Chicken Pot Pie

 

I bought a super cute red Chantal enameled steel stockpot a while back, and it came with matching little red ramekins.  I knew they would make cute pot pies, and I've been wanting to use them for a while now. 

After making the roast chicken last night, I had some leftover meat and decided to put these little pots to use.  I found one where I had left it on my pantry shelf, the other was mysteriously missing.  A nagging suspicion had me heading into the back yard, and lo and behold...my little red pot is bottom up in the sand box.  

A good scrub in some soapy water and I was on my way to making dinner.  I decided to add some crispy bacon into the pot pies for something different, and I liked how it turned out.

Mini Chicken Pot Pies

4 strip of bacon, cooked crisp and crumbled
1/2 onion, finely diced
1 clove minced garlic
6 Tbsp butter
1/2 cup flour
2 1/2 cups chicken broth
1 cup milk
1 tsp chopped thyme
1 cup frozen peas and carrots
1/2 cup diced cooked potatoes
1 tsp salt
1/4 tsp pepper
1/4 cup sherry
3 cups cooked chicken

In a large skillet cook the bacon until crispy.  Let drain on some paper towels, chop up and set aside.  You can either use the bacon grease, or pour it out like I did and melt the butter on medium heat. Add the onions and cook until translucent.  Add the garlic and cook for about a minute, being careful not to let it burn. Sprinkle in the flour and cook for one more minute, stirring constantly. Whisk in the chicken broth and milk, decrease heat to low and simmer for about 10 minutes, stirring often.  Add the thyme, sherry, salt, pepper and chicken.  Stir to mix together and remove from heat.

For the crust:
1 1/2 cups flour
1/2 tsp salt
8 Tbsp chilled and cubed unsalted butter
4 Tbsp chilled and cubed vegetable shortening ( I use Spectrum non-hydrogenated vegetable shortening)
4 Tbsp ice water

In a large bowl combine the flour and salt, add the chilled butter and using a pastry cutter or fork, cut in a few times.  Add the shortening and continue to cut in until mixture resembles coarse crumbs. Now slowly pour in the ice water, 1 tbsp at a time until the dough sticks together.  You may need less than the 4 Tbsp, or you may need to use it all, use your eye to gauge after each tablespoon. Remove the dough and mold into a ball.

Roll out dough and cut 6 circles to fit inside your ramekins.  Place the dough circles into the ramekins and fill each dish with the chicken mixture. Sprinkle the chopped up bacon on top of the chicken. You can cut the circles a bit larger than the dishes, and just fold the dough over the top of your mixture, or you can cut the tops separately and seal the edges with a fork. Brush with an egg wash (1 egg whisked with 1 tbsp water.)

Bake in the oven at 400 degrees for 30 min or until the pies are golden and the filling is bubbling. Cool for 5 min before serving.







                              



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