Individual Chicken Pot Pies
User Reviews
5
3 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
526 kcal
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Course
Main Course
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Cuisine
American
Individual Chicken Pot Pies
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These chicken pot pies are chock full of veggies…onion, red bell pepper, mushrooms, carrots, celery, garlic, and peas, all nestled into flavorful creaminess with fresh rosemary and thyme.
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Ingredients
for the crust:
- ¾ c. all-purpose flour
- ½ tsp. baking powder
- ¼ tsp. kosher salt
- ⅛ tsp. black pepper
- ¼ c. butter chilled, cut into 1/2'' pieces, unsalted
- 3 T. heavy cream
- 1 egg white
- 1 T. milk
for the filling:
- 2 T. olive oil
- 1 lb. chicken breast about 3 medium breasts, cut into 1/2'' pieces, skinless, boneless
- ½ c. yellow onion diced
- ½ c. red bell pepper diced
- ½ c. carrot diced
- ½ c. mushroom chopped
- 2 celery diced, stalks
- 3 cloves garlic chopped
- ½ c. peas frozen
- 4 T. butter unsalted
- ¼ c. all-purpose flour
- 2 c. chicken broth low sodium
- ½ c. heavy cream
- 2 T. soy sauce
- 1 tsp. rosemary fresh, chopped
- 1 tsp. thyme fresh chopped
- kosher salt
- black pepper freshly ground
Instructions
for the crust:
- In a medium bowl, whisk together the flour, baking powder, salt, and black pepper. Using a rigid pastry cutter or a fork, cut the butter into the flour mixture until there are pea sized pieces. Drizzle the cream over the mixture and use the pastry cutter again to just combine.
- In the center of a large piece of plastic wrap, press the crust mixture gently into a 4'' circle. Don't worry if it seems a bit dry. It's very forgiving and will work out! Wrap up the dough tightly with the plastic wrap and chill for 1 hour.
- Preheat oven to 375° F. Place six 8-ounce wide mouth Mason jars onto a rimmed pan and set aside.
for the filling:
- Drizzle olive oil into a large skillet over medium heat. Add chopped chicken and cook for about 6 minutes, stirring occasionally. Add onion, red pepper, carrot, mushrooms, celery, and garlic. Cook until onion is translucent and softened, about 5 minutes. Stir in frozen peas. Slide the chicken and veggies to one half of the skillet and add the 4 tablespoons of butter to the other half of the skillet. When the butter is melted, sprinkle flour over it, 2 tablespoons at a time, whisking to combine after each addition. Add chicken broth to flour mixture and whisk until thickened. If the mixture is not thickening very easily, turn heat up just a bit to get it bubbling a little. Add cream and soy sauce to liquid mixture, and whisk to combine.
- Now combine everything in the skillet together and stir in rosemary and thyme. Taste test and add salt and pepper, if needed. With a ladle or large spoon, divide filling mixture evenly between the 6 jars.
to top the pot pies:
- Unwrap the chilled crust dough and divide into 6 equal portions (I cut the circle with a knife, like a pie). Form each piece into a ball and pat on a lightly floured surface into a 3'' diameter that will fit just inside the perimeter of the jars. Again, if the dough seems a bit dry, don't be concerned - just press together as best you can. These dough disks do not have to be perfect...they're actually prettier when they're not! If needed, use a thin metal spatula to remove the dough round from your working surface.
- Lightly set a dough circle on top of the filling mixture of each jar, inside the top of the rim. Do not let the dough hang over the rim. With a sharp pointed knife, cut a small slit into the center of each disk for steam to escape.
- In a small bowl, stir the egg white and milk together, and then brush a thin coating over the top of each crust. Sprinkle with a bit of additional salt and pepper.
- Place pan of jars in oven and bake for 20 minutes, or until crust is golden brown and filling is bubbling. Remove from oven and let sit for a few minutes before serving.
Notes
- from a farmgirl’s dabbles
Nutrition Information
Show Details
Serving
1
Calories
526kcal
(26%)
Carbohydrates
26g
(9%)
Protein
31g
(62%)
Fat
33g
(51%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
14g
(82%)
Cholesterol
136mg
(45%)
Sodium
658mg
(27%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 526 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 526kcal | 26% |
| Carbohydrates | 26g | 9% |
| Protein | 31g | 62% |
| Fat | 33g | 51% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 14g | 82% |
| Cholesterol | 136mg | 45% |
| Sodium | 658mg | 27% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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