Individual Chicken and Vegetable Pot Pies
Christmas is a week away and that about wraps up the 2011 Holiday Recipe Exchange. I hope you all had as good of time as Jamie and I did! This week’s theme is pies: sweet or savory! Holiday Baking means pies, but don’t forget the savory pies – they are great this time of year, too.
We love these Individual Chicken and Vegetable Pot Pies on a cold, snowy day like today. They’re also great for using up leftover Holiday turkey.
The Breville Personal Pie Maker is so fun to use and made cooking up these pot pies a snap. I can’t wait to use the pie maker for more recipes because I think the kids are really going to love these individual sized portions.
Join Jamie and I this week in sharing your favorite Pie Recipes for a chance to win a Personal Pie Maker from Breville. Be sure to check out her recipe for Pear and Cranberry Individual Pies
I truly appreciate all of those who came out and participated in the 2011 Holiday Recipe Exchange. We enjoyed seeing your contributions browsing your delicious recipes. Happy Holidays!
Individual Chicken and Vegetable Pot Pies
Yield: serves 6 - 8
Prep Time:45 - 60 minutes
Cook Time:45 minutes
Ingredients:
Crust
1 recipe All Butter Pie Crust: Perfect Pie Crust Recipe - prepare ahead of time
For the chicken
Half a recipe of All-Purpose Shredded Crock-Pot Chicken - prepare ahead of time
Vegetable Filling:
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
8 ounces mushrooms, stemmed, caps sliced
3 ounces carrots sliced into rounds
3 ounces sliced celery
1 1/2 red bell peppers, cut into strips
3/4 cup chopped green onions
1/2 cup drained oil-packed sun-dried tomatoes, chopped
1 tablespoon chopped rosemary
1/4 teaspoon black pepper
Sauce:
1/2 cup (1 stick) unsalted butter
1/2 cup plus 2 tablespoons all purpose flour
1 3/4 cups whole milk
1 1/4 cups chicken broth
3 teaspoons concentrated chicken base, such as Better than Bouillon
Directions:
For crust:
Prepare according to recipe instructions. Find recipe here: All Butter Pie Crust: Perfect Pie Crust Recipe
For chicken:
Prepare according to recipe instructions. Find recipe here: All-Purpose Shredded Crock-Pot Chicken. Prepare only half of what the original recipe indicates. Shred and set aside in a bowl.
For filling and assembly:
Heat 2 tablespoons oil in large skillet over medium heat. Add onion and garlic; cook until soft, about 6 minutes. Add mushrooms, carrots, peppers, and celery; sauté for about 4 minutes. Add to bowl with chicken; mix in green onion, sun-dried tomatoes, rosemary, and pepper.
Add butter to a large saucepan and melt over medium hit. Whisk in flour for two minutes. Add flour; whisk 2 minutes. Gradually whisk in chicken broth and then milk. Stir in chicken base. Bring the mixture to a boil and season to taste with salt and pepper. Stir into chicken and vegetable mixture.
If using the Breville Pie Maker, prepare the pot pies according the manufacturer's instructions. I added about 1/3 - 1/2 cup filling per pie.
Alternatively, divide the dough into 6 equal pieces. Roll out pieces to 7 inch circles on a floured surface. Divide the filling between 6 two cup ramekins. Cover each ramekin with 1 dough circle, pressing the overhang to the sides of the dish to adhere. Cover and chill. Pies may be assembled 1 day in advance.
Heat the oven to 350°F. Brush the tops of each pie with egg glaze (beat 1 egg with 1 teaspoon milk); poke 3 slits with a knife in the tops so steam can escape. Bake until the pies are golden and the filling is hot and bubbly. Approximately 45 minutes.
Adapted from Bon Appetit
How To Participate
For a chance to win an Breville’s Personal Pie Maker valued at $99.99:
- Write and post a recipe on your blog featuring PIES.
- Include “Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Breville.” in your blog post.
- No blog? Just leave your recipe in the comments section.
- Add your link to the widget on either GoodLife Eats or My Baking Addiction (we have the same widget code, so only add it on one site).
- Submit your post before December. 26, 11:59 PM.
- Anyone can participate in the link up, but the prizes will ship to US addresses only.
