Chicken pot pies

Votes: 2

Time: 1 hour.
Complexity: easily
Servings: 6

With a grilled chicken on hand and some store-bought pie dough and frozen vegetables in the fridge, you can make delicious individual pot pies in less than an hour. A thick filling of chicken, pearl onions, green peas, carrots, and celery in a creamy sauce is baked in individual pot pies under rolled-out dough lids until golden brown. The flavor combination is simply magnificent, and these pot pies look charming. This dish is perfect for every day or for a family celebration.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 purchased grilled chicken weighing 1 kg, chop
4 cups chicken broth
1 bouillon cube
110 g butter
1 onion, finely chopped
2 large carrots, sliced into 1cm thick circles.
1 stalk celery, thinly sliced
3 tbsp chopped chives
2 cloves garlic, finely chopped
0.5 cups premium flour
1/4 cup heavy cream
3 tbsp. l. dry sherry
1 package (200 g) pearl onions, frozen
1 bag (450 g) green peas, frozen
2 packages (450 g each) of store-bought rolled-out pie dough
1 egg, beaten with 1 tbsp. water

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 190°C.
In a large saucepan over medium heat, heat the chicken broth, adding the bouillon cube until dissolved.

In a large saucepan over medium heat, melt the butter. Add the onion, carrot, celery, chives, and garlic and sauté until soft. Season with salt and pepper. Add the flour and stir until smooth, about 2 minutes. Add the hot broth, heavy cream, sherry, chicken, and frozen pearl onions and green peas. Bring to a boil, then reduce heat to low.
Using a ladle, fill 6 ramekins or ovenproof bowls with the filling. Place on a baking sheet.
Flour your countertop. Roll out the dough to an extra inch or two. Cut circles the size of your ramekins to fit over the filling, leaving about 1 cm of extra space, depending on the size of the ramekins. Press the dough along the edges of the ramekins. Brush with egg wash and cut 4 small slits in the top. Sprinkle with coarse salt and place on a baking sheet. Bake for 35 minutes. Remove from the oven and serve.

Categories:

recipe / Dinner / Main courses / Casseroles / Bird / / American cuisine / Patrick and Gina Neely

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