What’s for Dinner – Individual Chicken Pot Pies

I winged it on this one. I’ve been seeing chicken pot pie recipes on my Food Network shows, and I had a fabulous chicken pot pie for lunch at Bob Evans a while ago, and I really, really wanted to make some myself. I browsed around a little bit for a recipe and didn’t find one that fit the ingredients I actually had on hand, so I improvised a whole lot and crossed my fingers.

Chicken pot pies

1 chicken breast
1 small onion
1 cup frozen veggies (I used a peas & carrots mix)
2 small potatoes
1 cup chicken broth (have more on hand, in case)
2 tbsp flour
2 tbsp butter
poultry seasoning
1 clove garlic
bay leaf
salt and pepper
refrigerated pie crust

I rubbed a chicken breast with “poultry seasoning”, which is a blend of marjoram, sage, thyme, rosemary, black pepper, and nutmeg (nutmeg? really?), added a little salt, and then baked it in the oven at 350 until the thermometer told me it was done. When it was done, it got chopped and shredded.

I diced a small onion and a garlic clove and sauteed them in butter in a pot until they were soft, then I added the 2 tbsp of butter and flour and cooked that for a minute or two until it started to brown a little, and then I added my chicken broth. I peeled and diced a small potato, and added the cubes to the broth along with about a cup of the frozen veggies, then I added salt and pepper, some thyme (somewhere between a pinch and a dash, I guess) and a bay leaf, and the shredded chicken breast, and let it all simmer for a while to thicken up. After about 15 minutes, it wasn’t thickening to my liking, so I decided to add mashed potatoes to the mixture.

To speed things up, instead of boiling potatoes on the stovetop, I peeled and chopped a second small potato and put the pieces into a glass measuring cup with enough water to cover it all, and nuked the cup on high in the microwave for about 3 minutes. They were fork-tender after their spin in the microwave, and I drained the water, mashed them quickly with a fork, and added them to the pot.

Once I was happy with the thickness, I spooned the stuff into my two smallest Corningware dishes (16-oz) and topped them with pie crusts. I cheated and bought the ready-made refrigerated pie crust, because I have still not honed my pastry skills enough to present a pie I’m proud of. One rolled-out crust, cut into two circles to fit over the tops the dishes, was plenty to work with, and even gave me some extra crust to cut into pretty shapes to decorate my pies just like the fancy TV chefs and the glamorous food photos in Good Housekeeping magazine.

I put the pies into the oven on a baking sheet in case they bubbled over, and baked them at 425 because the box told me to. It took 20 minutes for the crust to be cooked and golden and crispy.

Honestly, they were a little big for individual servings, but we ate them all anyway. They were super freaking delicious and I’m so proud of myself for making it up as I went along. This, of course, means that it will probably not taste the same if you follow my recipe, or if I make it again next week, but that’s just how it is.

2 thoughts on “What’s for Dinner – Individual Chicken Pot Pies

  1. Natasha

    Yes, nutmeg. It’s a common ingredient in savory things, even though we think of it as a “sweet” spice.

    It just adds this extra “oomph” to a lot of things.

  2. Pingback: Chicken Pot Stuffing Pies | Antijenic Drift

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