Individual Chicken Pot Pies

individual chicken pot pies

My first experiences with chicken pot pie were of the frozen variety. You know the kind…the ones that come in a little disposable pie tin, packaged in a thin cardboard box. They were a special treat when our parents were away for the evening. And I thought they were awesome!

individual chicken pot pies

Fast forward a number of years, to my own kitchen, and you’ll not find a frozen pot pie in the freezer. Ever.

Well, I suppose I should take that back. I think that sometimes, if I’m traveling for a couple days, that Blake might pick one up for his own quick indulgence every now and then. He loves chicken pot pie. I also imagine that when I’m away, he guzzles milk directly from the carton and eats ice cream right from the pail…but that has yet to be proven.

individual chicken pot pies

Since perfecting these Individual Chicken Pot Pies, however, I think Blake will be feeling less inclined to stop and pick up one of those frozen varieties now. There really is no comparison. At all.

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. Then each portion is topped with an easy homemade circle of pastry that bakes up gorgeous and tender. Breaking through that beautiful topping is truly like opening up a present, revealing all kinds of good stuff inside.

At first I wondered if the jars would hold enough pot pie to satisfy an adult’s appetite. But both Blake and I found them to be a really nice proportion, perfect when accompanied by a fresh salad and fruit.

Individual Chicken Pot Pies

Yield: 6 servings

Ingredients:

for the crust:

  • 3/4 c. all-purpose flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. kosher salt
  • 1/8 tsp. black pepper
  • 1/4 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
  • 1/2 c. diced yellow onion
  • 1/2 c. diced red bell pepper
  • 1/2 c. diced carrot
  • 1/2 c. chopped mushrooms
  • 2 stalks celery, diced
  • 3 cloves garlic, chopped
  • 1/2 c. frozen peas
  • 4 T. unsalted butter
  • 1/4 c. all-purpose flour
  • 2 c. low sodium chicken broth
  • 1/2 c. heavy cream
  • 2 T. soy sauce
  • 1 tsp. fresh chopped rosemary
  • 1 tsp. fresh chopped thyme
  • kosher salt
  • freshly ground black pepper

Directions:

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°. 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.

from a farmgirl’s dabbles

©

 

individual chicken pot pies