Archive for the ‘Casserole’ category

Mini Chicken Pot Pies

November 15, 2013


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Mini chicken pot pie
Makes 6 to 8

1 recipe PieDough (I use the Joy of Cooking Buttery Crust recipe)
1 1/2 pounds boneless, skinless chicken breasts and/or thighs (Rotisserie chicken works great).
2 cups  chicken broth
1 1/2 tablespoons vegetable oil
1/2 medium large onion, chopped fine
3 medium carrots, peeled and cut crosswise 1/4 inch thick
2 small celery ribs, diced
salt and ground black pepper to taste
4 tablespoons (1/2 stick) unsalted butter
1/2 cup unbleached all-purpose flour
1 1/2 cups milk
1/2 teaspoon dried thyme
3 tablespoons dry sherry
3/4 cup frozen peas, thawed
3 tablespoons minced fresh parsley leaves

1. Make the pie dough and refrigerate until ready to use.

2. Adjust an oven rack to the lower middle position and heat the oven to 400 degrees F. Put the chicken and broth in a small Dutch oven or stockpot over medium heat. Cover, bring to a simmer and simmer until the chicken is just done, 8-10 minutes. Transfer the chicken to a large bowl, reserving the broth in a measuring cup.

3. Increase heat to medium-high and heat the oil in the now empty pan. Add the onion, carrots, celery and saute until just tender, about 5 minutes (Don’t overcook the veggies, they will be mushy and unappealing after baking in the oven). Season with salt and pepper to taste. While the vegetables are cooking, shred the meat into bite-sized piece. Transfer the cooked vegetables to a bowl with the chicken; set aside.

4. Heat the butter over medium-high heat in the again-empty pan. When the foaming subsides, add the flour; cook about 1 minute. Whisk in the reserved chicken broth, the milk, any accumulated chicken juices, and the thyme. Bring to a simmer, then continue to simmer until the sauce fully thickens, about 1 minute. Season with salt and pepper to taste and stir in the sherry.

5. Pour the sauce over the chicken mixture and stir to combine. Stir in the peas and parsley. Adjust the seasonings. Pour the mixture into individual 12 oz. ramekins or ovenproof dishes. Roll dough our to 1/4″ thick and cut with circle cutter to fit your ramekins. Top filled ramekins with the pastry. Bake until the pastry is golden brown and the filling bubbling, about 20-25 minutes for the smaller pies. Serve hot.