Individual Chicken Pot Pies

i don’t know about you, but in my book crisp, fall weather calls for a warm, comforting meal.

And what’s more comforting than than chicken pot pie? Although it requires a bit of prep, this recipe is very straightforward and simple. Plus, since it makes individual pot pies, you automatically have dinner for at least one other night of the week! Likewise, these pot pies are easy to freeze and reheat.  Since these pot pies are individual, I think just having a top crust works perfectly. Enjoy!

All the pot pie ingredients at the ready

All the pot pie ingredients at the ready

Mixing together all the delicious veggies

Mixing together all the delicious veggies

Ramekins are filled

Ramekins are filled

Crusts are on!

Crusts are on!

Aaand done.

Aaand done.

YUM

YUM

Individual chicken pot pies

Ingredients:
Yields 6-8 pot pies

Crust
– 1 1/2 cups gluten-free flour blend (I use this Cup4Cup blend)
– 2 tsp apple cider vinegar
– 6tbs unsalted butter, cold and cubed
– 1 large egg
– 1-2 tbs cold water

Filling
– 1/2 cup diced green onions (green part only if low-FODMAP)
– 1tsp garlic infused olive oil
– 2 cups chopped vegetables of choice (I used red bell pepper, carrots, peas and corn)
– 2 chicken breasts, cooked and chopped
– 1/4 cup gluten-free flour
– 3 cups chicken broth (I use this low-FODMAP option)
– 1/2 tsp turmeric
– 1/2 tsp thyme
– Salt and pepper to taste
– 1/2 cup lactose-free milk (I used 2% milk)
– Pinch of salt and pepper

Directions:

Crust
1. Preheat oven to 375.
2. In a medium bowl, use either your hands or a pastry cutter to incorporate the butter into the flour mixture until it begins to come together and the butter pieces are pea-sized.
3. In a separate small bowl whisk together the egg and apple cider vinegar.
4. Pour the egg-cider mixture into the flour-butter mix and blend together gently adding a little water as needed until the dough holds together.
5. Combine the dough into a disk and wrap in plastic wrap. Place in fridge while you work on the filling.

Filling
1. In a large pot, saute the diced green onions in the garlic-infused olive oil for 2-3 minutes.
2. Next, sautée your larger, harder vegetables (carrots, bell pepper) until soft, about 5-7 minutes. Add the remaining softer veggies (corn, peas) and stir to combine.
3. Stir in the chicken and sprinkle flour over the top. Stir until combined and cook for 1 minute.
4. Then, pour in the chicken broth and let the mixture thicken.
5. Once you see the mixture begin to thicken, flavor with turmeric, thyme, salt and pepper.
6. Add the lactose-free milk and stir the mixture as it thickens, about 3-5 minutes. If it looks too thick, add a little more broth.

Putting it all together
1. Lay out individual ramekins on a baking sheet. Depending on the size of your ramekins, you’ll be able to make about 6-8 pot pies.
2. Once your filling is ready, divide it between the ramekins. Be sure to leave a little space on top or your pot pies will overflow when baking!
3. Remove your crust from the fridge and divide the dough into small balls depending on the number of ramekins you have (6 ramekins = 6 dough balls, etc.)
4. Roll out individual crusts for each of the ramekins between two sheets of plastic wrap. Crusts should overlap the ramekins slightly. Pinch to make sure the crust sticks to the side of the ramekin.
5. Carefully slide the baking sheets into the oven and bake for 25-30 minutes until your crust is golden and the filling is bubbly. Let cool before serving.

Note: Keep covered in fridge for meals later in the week or, cover and freeze for later. To reheat, place in a 375 degree oven for 20-30 minutes until warm and the filling begins bubbling.

Note: This recipe has been adapted from multiple blogs and online recipes.

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