Individual Chicken Pot Pies
Ingredients:
Pie Crust
Ingredients:
- (4) 16-ounce ramekins (mine are from Pier1)
- 8 tablespoons cold unsalted butter cut into 1/2-inch chunks
- 1 1/4 cups all-purpose flour
- 2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 1/4 to 1/3 cup buttermilk
- 2 boneless skinless chicken breast, cut in cubes
- 2+ cups sliced carrots
- 2+ cups sliced celery
- 1 small onion, diced
- 4 cups chicken broth
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2/3 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg
- 1 tablespoon milk
Pie Crust
- Before you begin measuring everything out, place the cubed butter in the freezer to chill.
- Stir together flour, sugar, and salt, and pour into the food processor. Add butter and pulse until butter is cut into the flour, but still has visible chunks no larger than a pea.
- While pulsing, slowly pour in 1/2 cup of the buttermilk (1/4 for half batch, 2 tablespoons for a quarter batch) and continue to pulse until the buttermilk is incorporated into the dough. At this point, your dough should look like rough crumbs and just hold its shape if squeezed together. If the dough does not, add a little more buttermilk, a teaspoon at a time.
- Lay a sheet of plastic wrap on the counter and dump dough crumbs onto the sheet. Gather the edges and press tightly together to form a 1-inch thick disk. Place in a plastic bag and refrigerate for at least an hour, up to 24. At the end of the chilling time, start the pot pie filling.
- Preheat your oven to 425°F and line a baking sheet with foil.
- In a medium pot, combine cubed chicken, carrots, celery, onion, and chicken broth. Bring to a simmer over medium-high heat and cook for 15 minutes, until chicken is cooked through and vegetables are just fork tender.
- Drain chicken broth into a separate container (do not discard).
- In a medium saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute.
- Slowly whisk in 1 cup of reserved broth and 2/3 cup milk, whisking out any lumps as they form. Cook, stirring constantly, until mixture thickens and begins to bubble, 2 to 5 minutes.
- Remove gravy from heat, stir in salt and pepper and chicken and vegetable mixture, and divide between ramekins.
- Allow chilled dough to sit at room temperature for about 5 minutes to soften slightly so you can roll it out without it cracking. On a well-floured surface, roll out the first disk to 1/8-inch thick and drape over the first filled ramekin. Trim the extra, leaving about 3/4-inch overhang. Gently press the edges over so the dough drapes over the sides slightly (it won't sit flush). Use a sharp-tipped serrated knife to cut a couple slits in the top for steam to escape. Repeat for others.
- In a small bowl, whisk together egg and milk and brush over the top of the pie crusts.
- Place ramekins on your prepared baking tray and bake for 15 to 20 minutes until tops are golden and filling inside is bubbly.
- Cool for at least 5 minutes before serving.