I meant to tell you about this pie weeks ago, but then I went out of town and then I came back and then, well, now I have no good excuse. Especially when the pie looked like this:
But wait til you see what was inside!
Much better than failure fridge pie in all respects – faster, prettier, tastier, AND better for us! I love that chicken pot pie is basically chicken soup that has been thickened a little, then baked in a flaky crust. In this case, I baked individual pot pies in ramekins with only a lid – then used the remaining crust and filling to bake a tart-sized pot pie which we froze for later enjoyment.
Crust: Basic Pie Dough from Williams-Sonoma
Filling: Chop your desired filling into bite-sized pieces and saute until almost soft. Add cooked chicken (or your protein of choice, or no protein) and enough broth to just cover the filling, then simmer for a bit. Thicken with flour or corn starch, then add to prebaked pie crust (if you’re using two crusts) or individual ramekins. Top with crust, then bake 25 minutes at 375, or until top crust is flaky and golden.