Write a review
  1. Serves 4
  2. 1 cup half and half
  3. 1 cup chicken broth
  4. 3 tablespoon all purpose flour
  5. 2 cup shredded, roasted, skinless chicken breast
  6. 2 cup mixed frozen vegetables, thawed
  7. 2 tablespoon chopped fresh flat-leaf parsley
  8. 2 tablespoon chopped chives
  9. 1 teaspoon chopped fresh thyme
  10. 1 teaspoon lemon juice
  11. 1 teaspoon salt
  12. 1/2 teaspoon grated lemon zest
  13. 1/2 teaspoon freshly ground black pepper
  14. 1 (half of a 14.1 oz. pkg.) ready-to-use refrigerated pie crust
  1. Heat oven to 425 degrees. In a medium saucepan, whisk together half-and-half, broth, and flour. Bring to a boil, then reduce heat and simmer, stirring frequently, for about 4 minutes or until mixture is thick.
  2. Stir in chicken, vegetables, parsley, chives, thyme, lemon juice, lemon zest, salt, and pepper. Cover and keep warm.
  3. On a lightly floured surface, roll out pie crust into a circle 11 inches across. Cut evenly into 4 parts.
  4. Divide pie filling among four 10-ounce ramekins. Drape crusts over tops and fold edges down over rims. Cut an X into center of each pie to vent. Bake 25 minutes, until pastry is browned and filling is bubbly. Cool 5 minutes before serving.