Ingredients Jump to Instructions ↓

  1. 4 cups chicken broth

  2. 1 bouillon cube

  3. 1/2 cup (1 stick) butter

  4. 1 onion, finely chopped

  5. 2 large carrots cut in 1/2-inch rounds

  6. 1 rib celery , sliced

  7. 3 tablespoons chopped chives

  8. 2 cloves garlic, chopped fine Salt and freshly ground black pepper

  9. 1/2 cup all-purpose flour

  10. 1/4 cup heavy cream

  11. 3 tablespoons dry sherry

  12. 1 store-bought 2-pound rotisserie chicken, shredded

  13. 1 (7-ounce) bag frozen pearl onions

  14. 1 (9-ounce) box frozen peas

  15. 2 (9-ounce) packages store-bought rolled out pie dough

  16. 1 egg beaten with

  17. 1 tablespoon water

Instructions Jump to Ingredients ↑

  1. Preheat your oven to 375 degrees F. In a large saucepan heat chicken broth and bouillon cube over medium heat until hot. In a Dutch oven , melt butter over medium heat. Add onions, carrots, celery, chives and garlic , and saute until tender. Season with salt and pepper. Add the flour and stir together until it becomes pasty and lump-free, about 2 minutes. Stir in the hot broth, heavy cream, sherry, chicken and frozen onions and peas. Bring to a boil then reduce to a simmer. With a ladle, fill 6ovenproof ramekins or bowls with the filling. Place on baking sheet. Sprinkle flour on countertop. Roll out dough an extra inch. Using a biscuit round or mold, cut out dough to cover the tops of your oven-proof bowls, with about 1/2-inch hangover, depending on their size. Crimp the dough over the edge of the ramekin . Brush with the egg wash and make 4 small slits on the top. Sprinkle with kosher salt and place on a baking sheet. Bake for 35 minutes. Remove from the oven and serve.


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