Individual Chicken Pot Pies

Name: Individual Chicken Pot Pies
Prep time: 3 h 5 min
Cook time: 3 h 5 min
Total time: 3 h 5 min
Yield: 8
Cuisine: Global
Ingredients: 8 Tbsps stick butter, plus more for greasing the ramekins; 16 Tbsps sticks butter, melted; 473 milliliters buttermilk; 2 mediums carrots, peeled and diced; 118 milliliters sliced celery (about 2 stalks); 1 teaspoon celery seeds; 237 milliliters whole-kernel corn; 118 milliliters all-purpose flour; 1 pinch Pinch garlic powder; 1 pinch Pinch ground black pepper; 1 teaspoon ground black pepper; 355 milliliters milk; 1 medium onion, finely diced; 118 milliliters grated Parmesan; 237 milliliters frozen green peas; 473 milliliters peeled and diced red potatoes (3 or 4 medium potatoes); 4 teaspoons salt plus a pinch; 473 milliliters baking mix such as Bisquick, or self-rising flour; 4 boneless, skinless chicken breasts

Individual Chicken Pot Pies might be just the main course you are searching for. One serving contains 655 calories, 25g of protein, and 42g of fat. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of chicken breasts, celery, milk, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the peas you could follow this main course with the Easy Peasy Strawberry Dessert as a dessert. From preparation to the plate, this recipe takes about 3 hours and 5 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Place the chicken breasts in a large stockpot along with 2 teaspoons of the salt and enough water to cover. Bring to a boil, reduce the heat and simmer until the chicken is tender, about 30 minutes.

Ingredients you will need

Chicken Breast

Whole Chicken

Water

Salt

Equipment you will use

Pot

Remove the chicken to a plate to cool, reserving 3 cups of the broth; supplement with canned chicken stock if you are short. When cool enough to handle, cut the chicken into bite-size pieces.

Ingredients you will need

Canned Chicken

Whole Chicken

Stock

While the chicken is cooking, combine the potatoes and the remaining 2 teaspoons salt in a medium stockpot. Fill with water to cover and bring to a boil over high heat. Lower the heat and cook until the potatoes are tender but not mushy, 15 to 20 minutes.

Ingredients you will need

Potato

Whole Chicken

Water

Salt

Equipment you will use

Pot

Drain the potatoes in a colander and set aside to cool.

Ingredients you will need

Potato

Equipment you will use

Colander

Melt 4 tablespoons of the butter in a large saucepan over medium heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the carrots and cook for 5 minutes.

Ingredients you will need

Carrot

Add the celery, onion and a pinch of salt and pepper; cook until the onions are soft and almost translucent, 4 to 5 minutes.

Ingredients you will need

Salt And Pepper

Celery

Onion

Add the remaining 4 tablespoons butter and, once melted, add the flour to make a roux. Cook the flour for 2 minutes, stirring constantly, then add the milk and reserved chicken broth. Simmer, stirring frequently, until the mixture thickens, 5 to 7 minutes. Stir in the chicken, corn, peas, celery seeds and garlic powder.

Ingredients you will need

Chicken Broth

Garlic Powder

Celery Seed

Whole Chicken

Butter

All Purpose Flour

Corn

Milk

Peas

Remove from the heat.

Grease eight 10-ounce ramekins with butter and place on a large, rimmed baking sheet or jellyroll pan. (Alternatively, grease one 9-by-13-inch baking dish.)

Ingredients you will need

Butter

Equipment you will use

Baking Sheet