Chicken Pot Pie ~ Comfort Food

A group of my cooking friends and I bought these darling chicken shaped baking dishes several months ago from Sur la Table. I like to make Chicken Vegetable Pot Pies in them ~ They are the ideal size. Thyme is one of my favorite herbs so that's what I seasoned it with, and tucked a few sprigs under her wing, too.

Just the right size for a generous serving.

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Of course you can use any shaped baking dish for your pies!

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Use your favorite pastry dough recipe for this, either homemade or store bought.

I like big chunks of white chicken meat in my Chicken Pot Pies, so I gently poach or bake as many chicken breast as I'll need. Cool them, then cut into large size chunks. You could use any plainly seasoned left over chicken, or a rotisserie chicken from the market, remove skin and chunk it up, or shred.

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For the filling:

2 1/2 cups chicken stock, or good quality canned chicken broth

6 Tbsp unsalted butter

I like to use the little pearl onions in a bag from the freezer section, OR 1 large onion, diced (about 1 1/4 cups)

3 carrots, sliced not too thickly, into bite-size pieces

3 or 4 celery stalks sliced into 1/2-inch slices

1/2 cup all-purpose flour

1 1/2 cups hot milk

1 teaspoon chopped fresh thyme leaves, plus extra for garnish

3/4 cup green peas, frozen or fresh (I always use the frozen petite peas)

2 Tablespoon minced fresh parsley

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

a squeeze or two of fresh lemon juice
Egg wash (for a shiny finish on the dough) 1 egg whisked with 1 Tablespoon water

The cooked, cooled chicken, cut in chunks (the way I like it) or shredded

Preheat oven to 400°F.

In a small pan add 1 cup of the chicken broth/stock and cook celery and carrots until just tender, set aside (keep the chicken broth they were cookin in for use in the next step.)

.In a large pot or medium size Dutch oven, melt butter on medium heat. Add the onions, and cook until they are translucent, about 10 minutes. Add the drained carrots, and celery,Add the flour and cook, stirring, one minute more. Whisk in 2 1/2 cups of the chicken stock. Whisk in the milk. Decrease the heat to low and simmer for 10 minutes, stirring often. Add the chicken meat, thyme, peas, parsley, salt and pepper and stir well. Stir in lemon juice. Taste and adjust seasoning if necessary. Divide the warm filling among oven proof dishes, or ramekins.

Prepare the crust. Roll out dough on a lightly flour surface to a little less than a quarter-inch thick. Cut into shape to fit your baking dish, slightly larger than the circumference of the dishes, or ramekins. Lay the dough on each pot pie filling. Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the baking dishes.

Cut a small vent into each individual pie. Use a pastry brush to apply an egg wash to each pie. Line a baking sheet with foil, place the pies on the baking sheet.

Bake at 400°F for 25 minutes, or until the pastry is golden and the filling is bubbling.

Allow to cool for at least 5 minutes before serving.
Serves about 6 (depending upon the size of your baking dishes)

This recipe makes about six 10-ounce ramekins.

A comforting meal on a cold or rainy evening, great with a tossed green salad on the side.