Instructions

Preheat oven to 375F.

Cut chicken into small, bite size pieces.  Set aside on a plate.

Cut the carrot, celery, onion, mushrooms and potato into small bite size pieces.  Set aside.   Finely chop the rosemary (add a little kosher salt to the rosemary; this will help to chop it finer).

Heat a large, cast iron skillet on the stove over medium-high heat.  One pan is hot, add 1 tablespoon of oil.  Add the chicken and sauté.  Season with 1 1/2 tablespoons of the rosemary, S&P and garlic salt.  Cook for approx. 8 minutes.  Add the garlic and cook for another minute.  Remove chicken from pan, transfer to a clean plate and set aside.

Using the same skillet, add another tablespoon of oil.  Add the onion, carrot, celery, mushrooms and potato.  Sauté for about 5-10 minutes, until mushrooms start to get a golden brown.  Season with the S&P, Italian seasoning and remaining rosemary.   Continue cooking for 3 minutes.  Turn heat to low, add flour and stir, cooking for another 2 minutes.

Add the cream and broth and stir.   Continue simmering until the mixture is thick.

Chicken Pot Pie-Up Close!

Meanwhile, prepare your crocks or soup bowls.  Spray the inside of the bowls with cooking spray.  Place the bowls onto a baking sheet.  Separate the egg; place the egg white into a small bowl and the egg yolk into a another small bowl.  Whisk the yolk.  Use a pastry brush to brush the yolk onto the top edge of the bowls (also get the outside of the bowl at the top).  Fill each bowl with the chicken and veggie mixture.  Place pie dough over each bowl, allowing it to hang over the edges of the bowl.  Crimp the dough around the bowl (it’s ok to let some of the dough come down lower on the outside of bowl).

Chicken Pot Pie

Brush the egg white over top of the dough.  Using a knife, cut a slit into the top of the dough on each bowl (to allow steam to escape while baking).  Bake in the oven for approx. 30 minutes, until hot and bubbly.  Remove from the oven, place each crock onto a plate and serve.

Mangia! Enjoy!