OK, so this recipe wasn't hard, but it did take a long to make. I boiled my own chicken and made my own chicken broth. I think if you use her short cut of canned broth and a rotisserie chicken from the store, it would be much faster. It was a lot of fun and the kids really enjoyed having a little bowl for their dinner. The crust of these pies was amazing! You make it with cream cheese which gave it a smooth and flaky texture. The only this I would do differently is add more broth to the chicken mixture. It was a little to think for me once it was cooked in the oven! Please give these a try, they were fun to make as well as to eat!
Chicken Pot Pies
from http://www.annies-eats.com/
Ingredients:
For the filling:
3 tbsp. unsalted butter
1 medium yellow onion, chopped
1 large russet potato, peeled and diced
3 cloves garlic, minced
1 red bell pepper, diced
8 oz. button mushrooms, sliced
½ tsp. crushed red pepper flakes
Salt and freshly ground pepper
1 purchased rotisserie chicken
1-2 cups frozen peas and carrots
For the sauce:
8 tbsp. unsalted butter
1 cup all-purpose flour
2½ cups chicken broth
½ cup heavy cream (optional)
Dash of hot sauce
Salt and freshly ground pepper
For the crust:
16 tbsp. cold unsalted butter
3 cups all-purpose flour
10 oz. cream cheese, chilled
1 tsp. salt
¼ tsp. pepper
1 large egg
Directions:
To make the filling, melt the butter in a large skillet over medium heat. Add the onion and potato to the pan, and saute for about 5 minutes. Mix in the garlic, bell pepper and mushrooms, and cook for about 15 minutes more, until the potatoes are tender. While the vegetables are cooking, remove the skin from the chicken, pull the meat off the bones and shred or chop the chicken into bite-sized pieces. Once the vegetables are finished cooking, turn off the heat and mix in the chicken and the frozen peas and carrots. Stir in the red pepper flakes, and season with salt and pepper to taste.
To make the sauce, melt the butter over medium heat in a large saucepan. Add the flour and whisk until smooth. Whisk in the chicken broth and cook over medium heat until it thickens to the consistency of a cream soup. Mix in the cream (if using), the hot sauce and season with salt and pepper to taste. Pour the cream sauce over the chicken and veggie mixture and stir to combine well. Spoon the mixture into 6-8 individual oven-safe dishes (such as ramekins).
Preheat the oven to 375° F. To make the crust, cut the butter into 16 pieces. In the bowl of a food processor fitted with the metal blade, pulse the butter and flour until crumbly. Add the cream cheese, salt and pepper. Continue pulsing just until the dough forms a ball. Transfer the dough to a lightly floured work surface. Use a floured rolling pin to roll the dough out to about ¼-inch thickness. Cut out dough rounds to be about 1½ inches larger than the diameter of your pot pie dishes. Lay the dough rounds on top of the individual dishes. Beat the egg with a whisk, and brush the tops of the dough rounds lightly with the beaten egg.
Place the pot pie dishes on a baking sheet for easy transfer in and out of the oven. Place in the preheated oven and bake for 20-25 minutes, or until golden brown. Serve immediately.
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