September 20, 2010
Oh yes, the weather is getting a lot cooler and it is time for some comfort food. Chicken pot pie is one of my specialties. I usually make it in a 9 inch pie pan like this here but this time I made individual pot pies in ramekins.
They turned out wonderfully!! I loved it and my family loved it. The salted crusts on these pies was so delicious!
If you're looking for a really homey meal, you gotta make these! Here's the recipe!
Individual Chicken Pot Pies
4 Tbsp. butter
1 medium onion diced
2 carrots diced
1/2 C. flour
4 C. chicken broth
3 C. cooked chicken cut into 1 inch pieces
1 C. frozen peas
1/2 tsp. dried thyme (taste and then add more thyme to your liking)
2 uncooked pie crusts - store bought or use my recipe here
1 egg yolk
salt and pepper
In a saucepan melt butter. Add onion and carrot, cook until soft. Add flour and 1/2 tsp. salt. Cook stirring frequently about 5 minutes. This helps to cook out the raw flavor of the flour.
Add broth SLOWLY WHILE WHISKING CONSTANTLY to the pan of onion, carrot and flour. If you pour broth in all at once it will boil over quickly! Trust me, it happened to me! Stir frequently for 8 minutes until mixture has thickened. Lower heat and simmer for 10 minutes. Keep a watchful eye and mix every so often so it won't burn. Stir in chicken, frozen peas and thyme. Season with salt and pepper to your liking.
Divide mixture evenly between ramekins.
Roll out dough and cut into squares approx. 1 inch larger than the size of the ramekin you're using. Cut 4 slits into each dough square.
Lay dough square on top of each filled ramekin.
Brush with a beaten egg yolk that has been mixed with 1 tsp. water. Sprinkle each crust with salt, pepper and a tiny bit of dried thyme for color and flavor.
Bake for 35 minutes until pie crust is deep golden color and filling is bubbling.
Cool few minutes, serve and enjoy the goodness!