Directions (cont.)
Add 2 tablespoons of unsalted butter
Add 2 tablespoons of all-purpose flour and start to whisk the mixture together and reduce the heat to low
Add 2 teaspoons of Worcestershire sauce that should be thickening to an aromatic gravy sauce
Add one small pinch of kosher salt
Add ½ teaspoon of ground black pepper
Let this simmer on low, stirring occasionally
On a flat surface, sprinkle some flour that you will place the pre-made pie crusts on to roll out for pie prep.
Take the remaining butter stick and cut into small squares. Each pie will get 2 – 3 before adding the chicken pot pie mixture.
With remaining butter, rub on the inside of each ramekin.
Depending on size of your ramekins, take a knife and cut round circles in the pie dough that extend about ¼ inch outside the ramekin. When placing the pie crust in each ramekin, it will at first look like a tulip then press back to cover the rim of each ramekin. There is no perfect pie creation so add additional pie crust to even it out.
Once all ramekins have bottom pie crust, it is time to combine the chicken pie mixture with the gravy mixture.
Add the 2 – 3 small squares of unsalted butter to each ramekin.
Add the combined chicken pot pie filling to each ramekin and set aside on large size baking sheet that will hold all the ramekins while in the oven.
With existing pie crust dough, cut smaller size circles that will be placed on each pie and press to rim of each pie with the existing pie crust to blend.
With any excess dough, I cut out two little leaves to place on top of each pie and with the backside of your knife draw lines on it to give more detail. Optional but adds a little panache to the final production.
Once completed adding top pie crust to each and decor, cut two slits in the top of each pie to allow it to breathe while cooking.
Take the beaten egg white mixture and brush on top of crusts of each pie. This will help create a nice golden color and will give the pie a flaky texture.
Put the baking sheet holding all ramekins into the 400 degrees oven for 45 – 55 minutes. Please note this timing depends on your type of stove and where you live, elevation wise. The final chicken pot pies will have a golden-brown colored crust and will be bubbling with flavor from the slits.
When ready, take out of oven and allow them to set for 10 minutes before serving so all the flavors settle into each delicious pie.