Ingredients
2 tbsp. Extra virgin olive oil
1 tbsp. fresh thyme, chopped
2 garlic cloves, minced
1 large onion, chopped
1 1/2 c. carrots, chopped
1 1/2 c. celery, chopped
kosher salt
Freshly ground black pepper
1/4 c. all-purpose flour, plus more for rolling out pie dough
2 c. low-sodium chicken broth
1 c. whole milk
1 rotisserie chicken, skin removed and meat shredded
1 package store bough pie crust, thawed in refrigerator over night
1 egg, beaten with 1 tbsp. water
Preparation
Step 1Preheat oven to 400 degrees F. Step 2In a large skillet over medium heat, add olive oil, thyme, garlic, onions, carrots and celery. Stir with wooden spoon for 5 minutes until vegetables soften. Season with 1 tsp salt and 1/2 tsp pepper. Add flour and continuously stir until flour is cooked and well incorporated. Slowly stir in broth and milk until mixture is smooth. Bring pot to a boil and simmer on low heat for 10 to 15 minutes until mixture begins to thicken. Fold in shredded chicken and transfer mixture to 4 large ramekins.Step 3Sprinkle flour on counter and roll out pie dough. Using a sharp knife cut circles of pastry 1/2" wider than the size of the ramekins. Lay pastry over the ramekins, tuck pastry into the filling to cover it completely. Cut steam vents on top of pastry with a sharp knife. Brush all over with egg wash.Step 4Place baking dishes on a baking sheet and bake in oven 20 to 25 minutes until pastry is golden brown and filling is bubbling. Serve immediately.
