Winter Bites: Chicken Pot Pies
Punxsutawney Phil hath spoken, and we have six more weeks of winter to look forward to, which sounds pretty unbelievable here in Santa Fe where we have had 50 degree afternoons lately. Even though the sun is shining in New Mexico and the skies have been breathtakingly beautiful, with vibrant stripes of orange and blue in the evening sky, I actually feel somewhat depressed about the lack of snow. I'm someone who really enjoys and craves living in a place with four distinct seasons and the adventures and traditions that come with each time of the year. I look forward to the transition of one season to the next and I enjoy winter because of its contrast to summer. I'm still holding out hope for some late season snow! On the plus side, the sunny afternoons have allowed for some warm-weather walks, jogs, and bike rides. We got to test out our new bike seat for Ady a few weeks ago! I was terrified, but she loved it!
Despite the warm weather, I have tried a few new wintery, hearty recipes lately, including this one for individual chicken pot pies. I have another favorite pot pie recipe that has a Mexican-style flavor with green chile, diced tomatoes, and cornbread crust, but I was looking for something a little more traditional this time. The directions are easy and I love any chance I get to use the cute blue ramekins I bought a few years ago. Enjoy!
Chicken Pot Pies
Recipe modified from Baking Mischief
Ingredients:
Pie crust (I used one 9" store-bought crust)
2 chicken breasts, cubed
2 cups chopped carrots
2 cups chopped celery
2 potatoes, cut into pieces
4 cups chicken broth
4 tablespoons butter
4 tablespoons flour
2/3 cup milk
1/2 tsp salt
1/4 tsp pepper
1 egg
1 tablespoon milk
Directions:
1. Prepare pie crust: Let the pie crust sit at room temperature for about 15 minutes, then roll out on a clean work surface. Cut out 4 circles of crust to fit over your ramekins, then set aside.
2. Preheat oven: Set oven to 425 degrees F and line a baking sheet with foil.
3. Make pie filling: In a medium pot, combine cubed chicken, carrots, celery, potatoes and broth. Bring to a simmer over medium-high heat, until chicken is cooked through and vegetables are tender. Drain the broth, reserving 2 cups for the gravy.
4. Make the gravy: Stir together 2 cups of the reserved broth and 2/3 cup milk. Melt the butter in a medium saucepan over medium heat. Whisk in flour and cook for about a minute, or until flour is golden. Slowly whisk in the broth and milk. Cook, stirring constantly, until mixture thickens and begins to bubble, about 3-5 minutes. Remove from heat, stir in salt and pepper, then stir in the chicken and vegetable mixture. Divide between four 12-ounce ramekins.
5. Assemble: Lay out each of the circles of pie crust over the ramekins, leaving a slight overhang, and gently press the edges down. Poke holes in the top of each crust with a fork to allow steam to escape while cooking. Whisk together the egg and milk, then brush over the top of the pie crusts.
6. Bake: Place ramekins on the prepared baking tray and bake 15-20 minutes or until tops are golden and filling is bubbly. Cool for 5 minutes before serving. Enjoy!
Note: Next time I'm going to add a little more seasoning (like cumin) and an extra tablespoon of flour or cornstarch to thicken up the gravy.
And a few other recipes I've been digging lately...
Restaurant Style Filet Mignon
Slow Cooker Pork Roast and Kale
Confetti Chili
Taco Bake
Cannellini and Tomato Penne
Who's watching the Super Bowl tomorrow? I couldn't care less about the two teams competing, but I look forward to the commercials, the food, and highlights from around Minneapolis!
 |
| Ady's first bike ride |
Despite the warm weather, I have tried a few new wintery, hearty recipes lately, including this one for individual chicken pot pies. I have another favorite pot pie recipe that has a Mexican-style flavor with green chile, diced tomatoes, and cornbread crust, but I was looking for something a little more traditional this time. The directions are easy and I love any chance I get to use the cute blue ramekins I bought a few years ago. Enjoy!
 |
| Prepping the ingredients |
 |
| Assembling the pot pies |
 |
| Enjoy! |
Chicken Pot Pies
Recipe modified from Baking Mischief
Ingredients:
Pie crust (I used one 9" store-bought crust)
2 chicken breasts, cubed
2 cups chopped carrots
2 cups chopped celery
2 potatoes, cut into pieces
4 cups chicken broth
4 tablespoons butter
4 tablespoons flour
2/3 cup milk
1/2 tsp salt
1/4 tsp pepper
1 egg
1 tablespoon milk
Directions:
1. Prepare pie crust: Let the pie crust sit at room temperature for about 15 minutes, then roll out on a clean work surface. Cut out 4 circles of crust to fit over your ramekins, then set aside.
2. Preheat oven: Set oven to 425 degrees F and line a baking sheet with foil.
3. Make pie filling: In a medium pot, combine cubed chicken, carrots, celery, potatoes and broth. Bring to a simmer over medium-high heat, until chicken is cooked through and vegetables are tender. Drain the broth, reserving 2 cups for the gravy.
4. Make the gravy: Stir together 2 cups of the reserved broth and 2/3 cup milk. Melt the butter in a medium saucepan over medium heat. Whisk in flour and cook for about a minute, or until flour is golden. Slowly whisk in the broth and milk. Cook, stirring constantly, until mixture thickens and begins to bubble, about 3-5 minutes. Remove from heat, stir in salt and pepper, then stir in the chicken and vegetable mixture. Divide between four 12-ounce ramekins.
5. Assemble: Lay out each of the circles of pie crust over the ramekins, leaving a slight overhang, and gently press the edges down. Poke holes in the top of each crust with a fork to allow steam to escape while cooking. Whisk together the egg and milk, then brush over the top of the pie crusts.
6. Bake: Place ramekins on the prepared baking tray and bake 15-20 minutes or until tops are golden and filling is bubbly. Cool for 5 minutes before serving. Enjoy!
Note: Next time I'm going to add a little more seasoning (like cumin) and an extra tablespoon of flour or cornstarch to thicken up the gravy.
 |
Yay for dinner! |
And a few other recipes I've been digging lately...
Restaurant Style Filet Mignon
Slow Cooker Pork Roast and Kale
Confetti Chili
Taco Bake
Cannellini and Tomato Penne
Who's watching the Super Bowl tomorrow? I couldn't care less about the two teams competing, but I look forward to the commercials, the food, and highlights from around Minneapolis!
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