Mini chicken pot pies

Friday, March 21, 2014

Who loves chicken pot pie?
This girl does!

And even better, lets make individual serving sizes so I don't eat 3,000 calories in one sitting.

I was going to make an easy recipe from Cambell's but then I was watching Trisha Yearwood on the Food Network and saw her whipping up mini chicken pot pies. I took it as fate and decided to get ballsy with making my own crust. Thanks for the confidence Trish. 

I only had 4 ramekins (of two different sizes...) so I cut the original recipe in half. If you have 8 ramekins or want to make a large 9x13inch casserole of this dish you can see the original recipe here

What you need...

F o r   t h e   f i l l i n g
4 medium sized ramekins (about 10 oz)
2 boneless, skinless chicken breasts
1 cup peeled and diced red potatoes
1/2 stick unsalted butter, plus more for greasing the ramekins
1 medium carrot, peeled and diced
1 stalk celery, sliced
1/2 medium onion, finely chopped
Ground black pepper
1/4 cup all-purpose flour
3/4 cup milk
1/2 cup whole kernel corn
1/2 cup frozen peas
1/2 tsp celery seeds
Garlic salt

F o r   t h e   c r u s t
1 cup self-rising flour or bisquick
1/2 tsp ground black pepper
1 stick unsalted butter, melted
1 cup buttermilk
1/4 cup grated parmesean

What you do...

Preheat the oven to 375°.

F o r   t h e   f i l l i n g
Put the chicken breasts in a large pot and add 1 teaspoon of salt. Add enough water to cover the chicken and bring to a boil. Then reduce heat and simmer until the chicken is tender, about 30 minutes. Remove the chicken and let cool on a plate. DO NOT TOSS THE WATER! Reserve that chicken stock for your sauce. Once the chicken is cool, cut into bite size pieces.

While the chicken is cooking, fill a medium-sized pot with the potatoes and 1 teaspoon of salt. Fill with enough water to cover and bring to a boil. Lower the heat and cook until the potatoes are tender (you can easily pierce with a fork), about 15 minutes. Drain the potatoes and let cool.

Next, melt 2 tablespoons of butter in a large saucepan over medium heat. Add your carrots and cook those for 5 minutes. Next add your celery, onions, a pinch of salt and pepper. Cook these down until the onions are soft and almost see-through. Then add another 2 tablespoons of butter. Once the butter has completely melted add the flour and stir continuously for 2 minutes. Next add the milk and 1.5 cups of your reserved chicken broth to the mixture. Continue stirring this for 7 minutes until the sauce thickens. Finally, add the chicken, corn, peas, celery seeds and garlic powder. Mix well and remove from heat.

Grease your ramekins with butter and place on a large baking sheet.

Evenly divide the potatoes among your ramekins. Pour the filling over the potatoes and leave about 1/4-inch at the top for your crust.

F o r   t h e   c r u s t
In a large mixing bowl, whisk together the baking mix and pepper. Add in the melted butter and buttermilk. Whisk this until smooth. Lastly, stir in your parmesan. Pour the batter into each ramekin on top of the filling. Smooth it over. Be careful not to mix it in with the filling. 

Bake your pies for 45 minutes until the crust is golden brown and crispy. Let them sit for at least 10 minutes before serving... the inside is so hot! Do not burn your tongue!!!

Mmmmmmmmmm these things fill your kitchen with the most delicious smell EVER. I wish I could share a smell through the computer!! 

I hope you all enjoy these little delights as much as we did :)

Cheers to the freakin' weekend,

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