CHICKEN POT PIE DOMES RECIPE BY TASTY

Steps:

• Heat a large pan over medium-high heat. Add the oil and the chicken breast. Season with salt and ¼ teaspoon black pepper, and cook for 6-8 minutes, stirring occasionally until the chicken is cooked through.
• Transfer the chicken to a medium bowl and return the pan to the stove.
• Reduce the heat to medium and melt the butter in the pan.
• Add the onion, carrot, and celery, cooking until the vegetables have softened and the onion is translucent, 8-10 minutes.
• Sprinkle in the flour, stirring well so there are no lumps.
• Add the garlic, parsley and thyme, and cook for 2-3 minutes more, until fragrant.
• Pour in the chicken broth and stir occasionally until the sauce has thickened, 3-5 minutes.
• Stir in the frozen peas and reserved chicken.
• Season with salt and pepper, then pour in the heavy cream.
• Stir to combine and cook until the peas have defrosted. Remove the pan from the heat.
• Preheat the oven to 375°F (190°C)
• Lightly flour a clean work surface. Lay out 1 pie crust and lightly brush the top with water. Place another pie crust on top and lightly dust with flour.
• Using a rolling pin, gently roll out the dough in order to bind the 2 crusts, taking care not to make them thinner.
• Place a 5-inch (12 cm) metal bowl in the center of the crust and cut out a circle 2 inches (5 cm) larger than the bowl.
• Place the cut-out dough circle inside the bowl, making sure to fully press down so the dough is flush against the surface of the bowl.
• Fill the bowl with ¼ of the chicken mixture.
• Roll the excess pie dough into a large circle. Cover the filled bowl with the dough circle slightly larger than the diameter of the bowl.
• Press the edges of the dough together, then use scissors to trim any excess dough. Crimp the edges to close.
• Repeat with the remaining pie crusts to make 3 more bowls.
• Arrange the bowls on a baking sheet. Use a small knife to make small slits in the top crusts.
• Bake for about 45 minutes, until the tops are a deep golden brown.
• Let cool until the bowls are cool enough to handle.
• To serve, place a plate on top of a pie, then invert onto the plate. Garnish with parsley.
• Enjoy!