Individual Chicken Pot Pies
These Individual Chicken Pot Pies offer a comforting and hearty meal, featuring a rich, savory chicken and vegetable filling encased in a flaky, golden pie crust. Utilizing a store-bought rotisserie chicken and pie dough simplifies the process, making it an easy and satisfying dish perfect for a cozy dinner.
Equipment
- 1 Large Saucepan For heating chicken broth
- 1 Dutch Oven For cooking the pot pie filling
- 6 Ovenproof Ramekins or Bowls For individual servings
- 1 Baking Sheet To hold ramekins during baking
- 1 Biscuit Cutter or Mold For cutting pie dough rounds
Ingredients
Main
- 4 cups chicken broth
- 1 bouillon cube
- 1/2 cup 1 stick butter
- 1 onion finely chopped
- 2 large carrots cut in 1/2-inch rounds
- 1 rib celery sliced
- 3 tablespoons chopped chives
- 2 cloves garlic chopped fine
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 1/4 cup heavy cream
- 3 tablespoons dry sherry
- 1 store-bought 2-pound rotisserie chicken shredded
- 1 7-ounce bag frozen pearl onions
- 1 9-ounce box frozen peas
- 2 9-ounce packages store-bought rolled out pie dough
- 1 egg beaten with 1 tablespoon water
Instructions
- Preheat your oven to 375 degrees F.
- In a large saucepan heat chicken broth and bouillon cube over medium heat until hot.
- In a Dutch oven, melt butter over medium heat. Add onions, carrots, celery, chives and garlic, and saute until tender. Season with salt and pepper. Add the flour and stir together until it becomes pasty and lump-free, about 2 minutes. Stir in the hot broth, heavy cream, sherry, chicken and frozen onions and peas. Bring to a boil then reduce to a simmer.
- With a ladle, fill 6ovenproof ramekins or bowls with the filling. Place on baking sheet.
- Sprinkle flour on countertop. Roll out dough an extra inch. Using a biscuit round or mold, cut out dough to cover the tops of your oven-proof bowls, with about 1/2-inch hangover, depending on their size. Crimp the dough over the edge of the ramekin. Brush with the egg wash and make 4 small slits on the top. Sprinkle with kosher salt and place on a baking sheet. Bake for 35 minutes. Remove from the oven and serve.
Notes
Ensure the flour and butter mixture (roux) is cooked for at least 2 minutes to eliminate raw flour taste before adding liquids; stir constantly to prevent lumps. The filling should be thick enough to coat the back of a spoon; if too thin, simmer longer; if too thick, add a splash more broth or cream. Taste the filling before filling the ramekins; adjust salt and pepper as needed, considering the bouillon and chicken's saltiness. The egg wash is crucial for a golden, shiny crust. Slits are essential to release steam, preventing ballooning or sogginess. Uniformly cut vegetables ensure even cooking. For richer flavor, deglaze with white wine before broth.