I felt like having chicken pot pies and remembered I had some great ramekins my friend Emily gave me for Christmas.
I made a basic chicken stew/pot pie filling that was easy enough, but wasn’t sure of the topping/crust to put on top. I have added potatoes and peas to recipe, as this isn traditional in chicken pot pie. However, I do not like potatoes or peas in the filling, so I omitted it. It’s entirely up to you what you put in.
I mulled over a crumble topping I had seen, puff pastry (which I am not that crazy over), and finally decided of good ol’ fashioned pie crust topping.
I decided on Ina Garten’s crust recipe, and am I glad I did. It was flaky, delicious and only took about 25 minutes to brown in the oven.
These pies turned out delicious. They are the perfect dinner for a cold winter’s night when you just want something to warm you up.
Thanks Emily, for the great inspiration for a great recipe!
|Mini Chicken Pot Pies|
- 2 Tbsp canola or vegetable oil
- 1-1/2 lb. chicken breasts, boneless, skinless
- 1 small onion, diced
- 3 large carrots, peeled and diced
- 2 celery stalks, diced
- 2 red potatoes, peeled and cubed (optional)
- 1/4 c. kernel corn
- 1/4 c. frozen peas
- 3 – 15 oz. cans low sodium chicken broth
- Salt & Pepper
- 1 Tbsp parsley, dried
- 1 Tbsp celery flakes, dried
- 1/4 c. light cream
- 3 Tbsp. cornstarch
- For the crust:
- 3 c. all-purpose flour
- 1-1/2 tsp. kosher salt
- 1 tsp. baking powder
- 1/2 c. vegetable shortening
- 1/4 lb cold unsalted butter, diced
- 1/2-2/3 c. ice water
- 1 egg, beaten with
- 1 Tbsp. water, for egg wash
- salt & pepper
- In a french skillet, heat oil on medium high heat.
- Cut chicken breast into big chunks, and saute until just starting to brown. Remove from pan and cut in to smaller pieces.
- Add chicken back to skillet, and add onion, carrots, celery, potatoes, corn, peas, chicken broth and seasonings.
- Cover, and let cook on low until vegetables are tender, approx. 30 min.
- Put about 1/4 c. light cream into a larger cup. Add a little hot mixture to the cold cream to temper, and add to hot mixture. Mix a little water into the cornstarch, and add to hot chicken broth mixture to thicken to your desired consistency.
- Spoon into individual ramekins, and set aside.
- For the Crust:
- Mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade.
- Add the shortening and butter and pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together.
- Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
- Divide the dough into quarters and roll each piece into an 8-inch circle.
- Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper.
- Place on a baking sheet and bake for 1/2 hour, or until the top is golden brown and the filling is bubbling hot.
I made 4 ramekins, but did have some chicken mixture leftover. You could make more pies, or save in refrigerator for chicken stew over mashed potatoes for another night.