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Cozy Ramekin Pot Pie Recipe Easy Homemade Flaky Crust Delight

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This cozy ramekin pot pie recipe features a buttery flaky crust and a creamy, savory chicken and vegetable filling, perfect for warm, comforting individual servings.

Ingredients

  • All-purpose flour – 1 1/4 cups (155g), sifted
  • Cold unsalted butter – 1/2 cup (115g), cut into small cubes
  • Ice water – 3 to 4 tablespoons
  • Pinch of salt
  • Cooked chicken breast – 1 cup (150g), diced
  • Carrots – 1/2 cup, diced
  • Peas – 1/2 cup
  • Celery – 1/3 cup, finely chopped
  • Yellow onion – 1/4 cup, finely chopped
  • Garlic – 1 clove, minced
  • Unsalted butter – 2 tablespoons
  • All-purpose flour – 2 tablespoons
  • Chicken broth – 1 cup (240ml), low sodium
  • Milk – 1/2 cup (120ml), whole or 2%
  • Dried thyme – 1/2 teaspoon
  • Salt and freshly ground black pepper – to taste
  • Optional: Fresh parsley – chopped, for garnish
  • Optional: Egg wash – 1 egg beaten with 1 tablespoon water

Instructions

  1. Make the crust dough: In a large bowl, whisk together 1 1/4 cups sifted all-purpose flour and a pinch of salt. Add cold unsalted butter cubes. Using a pastry cutter or fork, cut the butter into the flour until mixture resembles coarse crumbs with pea-sized bits of butter remaining. Slowly add ice water, 1 tablespoon at a time, mixing gently until dough just comes together. Form dough into a disk, wrap in plastic, and chill in fridge for at least 30 minutes.
  2. Prepare the filling: Melt 2 tablespoons unsalted butter in a medium skillet over medium heat. Add diced onion, celery, and carrots; cook about 5 minutes until softened. Add minced garlic and cook 1 minute until fragrant. Sprinkle 2 tablespoons flour over veggies, stirring constantly to make a roux; cook 2 minutes.
  3. Gradually whisk in 1 cup chicken broth and 1/2 cup milk. Stir continuously until sauce thickens and bubbles gently, about 3-4 minutes. Add diced cooked chicken, peas, dried thyme, salt, and pepper to taste. Mix well and remove from heat.
  4. Roll out the dough: Preheat oven to 400°F (200°C). On lightly floured surface, roll out chilled dough to about 1/8-inch thickness. Use round cutter or ramekin rim to cut circles slightly larger than ramekin tops.
  5. Assemble pot pies: Spoon filling evenly into each ramekin, leaving about 1/4 inch space at top. Place dough circle over each ramekin and gently press edges to seal. Trim excess dough if needed. Brush tops with egg wash for golden crust if desired.
  6. Bake: Place ramekins on baking sheet and bake for 20-25 minutes or until crust is puffed and golden brown. Check at 20 minutes to avoid overbaking.
  7. Rest and serve: Let pot pies cool about 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

Keep butter and water cold for flaky crust. Do not overmix dough to avoid toughness. Press edges gently to seal without squeezing filling out. Tent with foil if crust browns too fast. Dough can be rolled while filling simmers to save time. Customize filling texture by adding peas last for pop or mashing veggies for creaminess. For gluten-free, use 1:1 gluten-free flour blend. For dairy-free, substitute butter with coconut oil and milk with almond or oat milk. Leftovers reheat best in oven to keep crust flaky. Freeze up to 2 months.

Nutrition

Keywords: ramekin pot pie, flaky crust, chicken pot pie, comfort food, individual pot pies, easy pot pie recipe, homemade crust

Find it online: https://bitematrix.com/cozy-ramekin-pot-pie-recipe-easy-homemade-flaky-crust-delight/