Country French Pot Pie

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Country French Pot Pie

I've not tried this recipe yet, but I hope to soon.  Once I do, I'll post comments on how it turned out.  Unfortunately, I don't have custard cups so I'm going to have to figure out an alternative idea or buy some. 

Country French Pot Pies Ingredients 
2 tablespoons butter
1 cup sliced mushrooms (about 4 ounces)
1 teaspoon herbes de Provence
1 cup cubed Yukon Gold potatoes
1 cup cubed sweet potatoes or sliced baby carrots
3 tablespoons flour
1 can (14 ounces) chicken broth
1 cup shredded cooked chicken
1/2 cup frozen peas
1 refrigerated pie crust (half of 15-ounce package)

Directions
In large skillet, meld butter over medium-high heat. Add mushrooms and herbes; cook until most liquid is absorbed, about 5 minutes. Add potatoes; cook for 5 minutes, stirring occasionally. Stir in flour. Add broth; bring to a boil. Reduce heat and simmer until potatoes are tender and mixture is thickened, about 5 minutes. Stir in chicken and peas. Divide mixture evenly among four 10-ounce custard cups. On lightly floured surface, unfold pie crust. Cut 4 rounds slightly larger than top of custard cups. Place over top of filling. Pierce crust several times. Bake on foil-lined baking sheet in 400˚F. oven until crust is golden, about 18 to 20 minutes.

Makes 4 servings

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