Sweetheart Chicken Potpies

Happy New Year! I can't believe it is 2012 already; it seems like it just turned 2011. 2011 was such a fantastic year full of many great things for me, one being my wonderful husband. This recipe is a perfect way to start off the new year, not only because it's a comfort food but because you can individualize it for whomever is going to enjoy it. I added a little pie crust heart for Tim, but you can also use their initials. I got this recipe from "Bride & Groom: First and Forever Cookbook" that I received for my wedding. More recipes from this book to come, for sure. I hope you enjoy!

You'll need four 1-1/2 cup ramekins to make the individualized pot pies or you can use one 9" round pan to make a large one.

• 1 tbsp olive oil
• 1 small yellow onion, chopped
• 4 medium cloves garlic, chopped
• 2 tsp chopped fresh thyme or 3/4 tsp dried thyme
• 1/2 cup dry white wine or vermouth
• 1 tbsp all-purpose flour
• 2/3 cup chicken stock or low-sodium chicken broth
• 1 jar (16 oz) Light Alfredo sauce
• 3 cups shredded chicken (I used a rotisserie chicken)
• 1 package (10 oz) frozen mixed peas and carrots, thawed
• 2 9" pie crust (homemade or Pillsbury)
• 1 egg, lightly beaten

1. Preheat oven to 425 degrees. Line a baking sheet with aluminum foil.
2. Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and thyme and season with salt and pepper to taste. Cook, stirring frequently until the onion is soft, 5-7 minutes. Add the wine and cook until it has evaporated but the onion is still moist, about 2 minutes more. Sprinkle the flour over the onion and cook for one minute. Add the stock and stir until well incorporated and slightly thickened.
3. Remove the pan from the heat. Stir in the Alfredo sauce, then the chicken and peas and carrots. Divide the filling among four 1 1/2-cup ramekins.
4. If using frozen pie crust, allow to thaw approximately 10 minutes on a work surface. Place a ramekin directly on the pie crust. Using a knife cut out a circle 1-inch wider than the bottom of the ramekin. Drape pastry over ramekin and seal by pressing the sides gently. Cut scraps into your sweetheart's initials or any desired shape.
5. Note: if only baking two at this time, cover the other two with foil and freeze. Bake frozen pies covered with foil in a 425-degree oven for 30 minutes, then remove foil, brush with beaten egg, and continue baking until the crust is golden, about 30 minutes.
6. Brush the pie crust with the beaten egg.
7. Place the potpies on the prepared baking sheet and bake until the crust is golden brown, about 35 minutes. Let stand 10-15 minutes before serving.