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Perfect Chicken Pot Pies

January 15, 2018

There is JUST something special about getting one of these babies placed RIGHT in front of you on a cold winters night to dig into. It feels like grandma made it JUST for you and no one else. Well, that's how it SHOULD feel anyway. You will need four 16 oz. bowls or ramekins to bake these cutie pies in. I would also suggest that you bake your chicken in the oven the day before so this doesn't feel like it takes all day to make. It is up to you whether or not you want to use an old trusted family recipe for the crust or just buy refrigerator crusts in your grocery store, but if you buy them at the store, there will be some left over dough due to the "bowl to pie crust shape" ratio. But no matter what you use, I promise to help you turn that crust into a beauty with some warm savory goodness inside!

 

PERFECT CHICKEN POT PIES

 

Recipe Yields 4 Single Servings / Oven 375 Degrees / Bake for 20-25 minutes

 

Calories: 697 per 16 oz. bowl

 

Need: Four 16 oz. Baking Bowls or Ramekins / 1 Large Rimmed Baking Sheet / Baking Brush

 

Ingredients: 

 

- 2 c. baked chicken cut up into bite size cubes (I bake a day or two before)

- 4 store bought refrigerator pie crusts (2 boxes = 4 crusts) / Or your own home made           version made previously and refrigerated until "kneeded"

- 2 c. diced cooked potatoes (I microwave them in the oven wrapped in cling wrap)

- 11 Tbs. butter, divided

- 2 whole carrots, peeled and diced small

- 1 medium white onion, diced small

- 2 celery stalks, diced small

- 2 1/4 tsps. salt, divided (if you are using regular chicken broth, use only 2 tsps.)

- 1 tsp. black pepper

- 1/2 c. all purpose flour

- 1 Tbs. corn starch

- 3 c. hot chicken bone broth, or chicken broth (see salt variation)

- 1 1/2 c. whole milk

- 1 Tbs. white wine vinegar (This is more important to the taste than you realize!)

- 1 1/2 c. frozen broccoli florets

- 1/2 c. frozen corn

- 1 Tbs. dried parsley

- 1 tsp. dried thyme

- 1 large egg

- 1 Tbs. filtered water

 

 

Instructions:

 

1. Cut the baked chicken into bite size cubes. (If you made home made pie crust, remember to take it out of the frig at the right time, per your recipes instructions, before rolling out)

 

2. Remove skin from baked potatoes (Comes off easily if you do it a few minutes after microwaving them in plastic wrap.) and cut up into medium sized cubes. Divide evenly and place in the bottom of your four 16 oz. single serve bowls. (I make these cubes a bit larger than the chicken cubes so they don't dissolve into the filling.)

 

3. Melt 3 Tbs. of butter in a large dutch oven.

 

4. Add diced carrots and cook for 5 minutes over medium heat. Add diced onions, celery, 1 tsp salt, and 1/2 tsp pepper. Cook until onions are translucent.

 

5. Mix together the flour and corn starch, set aside.

 

6. Add 6 Tbs. of butter to the carrots and veggies, stir to melt. Add the flour and corn starch mix and stir until combined. Cook for 2 minutes over medium heat, stirring often. Measure and heat chicken broth in microwave or on stove until hot but not boiling.

 

7. Pour in the 3 c. of hot chicken bone broth (or chicken broth) to the carrots and veggies along with 1/2 c. whole milk and 1 Tbs of white wine vinegar. Let that come to a boil then lower to a simmer for 5 to 8 minutes until it is thickened to the consistency close to turkey or chicken gravy.

 

8. Add frozen peas, corn, cooked chicken, dried parsley, thyme, 1 1/4 tsp salt (only use 1 tsp if using regular chicken broth instead of chicken bone broth), and 1/2 tsp. pepper,  and stir. Remove from heat.

 

9. Place bowls/ramekins on a rimmed baking sheet. Spoon the pot pie filling evenly into each bowl over the cubed potatoes. Fill the bowls up to within a 1/2 inch of the rim and begin to preheat your oven to 375 degrees (325 degrees if using convection). Now let them cool a bit while you prepare the pie crust.

 

10. Melt 2 Tbs. of butter and let cool.

 

11. Mix a large egg with 1 Tbs. of water, set aside.

 

12. Unwrap the frozen pie crusts one by one, on a floured surface. If using your own pie crust recipe, now is the time to use it. Roll it out to an 1/8 of an inch thick. Brush the pie crust, you chose to use, with the melted butter then sprinkle with flour. Use your hand to lightly circle and brush the flour over the surface. This creates a flakier crust.

 

13. Now use a similar 16 oz. bowl to place upside down on the dough. Remember to cut the dough an inch larger than the bowl when cutting your pie crust cover. Cut out four of them.

 

14. Place the pie crust, BUTTER SIDE DOWN, on top of the pot pie filling. Gently press around the inside of the rim all the way around, conforming the dough to the shape of the pie filling and rim, then go around again pinching slightly the inside and outside of the dough to seal it to the rim. Try to make sure the overhanging dough is not flying out too much to the sides but hanging down closer to the cup/ramekin.

 

15. Now brush your egg and water wash onto the top and sides of the pie crust. It doesn't need to be perfect. You don't need to get every inch of the sides and it's ok if it pools a little on the top.

 

16. Take some cooking scissors or a knife and cut a 1 1/2 inch X into the center top of each pie for excess air and bubbling juices to escape.

 

17. Place baking sheet with pies onto the center rack of the oven and bake for 20 - 25 minutes until golden brown. (See picture above.) Remove from oven and allow about 30 minutes to an hour before eating because these babies are HOT! Please leave comments and anything you might have done to make your pies your own personal "Creation In The Kitchen"!

 

 

 

 

 

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