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Individual Chicken Pot Pie Recipe
Individual Chicken Pot Pie Recipe
Individual chicken pot pies are a delightful comfort food, perfect for a cozy meal. This recipe yields deliciously creamy chicken and vegetable filling encased in a buttery, flaky crust. Making individual pies not only looks impressive but also ensures everyone gets their own perfectly portioned serving.
Ingredients
For the Filling:
- Chicken Breasts: 2 large, boneless, skinless, cooked and diced
- Butter: 1/4 cup (1/2 stick)
- Onion: 1 medium, finely chopped
- Carrots: 2, diced
- Celery: 2 stalks, diced
- Frozen Peas: 1 cup
- Flour: 1/4 cup
- Chicken Broth: 2 cups
- Heavy Cream: 1 cup
- Salt: to taste
- Black Pepper: to taste
- Thyme: 1 teaspoon, dried
- Fresh Parsley: 2 tablespoons, chopped
For the Crust:
- All-Purpose Flour: 2 1/2 cups
- Unsalted Butter: 1 cup (2 sticks), cold and cubed
- Ice Water: 1/4 to 1/2 cup
- Salt: 1 teaspoon
- Egg: 1, beaten (for egg wash)
Instructions
1. Prepare the Filling
- In a large skillet, melt the butter over medium heat.
- Add the chopped onion, carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes.
- Stir in the flour and cook for 2 minutes, stirring constantly.
- Gradually add the chicken broth, stirring continuously until the mixture thickens.
- Stir in the heavy cream, cooked chicken, frozen peas, salt, pepper, thyme, and fresh parsley. Cook for an additional 5 minutes until everything is well combined and heated through.
- Remove from heat and set aside to cool slightly.
2. Prepare the Crust
- In a large mixing bowl, combine the flour and salt.
- Add the cold, cubed butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, until the dough comes together but is not too wet or sticky.
- Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
3. Assemble the Pot Pies
- Preheat your oven to 400°F (200°C).
- Roll out one of the dough discs on a floured surface until it is about 1/8 inch thick.
- Cut out circles of dough large enough to line the bottoms and sides of your individual pie dishes (use 4-6 individual ramekins or pie dishes).
- Press the dough into the bottoms and up the sides of each dish.
- Fill each dish with the chicken and vegetable filling.
- Roll out the second dough disc and cut out circles to cover the tops of each pie. You can use decorative cutters to make vents or cut slits in the tops to allow steam to escape.
- Place the dough tops over the filling and crimp the edges to seal.
- Brush the tops with the beaten egg to create a golden crust.
4. Bake the Pot Pies
- Place the pot pies on a baking sheet to catch any overflow.
- Bake in the preheated oven for 25-30 minutes, or until the crusts are golden brown and the filling is bubbling.
- Let the pot pies cool for a few minutes before serving.
Serving Suggestions
Individual chicken pot pies are a complete meal on their own, but you can serve them with a fresh green salad or steamed vegetables for added nutrition and color.
Tips for Perfect Pot Pies
- Cold Butter: Ensure the butter is very cold when making the crust to achieve a flaky texture.
- Even Filling: Cook the filling until it thickens to prevent a runny consistency.
- Venting: Make sure to vent the top crust to allow steam to escape and prevent soggy crusts.
- Refrigerate Dough: Chill the dough before rolling it out to make it easier to handle and to maintain its structure during baking.
Variations
- Vegetarian Pot Pie: Substitute the chicken with mushrooms and additional vegetables like potatoes and corn.
- Herb Crust: Add fresh herbs like rosemary or sage to the dough for extra flavor.
- Cheese Topping: Sprinkle shredded cheddar or Parmesan cheese on top of the filling before adding the top crust for a cheesy twist.