Sd's Chicken Pot Pie

Classic chicken stew with a pastry crust

• Ready In: 45 mins
• Serves: 4
• Yields: 4 pies

Ingredients

• 2  uncooked chicken breasts, cut into 1 inch cubes
• 3  tablespoons canola oil, divided
• 1⁄2 cup  diced onion
• 1⁄2 cup  diced carrot
• 1⁄2 cup  diced celery
• 1  garlic clove
• 2 -3  tablespoons flour
• 2 -2 1⁄2 cups  chicken stock
• 1⁄2 teaspoon tarragon
• 1  teaspoon parsley
• 1  teaspoon salt (to taste)
• 1⁄2 pepper (to taste)
•  cooking spray
• 1 (16 ounce) package  pie crusts

Directions

1. Heat 1.5 TBSP oil in large non stick pan on med-high. Add chicken and stir to brown on all sides. Remove chicken from pan. If needed, add additional oil to pan. Add celery, carrots and onion and cook until tender. add garlic and cook for one minute longer. Add flour and stir until smooth. Lower heat to medium and cook 1-2 minutes until ROUX is desired color (a little darker color makes a richer sauce). Slowly stir in Chicken broth. The mixture should start to resemble a creamy stew. Add more/less broth based on your preferences. add remaining seasonings and cook 4-5 minutes.
2. Spray ramekins with cooking spray. divide stew mixture evenly between ramekins. top with pie crust and back at 375 for 10-12 minutes or until brown.