Wednesday, February 22, 2012

Individual Chicken Pot Pies

I got this individual pie pan for my birthday and was super excited about it; Zak loves chicken pot pie and I could just imagine making cute little pot pies for him!  So this afternoon I went for it.  Overall, it went really well, except for my first set of pies.  I didn't realize that I needed to put the little metal plates on the bottom, because the box wasn't specific enough went everywhere.  But I at least had the forethought to put the pan onto a baking sheet in case it leaked.  But the second pan of pies turned out just perfect!  So I'm jazzed about this pan and it's going to be awesome for summer fruit pies!  

The recipe I have for chicken pot pie is from my mother-in-law; I made it for Zak for the first time the night we got engaged.  I've made it a few times since then, but haven't really measured the amounts in the recipe.  Since I've been trying to be good about what I eat, I went hard core today and measured everything and wrote it all down, but now I have a recipe with actual amounts for the ingredients.  The only note is, when using the pie pan, I used 4 pie crusts; when I make just a pie in a pie plate, I only use 2 crusts.  Anyways, enough with the background and onto the recipe!

4 pie crusts (for individual pan, 2 for normal pie pan)
3 medium potatoes, peeled & cubed
2 medium carrots, peeled & cut in half-circles (about 3/4 c.)
1/2 onion (about 3/4 c.)
2/3 c. frozen peas
1 stalk celery, diced (1/3 c.)
1/4 tsp. thyme
1 tsp. garlic powder
2 boneless, skinless chicken breasts, cut into bite-sized cubes (came out to about 9 oz. cooked)
3 Tbl. flour
1/2 c. milk
1 c. shredded cheese
3 - 4 chicken bouillon cubes
3 - 4 c. water
salt & pepper

1.  Preheat oven to 375 degrees.
2.  Prepare all vegetables and place in a large stock pot.  Measure water--enough to cover the vegetables.  I usually end up with 3 cups.  Drop in corresponding number of bouillon cubes.
3.  Add thyme, garlic powder, and shakes of salt & pepper; cook on medium to medium-high until vegetables are tender.
4.  In another pot, boil water and add chicken; cook.
5.  Mix together milk and flour in small bowl, add to potato mix.  Cook until thick, more flour may be needed.
6.  Add cooked chicken and cheese, stir until cheese has melted.  
7.  Pour mix into pie crusts and place top layer on top, make sure to cut vents.
8.  Bake 20 minutes if using individual pie pans, or about 30 - 40 minutes if using normal pie plate -- until crust has started to turn golden brown.

Usually when I make it with a normal pie plate, there is leftover mixture.  It's good to eat plain, but I imagine it's great with biscuits or thick bread.  With the individual pan, I had plenty to make 10 little pies, hooray!

stock picture of the pan with the plates and cutter

my second batch of pies, perfect!


my very first pot pie, from the night we got engaged

Nutritional Facts
servings per recipe: 10
amount per serving

Calories: 424.7
Total Fat: 21.5 g
Saturated Fat: 9.2 g
Polyunsaturated Fat: 1.7 g
Monounsaturated Fat: 7.7 g
Cholesterol: 25.1 mg
Sodium: 716.1 mg
Potassium: 335.3 mg
Total Carbohydrate: 48.7 g
Dietary Fiber: 1.9 g
Sugar: 2 g
Protein: 10.6 g
Vitamin A: 35.5 %
Vitamin C: 18.8 %
Calcium: 9.5 %
Iron: 4.6 %

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