Soul warming chicken pot pie is a classic comfort food with crispy-crunchy top and creamy interior. It is a meal in itself with protein, starch, fresh vegetables, and of course, herbs!
I like making individual chicken pot pies in oven safe ramekins. There is just something special about having your own individual chicken pot pie. They also require less dough because you don’t have to line the ramekin bottom with dough; Just the top. That being said, this recipe can also be made in a 9 inch pie plate or 9 inch cast iron skillet.
Craving more comfort food? Here are some more soul warming recipes:
Key Ingredients and Substitutions
- Chicken – Boneless, skinless chicken breast
- Vegetables – Carrots, frozen peas, celery and onion
- Flour – All purpose flour to get a creamy thick sauce. As an alternative, mix one tablespoon cornstarch with two tablespoons water.
- Mushrooms – Button mushrooms or baby bellos or crimini.
- Chicken Bone Broth – or low sodium chicken broth.
- Milk – Whole fat milk
- Herbs – Celery seed, fresh thyme and chopped parsley. You can substitute dried herbs, using half of the fresh amount.
- Pie Dough – 2 9 ounce uncooked pie dough sheets (you can find these in the frozen section of your market).
- Egg Wash – 1 egg mixed with 1 tablespoon water. This helps give you that beautiful golden crust on top.
Preparation
- Boil the vegetables and chicken in water for about 15 minutes.
- Saute the onions and mushrooms in butter. Stir in the flour, celery seed, salt and pepper. Gradually add the chicken broth and milk. Stir in the thyme and parsley. Simmer on medium heat until the mixture thickens.
3. Pour the chicken mixture into your ramekins and place the ramekins on a parchment lined cooking sheet.
4. Sprinkle flour and roll out the pie dough. Cut four circles large enough to cover the ramekins with and extra 1/2 inch around. Place the dough rounds over each ramekin. Using your fingers, pinch the dough around the edge of the ramekins. Brush the dough with the egg wash. Make 3-4 small slits in the dough on the top of each pie.
5. Bake for 30-35 minutes until crispy golden brown.
Equipment
PrintIndividual Chicken Pot Pies
- Total Time: 55 minutes
- Yield: 4 1x
Description
Soul warming chicken pot pie is a classic comfort food with crispy-crunchy top and creamy interior. It is a meal in itself with protein, starch, fresh vegetables, and of course, herbs!
Ingredients
- 1 pound boneless, skinless chicken breasts, cubed
- 2 carrots, sliced
- 1 cup frozen green peas
- 1 celery rib, sliced
- 1/3 cup onion, chopped
- 8 ounces button mushrooms, sliced
- 1 tablespoon butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/3 teaspoon black pepper
- 1/4 teaspoon celery seed
- 1 3/4 cups chicken bone broth (or low sodium chicken broth)
- 2/3 cup milk
- 1 teaspoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 2 9- inch pie crusts
- Flour for rolling the dough
- 1 large egg, beaten with 1 tablespoon water
Instructions
- In a medium saucepan, boil the celery, carrots, peas and chicken in water for 15 minutes.
- In a skillet, saute the onions and mushrooms in butter. Once lightly browned, stir in the flour, celery seed, salt & pepper. Gradually add the chicken broth and milk to the pan, stirring as you go. Add the thyme and parsley. Simmer on medium heat until the mixture thickens.
- Place four 8 ounce ramekins on a parchment lined baking sheet. Ladle the chicken mixture into the ramekins.
- Sprinkle flour on a dry surface. Roll out the pie dough. Cut four circles into the dough, large enough to cover the top of the ramekins with an extra 1/2 inch around the edges. Place the dough rounds over each ramekin. Using your fingers, pinch the dough around the edges.
- Brush the dough with the egg wash. Make 304 small slits in the dough on the top of each pie.
- Bake at 375 degrees for 30-35 minutes until crispy and golden brown.
Equipment
- Prep Time: 10
- Cook Time: 45 minutes
- Category: Meat & Chicken
Keywords: Chicken Pot Pie, Individual Chicken Pot Pies, Chciken Recipes, Comfort Food, Savory Dishes
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