Chicken Pot Pie

1 refrigerated pie crust roll
4 chicken breasts, diced
1/3 cup flour
1/2 tsp fresh oregano
1/4 tsp black pepper
2 1/2 cups reduced sodium chicken broth
1 1/2 cup carrots, finely diced
1 1/2 cup frozen peas
milk (optional)
sea salt (optional)
10 oz or 20 oz oven safe ramekins (Will need four ramekins if using the 20 oz)

Preheat oven to 400 degrees and let pie crust come to room temperature.  I boiled chicken until done. I let it cool and then cut into pieces.  I used my food processor to finely chop the carrots. It took about three carrots. In a saucepan, add broth, flour, oregano and pepper. Add carrots and cook over medium heat until broth thickens and bubbles. Add peas and heat through. Set aside.

Unroll pie crust. I flipped over one ramekin onto the pie crust. Using a knife, I cut around the ramekin leaving a tad bit of room for the pie crust to fold over. Make as many as you need. Fill ramekins and drape pie crust over each. Cut a slit or an 'x' into each for steam to escape. Light brush milk on top and sprinkle salt.

Place a jelly roll pan in the oven. Place ramekins on the jelly roll pan in case anything spills over when cooking.

Bake uncovered for about 20 minutes or until top is golden brown. Let cool for about 10-15 minutes.


538 calories per serving if you do the milk and salt topping.