Chicken Pot Pie with Creamy Filling
Chicken Pot Pie with Creamy Filling
Ingredients
For the Filling
- 2 cups cooked chicken breast, shredded or diced
- 1/4 cup unsalted butter
- 1/2 cup yellow onion, chopped
- 1 cup carrots, diced
- 1/2 cup celery, diced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 cup frozen peas
- 1/2 cup frozen corn
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Topping
- 1 package refrigerated pie crusts, (containing 2 discs), at room temperature
Instructions
- 1
Preheat your oven to 400°F (200°C). If using individual ramekins, prepare four 10 to 12-ounce oven-safe ramekins.
⏱️ 10 min•🌡️ 400°F - 2
In a large saucepan or Dutch oven, melt the 1/4 cup of unsalted butter over medium heat. Add the 1/2 cup of chopped yellow onion, 1 cup of diced carrots, and 1/2 cup of diced celery. Sauté for 5 to 7 minutes, until the vegetables are slightly softened.
⏱️ 7 min - 3
Sprinkle the 1/4 cup of all-purpose flour over the sautéed vegetables. Stir constantly for 1 minute to cook the flour and create a roux.
⏱️ 1 min - 4
Gradually whisk in the 2 cups of chicken broth and 1 cup of whole milk. Continue whisking until the mixture is smooth and begins to thicken, about 3 to 5 minutes. Bring to a gentle simmer.
⏱️ 5 min - 5
Stir in the 2 cups of cooked chicken, 1 cup of frozen peas, 1/2 cup of frozen corn, 1 teaspoon of dried thyme, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper. Cook for another 2 to 3 minutes, allowing the mixture to heat through and the flavors to meld. Remove from heat.
⏱️ 3 min - 6
Divide the creamy chicken filling evenly among the four prepared ramekins.
⏱️ 2 min - 7
Unroll one of the refrigerated pie crust discs. Using a knife or cookie cutter, cut out four circles slightly larger than the tops of your ramekins. Place one pie crust circle over the top of each ramekin. Crimp the edges to seal the crust to the ramekin, or press gently with a fork. Cut a few small slits in the center of each crust to allow steam to escape during baking.
⏱️ 5 min - 8
Place the ramekins on a baking sheet to catch any potential drips. Bake for 30 to 40 minutes, or until the crusts are golden brown and the filling is bubbly.
⏱️ 40 min•🌡️ 400°F - 9
Carefully remove the ramekins from the oven. Let the chicken pot pies rest for 5 to 10 minutes before serving to allow the filling to set and prevent burns.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Pot Pie with Creamy Filling
Ingredients
For the Filling
- 2 cups cooked chicken breast, shredded or diced
- 1/4 cup unsalted butter
- 1/2 cup yellow onion, chopped
- 1 cup carrots, diced
- 1/2 cup celery, diced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 cup frozen peas
- 1/2 cup frozen corn
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Topping
- 1 package refrigerated pie crusts, (containing 2 discs), at room temperature
Instructions
- 1
Preheat your oven to 400°F (200°C). If using individual ramekins, prepare four 10 to 12-ounce oven-safe ramekins.
⏱️ 10 min•🌡️ 400°F - 2
In a large saucepan or Dutch oven, melt the 1/4 cup of unsalted butter over medium heat. Add the 1/2 cup of chopped yellow onion, 1 cup of diced carrots, and 1/2 cup of diced celery. Sauté for 5 to 7 minutes, until the vegetables are slightly softened.
⏱️ 7 min - 3
Sprinkle the 1/4 cup of all-purpose flour over the sautéed vegetables. Stir constantly for 1 minute to cook the flour and create a roux.
⏱️ 1 min - 4
Gradually whisk in the 2 cups of chicken broth and 1 cup of whole milk. Continue whisking until the mixture is smooth and begins to thicken, about 3 to 5 minutes. Bring to a gentle simmer.
⏱️ 5 min - 5
Stir in the 2 cups of cooked chicken, 1 cup of frozen peas, 1/2 cup of frozen corn, 1 teaspoon of dried thyme, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper. Cook for another 2 to 3 minutes, allowing the mixture to heat through and the flavors to meld. Remove from heat.
⏱️ 3 min - 6
Divide the creamy chicken filling evenly among the four prepared ramekins.
⏱️ 2 min - 7
Unroll one of the refrigerated pie crust discs. Using a knife or cookie cutter, cut out four circles slightly larger than the tops of your ramekins. Place one pie crust circle over the top of each ramekin. Crimp the edges to seal the crust to the ramekin, or press gently with a fork. Cut a few small slits in the center of each crust to allow steam to escape during baking.
⏱️ 5 min - 8
Place the ramekins on a baking sheet to catch any potential drips. Bake for 30 to 40 minutes, or until the crusts are golden brown and the filling is bubbly.
⏱️ 40 min•🌡️ 400°F - 9
Carefully remove the ramekins from the oven. Let the chicken pot pies rest for 5 to 10 minutes before serving to allow the filling to set and prevent burns.
⏱️ 10 min