Chicken Pot Pies with Spring Vegetables
Chicken Pot Pies with Spring Vegetables are individual pot pies baked in cocottes or ramekins. I’ve been making chicken pot pies for years, and they are one of our all time family favorite meals. I love these pot pies for several reasons. First of all, I usually have all the ingredients on hand for this recipe. Secondly, these pies can be made ahead of time. Thirdly, these pot pies make excellent leftovers and reheat easily in the microwave. And, lastly, everyone gets really excited when I make them.
The Equipment I Used
- A Food Scale- For perfect pie results, use a food scale to weigh all your ingredients.
- A Pastry Cutter- You’ll need this to cut the butter and cream cheese into the flour. You could also use a food processor to do this. But, I find that I tend to over process the dough that way.
- 6 Cocottes- I used Le Creuset cocottes, but ramekins work just as well.
The Ingredients Needed for Chicken Pot Pies with Spring Vegetables
- Chicken- Use bone in, skin on chicken breasts. Save the skin and bones in your freezer for chicken stock.
- Butter – Make sure it’s super cold.
- Cream Cheese- Be sure and use full fat cream cheese.
- Chicken Stock- I always use homemade chicken stock. My recipe is below.
- Asparagus- Try and find asparagus with firm tips, not ones that look all seedy.
- Leeks- Soak the sliced leeks in cold water to get all the grit out.
How I Made my Pies
- First, I woke up early and made a batch of chicken stock.
- Then, I made the pie dough. Make sure and cut your pie dough circles big enough so that they don’t fall into the pie filling.
- Next, I cooked the vegetables. Just cook them until they’re fork tender.
- Then, I made the white sauce. And, added the drained vegetables.
- Finally, I baked off the pot pies.
If you like pot pies, you need to try these delicious Chicken Pot Pies with Spring Vegetables.
Chicken Pot Pies with Spring Vegetables
Individual pies filled with chicken, potatoes, carrots, peas, and asparagus.
Equipment
- 6 mini cocottes or ramekins
Ingredients
- 2 bone in ,skin on chicken breasts
- ¼ tsp. each kosher salt, pepper, garlic powder, paprika
- 1 tbsp. extra virgin olive oil
- 2 cups peeled potatoes, cut in one inch pieces
- 1 cup peeled carrots, cut in half inch pieces
- 1 cup asparagus tips
- 8 tbsp. unsalted butter
- 1 cup sliced leeks
- ½ cup all purpose flour
- 3 cups chicken stock
- ¼ cup each black pepper and kosher salt
- 1 cup frozen peas
- 1 egg
- 1 tbsp. heavy cream
For the Pie Dough:
- 3 cups all purpose flour (360g)
- ¼ tsp. salt
- 1 cup cold butter, cut in half inch pieces
- 6 ounces cold cream cheese, cut in half inch pieces
- ½ cup ice water
Instructions
- Preheat the oven to 350 degrees. Place the chicken on a baking dish and add the salt, pepper, garlic powder, and paprika. Drizzle with the oil. Bake for 40 minutes or until the chicken is no longer pink inside. Remove the skin and bones and cut the chicken in bite sized pieces.
- While the chicken bakes, make the pie dough. In a large bowl, mix together the flour and salt. Using a pastry cutter, cut the butter and cream cheese into the flour, until the flour is fully incorporated, and the butter is in pea sized pieces. Pour in the ice water, and stir until a scraggly dough forms. Empty the dough onto a floured board, and shape the dough into two balls. They will be fairly crumbly. Wrap in plastic wrap and refrigerate for thirty minutes.
- While the dough chills, place the potatoes and carrots in a three quart saucepan. Cover with cold water and bring to a boil. Cook for four minutes, and then add the asparagus tips. Cook for six more minutes, and then drain the vegetables and set aside.
- Also, make the white sauce: Melt the butter in a Dutch oven, and cook the leeks on low heat for five minutes. Next, stir in the flour. Cook on low heat for five minutes. Add the chicken stock, pepper and salt and cook for two minutes or until a thick sauce forms. Remove from the heat and the chicken and vegetables.
- Divide the filling between the ramekins, and place them on a baking dish. Mix together the egg and cream.
- Reserve one ball of dough for another use. Roll out the other ball of dough, and cut circles that are an inch bigger than your ramekins. You want some dough to hang over the sides. Brush around the top of the ramekins with the egg and cream mixture. Place the dough on top of the ramekin and brush with the egg. Make a slit on the top and bake at 350 degrees for forty minutes or until the tops are golden.
Tried this recipe?Let us know how it was!
Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Tried this recipe?Let us know how it was!
