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Individual Chicken Pot Pies

Prep Time30 minutes
Cook Time35 minutes
Cooling30 minutes
Servings: 4 pies

Equipment

  • Small pie pans. There are disposable versions.

Ingredients

  • 4 tbsp butter (½ stick)
  • ½ cup finely diced onion (red, white, shallot, mix)
  • ½ cup finely diced carrot
  • 1 stalk celery, finely diced
  • ¼ cup all purpose flour
  • 3-4 cups low sodium chicken broth (see notes)°
  • ¼ cup dry white wine (optional)
  • 2 cups cooked chicken, cubed or shredded
  • ½ tsp ground turmeric
  • ½ tsp ground thyme
  • ½ tsp ground red pepper flakes (optional)
  • ⅓ cup heavy cream
  • 2 pcs pie crust (1 box)
  • 1 large egg

Instructions

  • Melt the butter in a large skillet over medium-high heat. Add the onion, carrots, and celery. Reduce heat to medium-low and cook for 3-5 minutes until softening.
  • Add the flour and stir to combine. Cook for another minute or two.
  • Add 3 cups of the chicken stock (and wine, if using) and stir to combine. Bring back to bubbling and let thicken for 3-5 minutes.
  • Add the chicken, turmeric, thyme, and red pepper flakes (if using). Stir to combine. Season with salt and pepper.
  • Add the heavy cream. Stir to combine, bring back to bubbling, and let thicken for 3-5 minutes. If too thick, add a little more stock.
  • Remove from heat and let cool to room temperature.
  • Roll out the pie crusts and cut out bottom (~7.5" diameter) and top (~5" diameter) circles. Spray the pans with cooking oil and add the bottom crust. Add enough filling then add the top. Cut off excess and crimp the edges with a fork. (It seems like two sheets isn't enough but with rolling, using excess, re-combining, you'll actually have some left over.)
  • Mix the egg with a tablespoon of water until frothy. Brush the tops of the pies. Slice vents in the top of the pies.
  • Heat oven to 350°. Place the pies on a foil-lined baking sheet -- if any filling 'cooks out and over' you'll thank me for this -- and bake 30-35 minutes until the crust is a golden brown.
  • Serve straight out of the pans or turn them out and serve upside down. Or freeze (see notes).¼

Notes

  • Can also add peas (ick), mushrooms, or bell pepper.  Make this your own.
  • Going to try to make this vegetarian for my daughter by using tofu and mushrooms.
  • You may have extra filling and dough leftover. Probably will.  Might be able to get 5 pies.  Might make a turnover-type.  I only had 4 pans so I was limited.
  • You can use chicken broth instead of stock, too.
  • To freeze after baking, let cool then remove the pie from the pan and put on a sheet pan and put into the freezer for an hour.  Wrap with heavy duty foil and return to the freezer. Before baking remove foil, put pie back into a pie pan, cover with foil.  Put back into the pie pan and bake at 350°F covered with foil for an hour then remove the foil and cook an additional 30-50 minutes more.  You can probably microwave it (without the pan or foil, of course) but no idea how long.