Photo: Individual Chicken Pot Pies Recipe
Ingredients
- 4 cups chicken broth
- 1 bouillon cube
- 1/2 cup (1 stick) butter
- 1 onion, finely chopped
- 2 large carrots cut in 1/2-inch rounds
- 1 rib celery, sliced
- 3 tablespoons chopped chives
- 2 cloves garlic, chopped fine
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 1/4 cup heavy cream
- 3 tablespoons dry sherry
- 1 store-bought 2-pound rotisserie chicken, shredded
- 1 (7-ounce) bag frozen pearl onions
- 1 (9-ounce) box frozen peas
- 2 (9-ounce) packages store-bought rolled out pie dough
- 1 egg beaten with 1 tablespoon water
Directions
Preheat your oven to 375 degrees F.
In a large saucepan heat chicken broth and bouillon cube over medium heat until hot.
In a Dutch oven, melt butter over medium heat. Add onions, carrots, celery, chives and garlic, 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, sherry, chicken and frozen onions and peas. Bring to a boil then reduce to a simmer.
With a ladle, fill 6ovenproof ramekins or bowls with the filling. Place on baking sheet.
Sprinkle flour on countertop. Roll out dough an extra inch. Using a biscuit round or mold, cut out dough to cover the tops of your oven-proof bowls, with about 1/2-inch hangover, depending on their size. Crimp the dough over the edge of the ramekin. Brush with the egg wash and make 4 small slits on the top. Sprinkle with kosher salt and place on a baking sheet. Bake for 35 minutes. Remove from the oven and serve.
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By fuzzlekins
MD
on May 14, 2013
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I made this recipe without the crust (served it in ramekins with homemade buttermilk biscuits on the side and thought it was delicious. It was also quicker because I didn't have the bake time for the crust. Mine was not too thin at all - very thick and rich. My only caution would be to be cautious when adding salt unless you're using reduced sodium chicken broth. Could probably get away with no added salt really. Will definitely make this recipe again.
By RetiredinAZ
Lake Havasu Cit...
on May 07, 2013
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Fabulous taste! Used mushrooms rater than pearl onions. Made in a 10" round casserole dish. There was way too much sauce and it was too thin. Next time will try with 3 cups chicken broth rather than 4. It is a total keeper though!
By Margaret F.
on March 31, 2013
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This is by far my favorite recipe from food network. I love watching the Neely's - but haven't seen them in a while. This is my favorite recipe - I make my own pie crust and make it casserole style instead of individual. Also, I have a hard time finding pearl onions - but it's so flavorful they aren't missed. It's comfort food at it's finest. Everyone I have ever made this for has LOVED it. It's a favorite at my house. Two enthusiastic thumbs up!!! Love the Neely's - get them back on TV!
Read all 107 reviews