Ingredients
1 cup half-and-half
½ cup chicken broth
4 tbsp all-purpose flour
3 cups pre-roasted chicken, preferably Rotisserie Chicken, shredded
2 cups mixed frozen vegetables, thawed
2 tbsp parsley, fresh, chopped
2 tbsp spring onions, or chives, chopped
2 tsp dried thyme
1 tsp lime juice, or lemon juice
½ tsp lime zest, or lemon zest
salt and ground black pepper, to taste
7¼ oz pie crust, prepared, chilled
Preparation
Preheat your oven to 425 degrees F.
Whisk together the half-and-half, chicken broth, and flour in a medium saucepan over medium heat.
Allow the mixture to come to a boil before reducing the heat to low. Stir the pot frequently and cook for about four minutes or until the mixture thickens.
Add the thawed frozen vegetables to the pot along with the shredded rotisserie chicken, parsley, chives or spring onions, thyme, lemon or lime juice, and lime or lemon zest. Stir to combine.
Season the filling with salt and pepper to taste. Adjust accordingly
Lightly flour a clean work surface to roll out the pie crust on. Cut evenly into four sections. Tend to your pot pie filling.
Pour the filling into four 12-cm ramekins. Cover the tops of the ramekins with the four pie crust sections. Fold and press the edges down over the rims and trim any excess dough.
Puncture the tops in an “X” shape.
Set in the oven on top of a baking pan to cook for 25 minutes or until the crust is browned and the filling is bubbling hot.
Let cool slightly before serving.
