(Yield: 3 pot pies)
1 chicken breast
1 carrot, chopped
1 leek, chopped
1 yellow onion, chopped
1 clove garlic, chopped
1/2 can green peas, drained and rinsed
1/2 can corn kernels, drained and rinsed
2 Tbls. butter
1 Tbl. flour
1 cup whole milk + 1 tablespoon
1 cup low sodium chicken broth
1 tsp. fresh thyme
2 frozen pie crusts, defrosted according to package
salt, pepper, olive oil
Pre-heat oven to 400º.
Heat olive oil over medium heat in large cast iron pot. Add chicken, seasoning each side with salt and pepper. Cook until done, about 5 minutes per side, remove and let rest a few minutes. Chop and set aside.
Add more olive oil to the pot, and add carrots, leeks and onion. Sauté until onions are translucent, about 5 minutes, then stir in garlic, green peas and corn kernels. Cook, stirring often, for another 3 to 4 minutes.
In the middle of the pot, add butter and flour, stirring vigorously with a fork until a roux forms. Pour in 1 cup milk and stir to combine.
Add broth and bring to a boil, then reduce to a simmer. Add chicken back into pot, stir in thyme, and let reduce for 10-15 minutes.
Meanwhile, prepare the individual cast iron pots. Roll out pie crusts on a floured surface. Using a pizza cutter, cut 6 circles into the dough.
Press one circle into each cast iron pot for the base. When soup is ready, carefully ladle into each pot, then cover with remaining pie crusts, pressing down on the sides to form a seal.
Beat egg with 1 tablespoon milk in a small bowl and lightly brush over each chicken pot pie.
Bake until crusts are golden brown, about 25-30 minutes. Let cool a few minutes and serve.