It's been a quiet week here in Toronto. My husband is in Montreal helping his mother with some handiwork at her apartment, so I've been holding down the fort with our dog, Maple (who, I should mention, is an expert fort-holder-downer).
This little marshmallow and I have our routine down pat - dinner at 5, Judge Judy at 6:30, CNN turned on in the bedroom at 8, eyes closed by 9 p.m.
Oh yeah, we're wild ones.
While Bobby's out of town, I'm just cooking for one, which means scaled down versions of what I'd normally make. Cue my mini chicken pot pies.
I've been tweaking this recipe little by little over the years, and I think I've finally hit the sweet spot with the addition of cremini mushrooms and a splash of cooking sherry.
Yup, sherry. See? Told you we're wild.
Now if you'll excuse me, Judge Judy is starting soon.
Mini Chicken Pot Pies
Packed with wholesome chicken & veggies and topped
with a buttery crust, these single-serving pies are
the ultimate comfort food.
Yields: 2 single-serving pies
2 tablespoon olives oil
1/2 pound boneless skinless chicken breast (about 2 cutlets)
1 carrot, sliced into medallions
1 onion, diced
1/2 cup frozen peas
1/2 pound potatoes, peeled and cut into cubes (about 1/2 inch)
2 cloves garlic, pressed
handful of cremini mushrooms (about 4), thinly sliced
1 tablespoon cooking sherry or white wine
salt & pepper to taste
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 cup chicken broth
1/2 cup whole milk or half & half
1 pie crust, cut into rounds to fit over 2 ramekins (I followed Martha Stewart's Perfect Pie Crust recipe but there's nothing wrong with purchasing a frozen pie crust from the grocery store. They're a great option if you're looking to save time.)
Season chicken with salt and pepper, then cook in 1 tablespoon olive oil in a skillet over medium heat for 5 minutes on each side, or until evenly browned. Remove chicken from skillet and let rest on a cutting board until cool enough to cut into bite-sized pieces.
Add remaining tablespoon of olive oil to the skillet and cook the vegetables (excluding the garlic) until the onions are translucent (about 5 minutes), stirring occasionally. Add the chopped chicken to the skillet, then the garlic and sherry, and cook another 2-3 minutes. Give it a good stir to make sure everything is evenly distributed. Remove from heat and cover.
To prepare the gravy, melt the butter in a small saucepan. Add the flour and stir to create a roux. Cook the roux over low heat, stirring constantly, until it turns a sandy color (about 2 minutes). Add the chicken broth and milk and bring the heat up to medium. Cook until the sauce thickens, whisking constantly (about 3-4 minutes). Remove from heat and stir the gravy into the chicken/veggie mixture, covering the skillet again when done.
Lay the pie crust flat (if it's store bought, you may need to roll or pat it flat on a floured surface) and cut a circle out to place in the bottom of each ramekin. Spoon the chicken/veggie filling into the ramekins, then top each one with a circle of pie crust, making sure it's big enough to hang over the edge (so that the filling doesn't bubble over and spill out while it cooks.)
Brush the pie crust with a beaten egg. Cut a few slits in the top of each pie for steam to escape.
Bake at 375°F for 25-30 minutes, or until crust is browned and cooked through.
This post was shared on A Southern Fairytale.
Welcome! I'm a pie-baking, dog-loving, antique-hunting patriot. I'm a fan of rustic home cooking, the Yankees and scenic drives through the mountains.