Individual Chicken Pot Pies

Name: Individual Chicken Pot Pies
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 1 bouillon cube; 118 milliliters (1 stick) butter; 2 larges carrots cut in 1/2-inch rounds; 1 rib celery, sliced; 946 milliliters chicken broth; 3 Tbsps chopped chives; 3 Tbsps dry sherry; 1 egg beaten with 1 tablespoon water; 118 milliliters all-purpose flour; 2 cloves garlic, chopped fine; 59 milliliters heavy cream; 1 onion, finely chopped; 198 grams frozen pearl onions; 255 grams box frozen peas; 510 grams packages store-bought rolled out pie dough; 5 kilograms store-bought 2-pound rotisserie chicken, shredded; 6 servings Salt and freshly ground black pepper

Individual Chicken Pot Pies requires roughly 1 hour from start to finish. This recipe makes 6 servings with 2711 calories, 229g of protein, and 164g of fat each. This recipe covers 58% of your daily requirements of vitamins and minerals. It works well as a main course. If you have heavy cream, onion, egg, and a few other ingredients on hand, you can make it. To use up the pie dough round you could follow this main course with the Sugar & Spice Pie Crust Cookies as a dessert.

Instructions

Watch how to make this recipe.

Preheat your oven to 375 degrees F.

Equipment you will use

Oven

In a large saucepan heat chicken broth and bouillon cube over medium heat until hot.

Ingredients you will need

Bouillon Cube

Chicken Broth

Equipment you will use

Sauce Pan

In a Dutch oven, melt butter over medium heat.

Ingredients you will need

Butter

Equipment you will use

Dutch Oven

Add onions, carrots, celery, chives and garlic, and saute until tender. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Carrot

Celery

Chives

Garlic

Onion

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.

Ingredients you will need

Heavy Cream

Whole Chicken

Onion

Sherry

Broth

All Purpose Flour

Peas

With a ladle, fill 6ovenproof ramekins or bowls with the filling.

Equipment you will use

Ramekin

Bowl

Ladle

Place on baking sheet.

Equipment you will use

Baking Sheet

Sprinkle flour on countertop.

Ingredients you will need

All Purpose Flour

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.

Ingredients you will need

Biscuits