Chicken Pot Pies
 
Prep time
Cook time
Total time
 
Creamy chicken pot pies seasoned with your choice of tarragon or thyme, made in individual ramekins with a gluten free flakey crust.
Author:
Recipe type: Main
Serves: 8
Ingredients
  • 2 tablespoons butter or cooking oil
  • ½ medium sized onion, diced
  • 8 oz. pack sliced mushrooms
  • 2 cups raw chicken breasts, cut into bite sized pieces
  • 3 cloves of garlic, minced
  • salt
  • pepper
  • 16 oz. bag frozen mixed vegetables
  • 2 cooked medium sized potatoes, or 1 can diced new potatoes*
  • 2 cups skim milk
  • 3 tablespoons cornstarch
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 teaspoons chicken boulion granules
  • ½ teaspoon ground mustard
  • ½ teaspoon coriander
  • 1 teaspoon freshly minced tarragon or dried thyme leaves
  • ¼ cup sour cream
  • 1 tablespoon lemon juice
  • 2 oz. cream cheese
  • 1 recipe gluten free pie crust (use 2 tablespoons powdered sugar instead of 3)
  • 1 egg white beaten
Directions
  1. Prepare vegetables by dicing the onion, mincing the garlic, and rinsing the mushrooms. Cube the chicken into bite sized pieces. Set ingredients aside and heat 2 tablespoons of butter or cooking oil over medium high heat in a large pot or saucepan. Once butter sizzles with a drop of water, add onions and mushrooms to pot. Season with salt and pepper. Sauté for 6-7 minutes, just above medium heat, until onions are tender, stirring occasionally to avoid burning. Add raw chicken cubes and minced garlic. Season again with salt and pepper. Sauté for 5 minutes more or until center of chicken pieces are no longer pink, stirring occasionally.
  2. While chicken is sautéing, combine cold milk and cornstarch in a medium sized mixing bowl. Stir to combine. Add ¼ teaspoon salt, ¼ teaspoon pepper, chicken bouillon, ground mustard, coriander, and tarragon or thyme leaves. Stir to incorporate all ingredients.
  3. Once chicken is cooked through, pour mixture into saucepan. Increase heat to medium high until mixture begins to boil. Reduce heat to medium and stir until mixture becomes thickened, almost the consistency of pudding. Reduce heat to low and add sour cream, lemon juice and cream cheese. Stir until cream cheese is melted throughout mixture.
  4. In a microwave safe dish, heat mixed vegetables with ¼ cup of water for 3½ minutes covered. Drain and add veggies to saucepan. Drain diced potatoes, or peel and dice two boiled or baked potatoes, and add to saucepan. Stir mixture to incorporate all ingredients. Taste to determine whether you want more salt or pepper. Season to taste. Fill 8 ramekins evenly with about 1¼ cups of mixture.
  5. Roll out prepared pie dough and cut into circles slightly larger than your ramekins. You will need to use scraps for your last 2-3 ramekins. Just roll dough back together, flatten, and cut into additional circles. Gently place dough over each ramekin. Fold overhanging dough under and pinch edges of crust together with fingers. Use a fork to decorate edges of pies by pressing gently into dough with prongs.**
  6. Make 3, 1½" cuts into the top of each pie to allow for steam to escape while cooking. Brush tops of crusts with egg whites. Place ramekins on a cookie sheet and bake at 375 degrees for 30 minutes or until crusts are lightly browned and filling is bubbly.
  7. Let sit for 10 minutes and serve warm.
Notes
*I usually use leftover baked potatoes or I boil extra potatoes when making mashed potatoes for this. If you boil your potatoes, they usually take about 30-35 minutes until they are soft.
**If freezing, wrap with plastic wrap and then foil. Freeze for up to three months. Make slits into frozen crust and brush with egg white before baking. Bake at 375 degrees covered for 1 hour and uncovered for an additional 20 minutes.
Recipe by Breezy Bakes at https://www.breezybakes.com/chicken-pot-pies/