Individual Chicken Pot Pies
These were absolutely amazing! You can certainly add peas if you like they just aren’t a hit in my house so I left them out. I used these adorable french onion crocks but any ramekins will work perfectly, too!
You may need:
ramekins
french onion crocks as pictured
Individual Chicken Pot Pies
Ingredients
- 3 whole (6 split) chicken breasts, bone-in, skin-on
- 3 tablespoons olive oil
- Kosher salt (1-2 tsp depending on your broth-you have to taste and see)
- Freshly ground black pepper
- 5 cups chicken stock, I used homemade
- 12 tablespoons butter
- 2 yellow onions, chopped
- ¾ cup all-purpose flour
- ¼ cup heavy cream
- 2 cups medium-diced carrots, blanched for 2 minutes (or will be too crunchy)
- ½ cup minced fresh parsley leaves
Crusts:
- 3 cups all-purpose flour
- 1½ teaspoons kosher salt
- 1 teaspoon baking powder
- ½ cup vegetable shortening
- ¼ pound cold unsalted butter, diced
- ½ to ⅔ cup ice water
- 1 egg beaten with 1 tablespoon water, for egg wash
- Flaked sea salt and cracked black pepper
Instructions
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a foil lined baking sheet and drizzle with olive oil.
- Sprinkle generously with salt and pepper.
- Roast about 40 minutes, or until cooked through.
- Once cool, cut into diced cubes.
- Heat broth in a pot until it is warm.
- In a dutch oven, melt butter and saute the onions over medium-low heat for 10 to 15 minutes.
- Add the flour and cook over low heat, stirring constantly, for 2 minutes.
- Add the warmed up hot chicken stock.
- Simmer 1 minute, stirring, until thick.
- Add salt, (My broth was salty so 1 tsp was enough -you can taste and see if you want more-sometimes I need 2 tsp), a little pepper and heavy cream.
- Add the cubed chicken, carrots and parsley. Mix well.
Pastry
- In a food processor, mix the flour, salt, and baking powder.
- Add the shortening and butter pulsing so it is the size of peas.
- With machine running, pour in the water until dough comes together.
- Knead on a floured surface, cover, wrap and chill 30 mins.
- Preheat oven 375.
- Divide pot pie filling into ramekins (4-5)
- Roll out the pastry and cut circles a little larger than your ramekins.
- Brush the outside of ramekins with the egg wash and lay dough on top, folding over to stick.
- brush top with egg wash too and cut 3 slits.
- Bake ramekins on a foil lined jelly roll pan to catch any spills for 1 hour.
- Filling will be bubbling and HOT-be careful!
Adapted from Ina Garten
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