This classic family favorite is elevated to party status as a small comfort food bite with the tangy sweetness of cream sherry & tarragon
Add the cooked chicken, mixed vegetables, pimentos, parmesan cheese and soup mixture and stir well until mixed through, turn off stovetop and set aside.
Divide the mixture among the 12- 3 oz. ramekins, with a round cookie cutter the a bit bigger than the size of the ramekin, cut rounds out of the pie dough and place on top of each ramekin and seal the edges by crimping with a fork
Whisk the egg yolk with the milk and brush the top of each pot pie
Place on a parchment or silicone mat lined sheet pan and bake in the oven for 20 to 30 minutes or until crust is golden brown. Serves 12 as an appetizer or 6 to 8 as an entrée
this recipe can also make one whole chicken pot pie, use one pie crust on the bottom and sides of a glass or ceramic pie plate pressing the sides and the bottom, pour filling in and top with the other pie crust, crimping the edges and making a small X on top of the pie to vent, brush with egg wash. Bake in oven for 30 to 40 minutes until golden brown: serves 6 to 8.