It’s getting to be that time of year again where I don’t even want to go outside. It’s so cold! Why don’t I live on the beach somewhere or in LA or something? Riddle me that.
As I brave the winter wonderland outside, all I rather be doing is curling up with a nice comforting meal that envelops me with warmth. This time of year, I’m all for soups and stews and it felt like as good of time of any to break out the chicken pot pie recipes!
This is my first time making this classic dish. I’m a fan of similar dishes with drop biscuits, a more chicken and dumpling version, but I was craving a flaky crust with a hearty chicken stew inside.
I opted to make a crust for both the sides, bottom and top of the pie. Any chicken pot pie that skims on the pie crust and only has a top crust is cheap and undeserving in my opinion. It’s all about the ratio of pie to filling and what’s the point of a chicken pot pie if you don’t have enough of that delicious crust to soak up the filling?!?
I am a big fan of the Sunday cooking extravaganza to prepare a weeks worth of lunches. I used individual ramekins in this situation although making a large pie would work just as well. As a working gal, I am all about the lunch hustle!
And there you have it, individual chicken pot pies, perfect to heat up for lunch or dinner on these cold winter days with the ideal crust-filling ratio!
- 2 cups all purpose flour
- 1 tsp salt
- ⅔ cup plus 2 tbsp shortening
- 4-6 tbsp cold water
- 4 cups chicken stock
- 1 stick butter
- 1 onion, finely chopped
- 2 large carrots cut in ½-inch rounds
- 1 rib celery, sliced
- Salt and freshly ground black pepper
- ½ cup all-purpose flour
- ¼ cup heavy cream
- 3 tablespoons white wine
- 1 store-bought 2-pound rotisserie chicken, shredded
- 1 (7-ounce) bag frozen pearl onions
- 1 (9-ounce) box frozen peas
- 1 egg beaten with 1 tablespoon water
- Combine flour and salt in large bowl; cut in shortening with pastry blender or fork until mixture resembles coarse crumb. Mix in enough cold water with fork until flour is moistened. Divide dough in half. Shape each half into a ball; flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
- Preheat your oven to 425 degrees F.
- In a large saucepan heat chicken stock over medium heat until hot.
- In a Dutch oven, melt butter over medium heat. Add onions, carrots, and celery and saute until tender. Season with salt and pepper. Add the flour and stir together until it becomes pasty and lump-free, about 2 minutes. Stir in the hot broth, heavy cream, wine, chicken and frozen onions and peas. Bring to a boil then reduce to a simmer.Roll out remaining ball of dough on lightly floured surface into 11-inch circle or smaller circles. Place dough into ungreased 9-inch pie plate OR individual ramekins; unfold dough, pressing firmly against bottom and sides.
- Ladle filling into ramekins or pie dish. Top with remaining dough.
- Crimp the dough over the edge of the ramekin. Brush with the egg wash and make 4 small slits on the top.
- Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.