Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/2 cup diced carrots
- 1/2 cup diced potatoes
- 1/4 cup diced onion
- 1/4 cup all-purpose flour
- 1/4 cup butter
- 1 1/2 cups chicken broth
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon garlic powder
- 1 package refrigerated pie crusts
Special Equipment Needed:
- 6 (4-inch) ramekins
- Rolling pin
- Pastry brush
- Fork
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, melt the butter over medium heat. Add the onions and cook until translucent.
3. Add the chicken to the skillet and cook until browned on all sides.
4. Add the flour to the skillet and stir until the chicken is coated.
5. Add the chicken broth, milk, salt, pepper, thyme, rosemary, and garlic powder to the skillet. Stir until the mixture thickens.
6. Add the peas, corn, carrots, and potatoes to the skillet. Stir until the vegetables are coated in the sauce.
7. Remove the skillet from the heat and set aside.
8. Roll out the pie crusts on a floured surface. Cut out 6 circles that are slightly larger than the ramekins.
9. Place the circles of pie crust into the ramekins, pressing the crusts against the sides and bottom.
10. Fill each ramekin with the chicken and vegetable mixture.
11. Cut out 6 more circles of pie crust that are slightly smaller than the ramekins.
12. Place the smaller circles of pie crust on top of the chicken and vegetable mixture in each ramekin.
13. Use a fork to crimp the edges of the top and bottom crusts together.
14. Brush the tops of the pies with a beaten egg.
15. Bake the pies for 25-30 minutes, or until the crusts are golden brown and the filling is hot and bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
6 (4-inch) ramekins
Nutritional information:
Calories per serving: 450
Total fat: 23g
Saturated fat: 11g
Cholesterol: 85mg
Sodium: 780mg
Total carbohydrates: 41g
Dietary fiber: 3g
Sugar: 4g
Protein: 20g
Substitutions for ingredients:
- You can use leftover cooked chicken instead of raw chicken breasts.
- You can use fresh vegetables instead of frozen.
- You can use vegetable broth instead of chicken broth to make this recipe vegetarian.
Variations:
- Add mushrooms to the filling for extra flavor.
- Use a different type of meat, such as beef or turkey, instead of chicken.
- Add cheese to the filling for a creamy twist.
Tips and Tricks:
- Make sure to crimp the edges of the top and bottom crusts together tightly to prevent the filling from leaking out.
- You can make the filling ahead of time and store it in the refrigerator until you are ready to assemble the pies.
- If the crusts are browning too quickly, cover the pies with foil halfway through the cooking time.
Storage Instructions:
Store the leftover pies in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the pies in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the pies on individual plates with a side salad or roasted vegetables.
Garnishes:
Sprinkle chopped fresh herbs, such as parsley or thyme, on top of the pies before serving.
Pairings:
Pair the pies with a crisp white wine, such as Sauvignon Blanc.
Suggested Side Dishes:
Serve the pies with a side salad or roasted vegetables.
Troubleshooting Advice:
If the filling is too thick, add more chicken broth or milk to thin it out.
Food Safety Advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food History:
Pot pies have been a popular dish in England since the Middle Ages. They were traditionally made with meat and vegetables, and were often served as a main course.
Flavor Profiles:
This recipe has a savory and comforting flavor profile, with hints of thyme, rosemary, and garlic.
Serving Suggestions:
Serve the pies as a main course for lunch or dinner.
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Taste: Savory, Creamy, Comforting, Herby, Rich