Chicken Pot Pie

Recently I bought four small white deep casserole dishes to make individual entrees such as chicken pot pie.  Tonight is the night that I'm using them for the first time.  Here's what I did for the two of us, note: makes four individual pot pies:

Make pastry for single crust pie, roll out and cut into strips.

Cut up 2 chicken breasts into bite sized chunks and browned in olive oil with seasoning, salt and pepper.

All of these cut into bite sized pieces and set aside in a bowl while chicken cooks:

A bunch of asparagus,  2 carrots, 1/2 chopped onion.  Have 1/2 10 ounce pkg. of frozen baby peas ready to grab from freezer.

Roux:

1/2 cup white wine
1/2 cup milk
4 T. butter
1/4 cup flour

Melt butter in small pan whisk in flour.  Add liquid and stir to keep from forming lumps.

Add vegetables and peas to chicken.  Add white sauce.  Spoon evenly into oven proof ramekins.  Top with pastry strips crisscrossed over filling.  Pat a little butter or brush egg white on top of pastry.  Just a bit.

Bake 450 degree oven for 25 minutes.

I'll let you know how it turned out.  I'm serving it with a green salad and oranges tossed in.  It smells good and now it's ready.  Time to eat!!