Just like Mac and Cheese this is another absolute favorite comfort food recipe for my family and I. I enjoy making it because I can resist the end results. Comfort deliciousness. Though it takes a little time to make, it is so worth it. The chicken, vegetables and creamy sauce inside a nice bottom and top crust can’t be beat. One way to save a little time is by getting a rotisserie chicken and shredding it. I usually make this several times a year. It also tastes just as great making it with leftover turkey as well. Add in a little sage. I make enough pie crust for the crust to go on the bottom and up the sides and for the top crust. If you prefer, you can just make enough crust for the top. Or dish it up family style in one big pie plate.
Your favorite Pie Crust recipe or try Amy Roloff’s Little Kitchen pie recipe.
Make enough crust for either just a top crust or for a bottom and top crust for about 6-8 individual pots or individual deep ramekins or one pie dish. The chicken mixture will make enough for the individual pots or pie dish.
Preheat the oven to 350 degrees.
In a Dutch oven heat on medium high heat and add olive oil and butter. Add in the carrots, onions and celery. Add in salt and pepper. Cook until the vegetables are just tender. Add in the garlic and cook for another minute. Remove the vegetables.
In the meantime, bring a pot of water to a boil and cook the potatoes until just able to poke with a fork but definitely not soft. The potatoes will continue to cook when they are baked.
In the same Dutch oven for the vegetables, melt the butter and add in flour and whisk till the flour is cooked, for about 5 minutes til it looks like a soft paste. Slowly add in the chicken broth and continue to whisk until thoroughly mixed and it has thickened slightly. Add in the cream and continue to whisk until thicken. If the sauce is too thick, slowly add in a little more chicken broth until the desired consistency.
Add in the meat and vegetables, potatoes, peas, corn, thyme and salt and pepper to the sauce mixture. If the sauce is still too thick add in a little more chicken broth at a time to get the desired consistency. Add salt and pepper to taste.
Roll out the pastry dough into the desired size for the individual size pots/ramekins or one pie plate. Place the crust on the bottom and up the sides. Ladle the meat cream mixture into the pots. Roll out the dough for the top crust. Crimp the crusts together. Cut off any of the extra dough. Make two slits on top of the crust. If desired, brush the crust with the egg wash mixture.
Place the individual pots on a parchment lined baking sheet. Bake for about 25-35 minutes until completely heated through and bubbly and the crust has turned a golden brown. Let cool.
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