On Saturday, I had two friends over for lunch, Sheryl and Meredith, whom I hadn't seen in years. This is the best part of moving...getting caught up with old friends. When we reunited, it seemed only like yesterday.
My ramekins were all different sizes so I ended up with 8 servings so the amount you make will vary. You have to make vents in the top of the pies to let steam escape so if you have mini cookie cutters, you can use these for a decorative pie crust. Since it is fall, I used my mini maple leaf cookie cutter.
I used a recipe from My Little Kitchen blog, adapting my own crust. You have to start a day ahead because the best chicken to use in this recipe is chicken from a slow cooker. I used chicken from my chicken and dumplings recipe. Take 2 cups of white and dark meat and shred with a fork which will be very easy to do after the chicken cooks in the slow cooker. This is perfect chicken for chicken pot pie. Sheryl and Meredith were delighted and we had some of my pumpkin date nut bread, a plate of fresh fruit and iced market spice tea. After our lunch, we decided we want to continue having our own play dates so we're already planning our next one at Sheryl's house. I can't wait.
Makes ~ 8 individuals pot pies
1 cup red potatoes,peeled and diced (approx. 1 potato)
1 cup carrots, diced (approx. 2 carrots)
6 Tbsp. unsalted butter
1 cup yellow onion, chopped (approx. 1 onion)
1/2 cup celery, chopped (approx. 1 celery stalk)
6 Tbsp. flour
2 cups chicken broth
1 cup half and half
1 cup frozen peas
2 cups shredded cooked chicken, white and dark meat
salt and freshly ground black pepper to taste
2 Tbsp. finely chopped fresh parsley leaves (optional)
2 pie crusts
6 Tbsp. unsalted butter
1 cup yellow onion, chopped (approx. 1 onion)
1/2 cup celery, chopped (approx. 1 celery stalk)
6 Tbsp. flour
2 cups chicken broth
1 cup half and half
1 cup frozen peas
2 cups shredded cooked chicken, white and dark meat
salt and freshly ground black pepper to taste
2 Tbsp. finely chopped fresh parsley leaves (optional)
2 pie crusts
1 egg
1. Make pie crusts and put in the refrigerator to chill or make the day before and chill overnight. (recipe below)
2. Preheat oven at 400 degrees. Place ramekins on a baking sheet (the ramekins do not need to be greased).
3. Bring a small pot of water to a boil. Add diced potatoes and carrots and boil for about 4 to 5 minutes. Drain and set aside.
4. Melt butter in a large saute pan over medium heat. Add onions and celery as well as salt and pepper. Allow the onions and celery to for 2 minutes, stirring constantly.
5. Add flour and stir constantly for 3-4 minutes to make a blond roux.
6. Add chicken broth while stirring constantly. Bring it to a boil then turn the heat down to medium-low. Allow it to simmer until the sauce thickens, about 4 to 6 minutes.
7. Add half and half while stirring. Allow filling mixture to cook for 4 minutes and stirring occasionally. Add salt and pepper to taste.
8. Add the rest of the vegetables (potatoes, carrots, peas), the chicken and parsley.
9. Add salt and pepper to taste and make sure all vegetables and chicken are incorporated well.
10. Remove pie crust from refrigerator. Roll out and cut out dough. Use a bowl slightly larger than your ramekin to cut crust so there will be enough dough to fold over the sides.
11. Cut out a vent in the middle of the dough. Use either a knife to make slits or use a mini cookie cutter for a decorative vent. I used a fall leaf mini cookie cutter for my vent.
12. Fill the ramekin with filling and then add the pie crust on top.
13. Brush the pie crusts with mixture of 1 egg and few drops of cold water.
14. Place into 400 degree oven on baking sheet. Bake until the crust is golden brown and crusty, 18-20 minutes. Let cool for 5 minutes before serving.
You will probably have a little pie crust dough left over since it won't come out exactly even. I will then make a little dessert with the extra dough. Roll it out, spread butter on it, sprinkle with sugar and cinnamon, bake for approx. 30 minutes and treat everyone to a little pie crust cinnamon roll.
Pie Crust for Chicken Pot Pies
Makes 2 pie crusts
2-1/2 cups flour, plus extra for rolling
1 tsp. salt
8 Tbsp. shortening, cut into 1/2-inch pieces and chilled
12 Tbsp. (1-1/2 sticks) unsalted butter, cut into 1/4 inch pieces and chilled
6-8 tablespoons ice water
1. Process the flour and salt in a food processor until combined.
2. Scatter the shortening over the top and process until the mixture has the texture of coarse sand, about 10 seconds.
3. Scatter the butter pieces over the top and using short pulses, process the mixture until it resembles coarse crumbs, about 10 pulses. Transfer to a bowl.
4. Sprinkle 6 tablespoons of the ice water over the mixture. Stir dough with a fork until the dough sticks together. If the dough does not come together, stir in the remaining water, 1 tablespoon at a time, until it does.
5. Divide dough into two even pieces and flatten each into a 4-inch disk. Wrap the disks tightly in plastic wrap and refrigerate for 1 hour or overnight until ready to use.
1 tsp. salt
8 Tbsp. shortening, cut into 1/2-inch pieces and chilled
12 Tbsp. (1-1/2 sticks) unsalted butter, cut into 1/4 inch pieces and chilled
6-8 tablespoons ice water
1. Process the flour and salt in a food processor until combined.
2. Scatter the shortening over the top and process until the mixture has the texture of coarse sand, about 10 seconds.
3. Scatter the butter pieces over the top and using short pulses, process the mixture until it resembles coarse crumbs, about 10 pulses. Transfer to a bowl.
4. Sprinkle 6 tablespoons of the ice water over the mixture. Stir dough with a fork until the dough sticks together. If the dough does not come together, stir in the remaining water, 1 tablespoon at a time, until it does.
5. Divide dough into two even pieces and flatten each into a 4-inch disk. Wrap the disks tightly in plastic wrap and refrigerate for 1 hour or overnight until ready to use.
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