Experience The Ultimate Comfort Food: Chicken Pot Pie Ramekin – The Family-friendly Recipe You Can’t Resist

Indulge in the heartwarming flavors of a classic chicken pot pie, now perfectly portioned in individual ramekins. This delightful recipe combines tender chicken, savory vegetables, and a creamy sauce, all nestled in a flaky crust, for a comforting and satisfying meal. Whether you’re looking for a cozy dinner option or a special treat to share with loved ones, our chicken pot pie recipe ramekin is sure to become a family favorite.

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
• 1/4 cup ice water
• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 cup frozen peas and carrots
• 1 cup chopped celery
• 1 cup chopped onion
• 2 tablespoons minced garlic
• 1/4 cup all-purpose flour
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups chicken broth
• 1 cup milk
• 1/2 cup heavy cream
• 1 egg yolk
• 1 tablespoon cold water

Instructions:

1. Prepare the Crust:

• In a medium bowl, whisk together the flour and salt.
• Use your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
• Add the ice water one tablespoon at a time, mixing until the dough just comes together.
• Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Make the Filling:

• Heat a large skillet over medium heat.
• Add the chicken, peas and carrots, celery, onion, and garlic. Cook until the vegetables are softened, about 5 minutes.
• In a small bowl, whisk together the flour, thyme, salt, and pepper.
• Gradually whisk in the chicken broth, milk, and heavy cream until smooth.
• Pour the sauce mixture into the skillet with the chicken and vegetables.
• Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 10 minutes.

3. Assemble the Ramekins:

• Preheat oven to 375°F (190°C).
• Grease six 6-ounce ramekins.
• Divide the dough into six equal portions.
• Roll out each portion of dough into a 6-inch circle.
• Place a dough circle in each prepared ramekin, pressing it gently into the bottom and up the sides.
• Fill each ramekin with the chicken pot pie filling.

4. Bake the Ramekins:

• In a small bowl, whisk together the egg yolk and cold water.
• Brush the egg wash over the top of each ramekin.
• Bake the ramekins for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
• Let cool for a few minutes before serving.

Tips for the Perfect Chicken Pot Pie Ramekin:

• Use a combination of white and dark meat chicken for a more flavorful filling.
• Add a pinch of dried rosemary or sage to the filling for extra herb flavor.
• If you don’t have frozen peas and carrots, you can use fresh or canned vegetables instead.
• To make a gluten-free version, use gluten-free flour for the crust.
• For a vegetarian option, omit the chicken and add more vegetables to the filling.

Serving Suggestions:

• Serve the chicken pot pie ramekins warm with a side salad or roasted vegetables.
• Top with a dollop of sour cream or mashed potatoes for an extra creamy touch.
• Sprinkle some chopped fresh parsley or chives over the top for a pop of color and flavor.

Variations:

• For a cheesy chicken pot pie, add 1/2 cup of grated cheddar cheese to the filling.
• To make a creamy chicken pot pie, add 1/2 cup of half-and-half to the filling.
• For a spicy chicken pot pie, add a pinch of cayenne pepper or red pepper flakes to the filling.

Storage:

• Leftover chicken pot pie ramekins can be stored in the refrigerator for up to 3 days.
• To reheat, simply place the ramekins in a preheated 350°F (175°C) oven until warmed through.
• You can also freeze the ramekins for up to 2 months. To reheat, thaw overnight in the refrigerator and then bake in a preheated 350°F (175°C) oven until warmed through.

The Bottom Line:

Elevate your comfort food game with this delightful chicken pot pie recipe ramekin. The individual portions make it perfect for a cozy meal or a special occasion. Enjoy the irresistible combination of tender chicken, savory vegetables, and a creamy sauce, all enveloped in a flaky crust. Experiment with different variations to suit your taste preferences, and savor the heartwarming flavors that bring comfort and joy to every bite.

Answers to Your Most Common Questions

1. Can I use store-bought pie crust instead of making my own?
Yes, you can use store-bought pie crust to save time. Just make sure to thaw it according to the package instructions before using it.

2. Can I make the chicken pot pie filling ahead of time?
Yes, you can make the filling up to 2 days in advance. Simply store it in an airtight container in the refrigerator until you’re ready to assemble the ramekins.

3. Can I freeze the chicken pot pie ramekins before baking them?
Yes, you can freeze the ramekins before baking them. To do this, assemble the ramekins as directed, but do not bake them. Cover them tightly with plastic wrap and then aluminum foil and freeze for up to 2 months. When you’re ready to bake them, thaw them overnight in the refrigerator and then bake them according to the instructions.