Tuesday, May 20 2025
  • About Us
  • Distribution
  • Media Kit
https://nrvmagazine.com/
  • Home
  • Latest Issue
  • Featured
  • Arts
  • Homes
  • Healthy Living
  • Food Fare
  • Profile
  • Rides
  • Made in the NRV
Food FareRecipes

Individual Chicken Pot Pies

by Aaron Wilson March 21, 2017
March 21, 2017 0 comment
675

(Yield: 3 pot pies)

1 chicken breast

1 carrot, chopped

1 leek, chopped

1 yellow onion, chopped

1 clove garlic, chopped

1/2 can green peas, drained and rinsed

1/2 can corn kernels, drained and rinsed

2 Tbls. butter

1 Tbl. flour

1 cup whole milk + 1 tablespoon

1 cup low sodium chicken broth

1 tsp. fresh thyme

2 frozen pie crusts, defrosted according to package

1 egg

salt, pepper, olive oil

Pre-heat oven to 400º.

 

Heat olive oil over medium heat in large cast iron pot. Add chicken, seasoning each side with salt and pepper. Cook until done, about 5 minutes per side, remove and let rest a few minutes. Chop and set aside.
Add more olive oil to the pot, and add carrots, leeks and onion. Sauté until onions are translucent, about 5 minutes, then stir in garlic, green peas and corn kernels. Cook, stirring often, for another 3 to 4 minutes.
In the middle of the pot, add butter and flour, stirring vigorously with a fork until a roux forms. Pour in 1 cup milk and stir to combine.
Add broth and bring to a boil, then reduce to a simmer. Add chicken back into pot, stir in thyme, and let reduce for 10-15 minutes.
Meanwhile, prepare the individual cast iron pots. Roll out pie crusts on a floured surface. Using a pizza cutter, cut 6 circles into the dough.
Press one circle into each cast iron pot for the base. When soup is ready, carefully ladle into each pot, then cover with remaining pie crusts, pressing down on the sides to form a seal.
Beat egg with 1 tablespoon milk in a small bowl and lightly brush over each chicken pot pie.
Bake until crusts are golden brown, about 25-30 minutes. Let cool a few minutes and serve.

0 comment 0 FacebookTwitterPinterestLinkedinRedditStumbleuponEmail
Aaron Wilson

previous post
Potato Corn Chowder
next post
Cecil McBride

You may also like

Delicious S’mores Recipes: Frozen Pops, Cones, Skillet

July 23, 2024

Wonderful, Loyal CustomersEnhance Success

March 11, 2024

A Tough Nut to Crack

December 19, 2023

Biscotti

December 19, 2023

Floyd County chocolatiers behind the charming “Cocoa Mia”

November 18, 2022

Speakeasies and Fine Dining

May 11, 2022

Cooking at Home is the New Going Out

May 11, 2022

White Bean Chicken Chili

February 2, 2022

Wedding Reception Cupcakes

January 13, 2021

4-Step Fresh Bass

May 6, 2020

Leave a Comment

Save my name, email, and website in this browser for the next time I comment.

Where to Find Us

distribution

NRV Magazine is found in more than 300 locations around the NRV. Find a location near you.
Click Here

Where Are You Going?

  • About Us
  • Distribution
  • Media Kit

Instagram

NRV MAGAZINE
nrvmagazine@msn.com

NRV Magazine
  • Facebook
  • Twitter
  • Instagram

@2023 - All Right Reserved. Site by Wild Country Studios


Back To Top
https://nrvmagazine.com/
  • Home
  • Latest Issue
  • Featured
  • Arts
  • Homes
  • Healthy Living
  • Food Fare
  • Profile
  • Rides
  • Made in the NRV