Prep 30 mins
Cook 40 mins
I have always liked potpies growing up because they were an easy way to get food into me when I was a busy 20's single girl. The store bought variety has since declined in taste, and amount, but increased in price. I have used all fresh ingredients in this homey favorite. You can make as many as you want and freeze before baking for those times you crave the store bought variety but want something just better.
- 1 pie crust
- 226.79 g baby carrots, chopped into 3 pieces each
- 1 celery heart, chopped (green leafy parts are optimal)
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 226.79 g mixed mushrooms, sliced
- 59.14 ml olive oil
- 59.14 ml all-purpose flour
- 473.18 ml chicken broth
- 118.29 ml milk
- 118.29 ml half-and-half cream
- 907.18 g chicken breasts, boneless, skinless, chopped into 1/2 in.pieces
- 2.46 ml garlic powder
- 2.46 ml onion powder
- 4.92 ml salt
- 4.92 ml dried parsley
- 7.39 ml black pepper
- 236.59 ml frozen mixed vegetables
- 1 large potato, cooked and cubed
- 14.79 ml heavy cream (for brushing dough before baking)
- 14.79 ml olive oil
- salt and pepper
- Prepare all vegetables and place in a large bowl. Place garlic into a separate small dish.
- Chop chicken breasts and place into a medium bowl and season with 1/2 teaspoons pepper, 1 teaspoons salt, garlic and onion powder, and parsley. Mix well and set aside.
- Heat 1 tablespoons olive oil in deep dutch oven. Sear chicken pieces in hot oil until no longer pink. Remove from pot to set aside.
- Add additional olive oil to pot and heat up. When hot add all fresh vegetables, minus frozen vegetables, potato, and garlic. Cook on medium heat, stirring frequently, until soft and tender.
- Add garlic and stir continually for about 3 minutes and very fragrant but not browned.
- Add all flour to vegetable mixture and incorperate very well. Let mixture cook about 5 minutes total to cook off flour taste.
- Immediately add all liquid (broth, milk, cream) and stir very well to not form lumps.
- Bring to a light boil and add chicken, potato, and frozen (thawed) vegetables, salt and pepper.
- Check for thickness of gravy and if too thick you can add more of any of the previous liquids used from begining.
- When hot and bubbling and seasoning and thickness of gravy is suitable to you, devide mixture into individual ramekins. Your size of ramekin will determine how many servings will achieve per recipe. This amount of mixture was enough for 4 medium large (approx. 4 in") ramekins.
- Using a sharp paring knife cut dough large enough to fit the top of ramekin. Place dough over mixture and seal edges.
- Brush all with last remaining 1 tablespoons cream, and sprinkle with salt and pepper.
- Bake in a 350 degree oven for 40-45 minutes, until crust is brown.
- If using frozen from freezer, place aluminum foil over top of potpie for first 30 minutes and bake until bubbly and brown. May take longer in oven due to frozen state. Adjust accordingly.