Since I love to cook, I am often trying to “recreate” my favorite restaurant dish at home. Chicken Pot Pies have come a long way since the hard-frozen soupy pies we used to heat and eat as children. Restaurants often offer rich, creamy individual pot pies with chunks of chicken and flaky crusts. It makes my mouth water just thinking about them!
These individual pot pies are surprisingly easy to make when you use the “just un-roll” pie crusts. The crust normally come two to a package and are found near the canned biscuits. You can also individualize -- to some extent -- the vegetables your family likes best by your choice of which ones to use in the pies. I prefer the frozen bag that contains peas, carrots, corn and green beans.
This recipe will make 4 pot pies.
Individual Chicken Pot Pies
2 cups cubed, cooked chicken breast
2 tablespoons butter or margarine
1/2 cup flour
2/3 cup milk
1 medium onion, chopped
1 bag frozen mixed vegetables, thawed
2 ribs of celery, chopped
1 can (15 oz.) chicken broth
1/8 tsp. salt and pepper
1 egg slightly beaten
1 un-roll pie crust
In a large skillet, melt butter and sauté onion until tender. Add 1 bag of thawed vegetables and celery.
In a small bowl, add flour, broth and milk. Whisk until smooth, and then add to vegetable mixture. Bring to a boil, cook and stir about 2 minutes or until thickened. Stir in salt, pepper and cubed chicken breast. Transfer to 4 ramekins and set aside.
On lightly floured surface, unroll 1 pie crust and cut out 4 circles to fit over the ramekins. Cut them slightly larger than the bowls. Place dough over chicken mixture and seal edges.
Cut out a decorative center or cut slits in pastry to vent. Brush each with beaten egg.
Place ramekins on baking sheet and bake at 400 degrees for about 20 to 25 minutes or until golden brown.