I bought a pre-made pie crust at the grocery store the other week and have been wanting to make individual chicken pot pies (it wouldn’t be very difficult to make your own crust but sometimes I’m lazy). I planned to use leftover roasted chicken but didn’t make them in time to utilize the leftovers. I pulled some chicken breasts out of the freezer this morning so they would be ready to go after work.

I ended up poaching the chicken, which I’ve never done before. You just add the chicken to boiling water or broth, reduce to a simmer, and cook for about 12-15 minutes. Easy as that! I will definitely use this method in the future when preparing chicken to be added to a dish.

We really enjoyed these, though they didn’t really taste like traditional chicken pot pies. I think the addition of the red bell pepper was a little overwhelming and I would leave it out next time. I would also add in some celery, since I think that’s what it was lacking. The sauce was a bit thick so I would thin it out a bit in the future.

These definitely fall in the ‘comfort food’ category and they were a nice treat! I halved the recipe and made two large portions using oven safe bowls.

Individual Chicken Pot Pies

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Ingredients

  • 1 box pre-made pie crust (2 crusts)
  • 1 egg, for egg wash

For the filling:

  • 3 tbsp. unsalted butter
  • 1 medium yellow onion, chopped
  • 1 large russett potato, peeled and diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced (I would replace this with celery)
  • 8 oz. button mushrooms, sliced (I omitted)
  • ½ tsp. crushed red pepper flakes
  • Salt and freshly ground pepper
  • 1 purchased rotisserie chicken (or cooked chicken breast, cubed)
  • 1-2 cups frozen peas and carrots

For the sauce:

  • 8 tbsp. unsalted butter
  • 1 cup all-purpose flour
  • 2½ cups chicken broth
  • ½ cup heavy cream
  • Dash of hot sauce
  • Salt and pepper

To make the filling, melt the butter in a large skillet over medium heat.  Add the onion and potato to the pan, and sauté for about 5 minutes.  Mix in the garlic, bell pepper (or celery) and mushrooms, and cook for about 15 minutes more, until the potatoes are tender.  While the vegetables are cooking, remove the skin from the chicken, pull the meat off the bones and shred or chop the chicken into bite-sized pieces (or dice chicken breasts). Once the vegetables are finished cooking, turn off the heat and mix in the chicken and the frozen peas and carrots.  Stir in the red pepper flakes, and season with salt and pepper to taste.

To make the sauce, melt the butter over medium heat in a large saucepan.  Add the flour and whisk until smooth.  Whisk in the chicken broth and cook over medium heat until it thickens to the consistency of a cream soup.  Mix in the cream, the hot sauce and season with salt and pepper to taste.  Pour the cream sauce over the chicken and veggie mixture and stir to combine well. Spoon the mixture into 6-8 individual oven-safe dishes (such as ramekins).

Preheat oven to 375 degrees. Unwrap the pre-made pie crusts and cut into quarters (or into thirds, depending on how many servings you are making). Reshape as needed and lay one over each dish. Beat the egg and brush over the crusts. Place dishes on a baking sheet and bake for 20-25 minutes. Enjoy!

Source: Annie’s Eats

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