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Individual Chicken Pot Pies

Source of Recipe

From "Trisha's Table" by Trisha Yearwood


Recipe Introduction

"The classic chicken pot pie has a crust on the bottom and on the top, so it usually involves a lot of rolling out dough. I'm all for finding the easier way! This simple biscuit-top crust makes putting this pot pie together a breeze. I love to serve it in individual ramekins because they're cute, and everybody gets their fair share of crust (which is the best part). If you prefer, it tastes just as amazing in one big 9 x 13-inch pan."

List of Ingredients

Filling:
◦� 2 boneless, skinless chicken breasts
◦� 3 large Yukon Gold potatoes, peeled and diced (about 2 cups)
◦� � cup (1 stick) salted butter
◦� 2 medium carrots, peeled and sliced
◦� 2 stalks celery, sliced
◦� 1 medium onion, finely diced
◦� 1 teaspoon salt
◦� � teaspoon freshly ground black pepper
◦� � cup all-purpose flour
◦� 1 � cups whole milk
◦� 1 cup frozen green peas
◦� 1 cup whole-kernel corn
◦� � teaspoon celery seed
◦� � teaspoon garlic powder

Crust:
◦� 2 cups baking mix (I like Bisquick) or self-rising flour
◦� 1 teaspoon freshly ground black pepper
◦� 1 cup (2 sticks) salted butter, melted
◦� 2 cups buttermilk
◦� � cup grated Parmesan cheese


Recipe

Preheat the oven to 375� F. Grease eight 10-ounce ramekins with softened butter and place on a large rimmed baking sheet or jelly roll pan and set aside.

To make the filling, place the chicken in a large stockpot set over medium heat and cover with water. Bring to a boil and cook until tender, about 30 minutes. Remove the chicken from the pot, reserving the stock, and let cool for about 20 minutes. Then dice the chicken and set aside.

Put the potatoes into a medium stockpot set over medium-high heat and cover with water. Bring to a boil, and cook until the potatoes are tender, 15 to 20 minutes. Drain the potatoes in a colander and set aside.

Meanwhile, in a large saucepan over medium heat, melt 4 tablespoons of the butter, about 2 minutes, then add the carrots and cook for 5 minutes. Add the celery, onion, salt, and pepper. Cook until the onion is soft and almost translucent, 4 to 5 minutes. Add the remaining 4 tablespoons of butter, and when it has melted, add the flour, stirring constantly to make a roux. Cook for 2 minutes until lightly browned, then add 3 cups of the reserved chicken broth and the milk. If you don't have enough reserved broth for 3 cups, supplement with boxed stock. Allow to simmer, stirring often, until the mixture thickens, 5 to 7 minutes. Stir in the peas, corn, chicken, celery seed, and garlic powder. Divide the cooked and drained potatoes evenly among the ramekins. Spoon the prepared filling into the ramekins, leaving about � inch of room at the top.

To make the crust, in a large mixing bowl, mix together the baking mix and the pepper until blended. Whisk in the melted butter, buttermilk, and Parmesan cheese until smooth. Put � cup of the crust mixture on the top of each ramekin and smooth over, taking care not to mix it into the filling. Bake until the crust is crispy and brown, 40 to 45 minutes. Allow to sit for 10 minutes before serving.

Makes 8 individual pies



❧ Tip:
If you don't have self-rising flour, substitute 2 cups of all-purpose flour mixed with 3 teaspoons of baking powder and � teaspoon of salt.