used a rotisserie chicken)
- 2 cups milk
- 1 cup chicken broth
- 2-3 tbsp flour
- ½ cup frozen peas
- salt & pepper to taste
Preheat a large frying pan over medium heat. Melt 2 tsp butter and sauté carrots until lightly cooked, about 2-3 minutes. Add onions and cook an additional 2 minutes. Set aside.
In large saucepan set to medium heat, melt remaining 2 tbsp of butter, then add 2-3 tbsp of flour (you’re going for a paste like texture here) and cook for 1-2 minutes until the mixture (roux) is lightly browned.
Whisk in milk and broth 1 cup at a time, bringing each cup to boil before adding the next.
Add chicken and peas, and then simmer for 5-7 minutes until sauce has thickened.
Meanwhile, roll out pie crusts, cutting each of them into quarters. Line jars with crust, being sure to seal all of the edges.
Scoop filling into jars, then roll out remaining pie crust to top jars, using a fork to seal and around the edges.
Bake in a preheated 425 degree oven for 15 minutes until crust has lightly browned. Remove pies from oven and cover with foil and bake for another 15 minutes.
Tip: for a golden brown pie crust whisk an egg and 2 tsp cream together and brush onto tops of pie crusts before baking.
Calories - 279 Fat - 15 Carbs – 25 Protein - 11 Fibre – 2