Recipe Background
No surprises here with these Pot Pie Singles — they are exactly as they sound! A delicious, golden-brown crust with a savory, creamy chicken and vegetable filling, and guess what? Each serves one individual person! No need to share with Pot Pie Singles. They make just enough for a wonderful dinner with no leftovers!
No surprises here with these Pot Pie Singles — they are exactly as they sound! A delicious, golden-brown crust with a savory, creamy chicken and vegetable filling, and guess what? Each serves one individual person! No need to share with Pot Pie Singles. They make just enough for a wonderful dinner with no leftovers!
Ingredients
- 1 chicken breast boneless and skinless, cubed
- 1 cup carrots sliced
- 1 cup celery sliced
- 1/4 cup onions diced
- 2 cups chicken broth
- 2 tablespoons butter
- 2 tablespoons all-purpose flour plus more, to taste, for dusting a work surface
- 1/3 cup plus 1 tablespoon milk divided
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 egg
- 1/2 (14.1-ounce 2-count) box refrigerated rolled pie crust, remaining pie crust reserved for another use
Directions
- Preheat the oven to 425 degrees F.
- Line a baking sheet with aluminum foil.
- In a medium pot over medium-high heat, add the chicken, the carrots, the celery, the onions, and the chicken broth and bring it to a simmer.
- Simmer the chicken mixture, while stirring occasionally, until the chicken reaches an internal temperature of 165 degrees F and the vegetables are just fork tender, about 15 minutes.
- Reserve 1 cup of the chicken broth, draining and discarding the remainder.
- In a medium saucepan over medium heat, melt the butter.
- Add 2 tablespoons of the flour to the melted butter and cook, while whisking, until combined and the flour is golden, about 30 seconds-1 minute.
- Slowly add the reserved broth and 1/3 cup of the milk to the butter mixture, while whisking, until it is smooth.
- Cook the gravy, while stirring constantly, until it thickens and begins to bubble, about 2-5 minutes.
- Transfer the gravy from the heat.
- Add the salt, the black pepper, and the chicken mixture to the gravy and stir to combine.
- Divide the filling mixture between two 12-ounce ramekins.
- In a small bowl, add the egg and the remaining milk and whisk to combine.
- Using the extra flour, dust a work surface.
- Add the pie crust to the prepared work surface and divide it evenly in two.
- Roll each of the pie crust halves out so they are both 1/8-inch-thick.
- Drape each of the pie crust halves over 1 of the ramekins and trim the edges so each has about 3/4-inch overhang.
- Gently press the edges of the pie doughs in so the dough drapes over the sides of the ramekin slightly.
- Using a sharp-tipped knife, cut a few slits in the top of each of the pot pies for steam to escape.
- Brush the egg mixture over the top of each of the pot pies.
- Place the ramekins on the prepared baking tray and bake until the tops are golden and the filling is bubbly, about 15-20 minutes.
- Transfer the pot pies from the oven and let them cool for 5 minutes.
- Serve.
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