Pie Recipes
Individual Chicken Pot Pies
Individual Chicken Pot Pies is a delightful recipe using fresh herbs and vegetables. It is well worth the extra effort.
Gluten-Free Option: Use gluten-free pastry.
Ingredients
- 2 cups Foster Farms Diced Chicken
- 1 stick butter
- 1/2 cup all-purpose flour
- 4 cups chicken stock, warmed
- 2 teaspoons fresh thyme, chopped
- 2 teaspoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon Worcestershire sauce
- 1/2 cup celery, chopped
- 1/2 cup onion, chopped
- 1/2 cup carrots, chopped
- 1/2 cup frozen peas, rinsed to separate
- 1/4 cup Parmesan cheese, grated
- 1 package premade pastry
- 1 egg, whisked in a bowl
Instructions
- Heat oven to 400 degrees F.
- In a large saucepan, melt butter. Whisk in flour and stir for 2 to 4 minutes. Slowly whisk in warm stock.
- Add salt, pepper and Worcestershire. Bring to a boil and then reduce to a simmer. Set aside.
- In a medium sauté pan, sauté celery, onion and carrots in olive oil for 5 to 7 minutes.
- Add sautéd vegetables to stock mixture along with the peas, chicken and cheese.
- Mix well and divide into four 10 ounce ovenproof ramekins or bowls.
- Cut pastry into four pieces (one for each bowl). Wet rim of bowl, apply pastry and press lightly. Brush top of pastry with egg.
- Cut a hole in center of pastry to allow for even cooking.
- Bake for about 20 minutes until the pastry is golden brown and cooked through.
- Serve warm.
Prep: 10 min | Bake: 20 min | Yield: 4 servings
Recipe and photo used with permission from:
Foster Farms