Chicken pot pie | 4 little Fergusons

Chicken Pot Pie

{click title for easy printable}

Ingredients

3 whole Boneless Skinless Chicken Breasts, Cooked, Seasoned And Cubed

6 Tablespoons Butter

32 ounces, fluid Chicken Stock Or Broth, Divided Use

1 whole Large Onion, Diced

3 whole Carrots, Thinly Sliced

3 stalks Celery, Thinly Sliced

2 whole Potatoes, Peeled And Finely Diced

3 whole Garlic Cloves, Pressed

½ cups Flour

1-½ cup Milk {I Use Half Cream!}

1 teaspoon Thyme

¾ cups Frozen Peas, Thawed

2 Tablespoons Parsley

2 teaspoons Salt

½ teaspoons Cracked Pepper

2 teaspoons Worcestershire Suace

½ teaspoons Italian Seasoning

½ teaspoons Rosemary

1 box Pie Crust Dough, 2 Crusts

1 whole Egg

1 Tablespoon Water

6 whole 10 Oz Ramekin Cups

Set out pie crusts for easier spreading. Cook chicken and cube chicken, set aside.

Preheat the oven to 400* and start to prepare your filling:

In a large skillet or soup pot, melt butter on medium heat. Add the onions, carrots, celery, garlic and potatoes. Cook until the onions are translucent, about 10 minutes. Add the flour and cook stirring 6 minutes more. Stir in peas. Whisk in 2 1/2 or 3 cups chicken stock, and cook until starting to thicken nicely. Whisk in cream/milk mixture. Decrease the heat to low and simmer for 10 minutes, stirring often.

Add the meat, thyme, parsley, rosemary, garlic, salt, and pepper. Stir well. Add worcestershire sauce. Taste and adjust as necessary. You can add more stock here, if it seems too thick. {I added the rest of the carton because mine was!} Divide the warm filling among 6 – 10 oz. ramekins.

Cut the pie crust into 6 rounds slightly larger than the ramekins. Lay a dough round on top of each pot pie filling. Fold the excess dough under itself and use the tines of a fork to press the dough against the ramekin. Cut a 1 inch vent into each pie. Apply egg wash to the dough, which is 1 egg mixed with 1 T. water.

Line a baking sheet with foil; place the pies on baking sheets.
Bake 400* for 25 minutes or until golden and filling is bubbling. Let cool 5 minute before serving.

Ok, Suzie Homemaker, you’ve GOT THIS! Come back and tell me how much your family oohed and aahed over this meal. I know mine sure did! 🙂

Meet Dale’s Aunt Lucy and Destiny’s best friend and 2nd cousin, Brooklyn.

Lucy brought us these amazing Individual Chicken Pot Pies after Paxton was born. As amazing as they were, I knew I didn’t want to have another baby in hopes of her making us these again, so I got brave and tried it myself. She is a super GREAT cook, so it’s a bit intimidating to try to conquer one of her more complex recipes!

I gotta say, supper was GREAT! The seasonings in this dish are sooo amazing!

Aunt Lucy’s recipe is two pages long and involves boiling an entire chicken and making your own stock with the bones. (they raise chickens, we should expect nothing less!) This is something I fully intend to do someday soon, but for tonight, with no freshly butchered chicken at my disposal, I took some short cuts. I will be sharing a condensed version of her recipe, a “cheater version” so to speak.

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Aunt Lucy’s Chicken Pot Pies (Cheater Edition)

1 jar canned chicken with juice, shredded

1 lb. boneless, skinless chicken breasts, cooked and cubed

6 T. butter

2 1/2 cups Chicken Stock {or broth} more as needed

1 large onion, diced

3 carrots thinly sliced

3 stalks celery, thinly sliced

2 potatoes, peeled and finely diced

3 garlic cloves, pressed

1/2 cup flour

1 1/2 cups milk (I use 1/2 cream)

1 tsp. thyme

3/4 cup green peas, frozen thawed

2 T. parsley

2 tsp. salt

1/2 tsp. black pepper

2 tsp. Worcestershire sauce

1/2 tsp. Italian Seasoning

1/2 tsp. Rosemary

2 frozen pie crusts, thawed {or 2 can crescents}

Egg wash:

1 egg mixed

1 T. water

Set out pie crusts {or crescents} for easier spreading. Cook chicken and cube chicken, set aside.

Preheat the oven to 400* and start to prepare your filling:

In a large skillet, melt butter on medium heat. Add the onions, carrots, celery, garlic and potatoes. Cook until the onions are translucent, about 10 minutes. Add the flour and cook stirring 6 minutes more, until starting to thicken. Stir in peas. Whisk in 2 1/2 cups chicken stock. Whisk in cream/milk mixture. Decrease the heat to low and simmer for 10 minutes, stirring often.

Add the meat, thyme, parsley, rosemary, garlic, salt, and pepper. Stir well. Add worcestershire. Taste and adjust as necessary. You can add more stock if it seems too thick. Divide the warm filling among 6 – 10 oz. ramekins.

Bake 400* for 25 minutes or until golden and filling is bubbling. Let cool 5 minute before serving.

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While the Chicken Pot Pies were baking, I whipped up some Oreo Stuffed Brownies, from Holly at Life As A Lofthouse. We try not to do desserts very often, especially for the kids, but I had all the stuff for it and I knew you guys would want to check it out.

They were super rich and good, especially with the leftover Cookies & Cream ice cream on the side! I actually preferred them once they had cooled to room temperature. Then you can really appreciate these extra chewy, rich brownies. YUM!