Individual Chicken Pot Pies

Name: Individual Chicken Pot Pies
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 servings
Ingredients: ¾ c. all-purpose flour; ½ tsp. baking powder; ¼ tsp. kosher salt; ⅛ tsp. black pepper; ¼ c. unsalted butter; 3 T. heavy cream; 1 egg white; 1 T. milk; 2 T. olive oil; 1 lb. skinless boneless chicken breasts; ½ c. diced yellow onion; ½ c. diced red bell pepper; ½ c. diced carrot; ½ c. chopped mushrooms; 2 stalks celery; 3 cloves garlic; ½ c. frozen peas; 4 T. unsalted butter; ¼ c. all-purpose flour; 2 c. low sodium chicken broth; ½ c. heavy cream; 2 T. soy sauce; 1 tsp. fresh chopped rosemary; 1 tsp. fresh chopped thyme; kosher salt; freshly ground black pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings
6 servings
Calories
526 kcal
Course
Main Course
Cuisine
American

Individual Chicken Pot Pies

Iris Warren

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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

Servings

for the crust:

¾ c. all-purpose flour
½ tsp. baking powder
¼ tsp. kosher salt
⅛ tsp. black pepper
¼ c. unsalted butter chilled, cut into 1/2'' pieces
3 T. heavy cream
1 egg white
1 T. milk

for the filling:

2 T. olive oil
1 lb. skinless boneless chicken breasts about 3 medium breasts, cut into 1/2'' pieces
½ c. diced yellow onion
½ c. diced red bell pepper
½ c. diced carrot
½ c. chopped mushrooms
2 stalks celery diced
3 cloves garlic chopped
½ c. frozen peas
4 T. unsalted butter
¼ c. all-purpose flour
2 c. low sodium chicken broth
½ c. heavy cream
2 T. soy sauce
1 tsp. fresh chopped rosemary
1 tsp. fresh chopped thyme
kosher salt
freshly ground black pepper

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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 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%