Chicken Pot Pie For Two

Chicken Pot Pie For Two requires approximately 45 minutes from start to finish. This hor d'oeuvre has 81 calories, 3g of protein, and 6g of fat per serving. This recipe serves 20. For 31 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. It will be a hit at your valentin day event. Head to the store and pick up potato, onion, flour, and a few other things to make it today. This recipe is liked by 46 foodies and cooks. It is brought to you by Chocolate Moosey. With a spoonacular score of 19%, this dish is rather bad. If you like this recipe, you might also like recipes such as Creamy Chicken and Mushroom One-Pot with Pot Pie Toppers, One Pot Creamy Chicken Pot Pie Pasta, and Instant Pot Chicken Pot Pie Soup.

Servings: 20

 

Ingredients:

1 bone-in chicken breast (roughly 8 ounces)*

2 cups chicken broth

2 tablespoons all-purpose flour

1 tablespoon heavy whipping cream or milk

1/4 cup chopped onion

1 small potato, peeled and cubed (roughly 1/2 cup)

Salt, to taste

2 tablespoons butter (add pinch of salt if unsalted)

2 cups frozen vegetable medley (usually carrots, corn, peas, and green beans)**

6 tablespoons cold vegetable shortening, cut into 12 pieces

4-5 tablespoons cold water

Equipment:

pot

food processor

plastic wrap

mixing bowl

blender

ramekin

dutch oven

oven

whisk

Cooking instruction summary:

Add chicken to a large pot and add enough water to cover by 1 inch. Bring to a boil then turn down to a simmer and cover. Cook 30-45 minutes or until the chicken is completely cooked through at 165F. Drain the water and let the chicken cool. Once cool enough to handle, shred the meat off of the bones, discarding skin and bones.While the chicken is cooking, you can make the dough. In a large mixing bowl, add the flour and salt then use a pastry blender to cut in the cold shortening and cold butter until the mixture is crumbly and looks like small pebbles. Stir in 4 tablespoons cold water and blend until a dough forms. If it's still a little crumbly, add the remaining 1 tablespoon water. Alternatively, you can pulse everything together in a food processor.On a lightly floured surface, gather the dough into a ball and lightly knead it a few times. Divide the dough evenly into four pieces. Flatten each piece into an evenly round disk. Wrap in plastic wrap and refrigerate at least 1 hour or until cold.Once cold, take one dough piece out of the refrigerator and on a lightly floured surface, roll it out large enough to line the bottom of one 12-ounce*** ramekin. Roll out a second dough piece to line the bottom of a second 12-ounce ramekin. Roll the third and fourth doughs out large enough to cover the tops but don't cover them just yet. Wrap them back up with plastic wrap then place those and the ramekins back in the refrigerator while you make the filling.Preheat oven to 425F.In a Dutch oven or another large pot with a wide bottom, melt the butter. Add the onion and cook for 5 minutes or until soft. Stir in the flour to make a roux (paste), then slowly whisk in the broth.Bring to a boil then add the potatoes. Cook for 10 minutes, stirring often, then add the frozen vegetables and cooked chicken. Cook another 5 minutes or until the potatoes are soft (but not overcooked), stirring often. Taste and add salt as necessary (I added an extra 1/2 teaspoon salt based on the broth I used). Stir in the cream/milk.Take the ramekins out of the refrigerator and divide the filling between the two. Top each pie with the remaining dough pieces. Cut a few slits in the top of each one to let the steam escape.Bake for 25-30 minutes or until the tops are golden brown (if using smaller ramekins, check after 15 minutes). Cool for 15 minutes then serve hot.

 

Step by step:


1. Add chicken to a large pot and add enough water to cover by 1 inch. Bring to a boil then turn down to a simmer and cover. Cook 30-45 minutes or until the chicken is completely cooked through at 165F.

