Try to prepare this tasty and filled pot.
Ingredients: 2 tablespoons olive oil; 2 lb chicken breast, cubed(910 g); salt, to taste; ½ teaspoon black pepper, divided; 6 tablespoons unsalted butter, 3/4 stick;1 cup yellow onion, diced(150 g); 1 cup carrot, diced (120 g); 2 stalks celery, diced; 6 tablespoons flour, plus more for rolling; 2 cloves garlic, minced; 2 tablespoons fresh parsley, chopped, plus more for garnish; 1 tablespoon fresh thyme leaf; 3 cups chicken broth(720 mL); 1 cup frozen peas (150 g); ½ cup heavy cream(120 mL); 4 packages premade pie crust, 2 crust per package; water, for brushing.
Pour the oil in a pan and add the chicken breast. Season with salt and ¼ teaspoon black pepper, and cook for 6-8 minutes.
In the same 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).
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.
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.
Bake for about 45 minutes, let cool until the bowls are cool enough to handle.