Chicken Potpies

Yup - that's right...I made my OWN chicken potpies.....who needs frozen Banquet's when you got L-Sodahl in the house!!  These were ammmmaaaaazzzzzing!!!  They were actually really easy to make too - don't judge the pic (I used the wrong pie crust...)  I added a little bit of LISA style to them - you can kinda see it :)  I got my little ramekins as a gift from Miss Nicole (roomie!) - so guess you'll have to ask her where she got them.  They work perfect for this dish!!  (part of the reason why I tried it...well that and I had leftover pastry sheets & rotisserie chicken!)  Make it - they were yummy!!  AND another great reason to make these - is you can FREEZE them and all you have to do it pop them in the oven....for real - just like Banquet!

Makes 4 servings - Bride and Groom Cookbook

Ingredients:
1 tablespoon olive oil
1 small yellow onion, chopped
4 medium cloves garlic, chopped
2 teaspoons chopped fresh thyme or 3/4 teaspoon dried thyme
salt / pepper
1/2 cup dry white wine
1 tablespoon flour
2/3 cup chicken stock (or low sodium canned chicken broth)
1 jar (16oz) Alfredo sauce, I used Classico
3 cups shredded purchased roast chicken (I used a rotisserie chicken)
1 package (10oz) frozen mixed peas and carrots, thawed
2 frozen pastry circles or sheets for 9-inch pie
1 egg, lightly beaten

Preheat the oven to 425.  Line a baking sheet with foil.

Heat the oil in a large saucepan over medium heat.  Add the onion, garlic, and thyme and season lightly with salt and pepper.  Cook, stirring frequently, until the onion is soft, 5-7 minutes.  Add the wine and cook until it has evaporated but the onion is still most, about 2 minutes more.  Sprinkle the flour over the onion and cook for 1 minute.  Add the stock and stir until well incorporated and slightly thickened.

Remove the pan from the heat.  Stir in the Alfredo sauce, then the chicken and peas and carrots.  Adjust the seasonings with more salt and pepper.  Divide the filling amount four 1 1/2 ramekins.  Set aside.

Place frozen pastry circles or sheets on work surface and let that slightly, about 10 minutes.  Place a ramekin directly on pastry.  Cut out a circle 1 inch wider than the bottom of the ramekin.  Drape the pastry over the ramekin and seal by pressing gently on the sides of the ramekin.  Repeat with remaining ramekins.  Brush the pastry with the beaten egg.

Place potpies on the prepared baking sheet and bake until the crust is golden, 35-45 minutes.  Let stand for 15 minutes before serving.

DO AHEAD: The filling can be made and pies assembled 1 day ahead.  Cover and refrigerate then bake as directed.

FREEZE: We recommend baking 2 potpies and freezing the remaining 2.  Do not brush the pasty with the beaten egg before freezing the pies.  Cover the ramekins with foil and freeze.  Bake the frozen pies, covered in foil, in 425 degree oven for 30 minutes.  Then remove foil, brush with beaten egg, and continue baking until crust is golden, about 30 minutes.