Individual Chicken Pot Pies for Two

• Meat

  • 10 oz Chicken breast, boneless skinless

• Produce

  • 1 cup Carrots
  • 1 cup Celery
  • 1/4 cup Onion

• Refrigerated

  • 1 Egg

• Canned Goods

  • 2 cups Chicken broth

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1/8 tsp Pepper
  • 1/4 tsp Salt

• Bread & Baked Goods

  • 1/4 batch My favorite buttermilk pie crust

• Dairy

  • 2 tbsp Butter
  • 1/3 cup Milk

• Other

  • 2 12-ounce ramekins

Found on bakingmischief.com

Description

Directions

• Prepare pie crust. At the end of the chilling time, start the pot pie filling. (If using store-bought, frozen crust, remove from freezer so you will be able to cut it.) Preheat your oven to 425°F and line a baking sheet with foil.
• In a medium pot, combine cubed chicken, carrots, celery, onion, and chicken broth. Bring to a simmer over medium-high heat and cook for 15 minutes, until chicken is cooked through and vegetables are just fork tender.
• Drain chicken broth into a separate container (do not discard).
• Measure out 1 cup of reserved broth (you can discard the rest) and 1/3 cup milk. Set them next to the stove.
• In a medium saucepan, over medium heat, melt butter. Whisk in flour and cook until flour is golden, 30 seconds to 1 minute.
• Slowly whisk in broth and milk, whisking out any lumps as they form. Cook, stirring constantly, until mixture thickens and begins to bubble, 2 to 5 minutes.
• Remove gravy from heat, stir in chicken and vegetable mixture, and divide between 2 12-ounce ramekins.
• Allow chilled dough to sit at room temperature for about 5 minutes to soften slightly so you can roll it out without it cracking. On a well-floured surface, roll out the first disk to 1/8-inch thick and drape over the first filled ramekin. Trim the extra, leaving about 3/4-inch overhang. Gently press the edges over so the dough drapes over the sides slightly (it wont sit flush). Use a sharp-tipped serrated knife to cut a couple slits in the top for steam to escape.
• Repeat with the second crust and ramekin.
• In a small bowl, whisk together egg and milk and brush over the top of the pie crusts.
• Place ramekins on your prepared baking tray and bake for 15 to 20 minutes until tops are golden and filling inside is bubbly.
• Cool for at least 5 minutes before serving. Enjoy!

Nutrition