Winter weather paired with warm comfort classics is one of the things I look forward to most this time of year. I love soups, fresh bread and warm pot pies. In the spirit of lighter cooking, we are taking the traditionally rich chicken pot pie and increasing overall protein. We are also reducing fat by omitting butter, cream and milk in our filling. This pie base is going to be on the soupy side to balance out the pie crust. If you want a thicker base, start with 2 cups of broth and slowly add more until desired thickness.
INGREDIENTS
Chicken & Stock
2 chicken breast, cubed (I used 3 breast for extra protein)
4 cups water
1 bouillon cube
1/4 onion
1 celery
1 carrot
2 bay leaf
salt & pepper
Pie Topping & Filling
1 package of pie crust (2 crust will make 6 mini pies)
2 carrots
2 celery
1/4 onion
2 potatoes
1 tbsp fresh thyme (dried herbs work too)
salt & pepper
3 tbsp to 1/4 cup flour
2 to 3 cups stock
frozen peas (I forgot to add some)
cubed cooked chicken
INSTRUCTIONS
To poach chicken and make chicken broth, add chicken, seasonings and vegetables to a stock pot with 4 cups of water. Bring to a boil, reduce heat and cook covered for about 16 to 20 minutes. Set aside.
In a large pan, over medium high heat addd 2 tbsp of olive oil, and saute onions for 2-3 minutes.
Add carrot, celery and potatoes, season with salt, pepper and thyme. Continue to cook for 8 to 12 minutes.
Chop chicken into bite size cubes. Add to the vegetable mixture. Sprinkle flour and combine well. Slowly add one cup of broth at a time. About two and half cups is enough. Use 2 cups for a thicker base or 3 cups for soupier base. Please note that I personally, cut one potato into larger pieces, when tender, I picked them out, blended them with little broth and poured it back into the pie filling for an added creamy texture.
When satisfied with filling thickness, pour into pie ramekins. This pie filling makes 6 mini pot pies. You may stretch it depending on ramekin size. You can also make one regular pot pie if desired.
For pie crust, I used store bought crust. Simply measure an extra inch or two in circumference and place a layer of crust over each ramekin. I am not very demure with this process so mine are a bit "rustic" but, please do you. The end result is delicious either way.
Preheat oven to 375.
Bake for 25 to 35 minutes, until golden.
*Bonus: If you have left over pie crust use it to make a hand pie or two. Simply add some nutella or filling of choice, fold, pinch seal and air fry for 10 minutes at 350 degrees (flip once).
Related Topics:
Porcelain Pot Pie Ramekins, here.
Remember you can use homemade biscuits, store bought biscuits or puff pastry for the crust topping. Use whatever you like and bake accordingly. This recipe is a formula you can modify as needed. You can use rotisserie chicken and store bought chicken broth as well. Keep it in your back pocket for leftover Thanksgiving turkey. 😉
Hope you all have a blessed season. Enjoy!
Xx
*some links may be affiliated at no direct cost to consumer
Commentaires