Individual Chicken Pot Pies: A Comfort Food Revolution
Are you craving a warm, comforting meal that's both delicious and easy to make? Look no further than individual chicken pot pies! This recipe allows you to enjoy all the classic flavors of a pot pie in perfectly portioned servings, making it ideal for a weeknight dinner or a special occasion. Forget the hassle of one large pie – this recipe focuses on individual ramekins for easy portion control and effortless cleanup.
Why Individual Chicken Pot Pies are Amazing
Forget the stress of a large, messy pot pie. These individual portions offer several key advantages:
- Portion Control: Perfect for mindful eating and preventing leftovers.
- Easy to Serve: Simply bake and serve – no slicing or sharing required.
- Visually Appealing: The golden crust and creamy filling look stunning in individual ramekins.
- Customizable: Easily adapt the recipe to your liking – add different vegetables, cheeses, or herbs.
Ingredients You'll Need:
This recipe makes approximately 6 individual chicken pot pies.
For the Filling:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cups cooked chicken, shredded (rotisserie chicken works perfectly!)
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup chicken broth
- 1/4 cup all-purpose flour
- 1/2 cup milk
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Crust:
- 1 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- 1/2 cup ice water
Step-by-Step Instructions:
Making the Chicken Filling:
- Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Make the Roux: Stir in flour and cook for 1 minute, stirring constantly.
- Add Liquids: Gradually whisk in chicken broth and milk until smooth. Bring to a simmer, stirring frequently.
- Combine Ingredients: Stir in shredded chicken, peas, corn, thyme, salt, and pepper. Cook until heated through.
Making the Crust:
- Combine Dry Ingredients: Whisk together flour and salt in a large bowl.
- Cut in Butter: Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Add Water: Gradually add ice water, mixing until the dough just comes together.
- Chill Dough: Form the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
Assembling and Baking the Pot Pies:
- Preheat Oven: Preheat oven to 375°F (190°C).
- Roll Out Dough: Roll out the chilled dough on a lightly floured surface.
- Fill Ramekins: Divide the chicken filling evenly among six oven-safe ramekins.
- Top with Crust: Cut out circles of dough slightly larger than the ramekins and top each filling. Crimp the edges to seal. You can cut out decorative shapes for the top for an extra touch!
- Bake: Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool Slightly: Let cool for a few minutes before serving.
Serving Suggestions:
Serve your individual chicken pot pies hot, garnished with fresh parsley or chives. A simple side salad or some crusty bread would complement this dish perfectly.
Tips and Variations:
- Make it ahead: You can assemble the pot pies ahead of time and bake them when ready.
- Use different vegetables: Experiment with other vegetables like mushrooms, potatoes, or green beans.
- Add cheese: Sprinkle some shredded cheddar or Gruyère cheese on top before baking.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
Enjoy your delicious and easy individual chicken pot pies! Remember to share your creations and tag us in your photos on social media! Happy cooking!
