Clark's Famous Chicken Pot Pies

Clark’s Famous Chicken Pot Pies

4-5 servings

Ingredients:

2 medium sized chicken breasts or 4 chicken tenders, diced into 1/2 inch pieces
2 large carrots, diced
2 large stalks celery, diced
1/2 a large yellow onion, diced
2 medium yellow potatoes, diced
2 cloves garlic
1 teaspoon fresh thyme
1/2 teaspoon fresh rosemary
1/2 cup dry white wine (I used white cooking wine)
24 oz. chicken broth
2 chicken bouillon cubes
1/4 – 1/2 cream (until the correct thickness)
1.5 T butter & 1.5 T flour for roux
1 sheet prepared puff pastry dough (found in the freezer section)
4-5 individual aluminum pie pans (see pictures below)
1 T fresh lemon juice and the zest from 1/2 a lemon

Instructions:

Okay. I find the process to work the best if you get all your ingredients cut before you start. So dice your veggies so that they are all the same size, and cube your chicken in pieces that are slightly larger than your vegetables. Mince the garlic.

In a medium-sized pot, heat some olive oil over medium-high heat and add your carrots, celery, & onions to the oil. Cook until they start to soften (approx. 6-10 minutes, stirring frequently). For the last 2 minutes of cooking time, add your garlic and herbs.

Next, add your white wine to the vegetable mixture and boil until at least half is absorbed (approx. 1 minute).

Add chicken broth, boullion cubes, and potatoes, and boil until the potatoes are almost done (slightly al dente), stirring occasionally.

Meanwhile, take your sheet of prepared pastry dough and roll it out so it is big enough to cut out 4 circles. I rolled mine out to the size of my cutting board, and then placed my pie tins on it upside-down so I would know how big to cut. Make sure you leave some extra room so you can wrap it around the edges. *Keep checking your potatoes.

Back to your pot. Once the potatoes are almost cooked, reduce to a simmer, and add the chicken. Cook for approximately 3-5 minutes (until the chicken is cooked through and the potatoes are soft). Don’t overcook or you’ll have tough chicken!

While the chicken is cooking, quickly make your roux by melting your butter on the stove, and then adding an equal amount of flour to it. It should be a light brown color.

As soon as the chicken is done, slowly add in the roux while whisking constantly. Mixture will be thick.

Now add your cream until you have reached the desired consistency. Add lemon juice & zest, season with salt & pepper, and remove from heat.

Place your pie tins on a baking sheet, and ladle your mixture equally into the tins, making sure not to fill them up too high.

Now, use an egg wash (one whisked egg with about 1 teaspoon water) to stick your pie dough to the tin. Brush the top of your crusts with the egg wash, and use a fork to poke holes in the top for venting.

Stick in the oven at 375 F until the tops are browned (10-15 minutes). Enjoy!!