2. Drain the water and let the chicken cool. Once cool enough to handle, shred the meat off of the bones, discarding skin and bones.While the chicken is cooking, you can make the dough. In a large mixing bowl, add the flour and salt then use a pastry blender to cut in the cold shortening and cold butter until the mixture is crumbly and looks like small pebbles. Stir in 4 tablespoons cold water and blend until a dough forms. If it's still a little crumbly, add the remaining 1 tablespoon water. Alternatively, you can pulse everything together in a food processor.On a lightly floured surface, gather the dough into a ball and lightly knead it a few times. Divide the dough evenly into four pieces. Flatten each piece into an evenly round disk. Wrap in plastic wrap and refrigerate at least 1 hour or until cold.Once cold, take one dough piece out of the refrigerator and on a lightly floured surface, roll it out large enough to line the bottom of one 12-ounce*** ramekin.

3. Roll out a second dough piece to line the bottom of a second 12-ounce ramekin.

4. Roll the third and fourth doughs out large enough to cover the tops but don't cover them just yet. Wrap them back up with plastic wrap then place those and the ramekins back in the refrigerator while you make the filling.Preheat oven to 425F.In a Dutch oven or another large pot with a wide bottom, melt the butter.

5. Add the onion and cook for 5 minutes or until soft. Stir in the flour to make a roux (paste), then slowly whisk in the broth.Bring to a boil then add the potatoes. Cook for 10 minutes, stirring often, then add the frozen vegetables and cooked chicken. Cook another 5 minutes or until the potatoes are soft (but not overcooked), stirring often. Taste and add salt as necessary (I added an extra 1/2 teaspoon salt based on the broth I used). Stir in the cream/milk.Take the ramekins out of the refrigerator and divide the filling between the two. Top each pie with the remaining dough pieces.

6. Cut a few slits in the top of each one to let the steam escape.

7. Bake for 25-30 minutes or until the tops are golden brown (if using smaller ramekins, check after 15 minutes). Cool for 15 minutes then serve hot.


Nutrition Information:

Quickview
75k Calories
3g Protein
5g Total Fat
3g Carbs
1% Health Score
Limit These
Calories
75k
4%

Fat
5g
9%

  Saturated Fat
1g
12%

Carbohydrates
3g
1%

  Sugar
0.09g
0%

Cholesterol
11mg
4%

Sodium
302mg
13%

Get Enough Of These
Protein
3g
6%

Vitamin A
974IU
19%

Vitamin B3
1mg
8%

Selenium
3µg
6%

Vitamin B6
0.11mg
5%

Vitamin C
3mg
5%

Phosphorus
39mg
4%

Manganese
0.07mg
3%

Fiber
0.78g
3%

Potassium
103mg
3%

Vitamin B1
0.04mg
3%

Vitamin B5
0.23mg
2%

Vitamin K
2µg
2%

Vitamin B2
0.03mg
2%

Magnesium
8mg
2%

Vitamin E
0.3mg
2%

Folate
7µg
2%

Iron
0.31mg
2%

Copper
0.03mg
1%

Zinc
0.18mg
1%

covered percent of daily need
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Food Trivia

The fig is also a fertility symbol and the Arab association with male genitals is so strong that the original word 'fig' is considered improper.

Food Joke

The Passover test [My thanks to Jeff G for the following] Sean is waiting for a bus when another man joins him at the bus stop. After 20 minutes of waiting, Sean takes out a sandwich from his lunch box and starts to eat. But noticing the other man watching, Sean asks, "Would you like one? My wife has made me plenty." "Thank you very much, but I must decline your kind offer," says the other man, "I’m Rabbi Levy." "Nice to meet you, Rabbi," says Sean, "but my sandwiches are alright for you to eat. They only contain cheese. There’s no meat in them." "It’s very kind of you," says Rabbi Levy, "but today we Jews are celebrating Passover. It would be a great sin to eat a sandwich because during the 8 days of Passover, we cannot eat bread. In fact it would be a sin comparable to the sin of adultery." "OK," says Sean, "but it’s difficult for me to understand the significance of what you’ve just said." Many weeks later, Sean and Rabbi Levy meet again. Sean says, "Do you remember, Rabbi, that when we last met, I offered you a sandwich which you refused because you said eating bread on Passover would be as great a sin as that of adultery?" Rabbi Levy replies, "Yes, I remember saying that." "Well, Rabbi," says Sean, "that day, I went over to my mistress’s apartment and told her what you said. We then tried out both the sins, but I must admit, we just couldn’t see the comparison."

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