Individual Chicken Pot Pies

Individual Chicken Pot Pies

Well, so this year our family's tradition of fondue didn't happen quite like it normally does.  This year was our turn to host T's family on Christmas Day.  It looked really big to me to have our little family's traditional fondue on Christmas Eve and then have everything all cleaned up and ready for everyone to come over after Christmas Day church services, so we celebrated with our children on Sunday.  {We did have a fondue appetizer and dessert on Christmas Day with T's family--the children did get their fondue!}  I was able to make these Individual Chicken Pot Pies and White Chocolate Creme Brulee two days ahead and keep them in the fridge, ready to pop into the oven when we came home from Sunday services--I love that convenience!--dinner was ready to go and no dirty cooking pans to clean up afterwards makes for a more relaxing afternoon and a more relaxed mother!

 For the Crust:

1-1/2  Cups  Flour

1/2  teaspoon  Baking Powder

1/2  teaspoon  Salt

1/4  Cup  cold Butter

1/4  Cup  Buttermilk

2  Tablespoons  Oil

3 to 4  Tablespoons  Cold Water

For the Filling:

2  Tablespoons  Butter

1  lb  Baby Carrots, roughly chopped

3  ribs  Celery, roughly chopped

1  large Onion, chopped

1/3  Cup  Flour

2-1/2  Cups  Chicken Broth

2/3  Cup  Milk

2  Cups  cubed, cooked Chicken

1  Cup  Frozen Peas

1/8  teaspoon  Black Pepper

1/4  teaspoon  Poultry Seasoning

Cayenne Pepper, to taste

For the Crust: 

Combine Flour, Baking Powder, and Salt.  Cut in Butter until crumbly.  Add Buttermilk and Oil; toss with fork.  Gradually add Water, tossing fork until dough forms a ball.  Cover and refrigerate while preparing filling.

For the Filling:

In a large skillet, melt Butter.  Add the Carrots, Celery, and Onion; saute until crisp-tender.  In a small bowl, combine Flour, Chicken Broth, and Milk until smooth.  Gradually stir into vegetable mixture.  Bring to a boil, cook and stir for 2 minutes or until thickened.  Stir in Chicken, Peas, and seasonings.  Transfer to eight 8-ounce oven safe ramekins or bowls; set aside.  {I use 6 cereal bowls and portion into appropriate-sized servings.}

Divide the dough into eight portions.  On a lightly floured surface, roll out dough to fit ramekins.  Place dough over Chicken and Vegetable mixture; seal edges.

Place Individual Chicken Pot Pies on a baking sheet and bake at 425* for 20-25 minutes or until crusts are golden brown.

Adapted from Healthy Cooking, issue unknown.

"I will sing of the mercies of the LORD forever:

with my mouth will I make known

Thy faithfulness to all generations"

Psalm 89:1

   I like to put everyone's intitial on their Pot Pie to make certain

that the right portion goes to the correct person.