Chicken Pot Pie

I had a gaggle of friends over the other night to celebrate a neighbor’s 89th birthday; 89 and still sailing. One of my go-to dishes is Chicken Pot Pie as it can be scaled up to serve a crowd or down to serve two. This version makes four ramekin servings.

Serve the chicken pot pie in individual serving-sized ramekins after the recipe has been cooked in a dutch oven. This prevents guests from handling hot-out-of-the-oven bakeware. Another tip is to form pastry discs and bake them on a cookie sheet. The discs will top off the creamy, chicken deliciousness scooped into the ramekin.

You can use fresh or frozen peas. If frozen, then cook them in a microwave for about one minute to defrost before adding to the chicken and vegetable mixture. You could also use frozen peas and carrots following the same defrosting procedure.

Ingredients

  • 2 chicken breasts

  • 2 carrots, chopped

  • 2 celery stalks, chopped

  • 1/2 cup peas

  • 1/4 cup yellow onion, minced

  • 2 cups low sodium chicken broth

  • 1 tablespoon olive oil

  • 2 tablespoons butter

  • 2 tablespoons flour

  • 1/2 teaspoon dried sage

  • 1/2 teaspoon dried thyme

  • 1/4 cup half and half

  • 1 ready made pie crust

Directions:

Directions

  • Preheat oven to 400-degrees.
  • Line a cookie sheet with parchment paper.
  • Bring the ready to bake pie crust to room temperature and then roll out flat. Cut circles in the pie crust using a biscuit cutter. The diameter of the biscuit cutter should be slightly smaller than the diameter of the ramekins. This process forms the pastry discs that will be placed atop each chicken and vegetable filled ramekin.
  • Bake the pastry disks on the cookie sheet for about 20 minutes or until light brown and crispy. Remove from oven and cool.
  • Cut chicken breast into bite-sized pieces.
  • Saute carrots, celery and onion in a dutch oven coated with olive oil and large enough to hold all ingredients.
  • Add chicken to the dutch oven and cook until light brown on all sides.
  • Add the dried sage and thyme.
  • In a separate saucepan melt the butter and stir in the flour creating a roux. Stir in 1/2 cup of chicken broth until a thick sauce forms.
  • Add the sauce to the dutch oven and then add the peas.
  • Simmer on low heat and add additional chicken broth to ensure a thick, creamy consistency.
  • When the pot pie is ready to serve, stir in the half and half.
  • Ladle chicken, vegetables and sauce into a ramekin.
  • Salt and pepper to taste.
  • Top each ramekin with one of the baked pastry disks.