6-8 pieces skinless chicken thighs, cut into bite-sized
2 cans Campbell's golden mushroom condensed soup
4 medium sized red potatoes, cut into bite-sized
½ cup chopped carrots
½ cup peas
1 medium onion, chopped finely
2 tsp. rosemary
1 tsp. thyme
1/2 cup flour
1 box frozen pie crust, thawed
Deep bowls or ramekins
salt and pepper to taste
1 Tbsp. butter
1 egg, beaten
Method:
1. Pre-heat oven to 400° F.
2. Bring a pot of water to boil, pre-cooked potatoes and carrots. Drain and set aside.
3. Pat meat dry with paper towels, season with some pepper and salt.
4. Melt butter in medium heat, fry onions unitl soft and transparent, add spices and cook until fragrant. Add in chicken meat, golden mushroom soup and mix well unitl meat is coated with the soup. Stir in the rest of the vegetables and mix well.
5. Season to taste with salt and pepper if necessary. Remove from heat and mix in the flour to thicken mixture. Set aside to cool.
6. Pour chicken mixture into prepared ramekins. Roll and cut crust in rounds big enough to cover the ramekins. Place on top of chicken mixture and brush egg wash on top of crust. Bake in oven for about 20 minutes, or until golden brown. Note: I would put a pan under the pies on the lower shelf to catch any drippings.
