It's fall, and I'm evidently on a pot pie kick. I'm not really worried about it, and you shouldn't be either. Pot pies have been the homiest of foods, and they're also really easy if you pack them in those convenient oven glass storage containers (I've mentioned this in a pot pie post before, I know)
Anyway, here's my recipe, with an option to add in cayenne and coconut milk, for a nice change to a classic dish.
*update September 6, 2021 - Adding links to use hot water crust which is much easier to make than the original crust listed, and extremely forgiving, while also being flaky yet durable. Also updated the spice list to add rosemary and bay.
Servings
Makes 6 pies in 2 cup ramekins
Ingredients
1 recipe savoury pie crust or 1 recipe hot water crust (optionally, half of a pie crust recipe for base plus some puff pastry for top)
2 lbs chicken breast, diced into ~1 cm cubes
2 tbsp butter
2-3 tbsp flour
1/2 cup mushrooms, sliced
2 carrots, diced
2 stalks of celery
1 onion, finely diced
2 cloves garlic, finely diced
3 sprigs of fresh rosemary
3 bay leaves
1 cup broth OR 1/2 cup broth and 1/2 cup coconut milk*
2-3 medium russet potatoes, peeled and diced into 1 cm cubes (optional
1.5 cups frozen peas
1 teaspoon or more cayenne pepper (optional)
Olive oil for frying
Salt, Pepper to taste
Equipment
Pan for cooking chicken
Pot for cooking all filling ingredients
Oven safe ramekins/glass storage containers for baking pies
Directions
Preheat your oven to 375°F, and pat dry the chicken. Sprinkle the chicken with salt and pepper. Add some olive oil to the pan on medium high and once hot, sauté the chicken until browned. Remove from burner and set aside.
Add the butter to the pot, and once melted add the flour. Stir until the mixture is somewhat browned and forming thick, but consistent, clumps. Add the mushrooms, and continue to sauté until they have given up their water. Now add the onions, carrots celery and garlic with some salt and pepper and saute until the onions and celery have softened. Add the broth (or broth/coconut milk), bay leaves and rosemary. Bring to a simmer and cook until the mixture has thickened, and the carrots are somewhat soft.
Add the potatoes, and cook, lid on, for 7-10 minutes, or until the potatoes are soft. Add in the peas, stir to combine, and set aside. If the mixture isn't thick enough during any part of this, mix an additional tbsp of flour with 1 tbsp of water, stir in a glass, and then add to the pot (by not adding flour directly to the simmering liquid you prevent clumping)
Line the ramekin bases with the pie crust, leaving at least 1 cm of overflow pie crust for each ramekin (try Serious Eats for good instructions on how to line the ramekins with pie crust)
Fill each ramekin with the filling until the heap is about 1-2 cm above the top of the edge. Cover with pie crust, trim, crimp, and cut venting holes. Top with egg wash to get that golden color.
Arrange the ramekins on a pan, and bake at 375°F for 40 minutes or until the crusts are golden and crispy. Let cool about 5 minutes and serve!
*I love adding the cayenne and coconut milk, but I totally get it if this isn't your thing. Just make sure you pay attention to the amount of liquid added if you opt for the coconut milk version, don't add a cup of each!