So mom says she’s making these personal pot pies and I say, “No kidding?” She says yeah, they’re easy and yummy and you should try them so I did. Wow was she right. Though in my inimitable fashion I changed the recipe a bit.
1/2 package of refrigerated pie dough
1 Tbsp olive oil
1/2 onion (chopped)
4 cloves garlic (chopped)
2 cups chopped chicken breast
1 tsp red pepper flakes
1 tsp Worcestershire sauce
1/2 cup of milk
2 Tbsp flour
1/4 cup sour cream
1/2 cup chicken stock
salt and pepper to taste
1/2 cup carrot (chopped)
1/2 cup broccoli (chopped)
1/2 cup mushrooms (sliced)
1/2 – 1 cup boiled potatoes (chopped) 2 small reds
4 oven safe bowls (often called ramekins)
The first thing you need to do is chop up the potatoes and start boiling them. This takes about 20 minutes so start right away.
Next roll out your pie dough into roughly a 12 inch circle. Place the four oven safe bowls upside down on the dough and with a knife cut around them. Now you will have 4 little pie crusts for your 4 bowls.
Preheat the oven to 230 C (450 F).
In a largish pot add about a 1 Tbsp olive oil and toss in the onions. Sauté for about 2 minutes and add the garlic. Then toss in the chicken.
In a small bowl mix milk flour sour cream and chicken stock. Once the chicken is browned add the milk mixture to the pot. Then add salt and pepper.
Once the milk mixture is incorporated add the veggies and mushrooms.
Drain the potatoes and toss them into the pot as well. Mix them all up.
Now divide the chicken mixture into 4 bowls. Cut a few slits in the top of each dough topper and place them onto each oven safe bowl.
Place each crust over the pie and use a spoon to press down the edges on the sides. This keeps the whole thing intact. Now brush a little melted butter or oil over the top of each pie.
Throw them all in the oven for 15-18 minutes. Once the crusts start to turn a bit brown, they’re done. These are great for dinner parties and so easy to make you may become addicted.
Enjoy these and thank my mom with every bite!