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Individual Chicken Pot Pies

Source of Recipe

From "The Gathering Table" by Annie Boyd


Recipe Introduction

"Chicken pot pie is one of Troy's favorite hearty meals. This recipe is absolutely delicious, and the individual portions are perfect for the kids. Plus, they're easy to freeze so you can be ready for any last-minute chicken pot pie dinner requests. The round biscuit topping is a fun final touch and is less work than making traditional pie crust. Cozy up by the fire with a glass of wine and enjoy this comforting meal."

List of Ingredients

Filling:
◦ 2 tablespoons extra-virgin olive oil
◦ 2 cups peeled and diced Yukon Gold potatoes
◦ 1 medium sweet onion, diced
◦ 1 cup peeled and diced carrots
◦ 1 cup diced celery
◦ 1 parsnip, peeled and diced
◦ 2 tablespoons chopped fresh thyme
◦ 2 tablespoons chopped fresh rosemary
◦ 2 tablespoons chopped fresh sage
◦ � cup unsalted butter
◦ ⅓ cup all-purpose flour
◦ 1 tablespoon poultry seasoning
◦ Sea salt and freshly ground black pepper
◦ 3 cups chicken stock
◦ 3 cups shredded rotisserie chicken
◦ 1 cup frozen peas
◦ � cup whipping cream

Biscuits:
◦ 2 � cups all-purpose flour
◦ 1 tablespoon baking powder
◦ 1 teaspoon baking soda
◦ � teaspoon salt
◦ � cup cold unsalted butter, cubed
◦ 1 cup buttermilk


Recipe

To make the filling, heat the olive oil in a large Dutch oven or heavy-bottomed saucepan over medium heat. Saut� the potato, onion, carrot, celery, and parsnip with the thyme, rosemary, and sage for about 15 minutes, until the vegetables are tender. Transfer to a bowl and set aside.

In the same saucepan over medium heat, create a roux.
Melt the butter, then add the flour, poultry seasoning, and salt and pepper. Whisk for one minute. Add the chicken stock in a slow, steady stream, whisking continuously. Stir in the saut�ed vegetables, chicken, peas, and cream and bring to a light simmer for 10 minutes. Remove from the heat and set aside.

Preheat the oven to 375� F.
Arrange eight 8-ounce heatproof ramekins or heatproof bowls on a parchment-lined baking sheet.

To make the biscuits, whisk together the flour, baking powder, baking soda, and salt in a large bowl. Cut in the butter with a pastry blender until pea-size crumbs form. If you do not have a pastry blender, you can use a food processor. Stir in the buttermilk until the dough comes together. Do not overmix. I like to fold the mixture over itself a couple of times to help create those extra-flaky layers. Turn the dough out on a generously floured surface. Gently roll it out to a thickness of � inch. Use a 4-inch round cookie cutter to cut out eight biscuits.

Divide the filling between the ramekins or bowls and top each portion with a biscuit. Bake in the oven for 35 minutes, until the filling is bubbling and the biscuits are golden brown and puffed up. Serve immediately.

Serves 8



❧ This recipe can also be made in a 13 x 9-inch baking dish. Pour all of the filling into the baking dish and arrange the biscuits on top, leaving 1 inch between each biscuit. Bake for 55 minutes.