Thursday, April 14, 2016

Individual Chicken Pot Pie

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My newest fascination is making individual meals in these cute crock bowls I found at Cost Plus World Market a few weeks ago.

They are the perfect size for a pot pie, lasagna, bowl of chili, breakfast dishes, etc.

I have used them several times and everyone already has their favorite color picked out.

This week I made delicious Chicken Pot Pie for the first time.  This was a recipe I adapted from one my Sister in Law Stacy used and it is so delicious I will definitely be making it again.

Here's what you need:

1-1/4  - 1-1/2 pounds of chicken, diced (I used all breast meat but you can use whatever you like)
2 Tbs. butter, at room temperature
2 Tbs. canola oil
2 medium shallots, thinly sliced
3 Tbs. flour, all purpose
1-1/2 tsp. salt (to taste)
1 tsp. fresh ground black pepper
1 tsp. thyme, dried
1 Tbs. chicken bouillon
2 cups milk, whole or 2%
1 cup cream
3 Tbs. cooking sherry
2 large potatoes, diced into 1/2 inch cubes and par boiled
3 large carrots, diced into 1/2 inch pieces and par boiled a couple of minutes
1 cup frozen peas, corn or a mix of both
1 sheet Puff pastry thawed

Egg wash:
1 egg, at room temperature beaten with
1 Tbs. water

Peel and dice the potatoes and carrots and place the potatoes in a pot of cold water. Bring to a simmer and cook about 7 to 10 minutes until just under fork tender.  I added the carrots after about 5 minutes.
When done, drain, rinse and set aside.  Preheat oven to 425 degrees.
In a medium pan (I used my 4.5 Qt dutch oven) saute the shallots and chicken in the butter and oil until the chicken is cooked through.
I seasoned with salt and pepper at this stage.
Add the flour and thyme and stir to coat all the chicken.  Cook a minute or two to cook off the flour taste.
Add the milk, cream, sherry, and chicken bouillon, and bring to a simmer.
Cook until thickened, about 5 minutes.  At this point if you are adding corn, peas, or a mix of the two to the whole dish just add and stir until incorporated.  I was making individual portions with different veggies so I ladled the chicken mixture into bowls and added the corn or peas or mixture to each dish and stirred to combine.
We did just corn, just peas, and a mix in our bowls.
Add more sauce or chicken mixture at this point if needed too.
Roll the puff pastry into a larger rectangle and cut into four even pieces.
Place one piece over each bowl, stretching lightly if needed, and press into sides of the bowl to adhere in place.
Brush with egg wash and make a few slits for the steam to escape through then bake for 27 - 32 minutes until golden brown and crispy.
If making one large pot pie place all the mixture into a baking dish and cover with the whole piece of puff pastry and bake for 30 - 35 minutes or until golden brown and crispy.
Be VERY CAREFUL!  These are extremely hot on the inside when they come out of the oven.  Let them sit for at least 10 - 15 minutes before serving.


***Recipe revised 10/24/17 to add chicken bouillon***

Serves 4 - 6 individual or one family size pie
Here's the handy printable - Individual Chicken Pot Pie

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