We all love our comfort food and we're quickly approaching the season where I love to treat the family with our favorites. Here is a recipe for 8 individual Chicken Potpies that's so easy to prepare you'll find this a go-to recipe for those busy nights to come and oh so much better than the frozen grocery store variety kids seem to gravitate to. Using left-over rotisserie chicken and store bought pastry dough, it's a cinch to prepare and loved by all. Even better, prepare a double recipe and freeze for later knowing that in 30 minutes, they can be bubbly and hot to table.
Chicken Pot Pie
Ingredients
2 tablespoons butter
2 carrot, halved and sliced
1 medium onion, chopped
2 celery ribs, halved and sliced
1/2 teaspoon dried thyme
1 tablespoon minced fresh parsley
1/4 cup flour
1 cup milk
1 can reduced sodium chicken broth
1 medium yellow potato, diced
1/2 whole roasted chicken (perfect for rotisserie chicken leftovers), shredded and about 3 cups
1 whole ear of corn or 1 cup kernels
1/2 cup peas
Coarse salt and ground pepper
1 9-inch round store-bought pie dough
Directions
Preheat oven to 425 degrees.
In large skillet, heat butter over medium heat. Add carrots, onion and celery. Saute until crisp-tender, about 10 minutes. Add flour and cook, stirring constantly for 1 minute. Add diced potato and gradually add milk and broth, stirring until smooth. Allow to simmer until mixture thickens - about 8-10 minutes.
Remove from heat and add chicken, corn and peas. Season with salt and pepper. Divide filling evenly into 8 individual ramekins or other ovenproof bowls. Set aside.
Roll out dough to a 15-inch round. If using ramekins, using a 3 1/2-inch biscuit cutter, cut into 8 rounds, or size appropriate to your containers. Place a round on each ramekin or bowl. Place potpies on rimmed baking sheet and bake until bubbling and crusts are golden brown; 20-25 minutes. Let cool slightly and serve.
If you want to freeze for later; prepare as described above except allow individual pies, with their tops, to come to room temperature, cover with plastic wrap followed by foil. Store in freezer up to 3 months.
To reheat frozen pies; preheat oven to 425 degrees. Uncover ramekins; bake on rimmed baking sheet until bubbling and golden brown; 30-35 minutes. Let cool slightly and serve.
