Chicken Pot Pies
Servings Prep Time
4servings 10minutes
Cook Time
40minutes
Servings Prep Time
4servings 10minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Heat a large skillet over medium to medium-high heat with olive oil. Add the leeks, onion, and shallot (if you are using dried shallot, cut it back to 1 to 1 teaspoons and don’t add until you put in the broth). Saute until soft. Sprinkle with a pinch of salt and pepper, each. Add sherry and allow to reduce for about 1 minute. Then add chicken, broth, cream, thyme and tarragon. Simmer until all the flavors come together, about 10 to 15 minutes. Taste, add more salt and pepper if needed.
  2. Mix soft butter and flour together until it is smooth. Stir into the simmering chicken mixture and allow to cook for 7 to 10 minutes. Taste, and add more salt and pepper, if needed. Stir in frozen peas and carrots, and parsely. Set aside.
  3. In the meantime, roll out your pie crust so that you can cut the lids for the 4, 2-cup pot pie dishes (make sure your crockery is oven proof). Trace and add about 1 inch around the lip of each bowl. Then cut the pastry out.
  4. Divide the filling between the 4 bowls, which you have put onto a rimmed baking sheet (for easy entry and removal from the oven). Brush edges of each bowl with egg wash (will glue the pastry down). This step is optional. Top each container with the pastry, allowing the extra to hang over the top. Brush pastry with egg wash, piece top to vent steam, and put into a 375-degree oven to bake for about 25 to 35 minutes. Mine were ready after 25, so check then. You want the top nicely browned.
Recipe Notes

You can use a rotisserie chicken for this. I like to roast a couple of extra chicken breasts during the week to use in salads, etc.

This was adapted from Smitten Kitchen

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