These Chicken Pot Pies are easy to make, stuffed with chicken, carrots, and celery, and topped with a delicious flaky crust I’m obsessed with these mini chicken pot pies the perfect meal to have on-hand when you only need one serving at a time !
Chicken Pot Pie
These Chicken Pot Pies are easy to make, stuffed with chicken, carrots, and celery, and topped with a delicious flaky crust I’m obsessed with these mini chicken pot pies the perfect meal to have on-hand when you only need one serving at a time !
- 2 lb boneless, skinless cooked chicken
- 1 tablespoons fresh thyme
- Salt and ground black pepper
- 2 tablespoons unsalted butter, at room temperature
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 medium yellow onion diced
- 1 cloves garlic, minced
- 1/2 cup carrot
- 1/2 cup frozen pea
- 1 cup sliced celery
- 4 tablespoon heavy cream
- 1 egg beaten
- 1 Pie Crust
1. Melt butter in a large pot. Add flour and whisk constantly to form a roux, without any lump. Add chicken broth and continue whisking for 2-3 minutes, until the sauce is smooth and thickened.
2. add seasoning with salt, pepper and thyme add the cream and stir to combine. Add shredded chicken garlic and vegetables to the sauce and give a good stir to combine everything. Cook on medium-low for 2-3 minutes.
3. Transfer the filling into a clean container and chill in the fridge for one hour, or until cool.
4. On a lightly floured surface, roll out the pie crust sheet and dust with flour to prevent sticking. Use a bowl or small plate of 1-inch larger than the ramekins to cut out your pastry with a sharp knife.
5. Spoon the chilled chicken filling into the ramekins and sprinkle with additional black pepper. Brush the exterior edges of the ramekins with the beaten egg and cover with a disc of pastry. Fold over the edges and press lightly against the edge of the ramekin with your fingers. Brush the top and sides of the pastry with the beaten egg. Repeat the process for all ramekins.
6. Transfer the ramekins to a baking sheet and bake in the oven at 400°F (200°C) on the rack positioned in the middle of the oven for about 1 hr or until the pastry is golden brown. Let cool for 5 minutes before serving. Enjoy!
