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Classic Chicken Pot Pies Baked in Mini Cocottes

Classic Chicken Pot Pies Baked in Mini Cocottes

Individual chicken pot pies filled with creamy chicken, potatoes, carrots, and peas topped with a pie crust.
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Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Course Main Course
Cuisine American
Servings 6
Calories 425 kcal

Equipment

  • 6 cocetttes or ramekins

Ingredients
  

  • 2 bone-in, skin-on chicken breasts
  • ¼ tsp. kosher salt
  • ¼ tsp. each black pepper, garlic powder, onion powder
  • 1 tbsp. extra virgin olive oil
  • 3 cups all-purpose flour (360 g)
  • ¼ tsp. salt
  • 1 cup cold butter, cut in half inch pieces
  • 6 ounces cold cream cheese
  • ½ cup ice water
  • 2 cups peeled potatoes, cut in one inch pieces
  • 1 cup carrots, sliced in half inch pieces
  • 8 tbsp. butter
  • 1 cup diced onion
  • ½ cup all purpose flour
  • 3 cups chicken stock
  • ¼ each black pepper and kosher salt
  • 1 cup frozen peas
  • 1 egg
  • 1 tbsp. cream

Instructions
 

  • Preheat the oven to 350 degrees. Place the chicken on a baking sheet and add the salt, pepper, garlic powder, and onion powder. Drizzle with 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 cooks, 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 everything is the size of peas. Pour in the ice water, stirring with a fork, until a scraggly dough is formed. Empty the bowl on to 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. Boil for about ten minutes or until the vegetables are tender. Drain and set aside.
  • Also, make the sauce: Melt the butter in a Dutch oven, and cook the onion on low heat for five minutes. Then, stir in the flour. Cook for five minutes. Add the chicken stock, salt, and pepper and cook for two minutes or until a thick sauce forms. Remove from the heat and add the chicken and vegetables.
  • Divide the filling between the ramekins, and place them on a baking sheet.
  • Roll out one ball of dough, and cut circles to fit on the top of your ramekins and hang over it by a little bit. Brush around the top of the ramekin with the egg mixed with the cream. 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 40 minutes or until the tops are golden.

Nutrition

Calories: 425kcal
Keyword Chicken, chicken pot pie, pie
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