In need of some good comfort food this fall? I was! The hubby and I teamed up and made these fabulous pot pies the other night. They tasted so good, way better than frozen. I will warn you that these take a little bit of time to make, it is not a 20 minute meal. I halved the original recipe, which I found in this months Everyday FOOD by Martha Stewart, but used the full amount of veggies. I should have made the full recipe and baked it a couple days later, because Abe wanted potpie again, a couple of nights later.
- In a medium saucepan, melt butter over medium heat. Add onion and carrot and cook until onion softens, about 6 minutes. Add flour and 1/2 tsp. salt; cook, stirring frequently, until mixture is pale golden, has a slightly nutty aroma, and is the texture of cooked oatmeal, about 5 minutes.
- Whisking constantly, add broth. Bring to a boil, stirring frequently, until mixture thickens, about 8 minutes. Reduce to a simmer and cook 10 minutes. Stir in chicken, peas, and thyme; season with salt and pepper. Divide mixture between four 12 ounce baking dishes; refrigerate until room temperature, about 20 minutes.
- Preheat oven to 375. On a lightly floured work surface, roll pastry to an 1/8-inch thickness. Cut into 4 equal squares, 1 inch larger than dishes; with a sharp knife, cut vents into pastry. In a small bowl, lightly beat egg yolk with 1 tsp. water; top potpies with pastry and brush with egg wash. Refrigerate 15 minutes. Bake until pastry is deep golden and juices are bubbling, about 35 minutes.