Individual Chicken Pot Pies
These individual chicken pot pies are loaded with chunks of tender rotisserie chicken and vegetables bathing in a velvety, white wine gravy flavored with sage and rosemary.
Servings 6 pies
Calories 908kcal
Ingredients
Crust
- 2 ½ cups all-purpose flour
- 2 teaspoons dried thyme
- 2 teaspoons dried sage
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup cold unsalted butter (2 sticks), cut into ½-inch cubes
- 1 tablespoon apple cider vinegar
- 8 tablespoons ice cold water
Filling
- 3 tablespoons butter
- 1 ½ cups onion, chopped
- 1 cup celery, chopped
- ½ cup dry white wine
- ⅓ cup flour
- 4 cups chicken stock, just below simmering
- 5 cups rotisserie chicken, in bite-size pieces, white and dark meat
- 1½ cups frozen peas and carrots
- 1 cup frozen corn
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh sage, finely chopped
- Salt and pepper, to taste
- 1 egg, slightly beaten to coat crusts
Instructions
Crust
- 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. Let sit at room temperature 10-15 minutes before rolling.)
Filling
- Heat chicken stock in a medium saucepan to just below a simmer over medium heat.
- In a large sauté pan, melt butter over medium heat. Add onions, celery, and shallots. Season with salt and pepper. Sauté until brown, about 5 minutes, stirring occasionally.
- 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.)
Assembly
- 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 ⅛-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 parchment-lined, large rimmed baking sheet.
- Bake 40 – 50 minutes in preheated oven, until tops are golden brown and filling is bubbly. Let sit 10 minutes before serving. Enjoy!
Notes
*See post for Recipe Tips, Variations and Freezing Instructions.
Nutrition
Serving: 1pie | Calories: 908kcal | Carbohydrates: 59g | Protein: 63g | Fat: 48g | Cholesterol: 271mg | Sodium: 1009mg | Potassium: 401mg | Fiber: 6g | Sugar: 3g | Vitamin A: 5535IU | Vitamin C: 14mg | Calcium: 110mg