Recipes

1. Using a Dutch Oven, heat and add 3 tablespoons of vegetable oil and add cubed chicken until cooked, about 5 minutes. Add the onion, celery, broccoli, garlic, thyme, sage and season with salt and black pepper. Cook for about 3 more minutes or until vegetable are translucent. 
2. Sprinkle the flour to the chicken, mix until flour is incorporated. Add the milk and mix. Bring to a slight boil so that the flour cooks out and the sauce thickens, about 4 minutes. Add the cheddar cheese, cream cheese, and peas and carrots. Cook for about 2 more minutes
3. Place equal amounts of the pot pie filling in glass ramekins. Place pie crust over hot chicken mixture. Fold over edges to fit inside ramekin edges. Cut small slits in surface of crust with paring knife. Brush with egg and sprinkle with kosher salt. Bake for 15 min or until crust is golden brown.

Tips:

• This recipe is perfect for cooked leftover chicken or turkey.
• Feel free to use your favorite vegetable and cheese. 
• You can also swap the cream cheese for sour cream.