Personal Chicken Pot Pies

About a year ago I created personal Tuna Pot Pies.  They were delicious.  However, I never tackled the most common pot pie out there, the Chicken Pot Pie. So the other day when Dana asked for a chicken pot pie, I knew exactly how to make them.  I would make a perfect pot pie sauce and then make individual pot pies using my extra large muffin pan.  I used this pan for everything.  However, it makes perfectly sized individual portioned pot pies.

Individual Chicken Pot Pies

• 1 whole roasted chicken (store bought or done at home), de-boned and skinned, diced
• 4 cups chicken stock
• 2 tsp chicken base, or 2 chicken bouillon cubes
• 8tbs unsalted butter (1 stick)
• 1 medium yellow onion, chopped
• 1/2 cup all-purpose flour
• 1/4 cup heavy cream
• 3 carrots, diced and then blanched for 2 minutes
• 2 stalks celery, chopped
• 2 cup frozen peas
• 2 tbs dried parsley or 1/2 cup fresh parsley
• 2 pie crusts – Click here for an easy crust

Preheat oven to 425°.

Prep all of your veggies before starting.  This will make life easier on you.  Start with the carrots and then blanch them while you slice the onion and celery.

In a large saucepan or dutch oven melt the butter; add onion and cook over medium-low heat until tender.  When the onions are translucent (roughly 12-15 minutes), add the flour and cook stirring constantly for 2 minutes.  This will make a light roux.

Add the chicken stock and the chicken base or bouillon.  Bring to a boil and then reduce to a simmer while stirring constantly.  Once thickened (1-2 minutes), add the salt, pepper and heavy cream.

Stir and then add the chicken, carrots, peas and parsley.  Mix until incorporated and then set aside.

Roll out the pie dough to about 1/16 of an inch in thickness.  Then using a bowl or other round object as a die, cut the dough into rounds.   Cut as many as you can, then combine the dough and roll out again.  2 pie dough should make twelve 4inch diameter rounds.   Roll out six of the rounds to 8 inch in diameter.

Place the rolled out rounds in the muffin pan.  This will make the bottom crust.  Divide the mixture evenly between the pie shells.

Then top with the remaining  rounds.  Slice a few vents into the tops of the pies.  I found it was much easier to make the vents before topping the mini pies.  Seal the edges with the tines of a fork.

Place the baking dish on a baking sheet in the oven. Bake for 25 to 30 minutes, or until crust is browned and mixture is bubbly.

Gently flip the pies out onto a cutting board.  There is enough butter in the dough to make them slide right out.  If you do feel a little sticking, run a butter knife around the edges.

Flip them over onto serving plates and enjoy!

The muffin pan makes perfect portions.  Although, I ate two of the pies myself.