If you haven’t seen the video investigating the safety of packaged pot pies starring New York Times reporter Michael Moss (he’s the one who wrote that terrifying story about the woman who ate an E-coli infected hamburger and lost the use of her legs) it’s certainly worth a look. But if you just want to take my word for it that after you watch it, you’ll only serve your kids homemade chicken pot pies from this point forward….well, here’s the recipe.
Mini Chicken Pot Pies
This is the perfect use for a rotisserie chicken. To cut back on the richness, I usually only use one pie crust on top (and none underneath), but it works either way.
3/4 to 1 cup chicken broth
1 small potato, peeled and cut into small cubes
1/2 cup chopped carrots
1/2 medium onion, chopped
leaves from 1 sprig of thyme
salt and pepper to taste
1/2 cup milk mixed with 2 tablespoons flour
1 cup cooked chicken (shredded or cubed)
handful frozen peas
1 storebought pie crust, such as Pilsbury
Preheat oven to 425°F. Bring broth to a boil in a saucepan. Add the potato, carrot, onion, and thyme and simmer the mixture for 15 minutes or until vegetables are soft. Stir the flour mixture slowly into the vegetables and simmer, stirring until it is thick. Remove the pan from heat, stir in chicken and peas. Add pot pie filling to 4 ramekins or 1 9-inch pie plate. Cover with pie crust (cut in to quartered pieces if you’re making minis), cut a few slits in the surface, and bake for 15-20 minutes (for minis) or 25-30 for big one.
PS: If you have any dough (or energy) left over, it’s also fun to monogram the pies with your child’s initial — see pic below.