Chicken pot, chicken pot, chicken pot PIE!

I've discovered that my children love peasant pies.  They raved about shepherd's pie and now I've discovered their love of chicken pot pies.  And really, what's not to love about veggies, meat and sauce under pastry?

Last night, here's what I did:

Roast some vegetables (2 onions, 8 brussels sprouts, 2 small potatoes, 1/2 head cauliflower) with olive oil and salt in a 425 oven for about 50 minutes.

Cook some chicken breasts on the stovetop - medium heat, olive oil, salt. About 15 minutes total. 

Make a roux.  Equal parts butter and flour. (2 TBS each?) Cook it for a few minutes to cook out the flour taste:

Roux the day?  Who talks like that?

Add 5oz can of evaporated milk and 1/2 a Korr's chicken bouillon cube (or 1 Wyler's).  Cook over low for 2 minutes.  Add enough water to make 1 3/4 cups sauce.  Add 2 tsp fresh herbs (I had thyme, parsley and tarragon). (Next time I'd add just a few drops of lemon juice, I think.)

Lightly spray ramekins with cooking spray and layer in the vegetables, sauce, diced chicken, sauce. (Next time, I'd mix up the chicken and veggies to evenly distribute them, but I'd still layer the sauce in. I'll also fill them more.)

Make an egg wash with one egg and a little water.  Brush on the outside edge of the ramekin.  Cut out a circle of dough just bigger than the ramekin.  I used Pillsbury's crescent dough.  Brush egg was over dough and dust with a sprinkling of herbs.

Set on a sheet pan and bake in the still 425 oven until golden brown.  Mine took about 5 - 7 minutes.

Yummy!

Shopping List:

Assorted vegetables (ie onion, brussels sprouts, cauliflower, potatoes)

Olive Oil

Salt and Pepper

2TBS butter

2TBS flour

5oz can evaporated milk
Korr's chicken bouillon 

water

Chicken breasts, cooked and diced

2 tsp assorted herbs (ie thyme, parsley, tarragon)

Pillsbury crescent roll dough (either a sheet, or press the perforations flat)

1 egg

water