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:
french onion crocks as pictured
Individual Chicken Pot Pies
- 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
- 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
- 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.
- 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
To make one large pot pie, I used Ina’s perfect pie crust recipe. Formed the pie in an aluminum pan and froze 20 mins. Brushed with egg wash. Baked at 425 convection for 20 mins and then lowered to 350 for 50 mins. (Cover sides of crust if too brown) Next time, I may bake at 375 instead of 350 for a darker crust. I used most of the filling in the large pie but with some xtra I made a mini cast iron skillet pot pie.
Leave a Reply