Mini Chicken Pot Pies
I love individual servings. Little ramekin pot pies all your own, well that’s just special.
2 Tb butter
1/2 onion diced small
1 clove garlic
1 (14 oz) can chicken broth
2 TB whole milk
1 potato diced small
1/2 cup corn
1/2 cup peas
2 cups cooked chicken, cubed
1 package frozen pie crust
In a deep pan melt butter, and add the carrots, onion and garlic. Stir over medium high heat until the onions and carrots are softened. Add the flour and cook through until you get a nice roux, about 5 mins. Add the chicken broth, and the milk, a dash of salt and some freshly ground pepper. Cook over high heat until boiling.
Once boiling add the potatoes, corn, peas and chicken – bring to a boil again and turn off the heat.
Prep your ramekins by greasing them with melted butter. This recipe makes 4 medium sized 5″ souffle ramekins or six small 3″ ones.
Spoon the chicken mixture into the prepped ramekins. I always place the ramekins on a baking sheet, inevitably the pies will bubble over or something, it’s just easier to transport in and out of the oven.
Preheat the oven to 375 degrees. Now for the top – you can make your own dough of course, but if you’re short on time, frozen dough works well too. Just defrost it, roll it out and cut it fit the top of the ramekin. I like to have overlap of about 1/2 and inch. You can cut your traditional vent slits into the top, but I like to use a teeny heart cutter to cut a hole. It’s cute and still does the job.
Cover the filling and press the edges onto the sides of the ramekin. Butter the top and sprinkle lightly with sea salt.
Put the sheet pan with ramekins in the oven, cook for 30 minutes. They will be burning hot when you take them out and the filling will stay that way for a while, which is great unless you’ve got kids dying to dig into dinner. Yeah…then it’s not so great.
But in any case, it’s a nice little dinner on a cold winter’s day, and it would be great for dinner parties. The kids – I think they just had fun destroying them…