Individual Chicken Pot Pies

Individual Chicken Pot PieThere are hundreds of ways to make Chicken Pot Pie, it seems that every website and cookbook has a slightly different version. This recipe is the easiest and best for me, feel free to experiment and change…then be a Gr8 Friend and let us know how you made it your own!

Individual Chicken Pot Pies

Ingredients:

  • 1 Roasted Chicken from the grocery store – For options, see Gr8 Tip, below
  • 1 medium yellow onion, chopped
  • 2 Tablespoons butter
  • 3 carrots peeled, halved lengthwise and cut in 1/4″ pieces
  • 3 celery sticks, halved lengthwise and cut in 1/4″ pieces
  • 3 medium new potatoes, washed and cut into 1/2 inch dice
  • 1 teaspoon chopped, fresh thyme leaves
  • 1/3 cup butter
  • 1/2 lb mushrooms, finely chopped
  • 1/3 cup flour
  • 3 cups chicken broth
  • Salt & Pepper, to taste
  • Pastry for double-crust pie
  • 1 Egg, lightly beaten with 1 teaspoon water

Directions:

  1. Prepare the pastry and chill
  2. Remove meat from the chicken carcass, cut into 1/2-inch dice, set aside
  3. Melt butter in a large frying pan, add onions, carrots, celery, and potatoes
  4. Sauté vegetables, stirring occasionally for about 20 minutes until softened and slightly caramelized
  5. Add Thyme after vegetables are cooked.
  6. While vegetables are cooking make the gravy: Melt 1/4 cup butter in a medium saucepan over medium heat
  7. Add chopped mushrooms to the butter and cook for 5 minutes
  8. Add 1/4 cup flour and whisk constantly until the flour cooks slightly (this will eliminate the “raw” flour taste), about 2 minutes
  9. Add the broth, continue to stir constantly, gravy will start to thicken, about 4 minutes
  10. Combine the cooked vegetables, cut up chicken, and gravy in one pan
  11. Spoon the chicken and vegetable mixture into eight 10 to 12 ounce oven-proof bowls or ramekins (Let this cool slightly before putting the pastry on)
  12. Roll the pastry out to 1/8″ thickness as per instructions
  13. Cut four rounds that measure about 1-1/2″ larger than the top of the individual bowls of chicken and vegetable mixture.
  14. Brush the egg wash onto the rims of 4 of the oven proof dishes, this will act as the “glue”
  15. Lay the pastry rounds on top of the bowls and pinch the edge to seal the dishChicken Pie Assembly
  16. Repeat with the last 4 bowls
  17. Brush pastry with egg mixture
  18. With a small, sharp knife make slits in the top of the pastry to act as air ventsChicken Pot Pies Before Baking
  19. Put the ramekins onto a baking sheet and bake at 400º F for 25-35 minutes, until filling is bubbly and crust is golden brown.

Gr8 Do-Ahead Tip:

Filling and pastry can be made a day ahead and assembled within an hour before baking.

Pies can be assembled up through Step 16, sealed in foil and frozen for a convenient meal later! If they are frozen, set oven temp at 350ºF and cook for an hour until filling is bubbly.

Gr8 Tip:

A couple of thoughts on the chicken —

  1. Buy the roasted chicken from the store.
  2. If you are making homemade Chicken Broth, once you remove the chicken and strain the broth, use the meat from from that bird to make the pot pies.
  3. You can poach your own cihcken: bring a medium pot of water to a boil, add 1/2 an onion, 1 bay leaf, 5 peppercorns, 1 garlic clove and 3 boneless chicken breasts. Immediately reduce the heat to simmer, partially cover and simmer for 20 minutes. Remove the chicken from the liquid immediately.
  4. OR, you can use any chicken you may have leftover from another meal; your seasonings may need to be adjusted depending on what these leftovers were cooked with.

 

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