Homemade Chicken Pot Pies Single Serving Style

Today I took on the task of a new recipe. After you read my post, be sure to check out the original post at Simply Scratch .  Her photos and instructions are both great! I have listed the recipe at the bottom of this post too.

Homemade Chicken Pot Pies!  

I love pot pies, but have never made them from scratch. I just usually pick mine up in the freezer department of the grocery store!  If you plan to make this recipe, I highly recommend you have some help or perhaps prep some of the food the day or night before! 

It does take alittle more time than I anticipated!

#1 - I have never poached chicken or potatoes before, this recipe recommended it.  In the future, I will probably boil a whole chicken or if in a hurry grab a rotissarie chicken at the store.

Glad I have my double oven! Potatoes on top & Chicken in the bottom!

Yummy diced veggies! Carrots, Onions, & Celery!

I got out our cast iron dutch oven to use!
I think butter & cast iron pans just make a wonderful combination!

Doesn't it look DELISH! We made several different sizes.
It really did make alot!

And this is why I want a food processor!  Please be sure to
put recommendations in comments, I am seriously buying one in 2013!

It may not be pretty, but it was DELISH!

This recipe is a wonderful comfort food!  We made a beef pot pie using the same recipe, but cooked stew meat for several hours to tenderize it.  These two batches made enough for our supper, and two small pans to be frozen for later. 

I really like the individual potpies, I am thinking they would be great for lunches, or to take to elderly or single people in church.  Round it off with a  pie in a jar (upcoming blog) or cake in a jar or a cupcake and I think the individual would be quite content! :)

A few things I wanted to share after my experience of making these Pot Pies!

1. Perhaps prep your meat and potatoes the night before!
2. I love the pie dough recipe, it's a keeper!
3. Use more carrots! (I love cooked carrots, don't hate me for it!)
4. Instead of poaching chicken, I will either boil a whole chicken or just bake it!
5. Excellent thing to make and freeze for individual servings for lunches or meals!
6. Could be shortened by using store bought pie crust if really wanted to!

Thanks for stopping by the Entertaining Kitchen!

Julie

By the way, I had these little gals on the weekend I made them, usually they are in the kitchen with me.  Well, they decided it would be funner to terrorize my house, and make it look like a tornado came through it!  Can you believe these two???? :) 

Homemade Chicken Pot Pies

Creamy and deliciously comforting!

Yield: 6 servings
Prep Time: about 1 hour {not including making your own pie crust}
Cook Time: 25-30 minutes
Total Time: 1 hour 30 minutes {give or take}

Ingredients:

1 pound Boneless, Skinless Chicken Breasts
1 stick of Butter, divided
2 whole Carrots, peeled and diced small
2 Celery Stalks, diced small
1 cup Diced Cooked Potatoes
1 medium Yellow Onion, peeled and diced small
1 cup Frozen Peas
1/2 cup Frozen Corn
3 cups Chicken Broth, warmed
1-1/2 cups Whole Milk
1/2 cup Flour
2 teaspoons Kosher Salt, more or less to taste
1/2 teaspoons Black Pepper, more or less to taste
1 tablespoon Dried Parsley
1 teaspoon Chopped Fresh Thyme
1 recipe for Homemade Pie Crust {check my blog for the recipe!}
6 (10-ounce) Ramekins

Directions:

TO POACH THE CHICKEN: Place two to three chicken breasts in a glass baking dish. Cover the chicken with 3 to 4 cups of boiling water, seal it all in with aluminum foil and place in a 400 degree oven to cook for 25-35 minutes. Remove the chicken to a cutting board to cool. When cool enough to touch, dice it into bite-size pieces.
TO MAKE THE POT PIES: Preheat your oven to 375 degrees and grease six 10-ounce ramekins with butter or olive oil.

Roll the pie crust out and use a bowl {slightly larger than the ramekin}, trace and cut out 6 circles, using the scraps to make more if needed. Keep the dough circles in the fridge so they stay cold.
Melt 3 tablespoons of butter in a large Dutch oven.
Add in the diced carrots and cook for 5 minutes. Add in the diced onion and celery and season with a teaspoon of kosher salt and 1/2 teaspoon of black pepper. Cook until the onions are soft and translucent and the carrots are soft {but not too soft}.
Now add in the remaining 6 tablespoons of butter and let that melt. Once melted add in the half cup of flour and stir often while it cooks for 2 minutes.
Pour in the 3 cups of hot chicken broth and the 1-1/2 cups of whole milk. Let that simmer, stirring occasionally until thickened 5-8 minutes.
Next add in the frozen peas, corn, cooked chicken, dried parsley and chopped fresh thyme. Stir. Taste add season further with up to a teaspoon more of salt and a little more black pepper if desired.
Place the ramekins on a rimmed baking sheet. Evenly divide the diced cooked potatoes into each prepared ramekin.
Spoon the pot pie filling evenly over the potatoes, filling the ramekins to the brim. Let them cool down a bit before placing the pie dough over top and crimping the edges. With a sharp knife make slits for ventilation.
Slide the tray of pot pies into a preheated 375 degree oven and bake for 20-25 minutes or until the crust is golden.
Remove and let them cool for 10 minutes before serving.

NOTES:
*For a glossy top crust, try beating an egg with a tablespoon of water and brush over top before baking.
*This can also be made in one 13x9 baking dish.