The Pioneer Woman Tasty Kitchen
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Homemade Chicken Pot Pies

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Intermediate

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Description

Creamy and deliciously comforting!

Ingredients

  • 1 pound Boneless, Skinless Chicken Breasts, Poached (See Instructions)
  • 1 whole Homemade Pie Crust (See My Recipe Box)
  • 1 stick Butter, Divided
  • 2 whole Medium Carrots, Peeled And Diced
  • 1 whole Medium Yellow Onion, Peeled And Diced Small
  • 2 stalks Celery, Diced Small
  • 2 teaspoons Kosher Salt, Divided, More Or Less To Taste
  • ½ teaspoons Black Pepper, Divided, More Or Less To Taste
  • ½ cups Flour
  • 3 cups Chicken Broth, Warm
  • 1-½ cup Whole Milk At Room Temperature
  • 1 cup Frozen Peas
  • ½ cups Frozen Corn
  • 1 Tablespoon Dried Parsley Flakes
  • 1 teaspoon Chopped Fresh Thyme
  • 1 cup Cooked Potatoes, Diced

Preparation

To poach the chicken: Place 2 to 3 chicken breasts in a glass baking dish. Cover the chicken with 3 to 4 cups of boiling water, seal it all in with aluminum foil and place in a 400ºF oven to cook for 25-35 minutes. Remove the chicken to a cutting board to cool. When cool enough to touch, dice it into bite-size pieces.

For the pot pies:
Preheat your oven to 375ºF and grease six 10-ounce ramekins with butter or olive oil.

Roll the pie crust out and use a bowl (slightly larger than the ramekin) to trace and cut out 6 circles, using the scraps to make more if needed. Keep the dough circles in the fridge so they stay cold.

Melt 3 tablespoons of butter in a large Dutch oven.

Add in the diced carrots and cook for 5 minutes. Add in the diced onion and celery and season with a teaspoon of kosher salt and 1/2 teaspoon of black pepper. Cook until the onions are soft and translucent and the carrots are soft (but not too soft).

Now add in the remaining 6 tablespoons of butter and let that melt. Once melted, add in the flour and stir often while it cooks for 2 minutes.

Pour in the hot chicken broth and milk. Let it simmer, stirring occasionally until thickened, 5-8 minutes.

Next add in the frozen peas, corn, cooked chicken, dried parsley and chopped fresh thyme. Stir. Taste and add season further with up to 1 teaspoon more of salt and a little more black pepper if desired.

Place the ramekins on a rimmed baking sheet. Evenly divide the diced cooked potatoes into each prepared ramekin.

Spoon the pot pie filling evenly over the potatoes, filling the ramekins to the brim. Let them cool down a bit before placing the pie dough over top and crimping the edges. With a sharp knife, make slits for ventilation.

Slide the tray of pot pies into a preheated 375ºF oven and bake for 20-25 minutes or until the crust is golden. Remove and let them cool for 10 minutes before serving.

Enjoy!

Notes:
For a glossy top crust, try beating an egg with a tablespoon of water and brush over top before baking.
This can also be made in one 13×9 baking dish.

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Profile photo of Jenelle Miller

Jenelle Miller on 12.10.2012

a little time-intensive but really really good!! the family loved it! the egg wash is a must—it was lovely.

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