Chicken Pot Pies

On rainy days all you want is some comfort food, and I can’t think of a better comfort food than Chicken Pot Pies!  This recipe took a little time to prepare, but it was so worth it and everyone you make it for will be happy campers!

Serving Size: 2 Pot Pies

Prep Time: 35-45 Minutes

Bake Time: 30 Minutes

Kitchen Tools:

·         Cutting Board

·         Chef Knife

·         Frying Pan or Skillet

·         Mixing Bowl

·         Sauce Pan

·         Whisk

·         Ramekins (2)

·         Cookie Sheet
·         Pastry Brush

Ingredients:

1.       1 Breast of Chicken Cooked (I use any excuse in the world to go to Costco…so I used a Rotisserie Chicken and will use the rest for salads this week for lunch.)

2.       1 tsp. EVOO

3.       ¼ of a Large Onion

4.       1 ½ Stalks of Celery

5.       6 Baby Carrots or 1 Large Carrots (I eat baby carrots as a snack, so we always have them handy)

6.       Salt and Pepper

7.       1 tsp. Poultry Seasoning

8.       ¼ cup Frozen Peas

9.       ¼ cup Frozen Corn

10.   2 Tbs. Butter (1Tbs. for sauce and 1Tbs. melted for brushing the top of the pies)

11.   1 Tbs. Flour

12.   ½ to ¾ cup of Milk or Half and Half (I use just in between this amount and it is perfect, but if you want a thick sauce use ½ and if you want a thinner sauce, use ¾ cup!)

13.   1 Store bought Frozen Pie Dough (You could make your own, but why??)

14.   Cooking Spray

Directions:

1.       Preheat oven to 350°.

2.       Dice onion very small and cut celery and carrots into small bite size pieces.

3.       Heat frying pan and drizzle with EVOO.  Add onions, celery and carrots to pan and cook until veggies are almost done. Season the veggies with salt, pepper and poultry seasoning.

4.       Cut chicken into small cubes.

5.       Add frozen peas and corn to pan and cook until not frozen anymore. Remove from heat and add to chicken.

6.      In a saucepan, melt the butter on medium heat. Add the flour once the butter is melted and mix with a whisk.  Keep whisking and add the milk once the flour mixture has turned a golden color.  ALWAYS keep stirring this sauce. There is nothing worse than a burnt béchamel! Bring the sauce to a boil and turn down the heat to low. Add salt and pepper to taste.

 

7.       Add the sauce to the chicken and veggie mixture and mix thoroughly.

8.       Cut the pie crust to fit on top of your ramekins.

9.       Spray ramekins with cooking spray and add chicken mixture.

 

10.   Place pie crust on top of chicken mixture and pierce dough with a knife to let steam out while cooking.

11.   Brush the dough with melted butter to get a lovely golden brown color

12.   Place full ramekins on a cookie sheet to keep your oven clean if the sauce comes over the top!

13.   Bake for 30 minutes or until the pie crust looks golden brown.

14.   ENJOY!!