CHICKEN POT PIES
classic and simple individual pot pies.
skill level: BEGINNER | quantity: 2 INDIVIDUAL POT PIES
LISTS
GROCERY LIST:
Homemade Pie Dough (ingredients below) or Store-bough Pie Dough
1 stick | Unsalted Butter
1 ¼ cups | All-purpose Flour (plus more for rolling out pie dough, about ¼ cup)
¼ teaspoon | Kosher Salt
½ stick | Unsalted Butter
1 large | Egg
1 cup | Whole Milk
1-1 ½ pounds | Chicken Breast (boneless, skinless)
3 cups | Chicken Stock
2 large | Russet Potatoes
3-4 large | Carrots
½ cup | Frozen Peas
1 | White Onion
2-3 | Garlic Cloves
2 stems | Rosemary
4 stems | Thyme
¼ cup | All-purpose Flour
1 teaspoon | Kosher Salt
2 teaspoons | Sea Salt Flakes
½ teaspoon | Fresh Cracked Black Pepper
KITCHENWARE:
Large Pot
2 Oven-safe, 19-ounce Soup Bowls or Medium Baking Dish or Deep Pie Dish
18x13-inch Baking Sheet
Measuring Spoons & Cups, Knife, Cutting Board, Wooden Spoon, Colander, Whisk, Ladle, Rolling Pin & Pastry Brush
prep
Helpful tips!
If you’re making the homemade pie dough, make the night before.
To cut down on time, use shredded rotisserie chicken.
Recipe can be made in a single medium baking dish or deep pie dish, instead of 2 large soup bowls.
Recipe is pretty forgiving and can include a variety of substitutions and additions such as corn, broccoli, bacon and more. This can even be made vegetarian by substituting chicken stock with vegetable stock and chicken with fried tofu or extra veggies!
COOK
HOMEMADE PIE DOUGH:
1 ¼ cups | All-purpose Flour
¼ teaspoon | Kosher Salt
1 stick | Unsalted Butter (cold)
3 tablespoons | Water (iced)
POT PIES:
¼ cup | White Onion (finely chopped)
2-3 | Garlic Cloves (finely chopped)
2 teaspoons | Fresh Rosemary (finely chopped)
2 teaspoons | Fresh Thyme (finely chopped)
2 large | Russet Potatoes
3-4 large | Carrots
1-1 ½ pounds | Chicken Breast (boneless, skinless)
½ stick | Unsalted Butter
1 teaspoon | Kosher Salt
½ teaspoon | Fresh Cracked Black Pepper
¼ cup | All-purpose Flour
3 cups | Chicken Stock
1 cup | Whole Milk
½ cup | Frozen Peas
1 large | Egg
2 teaspoons | Sea Salt Flakes
Start here if making homemade pie dough:
Combine flour and salt in a large mixing bowl and set aside.
Cube cold butter into ½-inch pieces and toss in flour mixture. Use your hands to smash the butter into the flour mixture until butter is in flat, flakey pieces.
Create a well in the center of the mixture and add cold water. Use your hands to mix until combined and dough can form a solid ball. If necessary, add additional tablespoons of water as needed ensuring that dough never becomes sticky.
Form dough into a disc, wrap in plastic and store in fridge for at least 30 minutes or overnight.
Start here once homemade dough has rested or using store-bought dough:
Mise en place while keeping separate by finely chopping onion, garlic and herbs, washing, peeling and cubing potatoes and carrots into large bite size chunks, about 1-inch cubes and cubing chicken into large chunks, about 2-3-inch cubes.
Preheat oven to 425° F and place rack in the center of the oven.
Fill large pot with water, about 2-3-inches full from the top, and bring to boil.
Add cubed chicken to boiling water, stirring occasionally, until cooked, about 3-6 minutes depending on thickness. Remove cooked chicken from water, let slightly cool and use two forks to shred chicken. Set aside.
Add cubed potatoes and carrots to boiling water, stirring occasionally, until slightly tender, but not falling apart, about 6-8 minutes. Drain potatoes and carrots using a colander and set aside.
Add butter, onion, salt and pepper to large pot and set over medium-high heat. Cook stirring with a wooden spoon until cooked through and onion begins to lightly brown, about 4-7 minutes. Add garlic, herbs and flour and continue to cook, stirring constantly about 1-2 minutes, making sure not to burn the garlic. Add chicken stock and milk and whisk to combine. Bring to boil while stirring occasionally until slightly thickened, about 4-10 minutes depending on the temperature of your stock and milk. Once thickened, remove from heat.
Gather shredded chicken, tender potatoes and carrots, thickened stock and milk mixture, peas and soup bowls. Evenly distribute chicken, potatoes, carrots and peas between the two soup bowls. Pour or ladle stock and milk mixture evenly over filled soup bowls until about ½-inch from the top. Place soup bowls on baking sheet and set aside.
Remove dough from fridge. Lightly flour surface, divide in dough half and roll out each half into a circles that fits your soup bowls and are about ¼-inch thick. Make sure to rotate and flip your doughs and re-flour your surface and rolling pin to avoid sticking. Transfer dough to soup bowls and crimp around edges of bowls. Cut off overhanging crust, leaving about ½-inch overhang. Score about 3-5 small slices in each pie dough to allow steam to release.
Whisk egg together with about 1 tablespoon of water to make egg wash and brush liberally over each pot pie. Sprinkle with sea salt flakes.
Bake pot pies on baking sheet for 35-45 minutes, until crust is dark golden brown. Let cool for 10 minutes before serving. Serve and enjoy!
