This is a meal in one that includes all the food groups. It is a comforting dish that has a beautiful presentation. I like to roast my own chicken and the chicken thighs are perfect as they remain tender in the pie. You could easily substitute your favorite rotisserie chicken to save time. Cornbread is a slight change from the usual topping but ideal for a homey meal!
Yield 4, 5 inch round baking dishes
In a large, heavy skillet, heat the butter over medium high heat until hot, then stir in the onion, garlic, carrots, potato, poultry seasoning, salt and pepper. Cook, stirring occasionally, until golden, about 8 to 10 minutes. Next, stir in the flour and cook, until well incorporated, (about 2 minutes). Pour in the stock and bring mixture to a boil, and allow sauce to thicken, then stir in the peas, corn, chicken and parsley. Season the filling with salt and pepper to taste. Divide the filling amongst ramekins and set aside while you make the cornbread.
a large over mixing. Divide the toothpick that comes . add a pat of butter on top and sprinkle . hot and