Ingredients

1 pound of salter butter (4 sticks)

2 cloves of garlic

2 tablespoons of chopped parsley

1 1/2 tablespoons chopped oregano

1 1/2 tablespoons chopped sage

Process

Allow unwrapped butter to reach room temperature. Finely chop the garlic. Remove the leaves from the herbs. (The stems are too hard to digest)chop finely.

slice butter into chunks. take the back of the knife and begin to slide the butter into the herbs until completely incorporated evenly. (a scrapper is better, but I couldn’t find mine!!)

either roll into logs using was paper or add to ramekins cover and seal. Serve at room temperature.

Make at least a day ahead to allow the flavors to maturate into the butter.

(I am making this today for a Tuesday event)

Ingredients

1 chicken (if you want t save time, pick up a rotisserie chicken at your favorite grocery store)

6 ounces frozen baby peas

5 ounces of shoestring carrots (i like the visual impact of the long strings)

1 large leek

4 Tablespoons butter

small potatoes (I used about 15 of the small 1-2 inch potatoes) you can use corn if you don’t like potatoes)

1 cup of organic chicken bone broth

‘3 rolls of Pillsbury pastry ( 1 1/2 boxes)

1 egg

Process

Preheat oven to 375

de-bone one baked chicken (or fully cooked in the crock pot) chop in to bite size pieces. put juice in a bowl and put in frig to make the fat come to the surface. Once chilled, remove the fat and discard.

Add butter to a skillet and add sliced Leeks to the pan. Saute the leeks until caramelized and soft. Add potatoes (cut in bite sized pieces to the mixture. add 1 cup of bone broth. Add peas and carrots. Cook over low heat with lid covered until veggies are fully cooked.

Combine veggie mixture to chopped chicken and set aside.

Take the broth from the baked chicken and add 1/3 cup of flour, whisking it in as you go. Cook over medium heat until mixture is thickened and you have about 2-3 cups of think broth. Taste. if you need to, add some chicken bullion to enhance the flavor. (I added 1-2 tablespoons).

unroll one of the pastries on a board. I used a mixing bowl to cut pastry circles to fit my ramekins. Carefully slide the pastry in to the bottom of the ramekin. Fill with Chicken Mixture to the top of the pastry. Cut a smaller circle for the top of the pie. Slide into the ramekin to meet the top of the pastry. gently seal with your fingertip. Cut three slits in the top. Brush on egg wash for a beautiful golden brown finish. repeat until all of the ramekins are filled. You will get about 2 Ramekins to every sheet of pastry.

Put all of the containers on to a baking sheet or baking stone and bake 375 degrees for 45 minutes.

Enjoy!!!!