Chicken Pot Pies
Submitted by shorty5.0
Individual chicken pot pies with mushrooms, peas, carrots, and pimiento in a sage-seasoned cream sauce under flaky pastry. Includes a biscuit-topped shortcut variation.
YIELD
6 servingsPREP
30 minCOOK
15 minREADY
45 minSix little pot pies, six very happy people at your table.
These individual chicken pot pies pack mushrooms, peas, carrots, pimiento, and chunks of chicken (or turkey) into a creamy sauce flavored with sage and parsley.
Each one gets its own pastry lid, cut into a neat circle, fluted at the edges, and baked until golden and puffed.
The recipe also includes a biscuit-topped shortcut if you want to skip the pastry entirely. Quarter some refrigerated biscuits, scatter them over the filling, and bake. Same cozy result, half the effort.
Kitchen Tips
- Cook the filling until it’s bubbly before pouring it into the ramekins. Starting with hot filling means the pastry and filling finish at the same time.
- Cut slits in the pastry tops so steam can escape. Sealed-up pies build pressure and can burst open in ugly spots.
- Don’t have individual ramekins? The recipe works in a single large baking dish. Just roll the pastry into a rectangle to fit.
- Pimiento adds a sweet, smoky note and a pop of red color. Don’t skip it, even if it seems like a minor ingredient.
Ingredients
Directions
Pastry for double crust pie Prepare pastry; set aside. Cook peas and carrots according to package directions; drain. In a saucepan cook onion and mushrooms in butter or margarine until tender. Stir in flour, salt, sage, marjoram or thyme and pepper. Add chicken broth and milk all at once. Cook and stir until thickened and bubbly. Stir in drained peas and carrots, chicken or turkey, parsley, and pimiento; heat until bubbly. Pour chicken mixture into six 10 ounce round casseroles (or use a 12 X 7½ X 2 inch baking dish ). Roll pastry into a 15 X 10 inch rectangle. Cut into six 5inch circles and place atop the 10 ounce casseroles. (Or, roll pastry into a 13 X 9 inch rectangle. Place over the 12 X 7½ X 2 inch baking dish). Flute edges of pastry and cut slits in the top for steam to excape. Bake in a 450F degree oven for 12 to 15 minutes or until pastry is golden brown. Biscuit-Topped Chicken Potpies: Prepare as above, except omit pastry. Cut 1 package (6) refrigerated biscuits into quarters and arrange atop bubbly chicken mixture in casseroles or baking dish. Bake in a 400℉ (200℃) degree oven about 15 minutes or until biscuits are golden.
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