Topless Chicken Pot Pies

Instructions

• Roll out pie crust and cut into twelve, 3 inch circles.
• Press each circle into lightly oiled and floured muffin tin.
• Cut chicken breast into 12 inch cubes and brown on medium high in skillet with 1/2 tbsp. olive oil.
• Remove chicken from pan and add onion and garlic. Sauté until onions are translucent.
• Transfer to 4 quart boiler and add sage, parsley and frozen vegetables.
• Add with flour, salt and pepper to skillet mixing with scrapings rom chicken and onion sauté. Brown flour mixture on medium high heat with remaining 1/2 tbsp. olive oil.
• Slowly add 1 cup chicken broth to make a thick roux.
• Add roux to vegetables and chicken in 4 quart boiler.
• Slowly add remaining chicken broth and 1 cup water and bring to boil, stirring constantly.
• Lower heat to medium and continue cooking for about 20 minutes or until sauce thickens. Mixture should be liquid but not runny.
• Once desired consistency is reached remove from heat.
• Spoon chicken and vegetables into pie crusts in prepared muffin tins.
• Bake in 350° oven until edges of pie crust is golden brown. About 25 minutes.
• Garnish with grated parmigiana reggiano before serving.
• Pies can be prepared and frozen (unbaked) for up to 1 month. If freezing line muffin tin with metal baking cups before filling and allow filling to completely cool before placing pies in air-tight, freezer safe container.