The first thing that comes to mind when I think Chicken Pot Pie is season 8 of Top Chef, when Carla Hall literally almost had a joyful heart attack upon learning that she’d be cooking chicken pot pie in that episode. She was going on and on about how she was going to cook that pie with so much love packed inside. Needless to say it bordered on the edges of hilarious and crazy…but she won! And in a way she was right, chicken pot pie is one of those home-goodie kind of dishes that definitely makes a difference when its cooked with care. I went off of Ina Garten’s recipe in this post but used the store bought pie crust to cut down on the time. I liked the fact that each person got their own mini pot pie. It turned out delish and was certainly satisfying!
Individual Chicken Pot Pies
3 boneless, skinless chicken breasts
5 cups chicken stock
2 chicken bouillon cubes
1 stick unsalted butter
2 cups yellow onions, chopped
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups carrots,chopped
1 (10-ounce) package frozen peas (2 cups)
1/2 cup minced fresh parsley leaves
1 package of prepared pie crust
Preheat oven to 350 degrees.
Boil the chicken breasts until cooked through, a little more than a half an hour. In a saucepan heat the chicken broth and add the chicken bouillon cubes until dissolved. In a large, deep skillet melt 1 stick of butter then cook over medium-low heat until onions are translucent, about 10-15 minutes. Add the flour and cook over low heat for two minutes, stirring constantly. Next, add the chicken stock and stir until smooth. Add carrots, peas, cooked chicken and parsley. Mix well.
Spoon mixture into oven safe bowls. Place on cookie sheet.
Cover with pie crusts and slit 2-3 small holes at the top for venting. Whisk one egg and white are combined. Brush the top of the pie crust with egg wash. Sprinkle with salt and pepper.
Place in oven and bake for 30 minutes, or until the crust is golden brown.
Dig in and ENJOY!