I started making individual servings of chicken pot pie two years ago. The first time I made a chicken pot pie, I made it in a large pie dish and served it by the slice. The filling spilled out after I cut a slice and the bottom piece of pie dough became soggy. It was also a bit difficult to store and eat the following day. I solved the issue by making individual servings in small ramekins using one piece of pie dough to seal the top of the ramekin. This way, I am able to enjoy the crispy, flaky pie dough crust, while enjoying the right amount of pot pie filling. Since I started making chicken pot pie in ramekins, I only make it this way now. Chicken pot pie is one of my favorite dishes to eat during the fall and winter. It is a very hearty dish and I find it very comforting to enjoy when the weather is cold outside. It hasn’t gotten too cold outside yet, but Kevin and I still enjoyed some pot pies while watching Michigan play Maryland on Saturday.
Chicken Pot Pie
Pie Dough:
· Regular pie dough recipe
Filling:
· 2 tablespoons of butter
· 2 tablespoons all-purpose flour
· 2 celery stalks, finely diced
· 2 carrots, finely diced
· 1 small onion, finely diced
· ½ teaspoon kosher salt
· ½ teaspoon freshly cracked black pepper
· 1 (0.42 ounce) packet concentrated chicken broth or 1½ teaspoons chicken bouillon powder
· ½ cup water
· ½ cup whole milk
· 1 chicken breast, cut into small cubes
· ½ cup frozen green peas
Egg Wash:
· 1 large egg
· 1 tablespoon water
Directions:
1) Preheat oven to 350°F.
2) Heat a Dutch oven pot on medium heat. Once the pot is hot, add the butter. Once the butter melts, add the flour. Combine until the mixture starts to bubble. Add the celery, carrots, onions, kosher salt, black pepper, and concentrated chicken broth. Let the vegetables cook until softened, about 5 minutes. Add the water and milk. Cook until the liquid starts to heat up, about 5-10 minutes. Add the chicken and let cook for 3 minutes. Add the green peas and let cook for additional 2 minutes.
3) Roll out the pie dough. Using a knife and one ramekin, trace around the edges of the ramekin leaving about ¼-inch width around the edges of the ramekin. Repeat until you have four circles cut out.
4) Fill all of the ramekins almost to the top with the filling. Place each piece of pie dough on the top of each ramekin and tuck in the edges. Crimp all of the edges using a fork.
5) To make the egg wash, whisk together the egg and water. Brush the tops of each piece of pie dough with the egg wash. Use a knife to cut slits for ventilation at the top of each pie.
6) Place the ramekins on a baking sheet and transfer to the oven. Bake for 40-45 minutes until the pie crusts are golden brown.
Takeaways: To make a vegetarian friendly pot pie, you can omit the chicken. Feel free to add other sturdy vegetables you like such as potatoes to the pot pie. I haven’t tried adding mushrooms yet, but I do plan on making a vegetarian friendly pot pie using mushrooms in the future. Stay tuned.