I bought these little heart shaped ramekins last year with the intention of putting pot pies in them, and just now got around to doing it. Yes, these are another Valentine’s Day post, but you don’t really need to make them for Valentine’s Day. I probably could have stuffed most of the filling from the heart shaped pies in with the filling in the large pie, and I know I could have gotten it all in a deep dish pie plate. Chicken pot pie is one of those foods that just says comfort – especially this time of the year when it is so cold.
I made my favorite pie crust, but you could use your own favorite or even store bought. I made a triple (yes, triple) recipe, but if you are only making one pie and not adding the hearts, you would only need to double it.
Chicken Pot Pie
- 1 double pie crust, plus another single if you are making ramekins too
- 2 lbs. chicken breast
- 4 Tbsps. butter, divided
- 1 stalk celery, chopped
- 1 small onion, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 1/3 cup flour
- Salt and pepper to taste
- 1 cup frozen green peas peas
- Boil the chicken in water until cooked through. Reserve the broth. You will need three to 4 cups of broth, so make sure you cover the chicken with a little more than that because some of it will cook away.
- Cut the chicken into bite-sized pieces.
- Preheat oven to 350 degrees.
- Saute celery, onion, and carrots over medium with 2 Tbsps. butter in a large skillet until tender. If the pan gets dry, add a little water.
- Add garlic to the pan and cook an additional minute.
- Remove vegetables from the pan.
- Add remaining butter.
- Stir in flour until smooth.
- Stir in cooked vegetables, chicken, and peas.
- Continue to cook, just until peas defrost.
- Add three to four cups of reserved broth cooking until desired thickness.
- Line the bottom of a pie plate (and ramekins, if using) with pie crust.
- Fill the bottom crust with chicken mixture.
- Top with top crust and press to seal.
- Cut a few slits in the top of the crust to vent.
- I place my pies on a cookie sheet in case they spill over. This time the large pie did not, but the ramekins did. This is up to you.
- Bake until golden brown and you can see the filling bubbling (about 45 minutes to an hour).