Autumn is my favorite time of year!   As soon as the weather starts to cool, all of my comfort food recipes come out and I start planning meals like crazy.  This is not one of my quick and easy weekday meals, but the recipe makes a lot and the leftovers are great for afternoon snacks for the kids.  My entire family loves when I make these.  I found this recipe awhile back from Laurie McNamara’s Simply Scratch blog.  I’ve made it numerous times.

 

I have some rules when it comes to pot pie making.

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They are as follows…

Rule No. 1: They have to be in individual portions.

Rule No. 2: No “cream of chicken soup” can be used, what-so-ever.

Rule No. 3: There has to be plenty of crust. So much crust you won’t notice that there isn’t a bottom one.

Ya dig?

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To start I poach a couple chicken breasts. It’s real easy, just throw a couple chicken breasts into a glass baking dish and cover them with 3 to 4 cups of boiling water, seal with foil and bake in a 400 degree oven for 30-40 minutes. Done.

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Then I just transfer them to a cutting board to cool, so I don’t burn my precious fingers. A blogger needs her fingers.

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If I ever have leftover cooked potatoes I would just dice those up, skin-on and all… or if I don’t… then I poach those too. Peel, cover with water and foil and bake in a 400 degree oven until fork tender which is about 30-40 minutes depending on their size.

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While the chicken and potatoes are poaching away in the oven… I get started on a little prep. I heat up 3 cups of chicken broth, bring a cup and a half of whole milk up to room temperature and dice up the veggies and cooked chicken

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Then roll out the homemade pie crust dough. (I choose to use Pillsbury dough to keep things simple)I use a bowl that’s larger than the ramekins so that there’s some overlap-age. Then take a knife to trace and cut out the circle. Quickly pop the dough back into the fridge so they stay cold.

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Now comes the cooking part. Melt 3 tablespoons of butter in a large Dutch oven over medium heat.

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I add the carrots first {since I think they take the longest to soften up} and cook those for about 5 minutes.

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Add the onion and celery

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Sprinkle with a teaspoon of salt

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…and a half teaspoon of fresh cracked black pepper.

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Once the carrots are soft {but not too soft} I throw in the remaining 6 tablespoons of butter. Yess…. 6 tablespoons.

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When the butter has melted add in the half cup of flour and stir.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}

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Cook the flour, stirring often, for two minutes.

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Then pour in the 3 cups of hot broth and the 1-1/2 cups of whole milk. Simmer until thick… about 5-8 minutes.

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Then throw in a cup of frozen peas…

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…The cubed chicken…

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Measure and add a teaspoon of chopped fresh thyme and a tablespoon of dried parsley.

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…OH! and a half cup {or so} of frozen corn. For, you know… color.

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Stir those all together and check to see if it needs more salt. I always end up adding another teaspoon of kosher salt right here.

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Cube up about a cup of the cooked potatoes. I drop them into some {greased} ramekins, so that I don’t stir and lose them in the pot pie filling.

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Pour the filling over the potatoes, filling the ramekins to the brim.

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Ahh yes!

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It’s a good idea to let the filing cool a tad before placing the pie dough over top. If the filling is hella-hot then it will melt the dough. Not cool. Pinch the crust around the rim so it forms a seal.

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With a sharp knife, make a few slits for ventilation… then pop them into a 375 degree oven for 20-25 minutes or until they are crisp and golden. I rotate my pan halfway through for even cooking. You could always mix an egg with a tablespoon of water and brush it over top before baking to make the crust glossy and gorgeous!

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Comfort food to the max.  Enjoy
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.

Enjoy!