The best thing about making Pot Pies is that you can make them with any vegetables and protein you would like. I decided to make my own pie crust but if you are short on time you can certainly use a store bought pie crust such as Pillsbury. There are a lot of different ways you can make Chicken Pot Pie for instance, you can either do individual pot pies or make one large one. You can easily make them ahead of time and freeze them until you are ready to bake them in the oven. Below is a recipe for you try at home!
Chicken Pot Pie
4 Chicken Breasts
7 tbsp. butter
4 tbsp. flour
2 cups heavy cream
1/2 tsp. tabasco
1 1/2 cups chicken stock
3 carrots, small diced
1 onion, small diced
2 celery stalks, small diced
3 potatoes, washed and peeled, small diced
1 clove garlic, finely chopped
1/4 cup, chopped parsley
1 egg yolk
Salt and Pepper
- Poach the chicken and allow to cool, then cut into small dice.
- In medium saute pan, add 1 tbsp of butter, add garlic, then add vegetables with some of the stock. Cook vegetables until just tender, add parsley, salt and pepper. Set aside.
-In medium sauce pot melt butter, blend with flour and gradually stir and let cook for a few minutes. Stir in cream and chicken stock and continually stir until thickens. Season with salt and pepper and tabasco.
-In ramekins, arrange chicken and vegetables, then pour sauce to fill about 1/4 of the way of each ramekin.
- Brush sides of pie crust lightly with egg wash and cover the top of ramekin. Cut edges so there is not more than 1/4 inch of overlap. With a fork lightly poke holes on top of pot pie to allow the pie to vent. Then brush tops with egg wash.
-Bake at 450-degrees for 15 minutes, then reduce heat to 350-degrees for 20-30 minutes.