Chicken and vegetable pot pies please a variety of picky palates

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Chicken and vegetable pot pies please a variety of picky palates

Chicken Pot Pies

Servings: Makes 6-8 individual pies

For filling:

2 cups cooked, chopped chicken

1 cup cooked, chopped carrots

½ cup frozen peas

2 teaspoons dried Italian herbs

Salt and pepper, to taste

2 tablespoons butter

2 tablespoons flour

1½ to 2 cups chicken broth

For pastry:

1½ cups flour

¼ teaspoon salt

½ cup cold butter, cut into pieces

3-4 tablespoons cold water

1 egg yolk

1 tablespoon cream


In a medium pot, melt butter. Add flour and whisk over medium heat for about 5 minutes. It will sizzle and lightly brown.

Add 1½ cups chicken broth, whisking until thick. If it is too thick, add a little more broth.

Add the chicken, carrots, peas and herbs. Season with salt and pepper. Fill ramekins with the mixture. Set aside.

Preheat oven to 375 F. In a bowl, combine flour and salt then use your fingers, two knives or a pastry cutter to cut in the butter until it looks like little peas.

Add 3 tablespoons of water and quickly mix, adding a little more water, if needed, to make the dough come together.

Roll out to ¼ inch thick. Cut out circles large enough to hang over the edge of the ramekins by a little bit.

Pinch the dough onto the ramekin. Combine the egg yolk and cream then brush the top with this egg wash.

Place ramekins on sheet pan and bake for 20 minutes, or until lightly browned. Cool slightly before serving.

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