Kat's Kitchen- Individual Pot Pies

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Updated: 11/19/2013 8:33 am
2 Tablespoon oil, divided
2 lbs chicken, breast or thighs
4 cups chicken broth 
2 bay leaves (optional)
3 carrots, chopped
1 celery, chopped
1/2 onion, chopped
2 cloves garlic
2 Tablespoons butter
1/2 cup flour
1 cup milk
1/2 teaspoon ground sage
2 prepared pie crusts
Egg wash: 1 egg+3 Tablespoons water
Aluminum containers (I used four loaf pans)

Put chicken broth and bay leaves in large pot, and heat over medium-high heat. 
Heat 1 tablespoon of oil in a large pan over medium-high heat. Brown chicken for about 3 minutes per side. 
Add chicken to the pot of broth, and cook until chicken is down, about 8-10 minutes. Remove chicken, and let cool. 
Add 1 tablespoon of oil to the same pan that you browned the chicken in.
Saute carrots, celery, onion and garlic. 
Melt butter in pan. 
Sprinkle flour over the vegetables, and cook for about two minutes. 
Add broth, milk and dried sage. Cook until thick, about ten minutes. 
Tear chicken, then add it to the rest of the filling. 
Let the filling cool to room temperature.
While the filling is cooling, cut the pie crusts: Roll out pie crust on a lightly floured surface. Place one of the aluminum containers upside down on the dough, and cut around it with a knife. Be sure you are cutting about 1/2 an inch away form the container so the dough will hang over the sides. 
Fill your containers, and top with dough. Cut a few steam vents into the crust with a knife. 
Before cooking, make an egg wash by whisking together one egg and three tablespoons of water. 

If you are making the pies right away, brush the crust with the egg wash. Place pies on a sheet pan to avoid any over flow. Bake at 375* for 45 minutes. The crust should be browned, and the filling is bubbly. 

If you are making some pies to freeze: Wrap them in a double layer of aluminum foil, and place in the freezer. When they are frozen solid, put them in a freezer bag and store for up to two months. When you are ready to cook, take the aluminum foil off, and brush the tops with the egg wash. Place pies on a sheet pan to avoid any over flow. Bake at 400* for one hour, or until crust is browned, and filling is bubbly. Cover with foil if the pastry is getting too dark. 

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