In this recipe for an old-fashioned favorite, a creamy mixture of tender vegetables and chicken is blanketed with a flaky pastry dough crust for the most comforting of comfort dishes. This recipe uses store-bought pie dough and the meat from a cooked chicken to help bring this tempting dish to the table even faster. For a glossy finish, brush 1 large egg yolk, beaten with 1 teaspoon water, over the tops of the pies before baking.
Individual Chicken Pot Pies
- 3 Tbs. unsalted butter
- 1 Tbs. olive oil
- 1/2 yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 garlic cloves, minced
- 6 white or brown mushrooms, sliced
- 5 fresh sage leaves, chopped
- Kosher salt and freshly ground pepper
- 1/2 cup (2 1/2 oz./75 g) thawed frozen peas
- 1/4 cup (1 1/2 oz./45 g) all-purpose flour
- 1 1/2 cups (12 fl. oz./375 ml) low-sodium chicken broth
- 1/2 cup (4 fl. oz./125 ml) dry white wine
- 1/2 cup (4 fl. oz./125 ml) half-and-half
- 4 cups (1 1/2 lb./750 g) cooked cubed chicken
- 2 rolled-out rounds pie dough, homemade or purchased
1. Preheat an oven to 375°F (190°C).
2. In a large fry pan over medium-high heat, warm 1 Tbs. of the butter and the olive oil. Add the onion and the carrots and sauté until soft, about 8 minutes. Add the garlic, mushrooms and sage and season well with salt and pepper. Cook, stirring occasionally, until the mushrooms are soft, about 4 minutes. Transfer to a large bowl and stir in the peas. Do not wipe the pan clean and keep it over medium-high heat.
3. Melt the remaining 2 Tbs. butter. Sprinkle in the flour and cook, stirring constantly, for 1 minute. Stir in the broth, wine and half-and-half and bring to a simmer. Cook, stirring often, until the sauce thickens, about 5 minutes. Remove from the heat, add the cooked chicken and let cool slightly, then add to the bowl with the vegetables and stir to combine well. Season with salt and pepper and divide the mixture among six 4 1/2-inch (11.5-cm) baking dishes.
4. Using the bottom of one of the baking dishes as a guide, and with the tip of a sharp knife, cut out 6 circles from the 2 dough rounds, each about 1/4 inch (6 mm) bigger than the dish. Place the dough over the filling in each dish, pressing the dough onto the rim of the dishes. Crimp the edges and place the dishes on a baking sheet. Bake until the crust is golden brown, 20 to 25 minutes. Remove from the oven and let cool for 5 minutes. Serve immediately. Serves 6.
For more fresh ideas about how to prepare chicken, whether for a
quick family meal or an impressive weekend spread, check out our
Chicken Night: Dinner Solutions for Every Day of the Week.