Individual Chicken Pot Pies
My girlfriend Athena gave me her pot pie recipe and I adjusted it for the ingredients I had.
My girlfriend Athena gave me her pot pie recipe and I adjusted it for the ingredients I had.
- salt and pepper to taste
- 1 package frozen puff pastry thawed
- 1 cup celery diced
- 1 cup onion diced
- 1/2 cup buttermilk
- 2 cups milk
- 1 cup carrots diced
- 1 rotisserie chicken cubed
- 2 cans cream of chicken soup
- 1 cup frozen peas
- 6 potatoes, boiled cubed
- pinch rosemary/garlic seasoning
- 1 package frozen pie crust thawed
- 1 egg beaten with a little buttermilk
- Carbohydrate 14.584680375 g
- Cholesterol 99.98 mg
- Fat 18.028616625 g
- Fiber 1.65744000010058 g
- Protein 25.871454875 g
- Saturated Fat 5.143851405 g
- Serving Size 1 1 Serving (312g)
- Sodium 757.171665 mg
- Sugar 12.9272403748994 g
- Trans Fat 1.7205890475 g
- Calories 328 calories
Step-by-step
- I used 8 soup bowl crocks for this recipe.
- Cut the pie crusts into quarters and gently press a quarter into the inside of each crock.
- Prick the crusts with a fork to prevent bubbles.
- Bake for 10 minutes in a 400 degree oven.
- While the crusts are baking, combine the soup, milk, buttermilk, onion, potatoes, carrots, celery, peas and seasoning in large pot and simmer.
- Remove the crocks from the oven and fill with 1/8 of the creamed vegetable mixture.
- Quarter the puff pastry dough and lay on top.
- Brush the tops with the egg and cream mixture for a browned top.
- Place a cookie sheet under the crocks in case they should bubble over.
- Prick the top pastries with a fork and bake in a 350 degree oven for 1 hour.
Substituting canned cream of chicken soup with a scratch-made velouté alters the baseline salinity and thickness of the filling, requiring adjustments to added dairy. Proper execution relies on specific equipment and thermal controls to avoid soggy crusts and uneven baking.
- Bake the internal pie crust lining at 400 degrees Fahrenheit for 10 minutes to render the fats and set the structure before adding wet fillings.
- Prick both bottom and top pastry layers thoroughly with a tines fork to prevent large steam bubbles from deforming the dough.
- Place a solid cookie sheet directly beneath the soup crocks to catch potential overflows and ensure even bottom heat distribution.
- Lower the oven temperature to 350 degrees Fahrenheit for the final one-hour bake so the puff pastry cooks fully through without burning the exterior.
Overfilling the crocks remains the primary error that causes structural collapse during the final bake. Maintaining precise headspace allows the dairy and vegetable mixture to simmer without breaching the top pastry seal.
