We love this recipe. It is comfort food at it's best and great on a cold day. There are several ways to make it the way you like it best. For instance, you can make it in small ramekins with both a top and bottom crust. Or you can just cover it with a top crust only. You can make your own crust or use a pre-made store bought crust. You can use whatever veggies you have on hand or the traditional pot pie veggies, carrots, celery, and potato. You can use frozen veggies or fresh veggies. You can make it ahead of time and freeze it. You can make one large pot pie or several small individual pot pies. You can substitute the chicken and chicken broth for beef and beef broth. The possibilities are truly endless.
Here is a basic recipe to start your adventure. This version is good for a quick, weeknight meal, hence the frozen veggies.
Tip: If using fresh veggies, be sure to cut them the same size so that they cook evenly. Fresh veggies or mirepoix should be sautéed in oil for 3-4 min before adding the chicken.
Yields 3 Individual Pot Pies
Equipment:
Medium Sauté Pan or Fry Pan
Small Ramekins or One Medium Baking Dish
Ingredients:
1 tbsp Olive Oil
1 Large Chicken Breast, trimmed and cut into 1/4 inch cubes
1 tbsp Flour
1 cup Frozen Corn
1 cup Frozen Peas
1 cup Frozen Carrots
1/2 cup Frozen Pearl Onions (optional)
2 cups Chicken Broth, Low Sodium
2 tsp Bullion (We love Better Than Bullion, Roasted Chicken Base)
2 tbsp Heavy Cream
2 tsp Dried Rosemary
2 tsp Dried Thyme
2 tsp Dried Parsley
1/2 tsp Ground Cumin
Preparation: Place baking sheet on the middle rack of the oven and pre-heat to 400 degrees
Step 1: Heat oil in pan over medium high heat, then add chicken and sauté 3-4 mins
Step 2: Sprinkle chicken with flour and stir until evenly coated. Cook for another 4 mins
Step 3: Add frozen veggies, stir occasionally until veggies begin to come to temperature
Step 4: Add broth and bullion, and deglaze (scrape the bottom of the pan to loosen brown bits also known as fond). Simmer for 3-4 mins
Step 5: Add cream, dried herbs, and cumin. Bring to a soft boil, set heat to low, and simmer for another 4 min or until sauce has thickened slightly
Step 6: Take off the heat and transfer chicken mix to ramekins
Step 7: Top with crust. Cut 4 slits in the crust to release steam
Step 8: Place on baking sheet and bake at 400 degrees for 15 min or until crust is slight brown
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