When visiting my grandparents in Rhode Island last year, my grandma gave me a whole bunch of cookware, kitchen gadgets, and bakeware that she hasn’t been using lately. Last week, I was organizing one of my cabinets, and found one of her sets of ramekins that I still haven’t used yet! I was determined to find a way to use them that day.
Is that weird? Cooking something just so that you can use a piece of bakeware? Well whatever the reason.. I’m okay with it. These chicken pot pies came out absolutely delicious. I normally make this recipe in one large dutch oven, but you can totally do what I did in these pictures, and divide it into smaller individual portions, and cut your pie dough.
Whether in a large baking dish, or in small ramekins, this chicken pot pie recipe is a winner. It turns your leftover chicken into a rich and flavorful comfort food. I hope you enjoy!
homemade chicken pot pie
This recipe was inspired by Ina Garten.
Heat the chicken stock in a small saucepan over medium heat. Stir in the bullion and allow it to dissolve.
Melt butter in a large oven safe pot, or dutch oven over medium heat. Add the carrots, celery, and onion the the pot. Season with salt and pepper, and cook until for 3 minutes. Stir in the flour and cook for three more minutes while stirring frequently.
Preheat oven to 375° F. Pour the chicken stock into the pot, stir, and bring to a low boil. Stir in the chicken, peas, parsley, and thyme to the pot. Add the cream, and season with salt and pepper to taste. Turn off the stove.
Place a large baking dish or set of ramekins on top of a baking sheet. Transfer the chicken filling to the baking dish, or divide it equally among your ramekins. Beat the egg in a small bowl with 1/4 cup water. Top the baking dish(es) with pie dough. Poke holes in the crust for steam and brush the tops with the egg wash. Sprinkle with salt.
Bake for 1 hour, or until your crust is golden brown and filling is bubbling.
tools I used: