Another favorite comfort food coming up – Individual Chicken Pot Pies! A simple, flaky herb crust swaddles chunks of tender rotisserie chicken and vegetables bathing in a smooth gravy flavored with sage, rosemary and thyme.
Individual Chicken Pot Pies
This savory crust with dried thyme and sage stands on equal playing ground with the richly, flavored filling. Keys to an ultra-flaky crust is really cold cubed butter, ice cold water, and apple cider vinegar.
The ACV hydrates the dough without activating too much gluten, letting the crust become light and flaky, rather than heavy and gummy. (Click here for more perfect-pie-crust tips.)
Take note, the butter will soften from the heat in your hands when cubing it. Put the cubed butter in the freezer for a few minutes while measuring other ingredients to get it really cold again. Add the butter in a few additions to create a coarse texture.
You’ll get little flecks of butter throughout the dough that will expand when baking. Next, slowly pour the cold cider/water mixture into the processor as the machine is running. When the dough balls up to one side, you’re good.
You’ll have puffy balls of dough that can be made three days in advance, or frozen. Love that.
To make life easier, use a rotisserie chicken. If you happen to have a lot of leftover chicken or prefer poached, by all means go for it. Chop a few veggies and herbs, and you’re on your way to having a filling full of crazy flavor.
Also, we’re into using whole foods, so skip the cream-of-whatever soup to make the gravy. With a little flour, white wine, and chicken broth, you can stir up your own in a snap, and with much less guilt.
When it comes to the crust in any pot pie you want the Goldilocks of scenarios: not overly thick and bready, not cracker thin, but just right. Meaning, enough flaky, tender crust for each bite of filling without feeling short-changed, or burdened by heavy dough.
I found that thinly rolling the dough, laying it in the pan, and folding the overhanging crust onto the filling does the trick. All those flecks of thyme, sage, and butter are waiting to spring to life.
Mound all of the filling in the pie shells then fold the excess crust in a pleated fashion around the filling. Brush the crusts with beaten egg to give them a golden sheen. Then enjoy the aroma emanating from your oven.
Here are more comfort food recipes to add to your collection!
- Classic Meatballs & Tomato Sauce
- Instant Pot Chicken Marsala Risotto
- Slow Cooker Ancho Short Rib Tacos
- Red Wine Braised Lentils with Spinach
- Linguine with Shrimp & Arugula
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- 5-quart high-rimmed pan with handle – I use this pan for risottos too
- 7-inch Santoku knife – a sharp chef’s knife makes chopping a breeze
- BPA-free cutting boards
- Food processor
- 5-inch disposable pie pans or ramekins
- Extra-large, rimmed baking sheet
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Individual Chicken Pot Pies with Herb Crust
- 2 ½ cups all-purpose flour
- 2 teaspoons dried thyme
- 2 teaspoons dried sage
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 sticks (1 cup) cold unsalted butter, cut into ½-inch cubes
- 1 tablespoon apple cider vinegar
- 8 tablespoons ice cold water
- 3 tablespoons butter
- 1 ½ cups onion, chopped
- 1 cup celery, chopped
- ⅓ cup shallots, chopped
- ½ cup dry white wine
- ⅓ cup flour
- 4 cups hot chicken stock, just below simmering
- 5-6 cups white and dark meat from 1 rotisserie chicken, in bite-size pieces
- 2 cups frozen peas and carrots
- 1 cup frozen corn
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh sage, finely chopped
- 1 tablespoon fresh thyme leaves
- Salt and pepper, to taste
- 1 egg, slightly beaten to coat crusts
- 6 5-inch diameter aluminum pans or ramekins
- Combine flour, dried thyme, dried sage, baking powder, and salt in food processor. Pulse a few times to mix.
- Add the cubed butter in 4 additions. Mixture should have a coarse texture.
- In a small bowl, combine apple cider vinegar and cold water. With machine running, slowly pour in cold cider mixture until dough balls up to one side.
- Transfer dough to lightly floured surface. Halve the dough and form into two discs. Wrap each tightly with plastic wrap.
- Refrigerate at least 30 minutes prior to rolling out. (Dough can be made 3 days ahead of assembly. Keep chilled, or freeze up to 1 month.)
- In a large sauté pan, melt butter over medium heat. Add onions, celery, and shallots. Season with salt and pepper. Sauté until brown, about 8 minutes, stirring frequently.
- Add wine, and reduce by half, about 3 minutes. Mix in flour, and stir for 2 minutes. Slowly whisk in hot stock until completely incorporated. Let bubble and thicken for 7-10 minutes.
- Stir in chicken, peas and carrots, corn, and fresh herbs. Season to taste with salt and pepper. Remove from heat. Let cool while rolling out dough. (Filling can be made 1 day ahead of assembly. Bring to room temperature before continuing.)
- Preheat oven to 375°F.
- On a floured surface, cut the rounds of dough into thirds. Roll each third into an 8-inch circle, about 1/8-inch thick.
- Place into aluminum pan or ramekin. Lightly press the dough into the sides and bottom of each pan. Let the excess crust hang over the edges.
- Generously pile filling into each pan. Use all the filling. Fold excess crust over filling, leaving an exposed area of filling in the center for steam to escape. (Can be assembled a few hours before baking. Cover and refrigerate. Let sit at room temperature 20 minutes before continuing.)
- Brush crust with beaten egg. Place prepared pies on a large rimmed baking sheet.
- Bake 45 – 50 minutes in preheated oven, until tops are golden brown and filling is bubbly. Let sit 10 minutes before serving. Enjoy!