As I was watching the news last night, I saw that there was a new story about how millennials are spending more money on food than they do on rent. It got me thinking back to my childhood and how much of an impact my mom’s cooking had on me.
There’s something so satisfying about recreating a childhood favorite. I had this dish as my favorite when we were kids, and now that it’s one of mine too! This recipe is simple and easy to make, you could even make it in bulk for days when time doesn’t allow cooking! It will feel like having another warm hug from mom on these cold winter days…
For a pie crust or puff pastry, using store-bought dough will do just fine! I used to think that all recipes required me to make everything from scratch but over the years my time has become valuable and some things taste better when they’re not fresh. It cuts down on prep work so you can cut it as small or large of sizes needed for whatever size your desired final product might be. When shopping (the freezer section) for your crust option it works best if you buy long sheets that you can cut and size rather than already fitted crust in a pie tin.
This recipe is for 6 individual pot pies. The great thing about mini dish is that they’re easy to find right now. I bought my cute mini dutch oven pots at Target. They had several colors you could choose from and I have been able to use them for lots of different things. You can find them in any style or shape–cast iron, glass ramekins and even disposable pie tins! There are so many different options available; whether you want your food quickly cooked without all of the fuss from plating up individual pies before eating them (perfect if potpie toppings have been spilling everywhere), or just something cute on display when guests come over – there’s an option for everyone here. I remember as little kid being fascinated by trying to tip these pots into my plate while keeping its crust intact… usually with success rate around 50%. But hey- at least it always made things more exciting than usual.
A rustic look is more than just something that looks unrefined, it’s about celebrating the beauty and imperfections in life. I find pie crusts can be perfect for this style as they have those delicious flaky layers which form an attractive contrast to their rough texture when baked properly!
– You could simply drape dough over your dish or make criss cross patterns with lines from edge towards center.
If You have a creative mind and you don’t like things to be too simple? You can create the perfect pie for yourself by simply choosing which design fits your personality! Whether it’s an elegant, criss-crossed lattice top or something more rustic with nocision cuts in various sizes. The options are endless when designing these pies so let your personality shine through on this dish!
There is such joy in breaking through the crispy crust into a creamy delicious filling that will satisfy you at any meal! These can be made ahead and frozen if you want to pull them out as you need them.
This recipe is a great way to bring some warmth into your home on a cold winter night. It’s perfect for those of you who have been craving the warm, comforting flavors of chicken pot pie but don’t want all of the fuss! This simple and easy-to-follow version can be whipped up in about an hour or two with ingredients that are probably already sitting around your kitchen. Give it a try next time you’re looking for something new and different from what everyone else seems to be making this season. Remember, there really is no such thing as too many good recipes!
1 box of puff pastry sheets
2 chicken breasts
2 medium sized potatoes
4 carrots cut into small chunks
1/4 cup chopped onion
1/2 cup peas (optional)
1 tablespoon butter or ghee
1 tablespoon of cornstarch
1/4 cup water
2–3 cups of chicken stock
2 garlic cloves, minced
Egg (whisked in a bowl)
salt and pepper
- Boil chicken in 1-2 cups of chicken broth. You want the chicken to be completed submerged in stock.
- Cook for 10-12 minutes until chicken is cooked through. Allow to cool slightly then cut into small bite size pieces and set to the side.
- Dice up potatoes, carrots, minced garlic and onion into small square like pieces. Saute in butter for 3-4 minutes, seasoning with salt and pepper.
- Mix cornstarch with 1/4 cup cold water until smooth.
- Pour chicken, chicken stock and cornstarch mixture all into the pan with potatoes and carrots.
- boil for 10-15 minutes until sauce has thickened up.
- Cut your puff pastry into squares that are slightly bigger than the size of the mini dutch oven pot. If they are not quite big enough you can lightly roll them out to stretch them out.
- Place the bottom square into the pot and back on 400 for 15 min. Remove and let cool.
- Add the pot pie chicken mixture to each pot. Leave 1/2 inch top of filling to top of pot so it doesn’t boil over. If you like peas add them in here before spooning the mixture into the pots.
- Place your desired crust over the top and if using a sold sheet of puff pastry make sure you place a slit in the middle to allow steam to escape.
- Brush the top with an egg
- Bake in the oven for 40-45 minutes until the crust is cooked through and browned on top.
- Remove from oven and serve immediately.
- You can make this recipe more “Wet” by adding more chicken stock if you prefer more gravy in the mix.
- If you want to freeze this for future meals, make up your potpie, and freeze before baking. When you are ready to bake, remove from freezer, baste with egg wash and bake. This will increase your baking time 15-20 minutes depending on your oven.