Individual Chicken or Turkey Pot Pies
Individual Chicken or Turkey Pot Pies
Pure comfort food and perfect for this cold weather! Pot Pie is one of our favorite winter meals! This healthy version is easy to prepare and ready in about an hour. Perfect way to use up leftover turkey too! Making it into individual servings makes serving easy for a fun family dinner! Recipe can easily be cut in half for two…
Individual Chicken or Turkey Pot Pie
Yield: 4 servings
Ingredients:
Filling:
2 tablespoons olive oil
3 medium potatoes, 1/2-inch cubed
3 medium carrots, sliced
2 tablespoons olive oil
2 stalks celery, diced
1 medium onion, finely chopped (~3/4 cup)
2 cloves garlic, minced
1 1/2 cups chicken broth
1 teaspoon thyme
1/2 teaspoon rosemary, finely chopped
1/2 teaspoon rubbed sage
1/2 - 3/4 teaspoon kosher salt
1/4 teaspoon black pepper
3 boneless chicken breasts or 2 cups leftover turkey meat, thighs or a combo, 1-inch cubed
3/4 cup frozen corn
3/4 cup frozen peas
1 cup 1% or nonfat milk
1/2 cup flour
1 sheet thawed puff paste or 1 pre-made pie crust
1 tablespoon melted butter
Equipment needed:
Cutting board
Chef knife
2 – 3 quart saucepan with lid
Rubber or bamboo spatula
Measuring spoons
Two cup liquid measuring cup
Dry ingredient measuring cup
Small wire whisk or fork
4 - 1 1/2 cup ramekins/small bowls, oven proof
Pastry brush
Half sheet pan
Amazing dish ... packed with flavor and one of my hubby’s favorites! Perfect dish when it’s cold outside… cozy, comfort food. Chicken pot pie doesn’t need pie crusts either. I used to order pot pie with puff paste at a local restaurant, so decided to reinvent it one day… Puff paste covers the filling with the perfect amount of crust. My recipe doesn’t involve complicated cooking techniques. If you can chop relatively well, you’ll do fine! So, let’s grab your ingredients and prep all the fresh ingredients before you begin to cook anything. Recipe will be much more efficient to prepare!
Filling Prep:
Preheat oven to 425 F.
1) After you have the onions, garlic, carrots, celery, and potatoes prepped, place a 4-quart dutch oven or saucepan over medium high heat with the olive oil for ~ 2 minutes. Sauté the onions, celery, carrots and garlic for 2 minutes, stirring occasionally to release their aroma.
2) Next, add the potatoes, chicken broth and seasonings. Cover the saucepan and bring the mixture to a boil. Reduce the heat and simmer for about 5 minutes. Vegetables will still be a bit crisp, but will continue to cook with addition of other ingredients.
Pre-prep while you wait….
3) As the vegetables are cooking, chop the chicken or turkey into 1/2-inch cubes or shred and set aside.
4) To thicken the filling, you will be creating a slurry of milk and flour. Add the flour to cold milk in a 2-cup measuring cup and whisk until smooth. Set aside.
5) Remove thawed puff paste from the wrapper and unfold. Puff paste will split slightly, but seams can be pressed together with your fingers. Cut into four squares.
Filling is almost finished!
6) Add the corn and peas to the broth mixture. Stir well. Pour the milk slurry into the vegetables and broth. Stir and cook over medium high heat for about 3 - 5 minutes or until filling has thickened, as shown above.
Assembly time…
7) Using a soup ladle, ladle filling into bowls to the top. My husband loves peas… so I add a few extra to his bowl too. If making one pie… label into a greased 9x9-inch pan.
Last step…
8) Place the squares of puff paste on top of the bowls. I using a pie crust, cut crust to fit top of 9x9-inch pan. Lightly brush with melted butter and place into preheated 425 F oven. Bake for 20 minutes or until crust is golden and filling bubbly… Mmmm…
Your pot pies are ready!! Don’t they look so yummy and bubbling hot! Be careful and allow them to rest for a few minutes before serving to avoid the kids burning themselves… or you!! Serve with a salad… ENJOY!!
