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Chicken Pot Pie October 8, 2006

Posted by Sarah in Dinner.

While at work last week, I was wondering what to make for dinner when the craving hit me. I wanted chicken pot pie. I didn’t want to make a huge amount with lots of leftovers, so I decided to make it in these ramekins that I got as a wedding present. I love breaking in new kitchen stuff and it was long time that I broke these ramekins in! I knew that I had most of the stuff at home, except chicken (plus frozen pie crust in the fridge to make it quicker) so I didn’t really spend long at the store.

This is probably the best chicken pot pie I have had. The sauce is rich and there are lots of chicken pieces. It is also pretty adaptable. You could add more vegetables and put it in a 9×13 to serve more people.  One key to making this dish quickly is making sure the liquids (except the wine) you add to the roux are warm-hot.  I heat up my milk and chicken broth ahead of time.  If you don’t you will be stirring the sauce for a long time waiting for it to boil and thicken.  Scrumptious!


Chicken Pot Pie


1/3 cup extra virgin olive oil

1/3 cup flour

½ cup chopped onion

¼ cup chopped carrot

1/3 cup chopped celery



Dried or fresh thyme (1 tsp dried)

Dried or fresh rosemary (1/4 tsp dried)

1 lb. boneless, skinless chicken breast

1 cup chicken broth

¾ cup dry white wine

2/3 cup milk or evaporated milk

Pre-made pie dough, or your favorite pie dough recipe


Lightly oil two ramekins or a 2 qt. casserole dish. Preheat oven to 425 degrees.

Place chicken in a 3 qt. saucepan. Add water to cover. Bring chicken to a boil and boil for 6-7 minutes, or until chicken is no longer pink inside. Remove to a plate, cool and shred into bite sized pieces with two forks.

While the chicken is cooking, heat the oil in a large, wide pan. Add onion, carrot, celery and sauté for 5 minutes. Season with salt and pepper. Add flour and stir to make a roux. Cook for 1-2 minutes, stirring.

Pour in white wine and stir. Add chicken broth, milk, thyme, rosemary and more salt and pepper. Stir well until boiling and thickened. Add the chicken and stir to coat.

Pour the mixture into the oiled dishes. Top with pie crust rolled to ¼ inch thickness. Cut 4 slits in the top with a sharp knife. Place on a cookies sheet lined with foil to catch drips. Bake for 30 minutes. Cool slightly before eating.




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