I absolutely love pot pies, but sometimes there are vegetables in them that I don’t really enjoy. When I went to the store to get my batch of pie crust for quiches (told you I am obsessed with those things!) I thought, hmmm this would be great for a pot pie! So I threw this recipe together and they actually came out beautiful and very tasty. It’s a great base recipe because you can add or subtract any vegetable you want. Same goes for the chicken, which is why I think this recipe is so perfect. It’s fairly simple and you can personalize it down to almost every little touch.
Ingredients:
- 1 1/3 cup chicken broth
- ½ onion, chopped
- 10 baby carrots or 1 large carrot, sliced
- 4 large mushrooms, sliced
- 1 garlic clove, minced
- 1 tablespoon butter
- Salt
- Pepper
- 2 ½ tablespoons flour
- 1 tablespoon heavy cream
- 2 teaspoons red cooking wine
- 2 chicken breast, cooked, chopped
- 3 ounces peas, canned
- 1 refrigerated pie crust
- 1 egg, beaten
The one ingredient I left out that I have seen in most pot pies is celery. I’m not a huge fan of it, but feel free to add it (and any other vegetables you want!). And speaking of vegetables, if you want to use frozen peas, just add them to the chicken broth while your other vegetables are sautéing so they have time to warm up. Also, most of the measurements are rough estimates. Trust me; this recipe doesn’t need to be exact.
Preheat your oven to 375°. In a large saucepan, heat the chicken broth over medium high heat. Melt the butter in a skillet over medium heat. Once it has melted, add in the onions, carrots, mushrooms and garlic. Saute these all until they are a little tender. Pour these vegetables into the chicken broth. Add in the flour and mix it in very well. Next, add in your salt, pepper, heavy cream, cooking wine, chicken and peas. Reduce your heat to a simmer.
Let the sauce thicken a bit. I let mine simmer for about 20 minutes. Spoon the mixture into 2 ramekins. It’s ok if you have leftover sauce. Put your ramekins on a baking sheet. Then, carefully place your pie crust over one of the ramekins. Make sure to leave enough pie crust to cover your other pot pie. Gently cut around the edges of the ramekin. Repeat. Crimp the edges if you’d like, or you can just smush them down with a fork like I did. Make a few slits in the top of your pot pies.
If you have leftover pie crust, and you should, I suggest making little shapes or breadstick like objects. It’s very simple and I feel it adds and personal touch. Brush the tops of the pot pies and any little cut outs you made with the egg wash. Place your cut outs on the baking sheet with your pot pies and bake for 35 minutes.
I fell in love with these little pot pies! They were so adorable and very delicious. My husband asked me to make them once a week, which is a very good sign of food success for me : )
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