Chicken pot pies

I admitted to a pie obsession earlier in the week, and today we're branching out from sweet pies, to savory pies.  Chicken pot pies are on the menu.

This pot pie filling is all my own.  With some carrots, peas, celery...a little broth / gravy and some spices, we should be good to go.  This is a mild dish, without any strong flavors.  If you like a stronger flavored pot pie, adjust your seasonings.  I might suggest fresh herbs vs. just poultry seasoning, but make it your own.

It's been cold, damp and dreary on the high desert the last week, or so, and I think my bones just need some good, hot comfort food.  Let it be known, I have been a fan of chicken pot pies for as long as I can remember.  There is just something about them that warms the soul.

If you don't want to make your own crust (though I strongly recommend you do!), you can buy a pre-made crust.

Pot pie filling:

2 tablespoons olive oil
2 lb. chicken, diced (I used boneless thighs, because that's what I had)

2 carrots, thinly sliced

2 celery stalk, thinly sliced

4 cloves garlic, finely chopped

1 small onion, chopped

1 cup peas
2 tablespoons butter

1/3 cup flour 

2 cups chicken broth
1/2 cup milk
Fresh, ground black pepper
Kosher salt
Poultry seasoning

Directions:

Pre-heat oven to 400 degrees.

Roll out crust and cut into circles large enough for your ramekins, with plenty of overhang (use as many ramekins as you have crust for).  Place crusts into ramekins.  My ramekins are 5" in diameter and 2-1/2" deep, and I will use 6.  Allow crust to overhang edges.  If using a pre-made crust, lay one crust into a 9" pie pan, and set your second crust aside.

In a large skillet, over medium-high heat, heat one tablespoon of the olive oil.

Add chicken, and cook for 5-7 minutes, or until very lightly browned.

 

Remove chicken from the pan and into a medium sized bowl.  Set aside.  To the skillet, add the remaining tablespoon of olive oil, and the carrots, celery, garlic and onion.  Saute until vegetables are slightly soft, and lightly caramelized.

Remove from skillet, and add to the bowl with the chicken.  Add the frozen peas to the bowl with the chicken and vegetables, and stir to combine.  Set aside.

To the hot skillet, add the butter, and melt.  Add the flour to make a roux.  (Not sure what a 'roux' is?  A 'roux' is a thickening agent made from butter and flour.  It has the consistency of thick, wet concrete).

Add the chicken broth to your roux, and whisk until smooth.

Add milk and continue whisking until creamy and slightly thickened.

Remove from heat, cover and set aside.

Fill your crust lined ramekins with your chicken filling.

To each filled ramekin, add salt and pepper (to taste), and sprinkle with poultry seasoning.

Pour creamy broth into your filled ramekins.

Fold overhanging edges of crust over the top of the filling, leaving a small opening in the top to release steam.

If using pre-made crust, top your pie with the second crust, moisten edges, and pinch to secure.  Cut several small slits in the top crust to release steam.

Bake in the pre-heated oven for 40-45 minutes, or until crust is a deep, golden brown.  Remove from oven.

 Let cool for 10-15 minutes, and serve.