Individual Chicken Pot Pies
Individual Chicken Pot Pies requires roughly 1 hour from start to finish. This main course has 2711 calories, 229g of protein, and 164g of fat per serving. This recipe serves 6 and costs $7.0 per serving. This recipe from Foodnetwork requires salt and pepper, egg, rotisserie chicken, and flour. 6488 people have tried and liked this recipe. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is super. Individual Chicken Pot Pies, Individual Chicken Pot Pies, and Individual Chicken Pot Pies are very similar to this recipe.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 45 minutes
Ingredients:
1 bouillon cube
1/2 cup (1 stick) butter
2 large carrots cut in 1/2-inch rounds
1 rib celery, sliced
4 cups chicken broth
3 tablespoons chopped chives
3 tablespoons dry sherry
1 egg beaten with 1 tablespoon water
1/2 cup all-purpose flour
2 cloves garlic, chopped fine
1/4 cup heavy cream
1 onion, finely chopped
1 (7-ounce) bag frozen pearl onions
1 (9-ounce) box frozen peas
2 (9-ounce) packages store-bought rolled out pie dough
1 store-bought 2-pound rotisserie chicken, shredded
Salt and freshly ground black pepper
Equipment:
oven
sauce pan
dutch oven
ramekin
bowl
ladle
baking sheet
Cooking instruction summary:
Watch how to make this recipe. Preheat your oven to 375 degrees F. In a large saucepan heat chicken broth and bouillon cube over medium heat until hot. In a Dutch oven, melt butter over medium heat. Add onions, carrots, celery, chives and garlic, and saute until tender. Season with salt and pepper. Add the flour and stir together until it becomes pasty and lump-free, about 2 minutes. Stir in the hot broth, heavy cream, sherry, chicken and frozen onions and peas. Bring to a boil then reduce to a simmer. With a ladle, fill 6ovenproof ramekins or bowls with the filling. Place on baking sheet. Sprinkle flour on countertop. Roll out dough an extra inch. Using a biscuit round or mold, cut out dough to cover the tops of your oven-proof bowls, with about 1/2-inch hangover, depending on their size. Crimp the dough over the edge of the ramekin. Brush with the egg wash and make 4 small slits on the top. Sprinkle with kosher salt and place on a baking sheet. Bake for 35 minutes. Remove from the oven and serve.
Step by step:
1. Watch how to make this recipe.
2. Preheat your oven to 375 degrees F.
3. In a large saucepan heat chicken broth and bouillon cube over medium heat until hot.
4. In a Dutch oven, melt butter over medium heat.
5. Add onions, carrots, celery, chives and garlic, and saute until tender. Season with salt and pepper.
6. Add the flour and stir together until it becomes pasty and lump-free, about 2 minutes. Stir in the hot broth, heavy cream, sherry, chicken and frozen onions and peas. Bring to a boil then reduce to a simmer.
7. With a ladle, fill 6ovenproof ramekins or bowls with the filling.
8. Place on baking sheet.
9. Sprinkle flour on countertop.
10. Roll out dough an extra inch. Using a biscuit round or mold, cut out dough to cover the tops of your oven-proof bowls, with about 1/2-inch hangover, depending on their size. Crimp the dough over the edge of the ramekin.
11. Brush with the egg wash and make 4 small slits on the top. Sprinkle with kosher salt and place on a baking sheet.
12. Bake for 35 minutes.
13. Remove from the oven and serve.
Nutrition Information:
covered percent of daily need
