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Chicken Pot Pies with Spring Vegetables

Chicken Pot Pies with Spring Vegetables

Individual pies filled with chicken, potatoes, carrots, peas, and asparagus.
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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

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.
Keyword Chicken
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