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Mini Chicken Pot Pie for 2

January 7, 2013

Hubby asked for a pot pie so I found a mini pot pie recipe on this site.  I tweaked it to only make 2 and made my own crust.

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Mini Chicken Pot Pie for 2

  • 1.5 tablespoons unsalted butter
  • 1/2 small yellow onion, minced
  • 1 small stalk celery, thinly sliced
  • 1 carrots, diced medium
  • 2.5 tablespoons all-purpose flour
  • 1 cups chicken broth
  • 2/3 cup green beans, trimmed and cut into 1-inch pieces
  • 1 cups diced cooked chicken
  • Salt and pepper

Crust ( enough for 2 batches)

  • 1/2 cup flour
  • 1 tsp baking powder
  • 1 tbsp butter
  • dash of salt
  • 2  1/2 tbsp milk

Preheat oven to 375.

 

Make crust:

In a large bowl, combine flour, baking powder, ground sage, salt, cold butter, and milk. Form into a ball, roll out.

Pie filling :

In a large saucepan, melt butter over medium-high.

Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes.

Add flour and cook, stirring, 1 minute until  it doesn’t smell like raw flour.

Very slowly add broth, stirring constantly, then bring to a boil and simmer for 5 minutes.

Add in green beans and chicken and season with salt and pepper.

Making pies:

Divide filling between two 1 cup over safe containers/ramekins.

Top with rolled out crust. Adding  a hole on top for venting.

Bake for 30 minutes until top is golden.

Cool 10 minutes and enjoy.

 

Hubby really enjoyed the pie and so did I. It was a perfect portion and delicious.

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