Individual Chicken Pot Pie

The humble pot pie was once the height of culinary style. During the Elizabethan era, these savory pastries — decorated with flowers, fancy designs, etc. were elaborate assertions of the chef’s skill in the royal households of France and England. Among the lower classes, pot pie were popular because the addition of a crust helped feed another mouth or two, while individual pastries, empanadas and perogies were well suited for sale by street vendors as portable meals.

Fortunately, the resurgence in so called ‘retro’ foods has brought pot pies back to the table. There is no reason why they shouldn’t do just as well in the 21st century. To some, chicken pot pie is a staple comfort food. The recipes mix of meat and vegetables in a chicken broth seasoned with herbs, produces a spectrum of flavors that’s like no other.

The trick is getting all the ingredients to the right degree of doneness at the same time. It may be these timing issues that led to the abandonment of the homemade pot pie in favor of the frozen variety. One thing for sure, is that they are definitely worth the time and effort. It makes good sense to make a big recipe, freeze them unbaked (if you choose) and there ready when you need them.

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Individual Chicken Pot Pie
Votes: 1
Rating: 5
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Course Lunch, Main Dish
Votes: 1
Rating: 5
Rate this recipe!
  1. In a large skillet, heat 1 Tbsp oil. Add chicken, season with 1 tsp salt. Cook, stirring occasionally, until chicken is no longer pink on the outside but not dry, 4-6 minutes. Remove from skillet & set aside.
  2. Decrease heat & add remaining oil. When oil is hot, add onions, mushrooms, carrots, celery, garlic, remaining 1 1/2 tsp salt, pepper, dried thyme & savory; stir to combine. Cook, stirring occasionally, until onions have softened, about 5 minutes. Add margarine & melt.
  3. Stir in the flour & cook for 1-2 minutes; gradually stirring in chicken broth & milk. Bring to a simmer, continue stirring until sauce thickens, about 3 minutes. Remove from heat & stir in peas, thyme, mustard & reserved chicken. Cover & set aside while preparing pastry.
  1. In a large bowl, whisk together flour, baking soda, baking powder & salt. With a pastry blender, cut in white & yellow Crisco. In a measuring cup, place the egg & vinegar; add enough cold water to make 1 cup & whisk together. Make a well in flour; pour in all of the liquid & combine.
  2. Roll out pastry. For 6 individual pies, prepared in mini foil pot pie pans, cut 6 - 8" (20 cm) circles for the bottom shells & 6 - 5 1/2" (14 cm) circles for the tops. Preheat oven to 350 F.
  3. Place pastry lined pans on a baking sheet & divide chicken filling among them. Moisten edges with milk or water; place pastry circles on top, crimping edges with a fork. Whisk together 1 egg & 1 Tbsp water; brush tops of pot pies with egg wash. Bake 20-25 minutes or until golden.
Recipe Notes
  • This amount of pastry will actually make enough for a double recipe of filling or just some extra for another time. If wrapped tightly it will freezes well.

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