Personal Pot Pies for the Whole Family 🥧

Recipe by: @athomewithastghik

This is such a comforting and delicious meal and is great for the entire family to enjoy. In fact, I had a couple individual Pot Pies leftover from my recipe-testing which I shared with two of my neighbors and they both told me it was delicious!

Yields: ~6 (8 oz) ramekin pies

Ingredients:

🥧 1 - homemade or store-bought pie crust
🥧 4 tablespoons unsalted butter
🥧 1 cup diced onions 
🥧 1/2 cup diced carrots
🥧 1/4 cup diced celery
🥧 1 teaspoon fresh thyme (diced), removed from sprig
🥧 2 large garlic cloves, minced 
🥧 1/4 cup unbleached all-purpose flour
🥧 2 1/2 cups low sodium chicken broth 
🥧 1/2 cup heavy cream
🥧 1 teaspoon salt
🥧 1/2 teaspoon ground black pepper 
🥧 1/3 cup frozen peas
🥧 2 cups small diced cooked chicken or turkey

Method: Chicken Filling

1. Preheat the oven to 375°F

2. Add butter to a deep skillet and allow to melt and get hot. Add the diced onion, carrots, celery and thyme. Sauté for about 3 minutes over medium heat. 

3. Add the garlic cloves and sauté for 30 seconds. Add the flour, whisk constantly and cook for about 1 minute.

4. Slowly add chicken broth (while whisking) and then the heavy cream. Bring it up to a simmer, while stirring constantly. 

5. Reduce heat to a low simmer and cook for about 2 minutes, while stirring occasionally.

6. Add salt and ground black pepper. Stir to help incorporate the salt into the sauce (taste for salt- add more if desired). Add the chicken, and frozen peas. Bring back up to a boil and turn the heat off. Set it aside.

Method: Assembling Pies

1. Add some flour to your work-surface and roll the pie crust out. Place the ramekin (top side down) on the pie crust and trace around the ramekin (making sure to keep an extra 1/2 inch on all sides so it hangs over the ramekin). OR you can cut the dough into 6 equal pieces and form each piece into a round. Then roll each piece out large enough to fit (and hang over) the ramekins. 

2. Pour chicken filling in ramekins (Bumkins First Feeding Set can also be used as a ramekin).

3. Add egg wash (1 egg whisked with 1 teaspoon heavy cream) to exterior of ramekins where the crust will sit on top. This will help seal the crust to the ramekins. 

4. Add top crust. Press the dough onto the ramekin with hands. If dough hangs more than half-way below the ramekin, then carefully use a knife to cut the excess off.

5. Cut slits / vents on the top part of the crust. Brush the crust with egg wash. 

6. Transfer the ramekins to a baking sheet lined with parchment paper. 

7. Bake for about 1 hour or until crust is golden brown and filling is bubbling. Allow to sit before serving.

⚠️ Be cautious of heat and steam when eating. Allow to cool longer, if necessary.