Personal Pot Pies

A good pot pie has two components: filling and crust. When I first set out to make a big batch of these pies, I realized something. Pot pie filling is essentially thickened soup. That means if you have a favorite chicken or turkey soup recipe, with just a few tweaks you have filling for pie. Even better is that you can set yourself up with two large pots on the stove and make a double batch. Keep one pot as soup to eat now and thicken the other for pot pies for the freezer. It’s a great way to save yourself some time.

When it comes to pie, the key is to always start with a good crust. For pot pies, omit any sugar (if included) and if you have it, toss in some fresh thyme leaves for an extra herby, earthy flavor that’s baked right into the crust.

I found that with small pies, a top and bottom crust felt like too much dough. Instead, I only use a top crust. After rolling out my dough, I just flip one of the small pie tins over and press down along the edge to cut out the perfect size topper. The filling is cooked ahead of time, but you do not need to prebake the crust before freezing. Raw pie dough freezes wonderfully, and the whole thing can be transferred directly from the freezer to the oven when ready to eat.

As with soup, you can certainly improvise the ingredients — including the types of vegetables and choice of meat. I typically go through the fridge and grab whatever vegetable odds and ends I have, and chop those up into small cubes. Or I see what I have in the freezer that can be added directly in, such as corn kernels, peas and green beans. I aim for an equal ratio of meat to vegetables.

Print Recipe
Personal Pot Pies
Servings
individual Pies
Ingredients
  • 4 tablespoons butter
  • 1 medium onion Chopped
  • 2 Garlic cloves Minced
  • 1 tablespoon Chopped fresh rosemary leaves Or 1 teaspoon dried
  • 1 tablespoon Fresh thyme leaves Or 1 teaspoon dried
  • 1/4 cup flour
  • 1/2 cup white wine Optional
  • 4 cups chicken broth
  • 3 cups Chicken or turkey meat Chopped
  • 3 cups Mixed cooked or frozen vegetables
  • Salt and freshly ground black pepper
  • 1 teaspoon lemon juice
  • 1 handfull Fresh parsley Chopped
  • 1 batch Pie dough Cut into small circles
Servings
individual Pies
Ingredients
  • 4 tablespoons butter
  • 1 medium onion Chopped
  • 2 Garlic cloves Minced
  • 1 tablespoon Chopped fresh rosemary leaves Or 1 teaspoon dried
  • 1 tablespoon Fresh thyme leaves Or 1 teaspoon dried
  • 1/4 cup flour
  • 1/2 cup white wine Optional
  • 4 cups chicken broth
  • 3 cups Chicken or turkey meat Chopped
  • 3 cups Mixed cooked or frozen vegetables
  • Salt and freshly ground black pepper
  • 1 teaspoon lemon juice
  • 1 handfull Fresh parsley Chopped
  • 1 batch Pie dough Cut into small circles
Instructions
  1. In a large pot, melt the butter over medium heat. Add the garlic, onions, thyme and rosemary and sauté until soft, about 5 minutes. Add the flour, toss to coat, and cook another minute or two until flour is golden.
  2. Pour the wine into the pan, if using, and turn up the heat slightly. Simmer for a couple of minutes, stirring to deglaze the pan. Then add the broth and whisk to combine. Add in the meat and vegetables along with 1 teaspoon of salt and ½ teaspoon of black pepper. Simmer until thickened and everything is hot, about 15 minutes.
  3. Stir in the lemon juice and parsley. Taste and add more lemon juice, salt or pepper, if needed. Remove from the heat when ready.
  4. If eating right away, fill each of your pie tins just below the rim. Place a piece of pre-cut dough over top, crimp the edges if you like, and make a couple of slashes in the middle with a knife. If freezing, let the filling cool before covering with the dough. Place the pies on a baking sheet and transfer to the freezer. When frozen, wrap each pie with foil and transfer to a freezer bag.
  5. To bake, heat the oven to 375 degrees F, place the pies on a baking sheet and bake 30 minutes if fresh or about 45 minutes if frozen. The crust should be golden brown and bubbly.
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