Individual Chicken Pot Pie

Fall is here, and Ricardo had the right idea baking this chicken pot pie the other evening, and he wanted to share the recipe.  I had the pleasure of enjoying it, and this recipe is a keeper, the filling was the perfect blend of creaminess and flavor.  The crust is perfect, so flaky, but firm enough to add a great texture to the pie.  I couldn't recommend more that you try this, and enjoy it on a cool fall evening with a great glass of Pinot Noir . .

Individual Chicken Pot Pies

Fall is here, and Ricardo had the right idea baking this chicken pot pie the other evening, and he wanted to share the recipe.  I had the pleasure of enjoying it, and this recipe is a keeper, the filling was the perfect blend of creaminess and flavor.

5 from 1 vote

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Course: Dinner, Lunch, Main Dish

Cuisine: American

Keyword: Chicken Breast, pot pie

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings: 4 Servings

Calories: 1088kcal

Author: Ben Rayl

Ingredients

 

1x2x3x

• 1 pie crust
• 6 cups chicken stock - preferable homemade
• 2 cubes chicken bouillon
• ⅔ cup unsalted butter
• 2 medium onions - chopped
• 1 cup all-purpose flour
• 2 teaspoon salt
• ½ teaspoon black pepper - fresh ground
• ¼ cup double cream - or crème fraîche
• 3 chicken breasts - cooked and diced
• 3 large carrots - diced and blanched for 2 minutes
• 2 cups peas - frozen
• 1 ¼ cup pearl onions - frozen
• 3 tablespoon parsley - fresh leaves, finely chopped

Instructions

• Preheat the oven to 375 F (190°C).
• In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock.
• In a large pot, melt the butter and sauté the onions over medium-low heat until translucent (about 10 minutes).
• Add the flour and cook over low heat, stirring constantly, for about 2 minutes.
• Add the hot chicken stock, and simmer over low heat for another minute, stirring contantly, until thick.
• Add the salt, pepper, and double cream, and stir to incorporate.
• Add the cubed chicken, carrots, peas, onions and parsley and mix well.
• Divide the filling equally among 4 ovenproof bowls.
• Divide the dough into four equal pieces and roll each piece into a 5 inch (20cm) circle.
• Brush the outside edges of each bowl with the egg wash, and place the dough on top.
• Trim the circle to ½ inch (1cm) larger than the top of the bowl.
• Crimp the dough to fold over the side, and press it to make it stick.
• Brush the egg wash on the dough and make 3 cuts in the top.
• Sprinkle with sea salt and cracked pepper.
• Place on a baking sheet and bake for 30 minutes, or until the top is golden brown and the filling is bubbling hot.

Nutrition

Calories: 1088kcal | Carbohydrates: 86g | Protein: 57g | Fat: 57g | Saturated Fat: 29g | Trans Fat: 1g | Cholesterol: 221mg | Sodium: 2108mg | Potassium: 1658mg | Fiber: 9g | Sugar: 18g | Vitamin A: 11059IU | Vitamin C: 49mg | Calcium: 122mg | Iron: 6mg