Chicken Pot Pies – individual style!

What’s better than a chicken pot pie on a winter evening?  I’ll tell you what – not having to share yours!  I love my ramekins, because everything tastes better when it is little and cute :).  I’ve started using my ramekins to make individual chicken pot pies, and don’t think I’ll ever go back to that boring old regular sized pie.  Not only do you get your own pie, it seems to have the perfect ratio of crust to filling, AND you can freeze your extra little pot pies and pop them into the oven any time for a quick delicious meal!  Plus they’re much easier to make.  Just fill each ramekin with filling, then add a circle of pie dough on top.  No need for a bottom, soggy layer of crust, no need to measure the circle carefully (lop-sided adds more character!)  Just top with crust, press around the edges, and voila!  I like to brush a little egg on the top in order to get a nice brown crust – but that’s just personal preference. Here’s my preferred (and very simple) pot pie recipe (with some of my own minor adjustments included below):

Ingredients:

• 1 pound boneless, skinless chicken breasts (cooked and cubed)
• 1 cup diced carrots
• 1 cup frozen peas
• 1/2 cup diced celery
• 2 T butter
• 1/3 c chopped onion
• 1/3 c flour
• 1/2 t salt
• 1/4 t pepper
• 1/4 t celery seed
• 1 3/4 c chicken broth
• 2/3 c milk
• unbaked pie crust (I use my Mom’s delicious pie crust recipe – I’ll have to post that sometime, easy and delish!)

Preheat oven to 425 degrees

Heat 1 teaspoon of olive oil, cook up the chicken

In a saucepan, combine carrots, celery, peas and cover with water.  Heat to boiling and simmer for 15 minutes.  Remove from heat, drain, set aside.

Meanwhile, cook onions in butter until translucent.  Add flour, salt, pepper, and celery seed.  Cook for a couple of minutes, then add chicken broth and milk.  Stir together, heat until it comes to a boil, continue boiling for 1 – 2 minutes (until thickened).

Combine chicken, veggies, sauce, and pour into pie pan (or ramekins.)  Cover with pie crust, brush with egg (if desired), cut a hole in the crust to let steam escape, and bake for 20 minutes or until crust is golden.

Enjoy! (Carefully – it will be hot!)



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