Pot pies remind me of college. Its such a comfort meal and when you are in college, comfort meals are great “pick-me-ups”. There is always a first for K when it comes to some of my cooking, and I enjoy making some of my favs – so I put this together and he loved it. We couldn’t talk much while we ate this because it was pretty hot and we didn’t want to burn our tongues… haha 🙂 It was a stress free meal 🙂 And oh yes, to make this dish, you will need some ramekins. On to the recipe …
Chicken Breast – boiled and cut into chunks
Chicken Stock – 2 cups
All Purpose flour – 1/2 cup
Milk – 1 1/2 cups
Unsalted butter – 6tbsp
Onion – 1 large diced
Carrots – 2 thinly sliced into circles
Potatoes – 2 medium diced
Corn – 1/2 cup
Green pees – 1/2 cup – fresh or frozen
Fresh Thyme leaves – 1 tsp
Fresh parsley – 2 tbsp minced
Salt to taste
Freshly ground black pepper
Egg Wash – 1 egg whisked with 1 tbsp water
Store bought pastry sheets
I boiled the chicken breast without the skin on, and once cooked and cooled I roughly cut it into chunks.
I didn’t make the pastry dough, if you want to use a homemade dough, its best that you work on it now. If you have the option of using a store bought pastry sheet, skip to the next step.
To make the filling, melt the butter in a large skillet on medium heat , and then add the onions, carrots and potatoes and cook until the onions are translucent and soft – this should take about 10 mins. Add the flour and cook and stir for a minute. Add the chicken stock, followed by the milk and mix well. You will notice the flour lumps breaking down forming a thick smooth paste. Reduce the heat to low, and simmer for 10mins, stirring often.
Finally add the chicken, corn, peas, thyme, parsley, salt and pepper and stir well. Once this is done, spoon this into some ramekins.
Dampen the edges of the ramekins – this helps the dough to stick to the ramekin. Cut a circle bigger than the top of each ramekin for the lid. Then seal the edges with your fingers or with your fork. Use a pastry brush to apply an egg wash to each pie. Using a knife cut a 1-inch vent into each individual pie.
Cook the pies for about 20 minutes turning them around half way through cooking. Once cooked, serve hot!