I do this.
I get an idea in my head, then end up researching options for weeks. Weeks. So, I’ll be honest, I’ve been after a chicken pot pie recipe since the beginning of October. I found all kinds of options–thickened broth only, canned soup, lots of cream and butter–I just couldn’t seem to find what I thought was a good balance.
I wanted to try something without cream of chicken soup. I was looking for something your great-grandma who lives on a farm might pull out of the oven on a frosty, blustery night for dinner. Something from scratch with a few teeny fancy embellishments here and there (fresh rosemary and a sprinkle of best-quality parmesan).
I finally found what I think is a good balance. I ended up with a broth thickened with butter and flour and then a little half-and-half. It was creamy and delicious without completely breaking the caloric bank. Plus, with lots of delicious vegetables and tender chicken, I found it really hit the spot.
This time, I opted to make little individual pot pies in ramekins, mostly because I’ve always wanted to try it, but the recipe should do nicely in a 9″ pie dish. I’ve written directions for both options below.Print