- More detailed info are available here.
Link Up Your Recipes:
Love any of the recipes featured in today’s Holiday Recipe Exchange? If so, be sure to to use the Ziplist Web Recipe Clipper to add your holiday favorites to your online recipe box.
This Week’s Prize:
Breville’s Personal Pie Maker valued at $99.99
Prizes provided by Breville..
Recipe Theme Schedule:
This is the last Holiday Recipe Exchange for 2011. We hope you enjoyed the recipes, prizes, and had a good time!
These look so good.
I love chicken pot pie…best comfort food there is! I’ll definitely be making this soon.
What a wonderful pie and the pic is beautiful! Congrats to the lucky winner :-), and Happy New Year to you, Katie!
Savory: Giada’s Pizza Pot Pies! http://www.foodnetwork.com/recipes/giada-de-laurentiis/pizza-pot-pies-recipe/index.html
Sweet: Pumpkin Apple Pie http://www.wholefoodsmarket.com/recipes/896
This is not my recipe, but the Pioneer Woman’s Apple pie is our Fav!!
Recipe: Dreamy Apple Pie
Prep Time: 20 Minutes | Cook Time: 1 Hour | Difficulty: Easy | Servings: 12
Print Recipe
3″x5″ Cards
4″x6″ Cards
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Ingredients
1 whole Unbaked Pie Crust
Filling
3 whole Large (4 Or 5 Small) Granny Smith Apples, Peeled, Cored, And Sliced Thin
1/2 cup Brown Sugar
1/2 cup Sugar
1 Tablespoon All-purpose Flour
1 cup Heavy Cream
2 teaspoons Vanilla Extract
1/8 teaspoon Cinnamon
Topping
7 Tablespoons Butter
3/4 cups All-purpose Flour
1/2 cup Brown Sugar
1/4 cup Pecans (more To Taste)
Dash Of Salt
Preparation Instructions
Preheat oven to 375 degrees.
Roll out pie dough and place it in a pie pan. Decorate the edges as desired.
Add apple slices to a large bowl. In a separate bowl, mix together cream, 1/2 cup brown sugar, 1/2 cup sugar, 1 tablespoon flour, vanilla, and cinnamon. Pour over apples. Pour apples into pie shell.
In the bowl of a food processor (or you can mix by hand) combine butter, flour, sugar, pecans (chop if you’re not using a food processor), and salt. Mix until everything comes together in clumps. Pour topping over apples.
Attach foil to the edges and lay a piece of flat foil loosely over the top of the pie. Place pie pan on top of a rimmed cookie sheet and bake for one hour. At the end, remove foil and allow to finish baking and browning. Can bake for up to 15 or 20 minutes more if necessary.
Remove from oven when pie is bubbly and golden brown.
Serve warm with hard sauce, whipped cream, or ice cream.
Berry Pie
2 unbaked pie shells
2c blueberries,and blackberries, or a mixture
1/3c granulated sugar
3 T flour, all-purpose
1t orange zest
1t vanilla extract
1/2t ground cardamom
egg wash to brush top crust
coarse sugar
Preheat oven to 350, place one crust in pan. Place berries in a medium bowl, add granulated sugar, flour, zest, vanilla, and cardamom. Spoon berries in crust, top with top crust, adding vents for steam. Brush top with egg wash and sprinkle with coarse sugar. Bake for 25 minutes, or until juices are bubbling. let cool for at least 20 minutes before slicing to allow juices to thicken.
The boys will have fun making these over break. Healthy and delicious 😀
I was just looking at the pie maker on a cooking website and wondering if it was worth the hype. My 8 year old seemed to think so! I can’t take any credit for my favorite apple pie recipe. It’s taken from the following site:
http://allrecipes.com/recipe/apple-pie-by-grandma-ople/detail.aspx
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples – peeled, cored and sliced
Preheat oven to 425 degrees F (220 degrees C).
Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
What a wonderful prize for the Holiday Recipe Exchange party! 🙂 I linked up my Mini Egg Custard Pies and Spinach- Brie and Prosciutto Tart with Pecan Crust. One sweet and one savory.
One of my favorite comfort foods- looks wonderful!